Low Carb White Chicken Enchiladas are a delicious twist on a classic favorite, featuring tender chicken wrapped in low-carb tortillas and covered in a creamy white sauce. This dish is perfect if you’re looking for something comforting but without all the usual carbs. The combination of shredded chicken, cheese, and a mild, tangy sauce makes it an easy meal that feels special without a lot of fuss.
I love making these when I want a tasty dinner that doesn’t weigh me down. The white sauce is so smooth and flavorful, and it pairs perfectly with the juicy chicken and gooey cheese inside. I usually add a bit of fresh cilantro and a squeeze of lime to brighten it up—it really brings the whole dish together and adds a fresh touch.
One of my favorite ways to serve these enchiladas is with a side of sautéed veggies or a simple green salad. It’s a well-rounded meal that feels satisfying and keeps things light, which I appreciate. Plus, they reheat really well, so if you have leftovers, they make an excellent next-day lunch or dinner option. Low Carb White Chicken Enchiladas are definitely a go-to for those nights when I want something cozy and delicious without the extra carbs.
Key Ingredients & Substitutions
Chicken: Using shredded cooked chicken breast keeps the filling light and protein-packed. Rotisserie chicken works great if you want to save time.
Cheese: Monterey Jack and sharp cheddar add creaminess and flavor. Feel free to swap cheddar for mozzarella or pepper jack if you want a little kick.
Low Carb Tortillas: Almond or coconut flour tortillas are low in carbs and keep this dish keto-friendly. If you can’t find these, try making your own or use lettuce wraps.
Sour Cream & Cream Cheese: These give the sauce its rich, creamy texture. Greek yogurt can be a lighter substitute for sour cream.
Spices: Cumin, chili powder, and smoked paprika build warm, mild layers of flavor. Adjust amounts based on how spicy you like your dishes.
How Do You Make a Smooth, Creamy White Enchilada Sauce?
The white sauce is key for this dish’s creamy texture and flavor. Here’s how to get it just right:
- Start on low heat so the cream cheese melts slowly and doesn’t clump.
- Stir often to combine chicken broth, cream cheese, sour cream, and cheeses for a smooth sauce.
- Don’t rush this step; keep stirring until everything is melted and creamy.
- If the sauce thickens too much, add a splash more chicken broth to loosen it.
This sauce coats the enchiladas perfectly and melts beautifully to make the whole dish rich yet balanced.
Equipment You’ll Need
- Skillet – I like using it to sauté the onions and chicken, because it heats evenly and gets the flavors going.
- Medium saucepan – for melting cheese and making the white sauce smooth and creamy.
- Mixing spoon or whisk – helps blend the sauce ingredients without lumps.
- 9×13 inch baking dish – perfect size for holding all the rolled enchiladas and sauce in one place.
- Can opener or microwave (to soften tortillas) – makes working with low carb tortillas easier.
Flavor Variations & Add-Ins
- Swap cooked chicken for cooked turkey or shredded beef for a different protein twist.
- Add chopped jalapeños or green chilies to the filling for a spicy kick.
- Mix in sautéed spinach or chopped zucchini for extra veggies and nutrition.
- Use pepper jack cheese instead of cheddar for a spicy, gooey flavor boost.
Low Carb White Chicken Enchiladas
Ingredients You’ll Need:
For The Filling:
- 2 cups cooked, shredded chicken breast
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt and pepper to taste
For The White Sauce:
- ½ cup chicken broth
- ½ cup cream cheese, softened
- ½ cup sour cream
- ½ cup shredded Monterey Jack cheese
- ½ cup shredded sharp cheddar cheese
To Assemble:
- 8 low carb tortillas (such as almond flour or coconut flour tortillas)
- Remaining shredded Monterey Jack cheese (½ cup)
- Remaining shredded sharp cheddar cheese (½ cup)
- Remaining sour cream (½ cup)
- Fresh cilantro, chopped (for garnish)
- 1 medium tomato, diced (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, 25 minutes to bake, and a few extra minutes for assembling the enchiladas. Overall, plan for around 45 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Chicken Filling:
Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes. Add minced garlic and cook for 1 more minute until fragrant. Stir in shredded chicken, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 2 minutes to combine flavors, then remove from heat.
2. Make the Creamy White Sauce:
In a medium saucepan over low heat, combine chicken broth, softened cream cheese, sour cream, and half of the shredded Monterey Jack and cheddar cheeses. Stir constantly until the cheeses melt completely, creating a smooth, creamy sauce.
3. Assemble and Bake the Enchiladas:
Lightly grease a 9×13 inch baking dish. Spread a thin layer of the white sauce across the bottom. Warm the low carb tortillas slightly to make them pliable. Spoon some chicken filling down the center of each tortilla, roll it up, and place seam-side down in the baking dish. Pour the remaining white sauce over the rolled enchiladas, then sprinkle the remaining shredded cheeses on top.
Bake in the preheated oven at 375°F (190°C) for 20-25 minutes, until cheese is bubbly and golden.
4. Garnish and Serve:
Remove the enchiladas from the oven and let them cool a little. Drizzle the remaining sour cream over the top in thin lines. Finish with fresh chopped cilantro and diced tomato for a colorful, fresh touch. Serve warm and enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to thaw the chicken completely before shredding. The best way is to thaw it overnight in the fridge or use the defrost setting on your microwave for a quick option.
What Can I Substitute for Low Carb Tortillas?
If you can’t find low carb tortillas, try lettuce leaves or homemade almond flour tortillas for a similar low-carb option. You could also use large collard greens as wraps for a fresh twist.
Can I Make These Enchiladas Ahead of Time?
Absolutely! Assemble the enchiladas and refrigerate them covered for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven or microwave until heated through, adding a splash of chicken broth if the sauce thickened too much.
