Low Carb White Chicken Enchiladas are a fresh twist on a classic favorite, packed with tender shredded chicken, creamy cheese, and a smooth, flavorful white sauce. Instead of the usual tortillas, these use low-carb alternatives that keep the dish light but still super satisfying. You get that cheesy, melty goodness with every bite, plus a little kick from mild spices without overdoing it on carbs.
I love making these enchiladas when I want something tasty and filling but don’t want to feel weighed down afterward. The creamy sauce is my favorite part — it’s smooth and just the right balance of flavors. I usually add a handful of fresh cilantro on top or a spoonful of sour cream to make it even better. It’s one of those meals that feels like a special treat but is actually pretty healthy.
For serving, I like to pair these enchiladas with a simple side salad or some grilled veggies to keep things light and colorful. They’re perfect for a weeknight dinner or even meal prep since they reheat really well. If you’re looking to enjoy comfort food without the extra carbs, these enchiladas will be your new go-to.
Key Ingredients & Substitutions
Chicken: Using shredded rotisserie or poached chicken adds quick, tender protein. Leftover chicken works great too. If you prefer, shredded turkey is a good alternative.
Low-Carb Tortillas: Almond or coconut flour tortillas keep it keto-friendly. If unavailable, try thin slices of zucchini or eggplant as a wrap substitute.
Cheese: Monterey Jack and mozzarella melt beautifully and add creamy flavor. You can swap Monterey Jack for white cheddar or pepper jack for some spice.
White Sauce: The combo of sour cream, cream cheese, and chicken broth creates a rich sauce. Greek yogurt can replace sour cream for a tangier taste and more protein.
Jalapeños & Spices: Jalapeños add mild heat; omit if you prefer mild flavors. Cumin and chili powder bring classic enchilada warmth without overpowering the white sauce.
How Do I Make the White Sauce Smooth and Creamy?
A smooth white sauce is key for these enchiladas to taste rich without being heavy. Here’s how to do it:
- Soften cream cheese first, either by leaving it at room temp or microwaving briefly.
- Whisk cream cheese with sour cream before adding the chicken broth to avoid lumps.
- Add chicken broth slowly, stirring constantly to keep the mixture creamy.
- Warm it gently in a pan if it feels too thick, stirring often to avoid clumps.
This technique ensures your sauce is silky, spreads easily over the enchiladas, and blends beautifully with the chicken filling.
Equipment You’ll Need
- 9×13 inch baking dish – I use this size to hold all the enchiladas comfortably and get even baking.
- Skillet or frying pan – perfect for sautéing onions, garlic, and warming the chicken and spices.
- Whisk or spoon – helps you mix the white sauce until smooth and creamy.
- Mixing bowls – for combining ingredients like the white sauce and chicken mixture.
- Measuring cups and spoons – so everything is just right, especially the spices and liquids.
- Sharp knife and cutting board – for chopping onions, garlic, and optional jalapeños.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked shrimp or turkey for a different taste and extra protein.
- Add sautéed mushrooms or spinach to the filling for more veggies and earthiness.
- Use a blend of cheeses like Pepper Jack or queso fresco to give a different cheesy twist.
- SPICE IT UP: Mix in diced jalapeños or a dash of hot sauce for more heat.
Low Carb White Chicken Enchiladas
Ingredients You’ll Need:
For The Filling:
- 2 cups cooked chicken, shredded (rotisserie or poached chicken breast)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1-2 jalapeños, seeded and finely diced (optional)
- 1 tsp ground cumin
- ½ tsp chili powder
- Salt and pepper to taste
- 2 cups shredded Monterey Jack cheese (or white cheddar)
For The White Sauce:
- 1 cup sour cream
- ½ cup cream cheese, softened
- ½ cup chicken broth
Other Ingredients:
- 8 low-carb tortillas (almond or coconut flour based)
- 1 cup shredded mozzarella cheese
- Fresh cilantro, chopped (for garnish)
- Paprika (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 20-25 minutes baking time. You’ll spend some time sautéing the veggies and warming the chicken with spices, mixing a creamy white sauce, rolling up the enchiladas, and then baking them until cheesy and bubbly. In total, expect around 40 minutes from start to finish.
Step-by-Step Instructions:
1. Sauté Aromatics and Prepare Chicken:
Preheat your oven to 375°F (190°C). Heat a skillet over medium heat and cook the chopped onion and garlic until soft and translucent, about 3-4 minutes. If you like a little heat, add diced jalapeño and cook for another minute. Stir in the shredded chicken, cumin, chili powder, salt, and pepper. Mix well and warm through for 2 minutes, then remove from heat.
2. Make the Creamy White Sauce:
In a bowl, whisk together the sour cream and softened cream cheese until smooth. Gradually add the chicken broth while whisking to create a creamy white sauce without lumps.
3. Assemble the Enchiladas:
Spread about half a cup of the white sauce on the bottom of a 9×13-inch baking dish to prevent sticking. Fill each low-carb tortilla with a good scoop of the chicken mixture and some shredded Monterey Jack cheese. Roll the tortillas tightly and place them seam-side down in the baking dish.
4. Add Sauce and Cheese, Then Bake:
Pour the remaining white sauce evenly over the rolled enchiladas. Sprinkle the mozzarella and remaining Monterey Jack cheese on top. Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and golden.
5. Garnish and Serve:
Let the enchiladas cool for 5 minutes. Top with dollops of sour cream, a sprinkle of chopped fresh cilantro, and a dusting of paprika for color and flavor. Serve warm and enjoy your delicious low-carb meal!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure the chicken is fully thawed before shredding and cooking. Thaw overnight in the fridge or use the defrost setting on your microwave for quicker results.
Can I Substitute the Low-Carb Tortillas?
Absolutely! You can use store-bought low-carb tortillas or make your own almond or coconut flour tortillas. If you want to avoid tortillas altogether, thinly sliced zucchini or eggplant work well as wraps.
How Should I Store Leftovers?
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through, covering loosely to retain moisture.
Can I Make This Recipe Ahead of Time?
Yes, you can assemble the enchiladas and refrigerate them for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
