Low Carb White Chicken Enchiladas Recipe

This low carb white chicken enchiladas recipe is a delicious, creamy, and cheesy twist on the classic Mexican dish. With tender chicken wrapped in low-carb tortillas and smothered in a rich, flavorful white sauce, these enchiladas are sure to satisfy your cravings while keeping your carbs in check. Perfect for a weeknight dinner or a family gathering, this dish is hearty, comforting, and packed with flavor.

Why You’ll Love This Recipe

• Low-Carb & Keto-Friendly: Made with low-carb tortillas and a creamy white sauce, these enchiladas are perfect for those following a keto or low-carb lifestyle.
• Creamy & Flavorful: The rich and cheesy white sauce, combined with the tender chicken, creates a comforting dish everyone will love.
• Quick & Easy: You can make these enchiladas in under an hour, making them perfect for a busy weeknight dinner.
• Customizable: You can add your favorite veggies, switch up the protein, or adjust the level of spice to suit your taste.

My Personal Experience

I’ve always loved enchiladas, but I wanted to create a low-carb version that didn’t skimp on flavor or comfort. These white chicken enchiladas were an absolute hit at home! The creamy sauce made every bite so indulgent, while the chicken was tender and juicy. What’s great is that you can use store-bought low-carb tortillas, so it’s a quick recipe to pull together even on a busy night. I love how versatile this dish is—you can easily add more spices or vegetables to the filling if you like a little extra flavor.

Essential Equipment You’ll Need for This Recipe

• Large Skillet: This skillet is a must-have for cooking the chicken and sautéing the onions and garlic. It heats evenly and keeps everything nice and juicy. I use mine for so many dishes, and it never lets me down!
• Baking Dish: When it’s time to assemble and bake the enchiladas, a 9×13-inch baking dish is the perfect size. It ensures everything cooks evenly, and I love how easy it is to clean afterward. Plus, seeing that golden bubbly cheese on top—nothing better!
• Measuring Cups and Spoons: To get the ingredients just right, you can’t go wrong with a set of reliable measuring cups and spoons. I trust mine for getting the proportions perfect every time, especially with delicate keto recipes like these.
• Wooden Spoon or Spatula: A good wooden spoon or spatula is my go-to for stirring up the chicken and sauce. It’s gentle, doesn’t scratch the pans, and makes everything feel homemade with love.
• Oven: I rely on my oven to bake these enchiladas until they’re bubbly and golden on top. If you’re like me, you know that the right oven makes all the difference in getting that perfect texture

Ingredients & Substitutions

• Chicken: You’ll need cooked, shredded chicken. Rotisserie chicken is a great time-saver, or you can cook and shred chicken breasts.
• Low-Carb Tortillas: Use your favorite brand of low-carb tortillas. Almond flour or coconut flour tortillas work well.
• Cream Cheese: This adds a rich creaminess to the sauce. You can substitute with full-fat sour cream if preferred.
• Sour Cream: A key ingredient for the white sauce. You can substitute with Greek yogurt for a slightly tangier flavor.
• Heavy Cream: Used to make the sauce rich and creamy. You can swap this for half-and-half if you prefer a lighter option.
• Shredded Cheese: A blend of Monterey Jack and cheddar cheese works perfectly, but you can use any mild cheese of your choice.
• Green Chiles: These add a mild heat and flavor to the sauce. You can use canned green chiles or fresh poblano peppers.
• Garlic & Onion: Fresh garlic and onion enhance the flavor of the sauce. You can substitute with garlic powder and onion powder in a pinch.
• Cilantro: Optional garnish to add freshness and color to your dish.

How to Make Low Carb White Chicken Enchiladas

Step 1: Prepare the Chicken Filling

1. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the shredded chicken and cook until heated through. Set aside.
2. In the same skillet, sauté 1/2 onion and 2 cloves of garlic until softened and fragrant. Add the cooked chicken back to the pan and stir to combine.

