Low Carb White Chicken Enchiladas are a wonderful way to enjoy the classic enchilada flavors without the extra carbs. These enchiladas feature tender shredded chicken wrapped in low-carb tortillas, smothered in a creamy white sauce, and topped with plenty of melted cheese. They bring together creamy, cheesy, and mildly spicy notes that make every bite so satisfying.
I love making this recipe on busy weeknights because it feels like a treat without weighing me down. The white sauce is simple to whip up and keeps everything wonderfully moist and flavorful. Plus, the chicken is easy to prep ahead of time—just shred and add it to the sauce before rolling. It’s one of those dishes I find myself craving often because it hits the spot while still fitting into my low-carb goals.
My favorite way to serve these enchiladas is right out of the oven with a side of fresh guacamole and a crisp green salad. It’s a great combo that keeps things light but still comforting. And if you like a little extra kick, a drizzle of hot sauce on top never hurts! These enchiladas always bring a smile to the table and make dinner something to look forward to.
Key Ingredients & Substitutions
Chicken Breast: Using cooked, shredded chicken breast keeps things lean and high in protein. Rotisserie chicken works great for convenience. You could use shredded turkey as a swap if preferred.
Low-Carb Tortillas: Almond or coconut flour tortillas are my favorites. They stay soft when warmed and hold the filling well. If you can’t find these, look for low-carb or cauliflower tortillas.
Cheese: Monterey Jack melts beautifully and adds mild flavor. You can also use a Mexican cheese blend or mozzarella. For dairy-free, nutritional yeast might work but texture will differ.
Cream Cheese & Sour Cream: These create a rich, creamy sauce that coats the enchiladas. Full-fat versions give the best texture and flavor. Greek yogurt can be a tangy substitute for sour cream if needed.
Green Chiles: Canned or fresh roasted green chiles add a mild heat and depth. If you want less spice, use mild diced green peppers instead.
How Do I Make the Creamy White Sauce Smooth and Delicious?
This sauce is the heart of the dish, so getting it smooth is key.
- Start with softened cream cheese to prevent lumps.
- Stir constantly over medium heat as it melts—be patient, it takes a few minutes.
- Add chicken broth gradually to thin the sauce while stirring to keep it smooth.
- Mix in sour cream and spices last for extra creaminess and flavor.
- Remove from heat once smooth; overheating can cause curdling.
Taking these steps ensures the sauce coats your enchiladas perfectly without graininess.
How Can I Keep Low-Carb Tortillas Soft and Easy to Roll?
Low-carb tortillas can sometimes be fragile. To avoid cracking when rolling:
- Warm them briefly in a skillet with a little oil or butter (about 20 seconds per side).
- Don’t overheat—they only need to be pliable, not crispy.
- Work quickly to fill and roll while warm.
- If tortillas still tear, try wrapping them in a damp cloth to soften before assembly.
This helps the tortillas stay flexible and hold the filling well during baking.
Equipment You’ll Need
- 9×13-inch baking dish – I use this to keep everything neat while baking and it’s easy to serve from.
- Medium saucepan – perfect for whirling up the creamy white sauce to smooth perfection.
- Skillet or frying pan – helps warm the tortillas just enough to make them pliable without tearing.
- Measuring cups and spoons – makes sure I get all the flavors balanced just right.
- Mixing spoon or whisk – handy for stirring the sauce until it’s silky and smooth.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked ground turkey or diced cooked shrimp for different tastes and textures.
- Mix in sautéed spinach, chopped bell peppers, or mushrooms into the filling for more veggies.
- Use pepper jack or mozzarella instead of Monterey Jack for a different cheese flavor.
- Add a splash of hot sauce or cayenne pepper to the sauce if you like extra spice.
Low Carb White Chicken Enchiladas
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked, shredded chicken breast
- 8 low-carb tortillas (such as almond flour or coconut flour tortillas)
- 2 cups shredded Monterey Jack cheese (or a Mexican blend)
- 1 cup sour cream, divided (plus extra for serving)
- 1 cup cream cheese, softened
- 1 cup green chiles, diced (canned or roasted)
- 1 cup chicken broth
- 2 cloves garlic, minced
Spices and Garnishes:
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- Fresh cilantro, chopped (for garnish)
- 1 medium tomato, diced (for garnish)
- 1/2 avocado, sliced (for garnish)
- Olive oil or butter (for lightly warming tortillas)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep, 25 minutes of baking time, and a few minutes to cool and garnish. In total, you’ll be enjoying your delicious enchiladas in under 45 minutes—perfect for a satisfying low-carb dinner.
Step-by-Step Instructions:
1. Preheat and Prepare Your Baking Dish:
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and set it aside for later.
2. Make the Creamy White Sauce:
In a medium saucepan over medium heat, combine 1 cup sour cream, softened cream cheese, diced green chiles, chicken broth, minced garlic, ground cumin, chili powder, onion powder, and salt. Stir constantly until the cream cheese melts and the sauce becomes smooth and heated through. Remove it from heat.
3. Warm the Tortillas:
In a skillet over medium heat, lightly warm the low-carb tortillas with a bit of olive oil or butter. Heat each side for about 20 seconds until they’re soft and pliable but not crispy, making them easier to roll.
4. Assemble the Enchiladas:
Place a warmed tortilla on a flat surface. Add about 1/4 cup of shredded chicken and a sprinkle of shredded cheese down the center. Roll it up tightly and place it seam side down in your prepared baking dish. Repeat this process with all the tortillas.
5. Add Sauce and Cheese:
Pour the creamy white sauce evenly over the rolled enchiladas, ensuring they’re all well covered. Then sprinkle the remaining shredded cheese on top for a deliciously cheesy finish.
6. Bake Until Bubbly:
Place the dish in your preheated oven and bake uncovered for 20-25 minutes. You’ll know it’s done when the cheese is melted, bubbly, and golden in spots.
7. Garnish and Serve:
Remove the enchiladas from the oven and let them cool for about 5 minutes. Before serving, garnish with a dollop of sour cream, diced tomatoes, avocado slices, and scattered chopped fresh cilantro. Enjoy warm and fresh!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken before shredding. Thaw overnight in the fridge or use the cold water method for quicker thawing. Pat the chicken dry to avoid extra moisture in the enchiladas.
Can I Make These Enchiladas Ahead of Time?
Absolutely. Assemble the enchiladas and cover the baking dish tightly with foil. Refrigerate for up to 24 hours and bake just before serving, adding a few extra minutes if baking from cold.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F until warmed through or microwave in short intervals, stirring halfway.
What Are Good Low-Carb Side Dishes to Serve?
Pair these enchiladas with a crisp green salad, guacamole, or roasted vegetables to keep the meal low-carb and fresh. Cauliflower rice is also a tasty side option.
