Low Carb White Chicken Enchiladas bring together tender shredded chicken, creamy cheese, and a smooth white sauce wrapped up in low-carb tortillas. This dish feels like a comforting, flavorful twist on classic enchiladas without all the extra carbs, making it perfect for a cozy dinner night.
I love making these because they’re so satisfying and easy to put together. Using cauliflower or almond flour tortillas keeps things light, but the cheesy, saucy filling makes sure no one misses the traditional version. Whenever I make them, the whole family asks for seconds, especially when I add a little extra cheese on top for that golden finish.
Serving these enchiladas with a fresh green salad or some guacamole on the side is my favorite way to enjoy them. They hold up well as leftovers too, which is always a bonus. If you’re watching your carbs but still want something comforting and full of flavor, this recipe is definitely worth trying out.
Key Ingredients & Substitutions
Shredded Chicken: Rotisserie chicken works great for saving time, but you can also poach chicken breasts or thighs for tender, fresh meat. Leftover chicken works well too!
Low-Carb Tortillas: I like almond flour tortillas for their mild taste and flexibility. Coconut flour tortillas are another good option. If you can’t find either, low-carb store burrito wraps or even large lettuce leaves are a fun substitute.
Cheese: A Mexican blend adds creaminess and flavor. You can mix cheddar, Monterey Jack, or mozzarella if you don’t have a blend on hand. Feel free to add extra cheese on top for a bubbly finish.
Sour Cream and Cream Cheese: These create the creamy white sauce. For dairy-free versions, try coconut cream or cashew cream, though the texture will be a bit different.
Seasonings: Ground cumin and chili powder give the dish a gentle kick without overwhelming the creamy sauce. Adjust chili powder to your spice comfort level or swap for smoked paprika for a smoky twist.
How Do You Make the Creamy White Sauce Smooth and Flavorful?
This sauce is the heart of the enchiladas. Here’s how to get it just right:
- Start by sautéing onions and garlic in oil until soft and fragrant – this builds a flavorful base.
- Add broth, sour cream, and cream cheese gradually while stirring to melt the cheese smoothly without lumps.
- Keep the heat medium-low to avoid curdling and cook until the sauce thickens slightly – it should coat the back of a spoon.
- Season with cumin, chili powder, salt, and pepper to balance creaminess with a subtle spice.
Once the sauce is smooth and tasty, gently fold in the chicken and part of the cheese. This helps the filling stay creamy and keeps the enchiladas moist while baking.
Equipment You’ll Need
- 9×13-inch baking dish – I find this size perfect for holding all the enchiladas without crowding.
- Skillet – used to sauté onions and garlic, making the sauce flavorful and easy to stir.
- Whisk or spoon – helps you mix the sauce smoothly and evenly.
- Microwave-safe plate or damp towel – for warming tortillas so they don’t tear when rolling.
- Measuring cups and spoons – for precise additions of broth, cheese, and seasonings.
Flavor Variations & Add-Ins
- Use cooked shredded turkey or beef instead of chicken for a different protein twist.
- Add sautéed spinach or bell peppers into the filling for extra color and nutrition.
- Sprinkle shredded Monterey Jack or mozzarella cheese on top before baking for an extra cheesy crust.
- Mix in chopped jalapeños or a dash of hot sauce if you like a spicy kick in your sauce and filling.
Low Carb White Chicken Enchiladas
Ingredients You’ll Need:
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 8 low-carb tortillas (almond flour or coconut flour-based)
- 1 ½ cups shredded Mexican blend cheese
- 1 cup sour cream
- ½ cup cream cheese, softened
- 1 cup chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp chili powder
- 1 tbsp olive oil
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Cherry tomatoes, halved (for garnish)
- Guacamole (optional, for serving)
How Much Time Will You Need?
This dish takes about 15 minutes of prep time and around 25 minutes to bake. All together, plan for about 40 minutes to have the enchiladas ready to enjoy, which is perfect for a satisfying weeknight meal!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Dish:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish so the enchiladas won’t stick while they bake.
2. Make the Creamy Sauce:
Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until it’s transparent and soft. Add the minced garlic and cook for another minute until fragrant.
Stir in the chicken broth, sour cream, cream cheese, cumin, chili powder, salt, and pepper. Keep stirring gently over medium-low heat until the sauce is smooth and thickens a little. Remove the skillet from the heat.
3. Mix Chicken and Cheese:
Into the warm sauce, add the shredded chicken and half the shredded cheese. Stir until everything is well combined and coated in the creamy sauce.
4. Prepare the Tortillas:
Warm the low-carb tortillas slightly to make them soft and easy to roll. You can microwave them wrapped in a damp paper towel for about 15-20 seconds.
5. Assemble the Enchiladas:
Spoon roughly ¼ cup of the chicken mixture down the center of each tortilla. Roll the tortilla tightly and place it seam-side down in your greased baking dish. Repeat until all filling is used.
6. Add Sauce and Cheese on Top:
Pour any leftover sauce over the rolled enchiladas evenly. Sprinkle the remaining shredded cheese on top to get that bubbly, golden finish while baking.
7. Bake and Garnish:
Bake the dish uncovered for 20-25 minutes, or until the cheese on top melts and has golden spots.
Remove from the oven and let it cool for a few minutes. Then, garnish with freshly chopped cilantro, halved cherry tomatoes, and a drizzle of sour cream. You can also add a dollop of guacamole on top or serve it on the side.
8. Serve and Enjoy!
Enjoy these warm, creamy, and low-carb white chicken enchiladas as a comforting and tasty meal that fits your healthy lifestyle perfectly!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure the chicken is fully thawed before shredding. Thaw it overnight in the fridge or quickly in cold water in a sealed bag. Pat dry to remove excess moisture before mixing with the sauce.
Can I Substitute the Low-Carb Tortillas?
Absolutely! If you can’t find almond or coconut flour tortillas, try other low-carb wraps or even large lettuce leaves for a fresh, crunchy alternative.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of chicken broth if the sauce feels too thick.
Can I Make These Enchiladas Ahead of Time?
Yes! Assemble the enchiladas and keep them covered in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
