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If you’re craving creamy, cheesy comfort food without all the extra carbs, these Low Carb White Chicken Enchiladas are the perfect dinner option. Packed with tender shredded chicken, melty cheese, flavorful spices, and wrapped in low-carb tortillas, this recipe delivers all the classic enchilada flavor while keeping things lighter and keto-friendly. The rich homemade white sauce takes these enchiladas to the next level, making them a family favorite for busy weeknights or cozy weekend dinners.
These enchiladas are easy to prepare, filling, and incredibly satisfying. Whether you’re following a low-carb lifestyle or simply looking for a healthier twist on a classic Mexican-inspired meal, this recipe is guaranteed to impress.
Ingredients
For the Enchiladas
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded mozzarella cheese
- 6 low-carb tortillas
- 2 tablespoons cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- ½ teaspoon chili powder
- Salt and black pepper to taste
For the White Sauce
- 2 tablespoons butter
- 2 tablespoons almond flour
- 1 ½ cups chicken broth
- 1 cup heavy cream
- 1 small can diced green chilies
- 1 cup shredded Monterey Jack cheese
- ½ teaspoon garlic powder
- Salt and pepper to taste
Optional Toppings
- Fresh cilantro
- Sliced jalapeños
- Sour cream
- Diced avocado
- Green onions
Instructions
Step 1: Prepare the Chicken Filling
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a large bowl, combine the shredded chicken, cream cheese, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Mix well until the chicken is evenly coated and creamy. Stir in half of the Monterey Jack cheese and half of the mozzarella cheese.
Step 2: Fill the Tortillas
Warm the low-carb tortillas slightly so they become soft and easy to roll. Spoon the chicken mixture evenly into each tortilla. Roll them tightly and place seam-side down in the prepared baking dish.
Step 3: Make the White Sauce
In a medium saucepan over medium heat, melt the butter. Whisk in the almond flour and cook for about 1 minute to remove the raw taste.
Slowly pour in the chicken broth while whisking continuously to prevent lumps. Add the heavy cream, garlic powder, green chilies, salt, and pepper. Simmer for 3–4 minutes until slightly thickened.
Reduce the heat to low and stir in the remaining Monterey Jack cheese until melted and smooth.
Step 4: Assemble the Enchiladas
Pour the white sauce evenly over the enchiladas. Sprinkle the remaining mozzarella cheese over the top.
Bake uncovered for 20–25 minutes, or until the cheese is bubbly and lightly golden.
Step 5: Serve
Remove from the oven and let the enchiladas rest for 5 minutes before serving. Garnish with cilantro, jalapeños, avocado, or sour cream if desired.
Tips for the Best Low Carb Enchiladas
Use Rotisserie Chicken
Rotisserie chicken saves time and adds incredible flavor. It’s perfect for quick weeknight meals.
Choose the Right Tortillas
Look for tortillas specifically labeled “low carb” or “keto-friendly.” Almond flour or high-fiber tortillas work best and hold up nicely during baking.
Don’t Overfill
Too much filling can cause the tortillas to break apart. Keep the filling evenly distributed for neat enchiladas.
Add Extra Heat
If you enjoy spicy food, mix diced jalapeños or hot sauce into the filling or sauce.
Make Ahead Friendly
These enchiladas can be assembled ahead of time and refrigerated for up to 24 hours before baking.
Storage Instructions
Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.
You can also freeze them before baking. Wrap the dish tightly with plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before baking.
Serving Suggestions
These creamy white chicken enchiladas pair wonderfully with low-carb side dishes such as:
- Cauliflower rice
- Fresh green salad
- Roasted vegetables
- Mexican cauliflower rice
- Avocado cucumber salad
Why You’ll Love This Recipe
These Low Carb White Chicken Enchiladas are rich, cheesy, comforting, and full of flavor without being heavy in carbs. The creamy sauce perfectly complements the seasoned chicken, while the low-carb tortillas make this meal satisfying and guilt-free.
They’re ideal for meal prep, family dinners, potlucks, or anyone trying to enjoy comfort food while maintaining a healthier lifestyle. Even people who aren’t following a keto or low-carb diet will love these enchiladas because they taste just as indulgent as the traditional version.
One bite of these creamy enchiladas and you’ll understand why they quickly become a repeat favorite in so many kitchens.
