Warm introduction

There’s a special comfort to a casserole that tastes like takeout but was cooked at home. These Low Carb White Chicken Enchiladas are my kitchen answer to that craving — tender shredded chicken folded in a creamy, tangy white sauce with green chiles and melty cheese, all tucked into low-carb tortillas and baked until bubbly. If you follow keto, watch carbs, or just love flavorful, filling dinners, these enchiladas hit the spot without the sugar crash.

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What makes these Low Carb White Chicken Enchiladas stand out

• Creamy white sauce, not tomato — the salsa verde / green chiles + cream cheese + sour cream base gives bright, layered flavor without extra carbs.
• Time-saving weeknight magic — no slow braise required: use leftover or rotisserie chicken, assemble quickly, and bake.
• Flexible and protein-packed — easy to swap chicken for turkey or add extra veg; great for meal prep and fitness-focused diets.
• Family-friendly & crowd-pleasing — kids love the cheesy pull, adults love the balanced spice and low carbs.

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Personal blogger note

The first time I made these, I doubled the recipe because family kept sneaking bites from the baking dish. They disappeared fast — and I loved knowing I could feed everyone a comforting meal that fit my low-carb plan. Now I make a batch every other week and freeze portions for busy nights.

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Equipment you’ll need (and why each matters)

• Large skillet — to sauté aromatics and warm the chicken filling; browning slightly develops deeper flavor.
• Mixing bowl — for blending the creamy white sauce so it’s smooth before combining with chicken.
• Baking dish (9×13-inch) — roomy enough for 8–10 enchiladas and lets the cheese bubble evenly.
• Measuring cups & spoons — low-carb recipes need balance; accurate measuring keeps texture consistent.
• Spatula & wooden spoon — for folding sauce into chicken and for scraping every bit from the pan.
• Sharp knife & cutting board — for finely chopping onions, cilantro, or chiles.
• Cheese grater (optional) — freshly grated cheese melts and browns nicer than bagged shredded cheese.

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Ingredients (with substitutions and why each matters)

Makes about 6 servings (6 enchiladas)

For the filling & sauce

• 2 cups cooked shredded chicken (≈300 g) — lean protein; great way to use rotisserie or leftover chicken.
  Swap: shredded turkey or rotisserie pork (adjust seasoning).
• 8 oz (227 g) cream cheese, softened — gives the white sauce silky richness and helps bind the filling.
  Swap: full-fat Greek yogurt for a tangier, lighter sauce (texture slightly looser).
• 1 cup (240 g) sour cream — adds tang and creaminess. Swap: coconut cream for dairy-free option (taste will change).
• 1 can (4 oz / ≈113 g) diced green chiles — classic enchilada brightness. Swap: 3/4 cup salsa verde (no-sugar) for a fresher flavor.
• 1/2 cup (120 ml) low-sodium chicken broth — thins the sauce to a spoonable consistency.
• 1 cup (113 g) shredded Monterey Jack or mild cheddar — melty, mild cheese that complements the white sauce. Swap: pepper jack for extra heat.
• 1 small onion, finely diced (≈100 g) — sweetness and texture. Swap: 2–3 scallions for milder flavor.
• 2 cloves garlic, minced — builds savory depth.
• 1 tsp ground cumin, ½ tsp chili powder, salt & black pepper — seasoning backbone.
• 1–2 tbsp lime juice (optional) — bright finish just before serving.

For assembly

• 6 low-carb tortillas (store-bought low-carb or homemade almond flour tortillas) — choose tortillas that won’t fall apart when rolled. If you prefer, use 6 large almond flour tortillas (about 6–7″ each) — each tortilla keeps net carbs low.
  Tip: Warm tortillas briefly to make them pliable (15–20 sec microwave wrapped in a damp towel).
• Extra ½ cup shredded cheese for topping.
• Fresh cilantro, avocado slices, and sugar-free salsa for serving (optional).

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Step-by-step cooking process — clear & friendly

Follow these steps like I would guide a friend in the kitchen.

1) Preheat + prep

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and warm your tortillas (keeps them from cracking).

2) Sauté aromatics & build base flavor

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. This is where the base flavor builds — don’t rush it.

3) Warm the chicken & spices

Add the shredded chicken to the skillet, sprinkle with cumin, chili powder, salt and pepper, and toss to combine. Cook 2–3 minutes just to warm and coat the chicken with spices.

4) Make the creamy white sauce

In a mixing bowl whisk together cream cheese, sour cream, and chicken broth until smooth. Fold in the diced green chiles and half of the shredded cheese. If your cream cheese is still a bit lumpy, microwave 10–15 seconds and whisk again.

