Keto White Chicken Enchiladas

Step by Step Instructions

1. 1

   Preheat oven to 375°F. Spray an 8×10 casserole dish with cooking spray.

2. 2

   To a large bowl, add shredded chicken, tomato paste, lime juice, garlic powder, onion powder, salt and cayenne pepper. Stir to combine. Add in 1 cup shredded cheese and green salsa. Stir to combine.

   For this step

   • 4 cups cooked, shredded chicken
   • 2 tablespoons tomato paste
   • 1 tablespoon lime juice
   • 1 teaspoon garlic powder
   • 1 teaspoon onion powder
   • 1/2 teaspoon salt
   • 1/4 teaspoon cayenne pepper
   • 1 cup shredded Mexican blend cheese
   • 1/2 cup green medium salsa
3. 3

   Scoop out a portion of chicken filling and place in the center of a tortilla. Roll up and place in the casserole dish. Repeat with remaining tortillas and filling. Set aside.

   For this step

   • keto tortillas, 6 (8-inch) or 14 (4-inch)
4. 4

   To a medium skillet, add butter and melt over medium heat. Once melted, stir in arrowroot powder. Once thickened, slowly stir in chicken broth. Stir and continue to heat until thickened. Reduce heat to low and stir in yogurt, garlic powder, onion powder and salt. Stir until smooth. Remove from heat.

   For this step

   • 3 tablespoons unsalted butter
   • 1 tablespoon arrowroot powder
   • 1 ½ cups chicken broth
   • 1 cup plain Greek yogurt
   • 1/2 teaspoon garlic powder
   • 1/2 teaspoon onion powder
   • 1/2 teaspoon salt
5. 5

   Pour white sauce over enchiladas.Top with remaining 1 cup shredded cheese and evenly scatter jalapenos all over. Bake at 375 °F for 20-25 minutes or until cheese is melted.

   For this step

   • 1 cup shredded Mexican blend cheese
   • 1/3 cup sliced pickled jalapenos