Low Carb White Chicken Enchiladas recipe that’s creamy, cheesy, and satisfying without the carb-heavy tortillas or flour-based sauces.
🌯 Low Carb White Chicken Enchiladas
Servings: 4
Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min
Carbs: ~6–8g net carbs per serving (depending on ingredients used)
🥘 Ingredients
For the Enchiladas:
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2 cups cooked, shredded chicken breast
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1 cup shredded Monterey Jack or mozzarella cheese
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1/4 cup chopped green onions (optional)
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1 tsp garlic powder
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1/2 tsp cumin
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1/2 tsp chili powder
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Salt & pepper to taste
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4–6 low carb tortillas (look for ones with 3–5g net carbs each) or use thin zucchini slices or egg white wraps as alternatives
For the White Sauce:
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2 tbsp butter
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2 oz cream cheese
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1 cup heavy cream
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1/2 cup chicken broth (or more for thinner sauce)
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1/2 cup shredded cheddar or pepper jack
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1 small can diced green chiles (4 oz)
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Salt & pepper to taste
👩🍳 Instructions
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Preheat oven to 375°F (190°C). Lightly grease a 9×13 baking dish.
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Make the Filling:
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In a bowl, mix shredded chicken, cheese, green onions, and seasonings. Set aside.
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Prepare Enchiladas:
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Spoon filling into each low-carb tortilla, roll up, and place seam-side down in the baking dish.
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Make White Sauce:
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In a saucepan over medium heat, melt butter and cream cheese together.
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Add heavy cream and chicken broth, whisking until smooth.
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Stir in green chiles and cheese. Simmer for 3–5 minutes until thick and creamy.
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Season with salt and pepper.
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Assemble:
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Pour sauce over the enchiladas and sprinkle with extra cheese if desired.
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Bake:
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Bake for 20–25 minutes until bubbly and lightly golden.
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Serve:
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Garnish with chopped cilantro, jalapeños, or sour cream if desired.
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💡 Tips
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Want it spicier? Add diced jalapeños or a dash of cayenne to the filling or sauce.
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Need ultra low-carb? Use cooked cabbage leaves or egg wraps instead of tortillas.
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Make it ahead: Assemble and refrigerate up to 24 hours before baking.