Step 2: Make the White Sauce

1. In a saucepan, melt 4 oz cream cheese over medium heat.
2. Add 1/2 cup sour cream and 1/2 cup heavy cream. Stir until smooth and creamy.
3. Mix in 1/4 cup chopped green chiles, 1/2 teaspoon garlic powder, and salt and pepper to taste. Stir until well combined. Let the sauce simmer for about 5 minutes to thicken.

Step 3: Assemble the Enchiladas

1. Preheat the oven to 375°F (190°C).
2. Spread a thin layer of the white sauce on the bottom of a 9×13-inch baking dish.
3. Take the low-carb tortillas and spoon a generous amount of the chicken filling into the center of each one. Roll them up and place them seam-side down in the baking dish.
4. Once all the enchiladas are in the dish, pour the remaining white sauce over the top. Sprinkle with 1 cup of shredded cheese.

Step 4: Bake the Enchiladas

1. Bake the enchiladas in the preheated oven for 20-25 minutes, or until the sauce is bubbling and the cheese is melted and golden brown.

Optional Additions

• Spicy Kick: Add a chopped jalapeño or a dash of cayenne pepper to the white sauce for some heat.
• Veggies: Add sautéed bell peppers, spinach, or zucchini to the chicken filling for added veggies.
• Different Protein: Swap the chicken for cooked ground beef or turkey for a different flavor profile.

Serving Ideas

• Serve these enchiladas with a side of Mexican cauliflower rice or a fresh avocado salad.
• Top with fresh cilantro, diced tomatoes, and a dollop of sour cream for added flavor.
• Pair with a refreshing glass of sparkling water with lime for a low-carb Mexican-inspired meal.

Tips for Perfect Low Carb White Chicken Enchiladas:

1. Use Pre-Cooked Chicken: To save time, use rotisserie chicken or leftover chicken. This will make the prep process faster and easier.
2. Check Tortilla Size: Make sure your low-carb tortillas are big enough to roll up comfortably with the filling inside. If they’re too small, they may tear.
3. Don’t Skimp on the Sauce: The white sauce is the key to these enchiladas, so make sure you have enough to generously coat the tortillas and the chicken.
4. Even Cheese Distribution: For a perfect melt, sprinkle the cheese evenly on top. A mix of Monterey Jack and cheddar gives great flavor and texture.
5. Rest Before Serving: Let the enchiladas rest for a few minutes after baking to allow the sauce to thicken and set.
6. Add Veggies for Extra Nutrition: If you want to sneak in some extra veggies, add sautéed bell peppers, spinach, or zucchini into the chicken filling.
7. Spice It Up: If you prefer more heat, add extra green chiles or even a chopped jalapeño to the sauce.
8. Make Ahead: Assemble the enchiladas the day before and store them in the fridge. Bake when you’re ready to serve for a quick, hassle-free meal.

Storage Recommendations

• Refrigerator: Store leftover enchiladas in an airtight container in the fridge for up to 3-4 days. Reheat in the oven or microwave before serving.
• Freezer: These enchiladas freeze well. Store them in a freezer-safe container for up to 3 months. Reheat in the oven from frozen, covered with foil, and bake at 350°F for 30-40 minutes.

Your Questions Answered: FAQ Section

• Can I use regular tortillas instead of low-carb tortillas?
  Yes, but the recipe will no longer be considered low-carb. Use flour or corn tortillas if you prefer.
• Can I make these enchiladas ahead of time?
  Yes! You can assemble the enchiladas the night before, cover them tightly, and store them in the refrigerator until ready to bake. Just bake as directed when ready to serve.
• Can I add more spice to the sauce?
  Absolutely! If you like things spicy, add more green chiles or a chopped jalapeño to the sauce for extra heat.

Nutritional Breakdown (Per Serving)

• Calories: 290
• Fat: 22g
• Protein: 22g
• Net Carbs: 6g
• Total Carbs: 7g

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