Low Carb White Chicken Enchiladas

📝 Description:

These Low Carb White Chicken Enchiladas are rich, creamy, and cheesy without all the carbs from traditional tortillas. Made with shredded chicken, a flavorful white sauce, and low-carb wraps, they are the perfect keto-friendly comfort food for weeknight dinners or meal prep.

🍽️ Servings:

Serves: 6
Yield: 2 enchiladas per serving (12 enchiladas total)

⏱️ Prep & Cook Time:

• Prep Time: 20 minutes

• Cook Time: 25 minutes

• Total Time: 45 minutes

🧾 Ingredients for Low Carb White Chicken Enchiladas

• 3 cups cooked chicken breast, shredded

• 1 cup shredded Monterey Jack cheese

• 1/2 cup shredded cheddar cheese

• 12 low-carb tortillas (like Mission Carb Balance or homemade keto tortillas)

• 1/4 cup diced green chilies (optional)

• Salt and pepper to taste

For the White Sauce:

• 2 tablespoons butter

• 2 cloves garlic, minced

• 1/2 cup chicken broth

• 1 cup heavy cream

• 4 oz cream cheese, softened

• 1/2 teaspoon cumin

• 1/4 teaspoon onion powder

• 1/2 teaspoon chili powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 cup shredded Monterey Jack cheese (for melting into sauce)

👩‍🍳 Instructions:

1. Preheat Oven

Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.

2. Make the White Sauce

• In a saucepan over medium heat, melt the butter and sauté garlic for 1 minute.

• Add cream cheese and stir until mostly melted.

• Pour in chicken broth and heavy cream, whisking continuously.

• Add cumin, onion powder, chili powder, salt, and pepper.

• Stir in 1 cup Monterey Jack cheese and let it melt into a smooth, creamy sauce. Simmer for 5 minutes. Remove from heat.

3. Prepare the Chicken Filling

• In a large bowl, mix shredded chicken, 1 cup Monterey Jack, 1/2 cup cheddar, and green chilies (if using).

• Add a few tablespoons of the white sauce to moisten the filling. Mix well.

4. Assemble the Enchiladas

• Spoon the chicken mixture into each tortilla, roll tightly, and place seam side down in the prepared dish.

• Pour the white sauce evenly over the enchiladas.

• Sprinkle extra cheese on top if desired.

5. Bake

• Bake uncovered for 20–25 minutes or until hot and bubbly.

• Broil for 2–3 minutes at the end for a golden cheese top (optional).

6. Serve

• Garnish with chopped cilantro, sliced jalapeños, or avocado.

💡 Tips & Notes:

• Low-Carb Tortilla Options: Use almond flour or coconut flour tortillas for the lowest carb count.

• Rotisserie Chicken Shortcut: Save time by using store-bought rotisserie chicken.

• Spice Level: Add jalapeños or hot sauce to the filling or sauce for extra kick.

• Dairy-Free Option: Swap cream cheese and heavy cream with dairy-free alternatives like coconut cream (note: may affect flavor).

• Make Ahead: Assemble the night before and bake when ready to serve.

🔍 Nutritional Information (Per Serving – 2 Enchiladas):

Note: Values may vary depending on tortilla brand and cheese used.

✅ Health Benefits:

• Low Carb: Great for ketogenic and low-carb diets.

• High Protein: Supports muscle maintenance and satiety.

• Calcium-Rich: Cheese and cream provide a good source of calcium.

• Customizable: Easy to adapt for gluten-free, dairy-free, or spicier preferences.

❓ Frequently Asked Questions:

Q: Can I freeze these enchiladas?

A: Yes! Assemble them without baking, wrap tightly in foil and plastic wrap, and freeze for up to 2 months. Bake from frozen at 375°F for 40–45 minutes.

Q: What can I use instead of low-carb tortillas?

A: Try cheese tortillas (baked cheese sheets), cabbage leaves, or homemade egg crepes.

Q: Can I make this in advance?

A: Absolutely! Assemble up to 24 hours ahead and refrigerate. Bake as usual.

Q: Is this recipe spicy?

A: It’s mild as written. Add more green chilies or hot sauce if you prefer heat.