Low Carb White Chicken Enchiladas are a delicious twist on a classic favorite. These enchiladas are filled with tender shredded chicken, creamy cheese, and a mild, flavorful white sauce that keeps things light. The best part is they’re low in carbs, so you can enjoy all the tasty goodness without the extra guilt.
I love making this recipe when I want comfort food that still fits into my low-carb lifestyle. It’s super easy to put together, and the creamy sauce adds a nice touch that makes each bite smooth and satisfying. I usually add a little fresh cilantro on top because it gives a fresh pop that I really enjoy.
My favorite way to serve these enchiladas is with a side of simple sautéed veggies or a crisp green salad. They also reheat really well, so leftovers are an absolute win. This is definitely a meal that everyone in my family loves, and it’s become a go-to when I want something cozy and flavorful but without the heavy carbs.
Key Ingredients & Substitutions
Chicken: Cooked shredded chicken breast is great for protein and texture. Leftover chicken or rotisserie chicken are easy substitutes if you want to save prep time.
Cheese: Monterey Jack and Cheddar create a rich, creamy sauce. Mozzarella on top adds a perfect melt. You can swap cheeses for similar types like Colby Jack or mozzarella blends if needed.
Sour cream & Cream Cheese: These give the sauce its creamy body. If you want less dairy, try Greek yogurt instead of sour cream for a tangy feel.
Low Carb Tortillas: Almond or coconut flour tortillas keep carbs down. If you can’t find these, large collard green leaves can work for rolling.
Seasonings: Cumin and chili powder add mild warmth without overpowering. Feel free to adjust based on your spice preference or omit chili powder for less heat.
How Do You Make a Creamy White Sauce Without It Splitting?
Getting a smooth white sauce that doesn’t separate is all about temperature and mixing.
- Start by gently warming the chicken broth and cream cheese in a skillet. Stir constantly to melt the cream cheese fully before adding other ingredients.
- Add sour cream off the heat or on low and mix well. High heat can cause dairy to break.
- Once the cheese is melted and combined, keep the sauce warm but avoid boiling.
- Stir often to keep the sauce silky before mixing with the chicken.
This method helps keep your sauce perfectly creamy and thick without any lumps or separation. It makes the enchiladas extra rich and tasty!
Equipment You’ll Need
- 9×13 inch baking dish – I like this size because it holds the enchiladas well and bakes evenly.
- Large skillet – perfect for cooking the sauce, onions, and garlic all in one place.
- Whisk or wooden spoon – helps you mix the sauce smoothly without lumps.
- Measuring cups and spoons – for keeping everything precise and easy.
- Oven mitts – essential for taking the hot dish out safely.
- Serving spatula – makes serving the enchiladas neat and simple.
Flavor Variations & Add-Ins
- Spicy kick: Add chopped jalapeños or a dash of hot sauce to the sauce for more heat.
- Extra veggies: Mix in sautéed bell peppers, spinach, or zucchini inside the enchiladas for more nutrition.
- Cheese options: Use Pepper Jack or Havarti for a different cheesy flavor or extra melty texture.
- Protein swap: Replace chicken with cooked shrimp or turkey for a different protein twist.
Low Carb White Chicken Enchiladas
Ingredients You’ll Need:
Main Ingredients:
- 3 cups cooked shredded chicken breast
- 8 low carb tortillas (such as almond flour or coconut flour tortillas)
For The Sauce:
- 1 tablespoon olive oil or butter
- 3 cloves garlic, minced
- 1 small white onion, finely chopped
- 1 cup chicken broth
- 1 cup cream cheese, softened
- ¾ cup sour cream
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon onion powder
- Salt and black pepper to taste
Cheeses and Toppings:
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- 1 cup shredded mozzarella cheese (for topping)
- ¼ cup sour cream (for drizzling)
- Fresh cilantro, chopped (for garnish)
- 2 green onions, sliced (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and assemble, then about 20-25 minutes to bake. So in total, expect around 40 minutes from start to delicious finish!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Dish
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with oil or non-stick spray to prevent sticking.
2. Make the Creamy White Sauce
In a large skillet over medium heat, warm the olive oil or butter. Add minced garlic and chopped onion, sautéing until softened and fragrant—about 3 to 4 minutes.
Add the chicken broth and bring to a gentle simmer. Stir in the softened cream cheese until melted and smooth.
Mix in ¾ cup sour cream, cumin, chili powder, onion powder, salt, and pepper. Let the sauce simmer for 3 to 5 minutes until it thickens slightly.
3. Add Cheese and Chicken
Remove the skillet from heat. Stir in Monterey Jack and Cheddar cheeses until melted and well combined.
Fold the shredded chicken into the sauce to coat it evenly.
4. Assemble the Enchiladas
Warm the low carb tortillas briefly to make them easier to roll. Spoon an even amount of the chicken mixture onto each tortilla, roll tightly, and place them seam side down in the baking dish.
5. Top and Bake
Pour any leftover sauce evenly over the filled tortillas.
Sprinkle shredded mozzarella cheese on top.
Bake uncovered for 20 to 25 minutes, until the cheese is bubbly and golden brown.
6. Garnish and Serve
Remove from oven and let cool a few minutes. Drizzle with remaining sour cream in lines across the enchiladas.
Finish by sprinkling chopped cilantro and sliced green onions on top. Serve warm and enjoy your creamy, cheesy, low carb enchiladas!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken before shredding. Thaw it overnight in the fridge or use the defrost setting on your microwave. This will help the chicken mix evenly with the sauce.
Can I Make Low Carb White Chicken Enchiladas Ahead of Time?
Absolutely! You can assemble the enchiladas a few hours ahead and refrigerate them. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.
How Should I Store Leftovers?
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a splash of broth or sour cream if they seem dry.
Can I Substitute the Low Carb Tortillas?
Yes, if you don’t have low carb tortillas, large collard green leaves work well as a wrap alternative for keeping the dish low carb and adding a fresh crunch.
