Creamy Low Carb White Chicken Enchiladas (Ready in 45 Minutes)
These creamy low carb white chicken enchiladas are the cozy weeknight dinner that won’t blow your carb count.
A rich, tangy sauce coats tender chicken and melted cheese, all baked until bubbly. No one misses the carbs.
Why These Enchiladas Stay in the Rotation
I make these when I want a hearty casserole without the post-meal slump. The filling is dead simple: shredded chicken stirred with cream cheese and green chiles, so every bite is savory and just a little tangy.
The sauce is rich but not heavy, thanks to a mix of heavy cream and broth. And because they’re low carb, I can eat two without a second thought.
Ingredients
- 6 low carb flour tortillas (8-inch): Mission Carb Balance or similar, look for ones with 4-6g net carbs.
- 2 cups shredded cooked chicken: from 1 rotisserie chicken or about 1 lb of cooked breasts.
- 4 oz cream cheese, softened: full-fat works best for body.
- 1 (4 oz) can diced green chiles, divided: use half in the filling and half in the sauce.
- ½ cup sour cream: plus extra for serving if you like.
- 2 cups shredded Mexican blend cheese: divided; about half goes into the sauce, the rest on top.
- 2 tbsp butter: unsalted, for the roux.
- 1 tbsp almond flour: super-fine, for thickening the sauce.
- ¾ cup chicken broth: low-sodium if you have it.
- ½ cup heavy cream: gives the sauce its silky texture.
- ¼ cup finely diced onion: yellow or white.
- 1 clove garlic: minced.
- ½ tsp ground cumin:
- ½ tsp salt:
- ¼ tsp black pepper:
- Fresh cilantro leaves: for serving.
Variations / Substitutions
- Dairy-free: swap in plant-based cream cheese, sour cream, and shredded cheese; use coconut cream instead of heavy cream.
- Make it smoky: stir ¼ tsp chipotle powder into the sauce for a warm kick.
- Use turkey: leftover shredded turkey works just as well as chicken.
- Extra heat: add a chopped jalapeño to the onion in step two.
- No green chiles: sub a small can of diced mild green peppers and a squeeze of lime juice.
For a spicier kick, try my Jalapeño Popper Chicken Casserole.
How to Make Low Carb White Chicken Enchiladas
Step 1: Mix the Filling
In a large bowl, combine the 2 cups shredded chicken, 4 oz cream cheese, half of the green chiles, the cumin, salt, and pepper. Stir until everything is evenly coated and the cream cheese has softened into the meat. This takes about 3 minutes.
The mixture should be creamy enough to hold together but not runny. If your chicken is on the dry side, add a spoonful of sour cream to help it bind.
Step 2: Sauté the Aromatics and Build the Roux
Melt the 2 tbsp butter in a medium saucepan over medium heat. Toss in the diced onion and cook for 3 to 4 minutes, until softened but not browned. Add the garlic and cook 30 seconds more. Sprinkle in the 1 tbsp almond flour and stir constantly for 1 minute. It will look pasty.
Slowly whisk in the ¾ cup chicken broth and ½ cup heavy cream. Bring the mixture to a gentle simmer and cook for 2 to 3 minutes, stirring often. You’ll see the sauce tighten up and coat the back of a spoon.
Step 3: Simmer the Creamy Sauce
Lower the heat so the sauce barely bubbles. Stir in the ½ cup sour cream, 1 cup of the shredded cheese, and the remaining green chiles. Keep whisking until the cheese melts completely and the sauce is smooth, about 2 minutes. Taste it and add a pinch more salt if needed.
The sauce will be pale green and luscious. If it feels too thick, loosen it with a splash of broth—it will continue to thicken in the oven.
Step 4: Fill and Roll the Enchiladas
Preheat your oven to 375°F (190°C) and grease a 9×13 baking dish. Spread a thin layer of the sauce over the bottom. Warm the tortillas for 20 seconds in the microwave so they roll without cracking. Spoon about ¼ cup of the chicken filling down the center of each tortilla, roll it up tightly, and place it seam-side down in the dish. Repeat with all 6 tortillas.
