This family loves Mexican food. If I’m having trouble figuring out what to fix for dinner, I know that a Mexican dish will make everyone happy. And anytime there’s happy kids at the table, I know plates will be cleaned without frustration.
I recently read a recipe where the author used sliced deli meat instead of a tortillas when making enchiladas. Then I remembered the protein lasagna I’ve made dozens of times from Maria Emmerich that uses sliced chicken in place of the lasagna noodles, and it worked perfectly! So I wanted to try the enchiladas and see how well it worked.
I have to say that I am beyond happy with this dinner. It was super easy to put together, which is a big plus for me, and everyone loved it. My youngest wasn’t terribly fond of the green chilies, but once I got those out of the way she was good. I love it when I can make familiar recipes Keto friendly and delicious!
I loosely followed the original recipe because I like different flavors, but the tortilla substitute is a genius idea that I will be implementing into other recipes as well.
I didn’t get a picture before digging in because I was so interested in how it turned out. I used thick sliced turkey because I thought it would have the mildest flavor, and it held in the shredded chicken and cheese very well. And since it was enjoyed by the whole family, this will certainly go into a regular rotation around here.
These are very filling as well. My husband had four enchiladas and struggled to eat the last one, but really wanted to keep eating it. And he was starving when we sat down to eat. So pace yourself when you start piling them on your plate!
White Chicken Enchiladas
- 2 cups chicken broth (I used homemade bone broth)
- 2 tbsp guar gum
- 1 cup sour cream
- 4 oz can green chilies
- 2 1/2 cups shredded chicken
- 14-16 pieces thick sliced turkey
- 2 cups shredded Mexican cheese blend
- salsa verde (optional)
- Preheat the oven to 350ºF.
- Put the chicken broth in a saucepan and heat. Whisk in the guar gum and let it sit for a minute to thicken.
- Remove from the heat and add in the sour cream and green chilies. Mix until fully combined.
- In a separate bowl mix together the shredded chicken and half of your shredded cheese.
- Put half of your chicken broth mixture/sauce in the bottom of a baking dish. I used a 9×11.
- Take one slice of turkey, lay it out and put some of the chicken/cheese mixture in the center and then roll it up. Place your roll-up in the baking dish and continue until your dish is full or you run out of ingredients. I was able to make 14.
- Pour the rest of your sauce on top of your enchiladas and top with the remainder of your cheese.
- Bake for 30 minutes, or until the cheese on top is nicely browned. Let cool for 5 minutes before serving.
- You can add a little salsa verde on top of your enchiladas, but they are delicious without it as well. Sliced avocado or hot sauce are also tasty additions.