Low Carb White Chicken Enchiladas

There’s something deeply comforting about the scent of a warm, cheesy casserole sliding into the oven: the tang of sour cream, the gentle spice of green chiles, the toasty hint of browned cheese on top. These Low Carb White Chicken Enchiladas deliver on texture—creamy, tender shredded chicken wrapped in soft low‑carb tortillas, finished with a bubbling, slightly golden sauce—and on flavor, with a savory, slightly spicy profile that feels like a hug on a plate. Whether you’re winding down a busy weekday, feeding a small crowd, or craving something cozy on a chilly night, this recipe hits the sweet spot between indulgence and low‑carb sensibility.

If you like rich, casserole-style chicken dinners, you might also enjoy my take on a creamy low-carb chicken casserole, which shares the same comforting spirit in a different format.

Dish Snapshot

Prep Time: 15 minutes (shredding chicken, grating cheese, assembling)
Cook Time: 25 minutes (sauce + bake)
Total Time: 40 minutes
Servings: 6
Difficulty Level: Easy — great for cooks of all skill levels

Nutrition Highlights

Estimated nutrition per serving (recipe yields 6 servings). These are calculated using standard nutrient values from USDA FoodData Central and typical product labels for low‑carb tortillas; consider them estimates and adjust if you use specific brands. For dietary guidance, see CDC or Mayo Clinic recommendations.

Calories: ~603 kcal
Protein: ~36 g
Total Fat: ~45 g
Total Carbohydrates: ~14 g
Dietary Fiber: ~3.6 g
Net Carbs (Total Carbs − Fiber): ~10.4 g
Notes: Sodium will vary substantially depending on taco seasoning, broth, and tortillas; expect moderate to high sodium—choose low‑sodium broth or seasonings if needed.

Why You’ll Love It

Flavor & Texture: A rich, creamy white sauce with melty Monterey/ Pepper Jack and tender shredded chicken gives you comfort‑food satisfaction without heavy carbs.
Health Benefits: High in protein to keep you full and low in net carbs for ketogenic or low‑carb meal plans.
Convenience: Uses rotisserie or leftover cooked chicken easily; assembly is quick and the oven does the finishing work.
Sociable & Flexible: Works as a casual family dinner or a crowd‑pleasing dish for potlucks (double the batch and bring a casserole to share).

Preparation Guide

Ingredients

2 cups cooked chicken (about 280 g), shredded
2.5 cups shredded Monterey Jack cheese (or Pepper Jack), divided (about 280 g)
5 ounces cream cheese (142 g), softened
2 teaspoons garlic powder
3 tablespoons butter
2 tablespoons almond flour
1 tablespoon taco seasoning
2 cups chicken broth (480 ml)
1 cup sour cream (240 g)
4 ounces canned diced green chilies (113 g)
10 low carb flour tortillas

Optional ingredients and substitutions

Use rotisserie chicken or bake/poach breasts — whichever you prefer.
Swap Monterey Jack for mild cheddar or Colby; use Pepper Jack for extra heat.
Greek yogurt (full‑fat) can replace part of the sour cream for tang and protein (reduce heat to avoid separation).
For dairy‑free: try a cashew cream (blended soaked cashews) and a dairy‑free shredded cheese alternative—note: results will differ.
If you prefer fewer tortillas, double up the filling per tortilla and adjust bake time slightly.
For lower sodium, select low‑sodium chicken broth and a salt‑free taco seasoning blend.
For a veg‑forward option, swap half the chicken for shredded cooked cauliflower.

Method & Process

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
Prepare or shred the cooked chicken with two forks and place it in a mixing bowl. Add 3/4 cup (about 84 g) of the shredded Monterey Jack (reserve the rest for topping), 2 teaspoons garlic powder, and 5 ounces softened cream cheese to the bowl. Mix thoroughly until a uniform creamy chicken filling forms. Avoid overmixing to keep some texture in the chicken.
In a medium saucepan over medium heat, melt 3 tablespoons butter. Stir in 2 tablespoons almond flour and 1 tablespoon taco seasoning, cooking for 1 minute to toast the flour and bloom the spices.
Whisk in 2 cups chicken broth until smooth. Add 1/2 cup shredded cheese and cook, whisking frequently, until the sauce thickens and becomes bubbly (about 3–5 minutes).
Remove the saucepan from heat. Stir in 1 cup sour cream and all of the 4 ounces diced green chilies. Do not bring the sauce back to a boil—do this off heat to avoid curdling. Taste and adjust seasoning (salt, pepper) as needed.
Lay out each low‑carb tortilla and place a generous spoonful of the chicken‑cream cheese mixture down the center, then roll tightly and place seam side down in the prepared 9×13 pan. Repeat until all tortillas are filled (you may have extra filling—use it as topping or make a small extra roll).
Pour the white sauce evenly over the rolled enchiladas. Sprinkle the remaining 1.75 cups shredded Monterey/ Pepper Jack evenly on top.
Bake for 22 minutes in the preheated oven. Turn the oven to high broil and broil for 2–3 minutes, watching carefully, until the cheese is golden and bubbling. Remove and let rest 5 minutes before serving—this helps the sauce set.
Serve warm with your preferred garnishes.

