Introduction

Creamy, cheesy, and bursting with Tex-Mex flavors, these Low Carb White Chicken Enchiladas are a keto-friendly twist on a classic comfort dish. Tender shredded chicken is wrapped in low-carb tortillas, smothered in a rich white sauce, and baked to perfection. It’s the ultimate weeknight dinner or meal prep idea for anyone following a low-carb or ketogenic diet.

Why You’ll Love This Recipe

  • Family-Friendly: A dish everyone at the table will love, regardless of their diet.
  • Rich and Creamy: A luscious white sauce takes these enchiladas to the next level.
  • Keto-Friendly: Uses low-carb tortillas and a sauce that keeps the carbs in check.
  • Customizable: Easy to adapt with different fillings or spices.

Tips for Success

  • Use rotisserie chicken or leftover shredded chicken to save time.
  • If you don’t have low-carb tortillas, try using thinly sliced deli chicken as a wrap.
  • For extra flavor, stir in diced green chilies or jalapeños to the white sauce.

Serving Suggestions

Pair these enchiladas with a crisp green salad, cauliflower rice, or sautéed vegetables for a complete low-carb meal.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

VIDEO

Here’s an alternative take on my recipe…. have fun!

Frequently Asked Questions (FAQs)

  1. Can I make this dairy-free?
    Substitute coconut cream for the sauce and use dairy-free cheese alternatives.
  2. What can I use instead of low-carb tortillas?
    Try thinly sliced deli chicken, zucchini slices, or egg wraps for keto-friendly alternatives.
  3. Can I make this spicy?
    Absolutely! Add diced jalapeños or extra chili powder to the sauce or filling.
  4. Can I prepare these enchiladas ahead of time?
    Yes, assemble them up to 24 hours in advance and bake just before serving.

Ingredients

  • 8 low-carb tortillas
  • 3 cups (450g) cooked, shredded chicken
  • 1 cup (100g) shredded Monterey Jack cheese
  • 1 cup (100g) shredded mozzarella cheese

White Sauce:

  • 2 tbsp (30g) butter
  • 2 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) chicken broth
  • 1 cup (100g) shredded Monterey Jack cheese
  • 1/4 cup (60ml) sour cream
  • 1/4 tsp cumin
  • Salt and pepper to taste

Step-by-Step Instructions

  1. Preheat the oven:
    • Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. Prepare the sauce:
    • In a medium saucepan, melt the butter over medium heat.
    • Add minced garlic and sauté for 1 minute until fragrant.
    • Stir in heavy cream and chicken broth, whisking until smooth.
    • Add shredded Monterey Jack cheese and stir until melted.
    • Mix in sour cream, cumin, salt, and pepper. Remove from heat.
  3. Assemble the enchiladas:
    • Lay a low-carb tortilla flat. Add shredded chicken and a sprinkle of cheese. Roll tightly and place seam-side down in the baking dish. Repeat with the remaining tortillas.
  4. Top with sauce and cheese:
    • Pour the white sauce evenly over the enchiladas. Sprinkle the shredded mozzarella and remaining Monterey Jack cheese on top.
  5. Bake:
    • Bake for 20-25 minutes, or until the cheese is bubbly and golden.
  6. Serve:
    • Let rest for 5 minutes before serving. Garnish with cilantro if desired.

Nutritional Information (Per Serving – Serves 6)

  • Calories: 400
  • Fat: 30g
  • Protein: 28g
  • Net Carbs: 4g