Tender chicken wrapped in low-carb tortillas, smothered in a creamy white sauce—pure comfort without the carbs!

Servings: 6

Who doesn’t love enchiladas? This low-carb twist on a classic favorite swaps out traditional tortillas for keto-friendly ones, while keeping all the cheesy, creamy goodness you crave. With tender chicken, a flavorful white sauce, and gooey melted cheese, these Low Carb White Chicken Enchiladas are perfect for satisfying your Tex-Mex cravings while staying on track with your goals. A weeknight winner the whole family will love!

Ingredients

For the Enchiladas:

3 cups cooked chicken, shredded
6 low-carb tortillas
1 cup shredded mozzarella cheese
½ cup shredded cheddar cheese

For the White Sauce:

2 tbsp unsalted butter
2 tbsp almond flour (or coconut flour for keto)
1½ cups chicken broth
½ cup heavy cream
4 oz cream cheese, softened
1 cup shredded Monterey Jack cheese
1 tsp garlic powder
½ tsp salt
¼ tsp black pepper

Optional Garnishes:

Fresh cilantro, chopped
Sliced avocado
Sour cream

Supplies Needed

9×13-inch baking dish
Saucepan
Whisk
Mixing bowl

Instructions

Prepare the Chicken Filling:

Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the shredded chicken, mozzarella cheese, and cheddar cheese. Mix well.

Assemble the Enchiladas:

Lay a low-carb tortilla flat and add a generous scoop of the chicken mixture down the center. Roll it up tightly and place it seam-side down in a greased 9×13-inch baking dish. Repeat with remaining tortillas and filling.

Make the White Sauce:

In a saucepan over medium heat, melt the butter. Whisk in the almond flour and cook for 1 minute to remove the raw taste.
Slowly add the chicken broth, whisking constantly to prevent lumps. Cook for 2–3 minutes until slightly thickened.
Stir in the heavy cream and cream cheese, whisking until smooth and creamy.
Add the Monterey Jack cheese, garlic powder, salt, and black pepper. Cook until the cheese is melted and the sauce is smooth.

Bake the Enchiladas:

Pour the white sauce evenly over the enchiladas, making sure to cover them completely.
Bake for 20–25 minutes, or until the cheese is bubbly and golden.

Serve:

Garnish with fresh cilantro, sliced avocado, and a dollop of sour cream, if desired.

Storage Tips

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze individual portions in sealed containers for up to 2 months. Thaw in the fridge overnight before reheating.

Recipe Tips & Tricks

For a spicy kick, add diced green chilies or a pinch of cayenne pepper to the white sauce.
Use rotisserie chicken to save time and add extra flavor.
Warm the tortillas slightly before filling to make them easier to roll.

Variations

Vegetarian Option: Replace the chicken with sautéed spinach, mushrooms, or diced zucchini.
Extra Cheesy: Add an additional ½ cup of shredded cheese on top before baking.
Dairy-Free: Use a plant-based cream cheese and almond or coconut milk for the sauce.

FAQ

Can I use regular flour for the sauce?

Yes, but it will no longer be low-carb or keto-friendly.

What low-carb tortillas should I use?

Look for tortillas labeled as keto or low-carb, such as those made with almond or coconut flour.

Can I make this dish ahead of time?

Absolutely! Assemble the enchiladas and refrigerate up to 24 hours before baking.

These Low Carb White Chicken Enchiladas are a delicious way to enjoy Tex-Mex flavors without the guilt. Creamy, cheesy, and loaded with tender chicken, this easy chicken dish is sure to become a regular on your dinner menu. It’s easy to make, totally customizable, and guaranteed to impress!

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