Low Carb White Chicken Enchiladas are a delicious twist on a classic favorite. They are packed with tender shredded chicken, creamy cheese, and a smooth white sauce that brings everything together. Instead of traditional tortillas, these enchiladas use low-carb alternatives that keep the meal light but still filling and flavorful.
I love making these enchiladas when I want something comforting without the extra carbs. The creamy sauce is my favorite part; it keeps the chicken nice and juicy while adding rich flavor. Plus, the blend of cheese and mild spices makes every bite something to look forward to. I usually like to add a little bit of fresh cilantro or a squeeze of lime on top to brighten the flavors.
This dish is perfect for a family dinner or a casual weeknight meal. I like to serve it with a simple green salad or some sautéed veggies to keep things fresh and colorful. It’s one of those recipes that everyone seems to enjoy, whether they’re watching their carbs or just love tasty comfort food. I find myself making it again and again because it’s easy, satisfying, and feels like a little celebration on the plate.
Key Ingredients & Substitutions
Chicken: I prefer rotisserie chicken for ease and flavor, but poached or leftover chicken works great too. Just shred it well to fill the enchiladas nicely.
Low-Carb Tortillas: Almond or coconut flour tortillas keep this recipe low carb. If you can’t find these, low-carb store-bought tortillas are a good option.
Cream Cheese & Sour Cream: These create the creamy white sauce. Full-fat versions give the best texture and taste. Greek yogurt can be a substitute, but it changes the creaminess.
Cheese: A Mexican blend offers great melt and flavor. You can try cheddar or Monterey Jack alone if preferred. For dairy-free, try a plant-based melty cheese.
Spices: Cumin and chili powder add mild warmth, keeping the flavors balanced without overwhelming the creaminess. Adjust based on heat preference.
How Do You Make the Sauce Smooth and Creamy Without Lumps?
Mixing the cream cheese, sour cream, and chicken broth smoothly is key for a delicious sauce.
- Soften the cream cheese before mixing by leaving it at room temperature.
- Beat cream cheese and sour cream together first until smooth.
- Add chicken broth slowly while stirring to avoid lumps.
- Use a whisk or hand mixer for an ultra-smooth sauce.
- Warm the sauce gently in a pan if needed to help ingredients combine well.
Taking these steps prevents lumps, making the sauce creamy and easy to mix with chicken and cheese for a perfect enchilada filling.
Equipment You’ll Need
- 9×13 inch baking dish – I like this size because it’s perfect for a family-sized serving and makes clean-up easy.
- Skillet – a standard skillet is great for sautéing the onion and garlic; I prefer non-stick for easy cleanup.
- Mixing bowls – for combining the sauce ingredients and filling; a medium-sized bowl works well.
- Measuring cups and spoons – to keep your ingredients accurate and your flavors balanced.
- Microwave or skillet – for warming tortillas, making them easier to roll without tearing.
Flavor Variations & Add-Ins
- Spicy kick: Add chopped jalapeños or a dash of hot sauce to the sauce or filling for extra heat.
- Cheese variety: Swap Mexican blend for pepper jack or a smoked Gouda for richer flavor.
- Vegetable boost: Mix in sautéed bell peppers, spinach, or mushrooms to add texture and nutrients.
- Herb freshness: Stir in chopped cilantro or green onions into the sauce or sprinkle on top for a bright, fresh finish.
Low Carb White Chicken Enchiladas
Ingredients You’ll Need:
For The Filling and Sauce:
- 2 cups cooked shredded chicken (rotisserie or poached)
- 1 cup sour cream
- 1 cup cream cheese, softened
- 1 cup chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil or avocado oil
- 1 tsp ground cumin
- ½ tsp chili powder
- Salt and pepper, to taste
- 2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, etc.) – divided
- Optional: sliced jalapeños or green chilies for some heat
For The Enchiladas:
- 8 low-carb tortillas (such as almond flour or coconut flour tortillas)
- 3 green onions, sliced (for garnish)
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and another 20-25 minutes to bake until bubbly and golden. Altogether, plan for about 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prep the Baking Dish and Cook Aromatics:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. In a skillet over medium heat, warm the oil. Add the chopped onion and minced garlic and sauté them for 3-4 minutes, until soft and fragrant.
2. Make the Creamy Sauce and Filling:
In a medium bowl, combine softened cream cheese, sour cream, chicken broth, ground cumin, chili powder, salt, and pepper. Stir or whisk until smooth. Add the cooked chicken, sautéed onion and garlic, and 1 cup of shredded cheese to the sauce. Mix everything well to create a creamy filling.
3. Prepare and Fill Tortillas:
Warm the low-carb tortillas briefly in the microwave or in a skillet to make them easier to roll. Spoon about ⅓ cup of the filling mixture onto each tortilla, roll them up tightly, and place seam side down in the baking dish.
4. Assemble and Bake:
Pour any remaining sauce over the rolled enchiladas evenly. Top with the remaining shredded cheese. Bake in the preheated oven for 20-25 minutes, until the cheese is melted, bubbly, and nicely golden around the edges.
5. Garnish and Serve:
Remove the pan from the oven and let the enchiladas cool slightly. Sprinkle with sliced green onions and chopped cilantro. Add extra sour cream or jalapeños on top, if desired, before serving warm.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken before shredding. Thaw it overnight in the fridge or use the defrost setting on your microwave, then shred as usual.
What Can I Substitute for Low-Carb Tortillas?
If you can’t find almond or coconut flour tortillas, try low-carb store-bought tortillas or even large lettuce leaves for a super low-carb option. Just handle them gently when filling and rolling.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through, covering with foil to prevent drying out.
Can I Make This Ahead of Time?
Absolutely! Assemble the enchiladas in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from chilled.
