Low Carb White Chicken Enchiladas

Here’s a creamy, comforting Low Carb White Chicken Enchiladas recipe — rich, cheesy, and perfect for keto or low-carb dinners 🌯🧀

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🌯 Low Carb White Chicken Enchiladas

Ingredients (Serves 6)

• 2½ cups cooked shredded chicken (rotisserie works great)

• 6–8 low-carb tortillas (or cheese tortillas)

• 1½ cups shredded Monterey Jack or mozzarella cheese

• ½ cup shredded cheddar (optional)

White Enchilada Sauce

• 2 tbsp butter

• 2 tbsp cream cheese

• 1 cup heavy cream

• ½ cup chicken broth

• 1 tsp garlic powder

• ½ tsp onion powder

• ½ tsp cumin

• ½ tsp white pepper or black pepper

• Salt, to taste

• 2 tbsp sour cream

Optional add-ins: green chilies, spinach, jalapeños

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Instructions

1. Preheat oven to 375°F (190°C). Grease a baking dish.

2. Make sauce:

   • Melt butter over medium heat.

   • Whisk in cream cheese until smooth.

   • Add heavy cream and broth, simmer 5–7 minutes.

   • Stir in garlic powder, onion powder, cumin, pepper, salt.

   • Remove from heat and whisk in sour cream.

3. Fill tortillas: Mix chicken with ½ cup sauce and ½ cup cheese.

4. Assemble: Roll chicken mixture in tortillas and place seam-side down in dish.

5. Top: Pour remaining sauce over enchiladas and sprinkle with remaining cheese.

6. Bake: Bake 20–25 minutes until bubbly and lightly golden.

7. Rest: Let sit 5 minutes before serving.

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Serving Ideas

• Top with avocado slices, cilantro, or green onions

• Serve with cauliflower rice or keto Mexican slaw

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Approx Macros (per serving)

• Calories: ~430

• Fat: ~32g

• Protein: ~30g

• Net Carbs: ~5–7g (depends on tortillas)

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Tips

• For extra flavor, add green enchilada sauce (low-carb) mixed into the white sauce

• Make it casserole-style by layering instead of rolling