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Low Carb White Chicken Enchiladas
Alice

Low Carb White Chicken Enchiladas Recipe

These Low Carb White Chicken Enchiladas are creamy, tangy, and crowd-pleasing — all the comfort of classic enchiladas but made low-carb with a white cream sauce and low-carb tortillas. Quick to assemble, high in protein, and ideal for meal prep or a cozy weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Dinner, Main
Cuisine: Keto, Low-Carb, Mexican-Inspired
Calories: 539
Ingredients Method

Ingredients
  

  • 2 cups cooked shredded chicken ≈300 g
  • 8 oz cream cheese softened (227 g)
  • 1 cup sour cream 240 g
  • 1 can 4 oz diced green chiles (≈113 g)
  • 1 small onion diced (≈100 g)
  • 2 cloves garlic minced
  • ½ cup low-sodium chicken broth 120 ml
  • 1 cup shredded Monterey Jack or cheddar ≈113 g + ½ cup extra for topping
  • 1 tsp ground cumin ½ tsp chili powder, salt & pepper to taste
  • 6 low-carb tortillas store-bought low-carb or almond-flour tortillas
  • Optional: cilantro avocado, lime wedges for serving

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9×13 baking dish. Warm tortillas briefly to make them pliable.
  2. Heat 1 tbsp olive oil in a large skillet over medium heat. Sauté diced onion 3–4 minutes until translucent; add garlic and cook 30 seconds.
  3. Add shredded chicken and spices (cumin, chili powder, salt, pepper). Stir and warm 2–3 minutes.
  4. In a bowl, whisk cream cheese, sour cream, and chicken broth until smooth. Fold in diced green chiles and 1 cup shredded cheese.
  5. Pour sauce over chicken in skillet and stir to combine. Simmer 1–2 minutes until slightly thickened. Remove from heat.
  6. Spoon ~¾ cup filling into each warmed tortilla, roll tightly, and place seam-side down in the baking dish.
  7. Pour any remaining sauce over enchiladas and sprinkle with remaining ½ cup cheese. Cover with foil.
  8. Bake 15 minutes covered, remove foil and bake another 8–10 minutes until cheese bubbles and is lightly golden.
  9. Rest 5 minutes, garnish with cilantro and avocado, and serve with lime wedges.