Low-Carb White Chicken Enchiladas Recipe:


For the Enchiladas:

  • 2 cups cooked shredded chicken breast
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 8 low-carb tortillas (look for ones with around 6g net carbs or less per tortilla)

For the White Enchilada Sauce:

  • 2 tablespoons butter
  • 2 tablespoons almond flour (or coconut flour)
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste


  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix together the shredded chicken, half of the shredded cheese, chopped green onions, and chopped cilantro.
  3. Spoon the chicken mixture into the low-carb tortillas, roll them up, and place them seam side down in a baking dish.
  4. In a saucepan, melt the butter over medium heat. Add the almond flour and cook, stirring constantly, for about 1-2 minutes until lightly golden.
  5. Gradually whisk in the chicken broth and heavy cream until smooth. Stir in the garlic powder, onion powder, salt, and pepper. Cook and stir until the sauce thickens, about 5-7 minutes.
  6. Pour the white enchilada sauce over the rolled tortillas in the baking dish. Sprinkle the remaining shredded cheese on top.
  7. Bake in the preheated oven for about 20-25 minutes, until the cheese is melted and bubbly.
  8. Remove from the oven and let it cool slightly before serving.

Nutrition Information (per serving, based on 1 enchilada, assuming 8 servings):

  • Calories: Approximately 280
  • Protein: Approximately 17g
  • Fat: Approximately 21g
  • Carbohydrates: Approximately 8g net carbs (total carbs minus fiber)
  • Fiber: Approximately 4g

Please note that these nutritional values are rough estimates and can vary based on the specific ingredients and brands you use. It’s always a good idea to double-check the nutritional information for your specific ingredients and serving sizes.

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