Creamy, cheesy, and wrapped in low carb tortillas — these Low Carb White Chicken Enchiladas are the kind of dinner that makes everyone ask for seconds. If you’re eating low carb but still want comfort food that actually feels indulgent, this one’s for you.
I made these on a whim one weeknight when I needed something fast and satisfying. Now they’re on permanent rotation. Seriously, the white sauce alone is worth making.
Table of Contents
Why You’ll Love This Recipe
These enchiladas hit every note — creamy white sauce, tender chicken, melty Monterey Jack cheese, and a touch of green chilies for a little kick. They bake up bubbly and golden in under 30 minutes.
They’re a perfect fit for low carb recipes for lunch or dinner, and they reheat beautifully the next day. Honestly? They might taste even better leftover.
Whether you’re fully keto or just cutting back on carbs, this dish feels like a treat without any of the guilt. Think of it as your new weeknight hero.
Low Carb White Chicken Enchiladas
Equipment
- 9×13 baking dish
- Mixing bowl
- Saucepan
- Whisk
Ingredients
Chicken Filling
- 2 cups cooked chicken, shredded
- ¾ cup shredded Monterey Jack or Pepper Jack cheese for filling
- 5 oz cream cheese softened
- 2 tsp garlic powder
White Sauce
- 3 tbsp butter
- 2 tbsp almond flour
- 1 tbsp taco seasoning
- 2 cups chicken broth
- 1 cup sour cream
- 4 oz canned diced green chilies
- ½ cup shredded Monterey Jack or Pepper Jack cheese for sauce
To Assemble
- 10 low carb flour tortillas
- 1 ¼ cups shredded cheese remaining
Instructions
- Preheat oven to 350°F and grease a 9×13 baking dish.
- In a bowl, mix shredded chicken, cream cheese, 3/4 cup shredded cheese, and garlic powder until well combined.
- In a saucepan, melt butter over medium heat. Stir in almond flour and taco seasoning, cooking for 1 minute.
- Whisk in chicken broth and cook until smooth and thickened. Stir in 1/2 cup shredded cheese until melted.
- Add sour cream and green chilies, stirring gently. Do not boil. Remove from heat.
- Fill each tortilla with chicken mixture, roll tightly, and place seam-side down in the baking dish.
- Pour white sauce evenly over enchiladas and top with remaining cheese.
- Bake uncovered for 22 minutes, then broil for 3 minutes until golden and bubbly.
- Let rest for 5 minutes before serving.
Notes
Ingredients You’ll Need
Here’s everything laid out so you can shop and prep with zero stress. The star of the show is that dreamy white sauce — don’t skip a single ingredient in it.
Chicken Filling
| Ingredient | Amount |
|---|---|
| Cooked chicken, shredded | 2 cups |
| Shredded Monterey Jack or Pepper Jack cheese | 3/4 cup (for filling) |
| Cream cheese, softened | 5 oz |
| Garlic powder | 2 tsp |
White Sauce
| Ingredient | Amount |
|---|---|
| Butter | 3 tbsp |
| Almond flour | 2 tbsp |
| Taco seasoning | 1 tbsp |
| Chicken broth | 2 cups |
| Sour cream | 1 cup |
| Canned diced green chilies | 4 oz |
| Shredded Monterey Jack or Pepper Jack cheese | 1/2 cup (for sauce) |
To Assemble
| Ingredient | Amount |
|---|---|
| Low carb flour tortillas | 10 |
| Remaining shredded cheese | About 1 1/4 cups |
A quick note on cheese: Pepper Jack will give you a little heat, which pairs beautifully with the mild green chilies. Go with Monterey Jack if you’re feeding kids or spice-shy folks.
How to Make Low Carb White Chicken Enchiladas
Don’t let the multiple components scare you — this comes together quickly once you get your rhythm. Let’s walk through it step by step.
Step 1: Cook and Shred the Chicken
Cook your chicken however you like — boil it, bake it, or grab a rotisserie chicken from the store. Rotisserie is honestly the secret weapon here. It’s juicy, flavorful, and saves you 20 minutes.
Once cooked, shred with two forks (or use a hand mixer on low if you’re feeling lazy — no judgment). You need it in small, tender pieces so it rolls easily into the tortillas.
Step 2: Preheat and Prep Your Pan
Preheat your oven to 350°F. Grease a 9×13 baking dish with butter or non-stick spray. You want a nicely greased pan so nothing sticks and cleanup is a breeze.
Step 3: Make the Chicken Filling
Add the shredded chicken to a large bowl. Toss in the softened cream cheese, 3/4 cup of shredded cheese, and garlic powder. Mix it all together until it’s fully combined and creamy.
The cream cheese is the secret here — it binds everything and adds richness to every bite. Make sure it’s softened so it blends in easily without lumps.
“Don’t rush this step. A well-mixed filling means every enchilada is equally delicious.”
Step 4: Build the White Sauce
In a medium saucepan over medium heat, melt the butter. Stir in the almond flour and taco seasoning, and cook for about 1 minute — this toasts the flour slightly and builds flavor.
Pour in the chicken broth and whisk until smooth. Add 1/2 cup of shredded cheese and keep stirring over medium heat until the sauce thickens and bubbles. It should coat the back of a spoon beautifully.
Now stir in the sour cream and diced green chilies. Do not bring this to a boil — the sour cream will break and turn grainy. Just stir gently, then pull the pan off the heat.
This white sauce is the soul of the whole recipe. It’s tangy, lightly spiced, and so creamy. If you’re also a fan of bold sauces, check out this honey sriracha glazed chicken for another sauce-forward dinner idea.
Step 5: Roll and Arrange the Enchiladas
Lay a low carb tortilla flat. Spoon some chicken filling down the center. Roll it up snugly and place it seam-side down in your greased baking dish. Repeat until all tortillas are filled and lined up neatly.
