Low-Carb White Chicken Enchiladas

Creamy, Cheesy & High-Protein Keto-Friendly Dinner

Servings: 6
Prep Time: 20 minutes
Cook Time: 25–30 minutes
Total Time: About 50 minutes

Ingredients

For the Enchiladas:

• 6 low-carb tortillas
• 3 cups cooked shredded chicken breast
• 4 oz diced green chiles
• 1 cup shredded Monterey Jack cheese
• ½ cup shredded cheddar cheese
• 2 tablespoons chopped fresh cilantro, optional
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground cumin
• ¼ teaspoon salt
• ¼ teaspoon black pepper

For the Creamy White Sauce:

• 4 oz cream cheese, softened
• 1 cup sour cream
• ½ cup chicken broth
• ½ cup shredded Monterey Jack cheese
• 1 tablespoon butter
• 1 small garlic clove, minced
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon cumin
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2 oz diced green chiles

Instructions

1. Prepare the chicken filling:
Place the shredded chicken in a large bowl. Add the green chiles, 1 cup Monterey Jack cheese, garlic powder, onion powder, cumin, salt, and black pepper. Stir until everything is evenly combined.

2. Make the creamy white sauce:
Melt the butter in a saucepan over medium-low heat. Add the minced garlic and cook for about 30 seconds. Add the softened cream cheese and chicken broth. Whisk until the cream cheese melts and the mixture becomes smooth.

Reduce the heat to low and whisk in the sour cream, ½ cup Monterey Jack cheese, garlic powder, onion powder, cumin, salt, and pepper. Stir until creamy and smooth. Do not let the sauce boil, as the sour cream can separate. Stir in the diced green chiles and remove from the heat.

3. Assemble the enchiladas:
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and spread a thin layer of the white sauce across the bottom.

Warm the low-carb tortillas briefly so they are easier to roll. Place about ½ cup of the chicken mixture down the center of each tortilla. Roll each tortilla tightly and place it seam-side down in the baking dish.

4. Add the sauce and cheese:
Pour the remaining creamy white sauce evenly over the enchiladas. Sprinkle the cheddar cheese over the top.

5. Bake:
Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and continue baking for another 5–10 minutes, until the cheese is completely melted and bubbling around the edges.

For a more golden top, broil for 1–2 minutes, watching carefully so the cheese doesn’t burn.

6. Rest and serve:
Let the enchiladas rest for about 5 minutes before serving. Garnish with fresh cilantro if desired.

Keto & High-Protein Tips

• Choose tortillas with low net carbohydrates; the exact carb count varies considerably by brand.
• Use mostly chicken breast for a leaner, higher-protein filling.
• Full-fat cream cheese and sour cream create the richest sauce, while reduced-fat versions can also be used if preferred.
• Serve with a side of leafy green salad, steamed broccoli, cauliflower rice, or sautéed zucchini to keep the meal low in carbohydrates.
• Avoid adding regular flour or cornstarch to the sauce.

Approximate Nutrition

Per enchilada, assuming 6 servings and depending on the tortillas and brands used: about 400–450 calories, 35–40g protein, 20–25g fat, and approximately 5–8g net carbs.

Nutrition is an estimate and can vary significantly depending on the specific low-carb tortillas, cheese, sour cream, and chicken used.