5) Combine chicken + sauce

Pour the creamy sauce into the skillet with the warmed chicken and stir until everything is evenly coated. Taste and adjust salt or lime juice. The filling should be creamy but not soupy — if too thin, simmer 1–2 minutes to reduce; if too thick, add a splash more broth.

6) Assemble enchiladas

Spoon about ¾ cup of the chicken mixture down the center of each warmed tortilla. Roll tightly and place seam-side down in the prepared baking dish, fitting them snugly. Repeat for all tortillas.

7) Top & bake

Pour any remaining sauce over the enchiladas, then sprinkle the remaining ½ cup shredded cheese evenly on top. Cover loosely with foil and bake 15 minutes, then remove foil and bake an additional 8–10 minutes until cheese is bubbly and lightly golden.

8) Rest & garnish

Let the pan rest 5 minutes before slicing (this helps the sauce settle). Garnish with chopped cilantro, avocado slices, and a squeeze of lime. Serve hot.

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Health & nutrition insights — why this is a smart low-carb meal

• Protein-rich — Chicken and cheese supply steady protein that helps muscle recovery and satiety.
• Balanced fats — Cheese, sour cream, and (if used) avocado provide fats that stabilize energy and support ketosis.
• Low net carbs — Using low-carb or almond flour tortillas and avoiding sugary sauces keeps net carbs modest (~8g net carbs per serving; see nutrition below).
• Veggies + flavor — Onions, green chiles, and optional cilantro add micronutrients without a carb penalty.

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Serving & pairing ideas

• Serve with a simple green salad dressed in olive oil + lime to add freshness.
• Pair with cauliflower rice or a spoonful of guacamole for texture contrast.
• For a party: place the enchilada pan on the table with bowls of chopped cilantro, lime wedges, sliced jalapeños, and sugar-free salsa so guests can customize.

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Storage & meal-prep tips

• Refrigerate: Cool completely, store covered for up to 4 days. Reheat single portions in the microwave (1–2 minutes) or oven at 350°F for 8–10 minutes to keep edges crisp.
• Freeze: Assemble in a freezer-safe dish (don’t bake), wrap tightly and freeze up to 2 months. Bake from frozen at 375°F for about 35–45 minutes (cover first 25 minutes to prevent over-browning).
• Make-ahead: Prepare the filling a day ahead and assemble the night you plan to bake — saves 15–20 minutes on weeknights.

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FAQ — natural questions readers search

Q: Can I make these Low Carb White Chicken Enchiladas dairy-free?
Yes — swap cream cheese and sour cream for full-fat coconut cream or a dairy-free cream cheese and use a dairy-free shredded cheese. Texture will be slightly different but still creamy.

Q: Can I use tortillas made from coconut flour or cheese (fathead) instead?
You can. Fathead-style wraps or almond flour tortillas work well — just ensure they are large enough and pliable. Coconut flour tortillas are more delicate; use with care.

Q: How many carbs per enchilada?
Estimated net carbs are about 8 g per serving (see nutrition section). Exact numbers depend on the tortillas you use and specific brands.

Q: Can I make this spicy?
Easily — add chopped jalapeños to the filling, use pepper jack, or mix in hot salsa verde for more kick.

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Nutrition breakdown (estimated per serving)

Recipe yields 6 servings. Nutrition is estimated from common ingredient profiles — for exact tracking use your product labels.

Whole recipe totals (approx):

• Calories: 3,236.7 kcal
• Protein: 179.0 g
• Fat: 250.0 g
• Total carbs: 76.0 g
• Fiber: 27.4 g
• Net carbs: 48.6 g

Per serving (1 of 6):

• Calories: ~539 kcal
• Protein: ~29.8 g
• Fat: ~41.7 g
• Total carbs: ~12.7 g
• Fiber: ~4.6 g
• Net carbs: ~8.1 g

Tip: To lower net carbs further, use ultra-low-carb tortillas or serve over a bed of sautéed greens and omit tortillas for a deconstructed bowl.

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Recipe details (quick facts)

• Prep Time: 15 minutes (if using cooked chicken)
• Cook Time: 25 minutes (sauté + bake)
• Total Time: ~40 minutes
• Course: Main / Dinner
• Cuisine: Mexican-inspired, Low-Carb, Keto friendly
• Servings: 6
• Calories (per serving): ~539 kcal (estimate)

Closing note

If you try these Low Carb White Chicken Enchiladas, make extra — they reheat wonderfully and are a lifesaver for busy nights. Slice, serve with a squeeze of lime, and let me know what tweaks you make (more heat? extra cheese?) — I love hearing readers’ variations!