Need a low carb dinner that feels like comfort food? These White Chicken Enchiladas check all the boxes. simple, hearty, and full of flavor.
Why You’ll Crave This Recipe
- All the comfort, none of the guilt
- Quick and weeknight-friendly
- Perfect for low carb lifestyles;
Gather Up These Ingredients
Everything in this pan has a job to do and they all show up deliciously.
Shredded cooked chicken: Your protein-packed base. Rotisserie chicken? Even better—it’s juicy and saves you time.
Low carb tortillas: The cozy wrap that keeps it Keto. Mission or Egglife wraps work like a charm.
Cream cheese: Adds that luxurious, silky texture inside the filling—unapologetically rich, y’all.
Shredded cheese (Monterey Jack or Mozzarella): For melty heaven both inside and on top.
Sour cream: Lightens up the sauce while keeping it creamy.
Green chiles: Just the right kiss of spice no fire alarms here.
Garlic and onion powder: Adds depth to the flavor without the carbs.
Chicken broth: Keeps the sauce pourable and loaded with flavor.
Salt and pepper: The basics that bring it all together.
Let’s Get Cooking – Step-by-Step
Preheat your oven to 375°F and butter that casserole dish like you mean it.
In a mixing bowl, combine cooked chicken, half of the shredded cheese, softened cream cheese, and half the can of green chiles. Stir in garlic and onion powder, salt, and pepper. This is your creamy chicken gold.
Spoon the filling into each tortilla, roll ‘em up snug like a burrito baby, and nestle them into your baking dish seam-side down.
Now for the sauce mix sour cream, remaining green chiles, chicken broth, and a handful of cheese in a saucepan over low heat. Whisk until smooth and warm, then pour over the tortillas like a cozy blanket.
Top with the rest of the shredded cheese and bake uncovered for 25–30 minutes until bubbling and golden on top.
Best Tips
You can prep this recipe the night before and refrigerate it just leave the sauce off until you’re ready to bake. For a slightly spicy twist, swap in pepper jack cheese or stir some chipotle powder into the filling. If you’re keeping things squeaky-clean keto, make your own almond flour tortillas or use egg wraps ultra low carb and sturdy enough to hold all that creamy chicken goodness.
When it comes to cheese, shred your own! Pre-shredded cheese often has anti-caking agents that mess with the melt. And don’t be shy about that cheese crust—get it golden and bubbly for that craveable finish. Trust me, that’s where the flavor lives.
A Bonus Tip
Got leftovers? Lucky you! These reheat like a dream. Pop them into the air fryer or oven at 350°F for 10 minutes to keep that cheese melty and tortillas crisp. You can even freeze individual enchiladas and thaw them overnight for a quick Healthy Low Carb Dinner anytime you need a comfort fix.
Want to turn this dinner into a full-on feast? Pair it with Easy Keto Peanut Brittle or whip up a simple avocado salad with lime and cilantro. It’s a fiesta, baby.
Low Carb White Chicken Enchiladas
Ingredients
- 2 cups shredded cooked chicken
- 1 cup shredded cheese Monterey Jack or mozzarella
- 4 oz cream cheese softened
- 4 low carb tortillas
- 1/2 cup sour cream
- 1/2 cup green chiles
- 1/2 cup chicken broth
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F. Grease a baking dish.
- In a bowl, mix chicken, cream cheese, half the cheese, half the green chiles, garlic powder, onion powder, salt and pepper.
- Fill tortillas, roll, and place seam-side down.
- In a saucepan, heat sour cream, broth, remaining chiles, and some cheese. Stir until smooth.
- Pour sauce over enchiladas. Top with remaining cheese.
- Bake for 25–30 minutes until golden and bubbly.
Notes
- Use freshly shredded cheese for better melting.
- Don’t skip seasoning the chicken filling.
- Leftovers reheat beautifully in the oven or air fryer.
- Freeze enchiladas for future meals!
FAQs About Low Carb White Chicken Enchiladas
What’s the best tortilla for low carb enchiladas?
Look for tortillas with 4g net carbs or less per serving. Egglife wraps or almond flour-based ones hold up well without getting soggy.
Can I make this ahead of time?
Absolutely! Assemble the enchiladas and refrigerate without sauce. Add sauce and bake when ready. They’ll taste freshly made—promise.
Why is my sauce separating?
If your sauce looks clumpy, it’s likely too hot. Stir it gently on low heat and add broth slowly to prevent curdling.
Can I swap out the chicken?
Yep! Leftover turkey or shredded pork works like a charm. It’s a great way to repurpose proteins without feeling like you’re eating leftovers.
That’s a Wrap (Literally!)
These Low Carb White Chicken Enchiladas are proof that you don’t have to give up bold, rich flavors to eat healthy. Whether you’re full-on Keto or just looking to reduce sugar and carbs, this dish feels like comfort food, not diet food. Make a batch, share it with someone you love—or don’t. I won’t judge.
Hungry for more low carb magic? You’ll love this copycat beef tuna bake or my guide to easy low-FODMAP breakfasts that won’t wreck your gut. Let’s keep cooking—and keep it cozy.