Pour the remaining sauce over the rolled enchiladas, spreading it to the edges so everything is covered. Top with the last 1 cup of shredded cheese. Don’t overfill the tortillas or they might burst open during baking.
Step 5: Bake and Serve
Slide the dish into the oven and bake uncovered for 20 to 25 minutes. The sauce will bubble around the sides and the cheese should be melted and lightly golden. For extra browning, switch on the broiler for the final 2 to 3 minutes, but keep a close eye on it.
Let the enchiladas rest for 5 minutes after pulling them from the oven. Scatter fresh cilantro over the top and serve hot, with a dollop of sour cream on the side if you like.
Tips for the Best Low Carb Enchiladas
- Shortcut the chicken: grab a rotisserie bird from the store. The meat stays moist and cuts your prep time in half.
- Zucchini wrap alternative: no low carb tortillas? Use wide, thin strips of zucchini that you’ve par-cooked in a dry pan for 2 minutes per side, then roll as usual.
- Watch the sauce thickness: keep the sauce slightly thinner than you think you’ll want right before assembling. It thickens further in the oven.
- Smoky upgrade: a pinch of chipotle powder in the sauce gives the whole dish a subtle, smoky backbone.
- Extra sauce uses: any leftover white sauce is delicious over steamed broccoli, cauliflower rice, or grilled chicken.
Bake time can shift a few minutes depending on your dish.
| Material | Time |
|---|---|
| Glass | 25-30 mins |
| Metal | 20-25 mins |
Storing Leftover Enchiladas
- Refrigerate: cover the dish tightly or transfer extras to an airtight container. They keep well for up to 4 days.
- Reheating: warm individual portions in the microwave, or place the whole dish back in a 350°F (175°C) oven for 10 to 15 minutes until heated through.
What to Serve with White Chicken Enchiladas
A crisp green salad with a lime vinaigrette cuts through the richness of the dish. If you want something more substantial, scoop the enchiladas over a bed of cauliflower rice so it soaks up every drop of sauce.
Frequently Asked Questions
Can I use corn tortillas instead?
You can, but they are not low carb and tend to crack more easily than flour tortillas. A quick warm up helps, but the net carb difference is significant.
Are these enchiladas freezer friendly?
Yes. Assemble them right up to the point of baking, cover tightly, and freeze. Bake from frozen, adding 15 to 20 minutes to the cook time.
Can I use canned chicken?
Canned chicken works in a pinch, but it is often saltier. Reduce the added salt in the filling and sauce by half, then adjust at the end.
How do I make the sauce dairy-free?
Swap the butter for olive oil, the cream cheese and sour cream for plant-based versions, and use full-fat canned coconut cream in place of heavy cream. The sauce will be slightly thinner but still creamy.
Low Carb White Chicken Enchiladas Recipe
Ingredients
Method
- Preheat oven to 375°F (190°C) and grease a 9×13 baking dish. In a large bowl, mix the chicken, cream cheese, half the green chiles, cumin, salt, and pepper until combined.
- Melt butter in a saucepan over medium heat. Cook onion 3-4 minutes, add garlic 30 seconds, then stir in almond flour for 1 minute. Whisk in chicken broth and heavy cream; simmer 2-3 minutes until slightly thickened.
- Reduce heat to low, stir in sour cream, 1 cup cheese, and remaining green chiles. Whisk until smooth, about 2 minutes. Taste and adjust salt.
- Spread a thin layer of sauce in the dish. Fill each tortilla with about ¼ cup chicken mixture, roll tightly, and place seam-side down. Pour remaining sauce over the top, then sprinkle with the last 1 cup of cheese.
- Bake 20-25 minutes until bubbly and golden. Broil 2-3 minutes for extra color if desired. Let rest 5 minutes, garnish with cilantro, and serve.
