Low Carb White Chicken Enchiladas

The aroma of cheesy, savory enchiladas wafts through the kitchen, beckoning everyone to the table. Low carb white chicken enchiladas are a delightful twist on a classic dish, taking only about 45 minutes from start to finish. The combination of creamy filling and flavorful sauce makes this a family favorite, even for those watching their carbs.

This recipe is perfect for anyone craving a comforting meal without the added carbohydrates. It’s great for weeknight dinners or meal prepping for the week ahead. You can easily store the leftovers for a quick lunch or dinner later.

Why You’ll Love This Recipe

• The creamy cheese sauce adds a rich, indulgent flavor.
• It’s quick to prepare, making it ideal for busy weeknights.
• Low carb tortillas keep it light yet satisfying.
• Packed with shredded chicken, it’s a protein-rich option.

What You’ll Need

Gather the following ingredients for your enchiladas:

For the Filling

• 2 cups cooked chicken, shredded
• 2.5 cups shredded Monterey Jack cheese, or Pepper Jack cheese
• 5 ounces cream cheese, softened
• 2 teaspoons garlic powder

For the Sauce

• 3 tablespoons butter
• 2 tablespoons almond flour
• 1 tablespoon taco seasoning
• 2 cups chicken broth
• 1 cup sour cream
• 4 ounces canned diced green chilies

For the Wrap

• 10 low carb flour tortillas

Use rotisserie chicken for convenience if desired.

Substitutions & Swaps

• Cream cheese can be omitted for a lighter version.
• Almond flour can be replaced with coconut flour.
• Chicken can be substituted with turkey.

How to Make It

Create a delicious batch of enchiladas with these simple steps:

Cook Chicken

Prepare the chicken by boiling, baking, or utilizing a rotisserie chicken for convenience.

Preheat Oven

Preheat the oven to 350 degrees and grease a 9×13 pan for baking.

Combine Ingredients

In a bowl, shred the cooked chicken with a fork. Add 3/4 cup shredded cheese, garlic powder, and cream cheese, mixing until combined.

Make the Sauce

Melt butter in a saucepan over medium heat. Stir in almond flour and taco seasoning, cooking for 1 minute. Gradually whisk in 2 cups of chicken broth until smooth. Add 1/2 cup of shredded cheese and heat until thick and bubbly.

Add Sour Cream

Stir in sour cream and green chilies into the sauce, but do not bring to a boil. Remove the pot from heat.

Fill Tortillas

Spoon the chicken and cheese mixture onto each low carb tortilla, rolling them up tightly and placing them in the greased baking dish.

Top and Bake

Pour the sauce over the enchiladas and sprinkle the remaining cheese on top. Bake for 22 minutes, then switch to high broil for an additional 3 minutes to brown the cheese.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, these can be frozen for longer storage.
Reheat: Microwave for 2-3 minutes until heated through.

Tips for Best Results

• Ensure the cream cheese is softened to mix easily.
• Use a non-stick spray for greasing the pan for easier cleanup.
• Broiling the cheese at the end creates a delicious golden crust.

Serving Suggestions

• Pair with a fresh green salad for a light meal.
• Serve with salsa and guacamole on the side.
• Enjoy with a dollop of sour cream and sliced jalapeños for an extra kick.