Low carb white chicken enchiladas

• Prep Time: 20 minutes

• Cook Time: 25–30 minutes

• Total Time: 45–50 minutes

• Servings: 6 (2 enchiladas per serving)

• Difficulty: Easy

• Cuisine: Tex-Mex / American low-carb

• Dietary Tags: Keto, Low-Carb, Gluten-Free

Ingredients

For the Enchiladas

• 3 cups cooked, shredded chicken breast (about 1 rotisserie chicken)

• 1 ½ cups shredded mozzarella or Monterey Jack cheese (divided)

• ¼ cup sour cream

• ¼ cup canned green chilies (mild or hot, to taste)

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• Salt and pepper to taste

• 6–8 low-carb tortillas (see low-carb options below)

For the White Sauce

• 2 tablespoons butter

• 2 tablespoons cream cheese

• 1 cup heavy cream

• ½ cup sour cream

• ½ cup shredded mozzarella or white cheddar

• ½ cup chicken broth

• ¼ cup green chilies (optional for added heat)

• Salt and pepper to taste

Low-Carb Tortilla Options

Choose one of the following, based on your preferences:

• Low-carb flour tortillas (3–4g net carbs per wrap)

• Egg white wraps

• Coconut or almond flour tortillas

• Thin slices of zucchini or eggplant (for ultra-low-carb)

• Sliced deli chicken breasts (as tortilla “wraps”)

Instructions

Step 1: Prepare the Chicken Filling (10 minutes)

In a mixing bowl, combine the shredded chicken, ¾ cup of shredded cheese, ¼ cup sour cream, green chilies, onion powder, garlic powder, salt, and pepper. Mix until fully combined.

Step 2: Roll the Enchiladas (5 minutes)

Preheat your oven to 375°F (190°C).

Spoon the chicken mixture into each low-carb wrap. Roll tightly and place seam-side down into a greased 9×13-inch baking dish. Repeat until all wraps are filled and placed in the dish.

Step 3: Make the White Sauce (10 minutes)

In a medium saucepan over medium heat:

1. Melt the butter and cream cheese together until smooth.

2. Add the chicken broth and stir until the mixture is creamy.

3. Stir in the sour cream and heavy cream. Let it gently simmer for 2–3 minutes.

4. Add the shredded cheese and stir until melted and the sauce is thickened.

5. Add the green chilies (if using) and season with salt and pepper.

Tip: Do not let the sauce boil—just simmer gently until creamy and smooth.

Step 4: Assemble and Bake (25–30 minutes)

Pour the white sauce evenly over the rolled enchiladas in the baking dish. Top with the remaining ¾ cup of cheese.

Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5–10 minutes, or until the top is golden and bubbling.

Serving Suggestions

Top with:

• Fresh cilantro or parsley

• Diced avocado

• Jalapeño slices (for heat)

• A squeeze of fresh lime juice

Serve alongside:

• Cauliflower rice

• Mexican-style slaw

• A green salad with avocado-lime dressing

Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: Wrap individual enchiladas and freeze for up to 2 months.

• Reheating: Microwave for 1–2 minutes or bake at 350°F until heated through.

Nutrition Information (Per Serving – 2 Enchiladas)

Based on almond flour tortillas and full-fat ingredients:

• Calories: ~480 kcal

• Protein: 35g

• Fat: 33g

  • Saturated Fat: 18g

• Carbohydrates: 8g net

  • Fiber: 4g

  • Total Carbs: 12g

• Sugar: 3g

• Sodium: 620mg

• Calcium: 250mg

Note: Nutrition may vary slightly depending on the tortillas and cheese used.