Cheesy White Sauce Chicken Enchiladas

Low-Carb White Chicken Enchiladas

Creamy, cheesy, flavorful, and packed with tender chicken—this is a comforting low-carb dinner the whole family can enjoy!

🛒 Ingredients

For the filling:

• 2½ cups cooked shredded chicken
• 1 cup shredded Monterey Jack cheese
• ½ cup shredded cheddar cheese
• 4 oz cream cheese, softened
• 2 tbsp chopped green chiles
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp cumin
• ½ tsp salt
• ¼ tsp black pepper

For the white sauce:

• 2 tbsp butter
• 2 tbsp cream cheese
• ½ cup heavy cream
• ½ cup chicken broth
• ½ cup shredded Monterey Jack cheese
• ¼ tsp garlic powder
• Salt and pepper, to taste

For assembling:

• 6–8 low-carb tortillas
• ½ cup shredded Monterey Jack or cheddar cheese
• Optional: chopped cilantro or green onions

👩‍🍳 Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
2. In a large bowl, combine shredded chicken, cream cheese, Monterey Jack, cheddar, green chiles, garlic powder, onion powder, cumin, salt, and pepper.
3. Make the sauce: Melt butter in a saucepan over medium-low heat. Add cream cheese and stir until smooth.
4. Slowly whisk in the heavy cream and chicken broth. Simmer gently for 2–3 minutes—don’t let it boil rapidly.
5. Stir in ½ cup shredded Monterey Jack until melted and creamy. Season with garlic powder, salt, and pepper.
6. Spoon some chicken filling onto each low-carb tortilla and roll tightly.
7. Place the enchiladas seam-side down in the prepared baking dish.
8. Pour the creamy white sauce evenly over the top.
9. Sprinkle with the remaining shredded cheese.
10. Bake uncovered for 20–25 minutes, until hot, bubbly, and lightly golden.
11. Rest for 5 minutes, then garnish with cilantro or green onions and serve.

🌶️ Optional Additions

Add diced jalapeños for heat, or mix in a little cooked spinach for extra vegetables.

Servings: 6–8 enchiladas
Style: Low Carb • Keto-Friendly • High Protein