Table of Contents
Description
Low Carb White Chicken Enchiladas are creamy, cheesy, and keto-friendly—an easy, healthy dinner that tastes like classic comfort food without the carbs.
Introduction
If you love comforting Mexican-inspired meals but want to keep things low-carb and healthy, these Low Carb White Chicken Enchiladas are about to steal your heart. They’re rich, creamy, and packed with flavor—yet light enough to fit perfectly into a keto or low-carb lifestyle. This is the kind of recipe that feels indulgent but leaves you feeling great afterward.
Traditional enchiladas are delicious, but they’re often loaded with flour tortillas and sugary sauces. This low-carb version gives you all the cozy, cheesy goodness you crave, without the carb overload. Tender shredded chicken, a creamy white enchilada sauce, and melty cheese come together in a dish that’s comforting, satisfying, and family-approved.
Whether you’re meal prepping for the week, cooking for picky eaters, or simply craving a warm and hearty easy low-carb recipe, this dish checks all the boxes. It’s simple to prepare, perfect for busy weeknights, and tastes just as good the next day. Once you try these enchiladas, they’ll quickly become a regular on your dinner rotation. 🌮✨
Recipe Equipment
To make these low-carb enchiladas smoothly, gather the following kitchen tools:
- Large mixing bowl
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Baking dish
- Skillet
- Wooden spoon or spatula
Nothing fancy—just everyday tools that make this recipe approachable for any home cook.
Recipe Stat Sheet
| Category | Details |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Total Time | 40 minutes |
| Servings | 6 |
| Difficulty | Easy |
| Diet Type | Low-Carb, Keto-Friendly |
| Calories | ~420 per serving |
Ingredients
For the Enchiladas
- 2 cups cooked chicken, shredded
- 1 cup shredded mozzarella or Monterey Jack cheese
- ½ cup shredded cheddar cheese
- 6 low-carb tortillas
- 2 tablespoons olive oil
- Salt and black pepper, to taste
For the White Enchilada Sauce
- 2 tablespoons butter
- 2 tablespoons cream cheese, softened
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cumin
- Salt and pepper, to taste
Why these ingredients work:
Low-carb tortillas replace traditional flour ones, while cream cheese and heavy cream create a rich, silky sauce without added sugar or starch.
Ingredient Notes
Shredded chicken is the backbone of this recipe, providing protein and a mild flavor that absorbs the creamy sauce beautifully. Mozzarella and Monterey Jack melt smoothly, creating that irresistible cheesy pull. Cream cheese thickens the sauce naturally, keeping it keto-friendly without flour. The spices add warmth and depth while staying subtle enough for the whole family to enjoy.
Step-by-Step Instructions
Start by preheating your oven and lightly greasing a baking dish with olive oil. This helps prevent sticking and keeps cleanup easy.
In a medium saucepan over low heat, melt the butter. Add the cream cheese and whisk gently until smooth and creamy. Slowly pour in the heavy cream and chicken broth, whisking continuously to avoid lumps. Add garlic powder, onion powder, cumin, salt, and pepper. Let the sauce simmer until thick, velvety, and fragrant.
In a large bowl, combine the shredded chicken with half of the shredded cheese and a few spoonfuls of the white sauce. Stir until the chicken is creamy and well coated.
Warm the low-carb tortillas slightly so they’re flexible. Spoon the chicken mixture into each tortilla, roll them tightly, and place seam-side down in the baking dish.
Pour the remaining white sauce evenly over the enchiladas, making sure every roll is generously covered. Sprinkle the rest of the cheese on top.
Bake until the enchiladas are bubbling, golden, and irresistibly creamy. Let them rest briefly before serving so the sauce sets perfectly.
Pro Tips and Variations
For extra flavor, add chopped green chilies or jalapeños to the chicken filling. Swap chicken for rotisserie chicken to save time. If you like a smoky twist, add a pinch of smoked paprika. You can also mix in sautéed spinach or mushrooms for added texture. These enchiladas store well, making them ideal for meal prep. Simply reheat gently to keep the sauce creamy and smooth.
Serving Suggestions
Serve these Low Carb White Chicken Enchiladas with a side of cauliflower rice, a crisp green salad, or sautéed zucchini for a complete low-carb meal. A dollop of sour cream or a sprinkle of fresh cilantro adds a fresh finishing touch that brightens every bite.
Storage Information
Store leftover enchiladas in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave until warmed through. For longer storage, freeze individual portions for up to one month. Thaw overnight in the fridge before reheating for best texture.
Nutrition Facts (Estimated Per Serving)
- Calories: ~420
- Fat: 30g
- Protein: 32g
- Net Carbs: 6g
- Fiber: 3g
These Low Carb White Chicken Enchiladas are everything you want in a comfort meal—creamy, cheesy, and deeply satisfying, without the extra carbs. They’re perfect for family dinners, meal prep, or whenever you’re craving something warm and comforting. 💛
Give this easy low-carb recipe a try and let us know how it turned out in the comments. Don’t forget to share it with friends who love healthy comfort food!