1-Getting started with this low carb chicken enchiladas recipe: Begin by cooking your chicken whether you boil it, bake it, or use pre-cooked for speed, the goal is to have about 2 cups shredded and ready to go. This approach makes it accessible for busy parents or working professionals who need a quick meal option.

2-Once your chicken is prepared: preheat your oven to 350 degrees and grease a 9×13 baking pan to prevent sticking. In a bowl, mix the shredded chicken with 3/4 cup shredded cheese, 2 teaspoons garlic powder, and 5 ounces cream cheese until everything blends smoothly. This mixture creates a flavorful filling that’s hard to resist.

3-Next, in a saucepan: melt 3 tablespoons butter over medium heat. Stir in 2 tablespoons almond flour and 1 tablespoon taco seasoning, cooking for about 1 minute to build a base for your sauce. Add 2 cups chicken broth and whisk until smooth, then mix in 1/2 cup shredded cheese and heat until the sauce thickens and bubbles gently.

4-Assembling and Baking: Stir in 1 cup sour cream and 4 ounces canned diced green chilies, making sure not to let it boil remove from heat once combined. Now, fill each of the 10 low carb flour tortillas with the chicken mixture, roll them up, and place them seam-side down in your prepared baking dish. Pour the sauce over the top and sprinkle with the remaining shredded cheese for that perfect cheesy finish.

5-Bake: Bake for 22 minutes, then broil for 3 more minutes to get a golden brown top. Let it cool a bit before serving, and you’ll have a dish that’s not only tasty but also fits into your low carb lifestyle. If you’re adapting for dietary needs, like going vegan, just swap the chicken and cheese accordingly during this step.