🌮 Low Carb White Chicken Enchiladas
This dish takes the beloved classic enchiladas and gives them a low-carb twist. Instead of carb-heavy tortillas, we use low-carb tortillas or even zucchini slices, then fill them with shredded chicken, smother them in a creamy white sauce, and bake them with melty cheese.
“My hubby is beyond addicted to these enchiladas! We finish one serving and he’s already asking when I can make it again — I think I need to teach him how to make it haha!”
📋 Ingredients (Serves 4–6)
Filling:
- 3 cups cooked chicken breast or rotisserie chicken, shredded
- 1 cup shredded Monterey Jack cheese (or mozzarella)
- ½ cup sour cream
- 2 tbsp cream cheese, softened
- 2 tbsp green chilies (canned, drained)
- Salt & pepper to taste
Sauce:
- 2 tbsp butter
- 2 tbsp almond flour (or coconut flour for very low carb)
- 1 ½ cups chicken broth
- 1 cup sour cream
- 1 cup shredded cheese (Monterey Jack or Pepper Jack for spice)
Wrapping:
- 8 low-carb tortillas (store-bought keto tortillas or homemade almond flour tortillas)
(Option: use thin zucchini slices or egg wraps for even lower carb count)
Topping:
- 1 cup shredded cheese (Monterey Jack, cheddar, or a mix)
- Fresh cilantro, green onion, or jalapeños (optional, for garnish)
🥘 Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13” baking dish.
- Make the filling: In a bowl, combine shredded chicken, 1 cup cheese, sour cream, cream cheese, and green chilies. Season with salt & pepper.
- Fill tortillas: Place 2–3 tbsp of filling into each tortilla, roll up, and place seam-side down in the baking dish.
- Make the sauce: In a saucepan, melt butter. Stir in almond flour to make a roux, cook 1 minute. Slowly whisk in chicken broth until smooth. Stir in sour cream and cheese until creamy. Remove from heat.
- Assemble: Pour sauce evenly over enchiladas. Top with remaining shredded cheese.
- Bake: Bake uncovered for 20–25 minutes until hot and bubbly, with cheese lightly golden.
- Serve: Garnish with cilantro, jalapeños, or green onions if desired.
📝 Notes
- Use a mix of white and spicy cheeses for extra flavor.
- Zucchini or egg wraps make this ultra low carb.
- Almond flour thickens the sauce without starch.
💡 Tips
- For extra spice, stir some diced jalapeños into the filling or sauce.
- Meal-prep friendly: assemble ahead of time, refrigerate, and bake when ready.
- Leftovers reheat perfectly in the oven or air fryer.
🍽️ Servings
- Makes 8 enchiladas (serves 4–6 people).
🔢 Nutritional Info (per enchilada, approx. with low-carb tortilla)
- Calories: 290
- Protein: 23g
- Fat: 19g
- Carbs: 5–6g net
(If using zucchini wraps instead of tortillas, net carbs drop to ~2g per serving.)
🌟 Benefits
- Comfort food made keto & low-carb friendly.
- High in protein and healthy fats.
- Family-approved — nobody will miss the tortillas!
- Versatile: works with leftover chicken or turkey.
❓ Q&A
Q: Can I use cauliflower tortillas instead of almond flour ones?
A: Yes! Cauliflower or egg-based wraps work great for fewer carbs.
Q: Can I freeze these?
A: Yes — assemble without sauce, wrap tightly, freeze, then add sauce and bake fresh.
Q: What sides go well with this?
A: A simple salad, cauliflower rice, or sautéed peppers make it a complete meal.
Q: Can I make it spicier?
A: Definitely — swap in Pepper Jack cheese and add jalapeños or a splash of hot sauce.