Low Carb White Chicken Enchiladas
Creamy, cheesy, and keto-approved, these Low Carb White Chicken Enchiladas bring bold Mexican flavors to your table without the carbs. A quick, cozy dinner that fits any low sugar lifestyle.
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!