Low Carb White Chicken Enchiladas are a delicious twist on a classic favorite, featuring tender shredded chicken wrapped in low-carb tortillas and smothered in a creamy white sauce with just the right amount of cheesy goodness. The combination of the creamy sauce, melted cheese, and tender chicken makes each bite super satisfying without the extra carbs that traditional enchiladas have.
I love making these enchiladas when I want a comforting meal that doesn’t leave me feeling weighed down. They’re easy to put together and the creamy sauce is my secret weapon for making this dish feel special. If you’re watching your carb intake but don’t want to miss out on flavor, this recipe is just perfect.
My favorite way to serve these is straight out of the oven with a side of fresh avocado slices and a sprinkle of cilantro. Sometimes I add a dollop of sour cream on top for an extra creamy touch. It’s a dish that always gets everyone asking for seconds, and I find it’s especially great for cozy weeknight dinners or when friends come over and you want something that’s both tasty and a bit lighter.
Key Ingredients & Substitutions
Chicken: I recommend using cooked shredded chicken breast for lean protein. Rotisserie chicken works well if you want to save time. Leftover chicken is perfect here too!
Low-Carb Tortillas: Almond or coconut flour tortillas keep this dish low carb. If unavailable, large lettuce leaves can be a fresh substitute for a keto-friendly wrap.
Cheese: Monterey Jack or mozzarella melts beautifully and adds creaminess. Feel free to mix in a bit of cheddar or pepper jack for extra flavor.
Cream Cheese & Sauces: Cream cheese, sour cream, and heavy cream create the rich white sauce. You can swap sour cream with Greek yogurt for slightly fewer fat calories and added tang.
Spices & Herbs: Ground cumin, chili powder, garlic, green onions, and cilantro add depth. Adjust jalapeño to your spice preference or leave it out for mild flavor.
How Do You Make the Creamy White Sauce Perfect Every Time?
The sauce is key to these enchiladas. Here’s how to get it smooth and flavorful:
- Heat olive oil and gently cook garlic until fragrant, about 1 minute—don’t rush this or garlic can burn.
- Add cream cheese, heavy cream, and sour cream off the heat at first to avoid lumps, then stir over low heat until smooth.
- Mix in spices and fresh herbs off the heat to keep the herbs bright and flavorful.
- Stir in cheese last, turning off the heat to prevent the cheese from clumping.
- Test the sauce’s thickness; it should pour easily but coat the back of a spoon. If too thick, add a splash of heavy cream or water. If thin, simmer gently a few minutes to thicken.
This gentle approach makes your sauce creamy and rich, the perfect coating for the chicken-filled tortillas.
Equipment You’ll Need
- Medium saucepan – I love it because it helps you make a smooth, creamy white sauce without any fuss.
- Mixing spoon or whisk – makes stirring and preventing lumps easy.
- 9×13 inch baking dish – perfect for holding all your rolled enchiladas and baking evenly.
- Microwave or skillet – for warming tortillas so they don’t tear when you roll them up.
- Sharp knife and cutting board – for chopping cilantro, tomatoes, and jalapeños.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked turkey or ground beef for different flavors.
- Mix in chopped spinach or sautéed zucchini in the filling for extra veggies.
- Use a blend of cheeses like pepper jack or cheddar for a spicier or richer taste.
- Add a dash of hot sauce or cayenne in the sauce for more heat if you like spicy dishes.
Low Carb White Chicken Enchiladas
Ingredients You’ll Need:
For the Filling and Tortillas:
- 2 cups cooked shredded chicken breast
- 8 low-carb tortillas (such as almond flour or coconut flour tortillas)
For the White Sauce and Cheese:
- 2 cups shredded Monterey Jack cheese or mozzarella cheese, divided
- ½ cup sour cream
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 2 cloves garlic, minced
- ¼ cup chopped green onions (plus extra for garnish)
- ¼ cup chopped fresh cilantro (plus extra for garnish)
- 1 tsp ground cumin
- ½ tsp chili powder
- Salt and pepper, to taste
- 1 tbsp olive oil or avocado oil
- 1 small jalapeño, finely chopped (optional, for a little heat)
For Garnish:
- 1 medium tomato, diced
- Fresh cilantro leaves
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 15-20 minutes to bake. You’ll spend a few minutes making the creamy white sauce, warming the tortillas, assembling the enchiladas, and then baking until bubbly and golden. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Make the White Sauce:
Start by heating the olive oil in a medium saucepan over medium heat. Add the minced garlic and cook just until fragrant—about 1 minute. Stir in the cream cheese, heavy cream, and sour cream. Keep stirring until the cream cheese melts completely and you have a smooth sauce.
Add the cumin, chili powder, salt, and pepper. Mix in the chopped green onions, cilantro, and jalapeño if you are using it. Let everything cook together for 2-3 minutes until warmed through.
Finally, remove the pan from the heat and stir in 1 cup of shredded cheese until melted and creamy.
2. Prepare the Enchiladas:
Spread a thin layer of the white sauce at the bottom of your baking dish to keep the enchiladas moist while baking.
Warm the low-carb tortillas for 15-20 seconds in the microwave or heat them briefly in a skillet so they bend easily without cracking.
Put some shredded chicken evenly on each warm tortilla, roll it up tightly, and place seam-side down in the baking dish.
3. Bake and Garnish:
Pour the remaining white sauce evenly over the rolled enchiladas. Sprinkle the last cup of shredded cheese on top.
Bake everything in the preheated oven at 375°F (190°C) for 15-20 minutes, until the cheese is melted, bubbly, and slightly browned on the edges.
Remove from the oven and let cool for a few minutes. Garnish with diced tomatoes, extra chopped green onions, and fresh cilantro leaves before serving.
Enjoy warm, with optional sour cream or sliced avocado on the side!
Can I Use Frozen Chicken for These Enchiladas?
Yes! Just be sure to fully thaw the chicken in the fridge overnight before shredding and using it. This helps maintain the best texture and flavor.
Can I Substitute the Low-Carb Tortillas?
Absolutely. You can use lettuce wraps for a lighter keto option or regular tortillas if you’re not strict about carbs. Just keep in mind that regular tortillas will increase the carb count.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven or microwave until heated through, adding a splash of cream or water if the sauce thickens too much.
Can I Make This Recipe Ahead of Time?
Yes! Assemble the enchiladas and cover the baking dish with foil. Refrigerate for up to 24 hours before baking. Just add a few extra minutes to the bake time if reheating cold from the fridge.