Low Carb White Chicken Enchiladas
These creamy, cheesy enchiladas are low in carbs, making them perfect for a cozy weeknight dinner. Packed with shredded chicken and a silky white cheese sauce, they deliver all the comfort without the calorie load.
I make these low carb white chicken enchiladas whenever I want a cozy, cheesy dinner that won’t blow my carb limit. They’re creamy, quick enough for a weeknight, and scale easily for guests. If you’re curious how this compares to other high-protein takes, I sometimes riff on a protein-packed chicken enchilada version for extra dairy and lean meat swaps.
Why you’ll love this dish
This recipe balances comfort and low-carb goals: a rich white cheese sauce, tender shredded chicken, and low-carb flour tortillas make it feel indulgent without the carb load of corn tortillas. It’s ideal for busy weeknights, meal prep for the week, or a casual weekend dinner when you want something family-friendly and filling.
Reasons to try it:
- Fast assembly: uses cooked chicken (leftovers or rotisserie).
- Crowd-pleasing: familiar flavors with a creamy twist.
- Flexible: easy to swap cheeses or make dairy-forward or milder.
The cooking process explained
Quick overview so you know what’s coming:
- Cook or shred the chicken ahead of time.
- Mix a cheesy, seasoned chicken filling.
- Make a quick roux-based white sauce with chicken broth, sour cream, and chilies.
- Roll filling into low-carb tortillas, top with sauce and cheese, then bake until bubbly and browned.
Key Ingredients
- 2 cups cooked chicken (shredded)
- 2.5 cups shredded Monterey Jack cheese (or Pepper Jack for more heat)
- 5 ounces cream cheese, softened
- 2 teaspoons garlic powder
- 3 tablespoons butter
- 2 tablespoons almond flour (low-carb thickener)
- 1 tablespoon taco seasoning (use low-sodium if preferred)
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces canned diced green chilies
- 10 low carb flour tortillas
Notes and substitutions:
- Swap Monterey Jack for a mild cheddar or Colby if you want a different flavor profile. Pepper Jack adds a peppery kick.
- For a thicker sauce without more flour, reduce broth by 1/4 cup and simmer a little longer.
- For a lighter version, use Greek yogurt in place of some sour cream, but fold it in off-heat to avoid curdling.
Directions to follow
- Cook the chicken by your preferred method: poach, bake, or use rotisserie. Let cool and shred with two forks.
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a bowl, combine the shredded chicken, 3/4 cup shredded cheese, garlic powder, and cream cheese. Stir until evenly mixed.
- In a medium saucepan, melt the butter over medium heat. Whisk in the almond flour and taco seasoning and cook for 1 minute to remove the raw flour taste.
- Gradually whisk in the chicken broth until smooth. Add 1/2 cup shredded cheese and cook, stirring, until the sauce thickens and becomes bubbly.
- Remove the pan from heat and stir in the sour cream and diced green chilies. Do not boil after adding sour cream—heat gently until combined.
- Place about 1/3 to 1/2 cup of the chicken mixture in each tortilla. Roll tightly and arrange seam-side down in the prepared baking dish.
- Pour the white sauce evenly over the enchiladas. Sprinkle with the remaining shredded cheese.
- Bake for 22 minutes. Finish under a high broil for 2–3 minutes to brown the cheese—watch closely to avoid burning.
- Let rest 5 minutes before serving so the sauce sets slightly.
Low Carb White Chicken Enchiladas
- Prep
- 30 MIN
- Cook
- 30 MIN
- Total
- 1 HR
- Serves
- 6
01Ingredients
Chicken Filling
White Sauce
Tortillas
02Method
- Preparation
- Making the Sauce
- Assembling
- Baking
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0 OF 11 DONE03Recipe notes
- 01Garnish with chopped cilantro, sliced green onions, and a squeeze of lime. Store leftovers in an airtight container for up to 4 days. Can be frozen for up to 3 months.
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How to serve Low Carb White Chicken Enchiladas
- Garnish with chopped cilantro, sliced green onions, and a squeeze of lime for brightness.
- Serve with a crisp salad (romaine, avocado, cucumber) or roasted vegetables to keep the meal low-carb.
- For extra texture, offer pickled red onions or a small bowl of salsa verde on the side.
How to store & freeze
Refrigerate: Store leftovers in an airtight container for up to 4 days. Reheat covered in a 350°F oven until warmed through, or microwave single portions.
Freeze: Assemble enchiladas in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed, adding 5–10 extra minutes if still cold.
Food safety: Keep hot foods above 140°F and refrigerate leftovers within two hours of cooking.
Flavor swaps
- Spicy: swap in Pepper Jack or add sliced jalapeños to the filling.
- Herb-forward: stir chopped cilantro and a little lime zest into the chicken mixture.
- Cheese-free-ish: use a higher ratio of cream cheese and sour cream and top with nutritional yeast for a cheesy flavor if avoiding large amounts of shredded cheese.
- Vegetarian: replace chicken with shredded, seasoned cauliflower or sautéed mushrooms.
Helpful answers
How long does this take from start to finish?
A: Active prep is about 20–30 minutes if the chicken is cooked; total cook time including baking is about 50–60 minutes.
Can I make this ahead for a party?
A: Yes—assemble the enchiladas, cover tightly, refrigerate, and bake the day of. Add 5–10 minutes to baking if chilled.
Is almond flour necessary?
A: Almond flour thickens the sauce while keeping carbs low. You can thicken with a small amount of xanthan gum (start with 1/4 teaspoon) or reduce broth slightly if avoiding nut flours.
Can I use corn tortillas?
A: Corn tortillas increase carbs and may become soggier; low-carb flour tortillas are recommended for texture and carb control.
Conclusion
These low carb white chicken enchiladas are a reliable, family-friendly dish that delivers creamy comfort with fewer carbs. For more ideas, check out Low Carb Keto White Chicken Enchiladas and my Easy Keto White Chicken Enchiladas.