Practical tips

If your tortillas crack while rolling, warm them briefly in a dry skillet or microwave (10–15 seconds) to make them pliable.
Keep the sauce warm but not boiling when you add sour cream to avoid splitting.
If you want extra crispy edges, place the pan under the broiler for a minute or two, but watch closely to prevent burning.
For a smoother filling, pulse the chicken and cream cheese briefly in a food processor—don’t overprocess or you’ll lose texture.
For a low-carb spin on sides or leftovers, try serving with a crisp green salad instead of rice.

I also experimented with a related casserole that keeps the same creamy profile—you can find an alternate version here: creamy low-carb chicken casserole variation.

Best Pairings

Fresh low‑carb sides: a crisp cilantro‑lime cabbage slaw or simple mixed greens with avocado.
Dairy accents: dollops of fresh sour cream, sliced avocado, or chopped green onions.
If not watching carbs: pair with Mexican rice or warm corn tortillas for guests.
Drinks: a light Mexican lager, a dry white wine like Sauvignon Blanc, or sparkling water with lime.

Shelf Life & Storage

Room temperature: Not recommended to leave more than 2 hours (per food safety guidelines) due to dairy and cooked chicken.
Refrigeration: Store in an airtight container for up to 3–4 days. Reheat in the oven at 325°F (160°C) until warmed through, or microwave individual portions.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven to maintain texture.
When reheating from frozen, cover loosely with foil to prevent the cheese from over‑browning while the inside heats.

Chef’s Advice

Cheese selection matters: Monterey Jack melts beautifully and gives a creamy mouthfeel; Pepper Jack adds a kick. Mixing a small amount of a sharper cheese (like aged cheddar) can add depth.
Sauce consistency: Aim for a thick, pourable sauce—if it’s too thin the enchiladas will be soggy; if too thick, thin with a splash of broth.
Tortilla choice: Use low‑carb flour tortillas that are pliable—some very low‑carb brands are brittle and may tear. Warm tortillas slightly to reduce cracking.
Texture cues: The dish is done when sauce is bubbly and cheese is golden; internal temperature for reheated chicken should reach 165°F (74°C).

Fun Flavor Ideas

Smoky Green Chile: Add 1–2 teaspoons smoked paprika and use smoked Monterey Jack for a subtle smoke note.
Creamy Poblano & Cilantro: Roast and dice poblano peppers, fold into the chicken filling with a handful of chopped cilantro for freshness.
Buffalo‑Style: Mix 1/4 cup hot sauce into the chicken filling, and top with crumbled blue cheese and chopped celery ribbons after baking.
Vegetarian: Replace chicken with shredded, roasted cauliflower and jackfruit for a texture swap—add extra seasoning to compensate.

Frequently Asked Questions

Q: Can I make this ahead?
A: Yes—assemble the enchiladas, cover, and refrigerate up to 24 hours before baking. Add a few extra minutes to the bake time if baking straight from the fridge.

Q: Can I use corn tortillas?
A: Corn tortillas have more carbs and are less flexible; they also change the carb profile. If you prefer corn, lightly fry or steam them before filling to prevent cracking.

Q: How can I reduce sodium?
A: Use low‑sodium chicken broth, a low‑sodium taco seasoning or make your own spice blend, and choose low‑sodium tortillas.

Q: Will this recipe work for a keto diet?
A: Yes—when using low‑carb tortillas and full‑fat dairy, this recipe is keto‑friendly. Net carbs are approximately 10 g per serving based on the ingredients listed.

Q: Any tips for preventing curdled sauce?
A: Remove the pan from heat before stirring in sour cream and chilies; don’t bring the sauce back to a full boil once sour cream is added.

Conclusion

Give these Low Carb White Chicken Enchiladas a try the next time you want something cozy, cheesy, and satisfying without the carb overload. For inspiration and comparison with other popular low‑carb takes, check out Low Carb Nomad’s Keto White Chicken Enchiladas and Low Carb Inspirations’ Keto White Chicken Enchiladas. If you make this recipe, I’d love to hear how you customized it—share your photos and notes in the comments so we can build a community of low‑carb comfort food lovers.