Try to keep the filling evenly distributed so every enchilada is equally loaded. There’s nothing worse than one sad, skimpy enchilada at the end of the pan.
Step 6: Sauce It Up and Add Cheese
Pour the white sauce evenly over all the rolled enchiladas. Make sure every tortilla gets some love — don’t just pool it in the center.
Sprinkle the remaining shredded cheese over the top in a generous layer. This is what creates that irresistible golden, bubbly top. Be generous here.
Step 7: Bake to Golden Perfection
Bake uncovered at 350°F for 22 minutes. Then switch your oven to high broil and broil for 3 more minutes to brown the cheese on top.
Watch it closely under the broiler — it goes from perfect to burnt pretty fast. You’re looking for golden brown patches and bubbling edges. That’s your cue to pull it out.
Expert Tips, Variations, and Fixes
Pro Tips for the Best Results
Warm your low carb tortillas for 20 seconds in the microwave before rolling. Cold tortillas crack easily, and cracked enchiladas are heartbreaking. Warm ones roll like a dream.
Use full-fat sour cream and full-fat cream cheese. Low-fat versions can separate in the sauce and make it grainy. This is a full-fat situation, and it’s worth it.
Let the dish rest for 5 minutes after pulling it from the oven before serving. It sets up slightly and makes cutting and plating much cleaner.
Fun Variations to Try
Want to switch things up? Try Keto Shrimp Enchiladas by swapping the chicken for cooked, seasoned shrimp. Use the same white sauce — it pairs beautifully with seafood and gives a whole new vibe.
You can also add diced jalapeños to the filling for extra heat, or toss in some black olives for a briny contrast. A handful of fresh cilantro on top after baking adds a bright, fresh finish.
For an extra cheesy top, mix shredded cheese with a little smoked paprika before sprinkling. It melts beautifully and adds a subtle smoky flavor.
Troubleshooting Common Issues
If your sauce looks too thin, it likely needs a couple more minutes of heat before adding the sour cream. Let it bubble and thicken properly before you stir in the dairy.
If your tortillas are splitting when you roll them, they’re probably cold or dry. Wrap them in a damp paper towel and microwave for 30 seconds to make them pliable.
If the filling seems too dry, add an extra spoonful of cream cheese. The moisture level of your chicken can vary depending on how you cooked it, so adjust as needed.
Storage and Reheating
| Storage Method | How Long | Notes |
|---|---|---|
| Refrigerator (covered) | Up to 4 days | Store in the baking dish or airtight container |
| Freezer (airtight container) | Up to 2 months | Freeze before baking if possible for best texture |
| Room temperature | 2 hours max | Don’t leave out longer than 2 hours |
Reheating Instructions
To reheat in the oven, cover with foil and bake at 325°F for about 15 minutes until warmed through. Remove the foil for the last 3–4 minutes to re-crisp the cheese on top.
For a quick reheat, the microwave works fine. Cover loosely and heat in 60-second bursts until hot. The texture won’t be as crispy, but the flavor is just as good.
No-Waste Kitchen Ideas
Leftover filling makes an amazing stuffed pepper or quesadilla filling. Just spoon it into halved bell peppers and bake at 375°F for 20 minutes for an easy bonus meal.
Extra white sauce is incredible drizzled over scrambled eggs, roasted veggies, or even used as a dip for raw vegetables. Don’t throw it away — it’s too good.
Love easy low carb casseroles? You’d also enjoy this keto meatball parmesan casserole or this crowd-pleasing low carb bacon cheeseburger casserole.
Low Carb White Chicken Enchiladas FAQs
Can I make these Low Carb White Chicken Enchiladas ahead of time?
Yes! Assemble everything up to the point of baking, cover tightly with foil, and refrigerate overnight. When ready to eat, let the dish sit at room temperature for 15 minutes, then bake as directed. This actually helps the flavors meld together beautifully.
What’s the best low carb tortilla to use?
Look for tortillas with 5g net carbs or less per tortilla. Brands like Mission Carb Balance or La Banderita Carb Counter work great here. They hold up well when rolled and baked without falling apart.
Can I make Keto Shrimp Enchiladas with this same recipe?
Absolutely! Swap the chicken for cooked, peeled shrimp seasoned with taco seasoning and garlic powder. Use the same white sauce and assembly method. The result is a slightly lighter but equally delicious version — perfect for seafood lovers.
Is this recipe good for meal prep and low carb recipes for lunch?
It’s one of the best meal prep dishes in the low carb world. Make a full pan on Sunday and portion it out for weekday lunches. It reheats well, keeps in the fridge for 4 days, and is filling enough to carry you through the afternoon without snacking.
Can I use regular flour instead of almond flour in the sauce?
If you’re not strictly keto, regular all-purpose flour works fine as a 1:1 swap. For a fully grain-free version, stick with almond flour or try arrowroot powder. Coconut flour is too absorbent and will make the sauce too thick, so skip that one.
More Recipes You’ll Love
If you’re into easy comfort food with big flavor, you’ll want to check out this creamy banana smoothie as a sweet finish to your meal. And if you’re meal prepping for the week, this no-bake banana pudding trifle is a crowd-pleasing dessert that takes zero oven time.
Make These Tonight!
These Low Carb White Chicken Enchiladas are the kind of recipe that earns a permanent spot in your dinner rotation. Creamy, cheesy, satisfying — and ready in under an hour.
Give them a try this week and let me know how they turned out in the comments below. Did you go with Monterey Jack or Pepper Jack? Add any fun twists?
If you loved this recipe, please save it to your Pinterest boards so others can find it too. The more people eating delicious low carb food, the better!
