Low Carb White Chicken Enchiladas are a dreamy blend of creamy sauce, tender chicken, and melty cheese, all wrapped in low-carb tortillas. This recipe takes the classic comfort food and transforms it into a keto-friendly dinner that doesn’t sacrifice taste. Packed with protein, healthy fats, and tons of flavor, this dish makes weeknight dinners feel gourmet without the carb overload.
Let’s walk through everything you need to know to make these enchiladas at home—from ingredients to FAQs—so you can serve up this cozy casserole with confidence.
Why You’ll Love These Low Carb White Chicken Enchiladas
- Keto-Friendly: Low in carbs, high in healthy fats and protein.
- Quick to Prepare: Done in under an hour—perfect for weeknight meals.
- Family-Approved: Even picky eaters will love the cheesy goodness.
- Customizable: Easily switch up the cheese, add veggies, or spice it up.
- Meal Prep Ready: Can be made ahead and reheated beautifully.
Ingredients Overview
Here’s what you’ll need:
Main Filling:
- 2 cups shredded cooked chicken – Rotisserie chicken works great here.
- 1 cup shredded mozzarella or Monterey Jack cheese – Melty, creamy options for the best texture.
- Low-carb tortillas – Choose store-bought or homemade keto tortillas to keep carbs low.
For the Sauce:
- 1 cup sour cream – Adds tang and creaminess.
- 1/2 cup heavy cream – Boosts richness.
- 4 oz cream cheese (softened) – Thickens the sauce and adds flavor.
- 1/4 cup chicken broth – Lightens the sauce slightly while adding savory depth.
- 1/4 cup green chiles (canned or fresh) – Adds a mild kick and bright flavor.
- 1 tsp garlic powder & 1 tsp onion powder – For background savory notes.
- Salt and pepper – Adjust to taste.
Topping (Optional):
- Additional shredded cheese
- Chopped cilantro
- Sliced avocado
- Lime wedges
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Prepare the Filling
In a medium bowl, mix the shredded chicken with half the cheese. Add a pinch of salt and pepper to taste. This will be your enchilada filling.
3. Assemble the Enchiladas
Lay out your low-carb tortillas. Place a generous scoop of the chicken mixture in the center of each tortilla. Roll tightly and arrange seam-side down in the prepared baking dish.
4. Make the White Sauce
In a medium saucepan, combine the cream cheese, sour cream, heavy cream, and chicken broth. Heat gently over medium heat, whisking until smooth. Stir in green chiles, garlic powder, onion powder, and season with salt and pepper.
5. Pour the Sauce Over the Enchiladas
Evenly pour the warm white sauce over the enchiladas in the baking dish, covering them completely.
6. Add Cheese Topping
Sprinkle the remaining shredded cheese over the top of the sauce.
7. Bake
Bake in the preheated oven for 20–25 minutes, or until the cheese is fully melted and bubbling. The tops should begin to brown slightly for extra flavor.
8. Garnish and Serve
Once out of the oven, garnish with chopped cilantro, avocado slices, or a squeeze of fresh lime. Serve warm with a side salad or roasted veggies for a complete meal.
Tips for Success
- Use Pre-Cooked Chicken: Leftover roasted or rotisserie chicken cuts down on prep time.
- Shred Cheese Fresh: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
- Soften Cream Cheese: Let your cream cheese sit at room temperature before making the sauce to avoid lumps.
- Control the Heat: Use spicy green chiles or jalapeños if you want a hotter version.
- Make Ahead: Assemble the dish the night before, refrigerate, and bake when ready to eat.
Variations to Try
- Spicy Enchiladas: Add diced jalapeños or use pepper jack cheese.
- Vegetarian Version: Use sautéed mushrooms, spinach, and zucchini instead of chicken.
- Extra Protein: Add chopped bacon or crumbled chorizo to the chicken mixture.
- Tex-Mex Twist: Mix in a teaspoon of taco seasoning or cumin for a bolder flavor profile.
Nutrition Facts (Per Serving – Based on 6 Servings)
Estimated values depending on tortillas used
- Calories: 370
- Fat: 28g
- Protein: 24g
- Carbohydrates: 6g (Net Carbs)
- Fiber: 2g
Frequently Asked Questions (FAQs)
Q: Can I use other cheeses besides mozzarella or Monterey Jack?
A: Yes! Cheddar, pepper jack, or a Mexican blend all work well and melt beautifully.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Q: Can I freeze this dish?
A: Yes, assemble and freeze before baking. When ready, bake directly from frozen, covered, for 45–50 minutes at 375°F, then uncover and bake for another 10–15 minutes.
Q: Are store-bought low-carb tortillas okay for keto?
A: Many are fine in moderation, but always check the ingredient label for hidden sugars or high-carb fillers.
Q: Can I make this without tortillas?
A: Yes, try layering the filling and sauce like a lasagna using cooked cabbage leaves or keto crepes as a substitute.
Final Thoughts
These Low Carb White Chicken Enchiladas deliver everything you love about classic enchiladas—melty cheese, creamy sauce, hearty chicken—but without the carbs. Whether you’re following a ketogenic lifestyle or just looking to eat a little cleaner, this dish is a great way to satisfy your cravings and keep you on track.
Try it once, and it just might become a regular on your dinner rotation. Happy cooking!