🌯🥰 Low-Carb White Chicken Enchiladas

Creamy, cheesy, and comforting — these white chicken enchiladas give you all the flavor you love without the carbs. A total family favorite and perfect for meal prep!

📝 Ingredients (Serves 4–6)

  • 2 cups cooked shredded chicken breast
  • 6–8 low-carb tortillas (carb-balance or keto)
  • ½ cup light cream cheese, softened
  • ½ cup fat-free Greek yogurt or light sour cream
  • 1 cup green enchilada sauce (low-carb)
  • 1 cup reduced-fat shredded mozzarella or Monterey Jack
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp cumin
  • Salt & pepper, to taste
  • Cooking spray

👩‍🍳 Instructions

1️⃣ Preheat oven to 375°F (190°C). Lightly spray a 9×13 baking dish.

2️⃣ Make the filling
In a bowl, mix chicken, cream cheese, Greek yogurt, garlic powder, onion powder, cumin, salt, and pepper until creamy.

3️⃣ Assemble enchiladas
Spoon filling into tortillas, roll tightly, and place seam-side down in baking dish.

4️⃣ Top with sauce & cheese
Pour enchilada sauce evenly over the rolls and sprinkle with shredded cheese.

5️⃣ Bake
Bake uncovered for 25–30 minutes, until bubbly and lightly golden.

6️⃣ Rest & serve
Let rest 5 minutes before serving.

⚖️ Nutrition (Approx. per enchilada)

  • Calories: ~210
  • Protein: 22g
  • Net Carbs: 4–6g (depends on tortillas)
  • Fat: 9g

💡 Tips & Variations

  • Add diced green chiles for extra kick
  • Swap mozzarella for pepper jack
  • Top with cilantro or green onions
  • Serve with cauliflower rice or zucchini sauté

Delight your taste buds with the Low Carb White Chicken Enchiladas, a scrumptious twist on the classic Mexican dish. This recipe brings together the zesty flavors of tender chicken, creamy white sauce, and gooey melted cheese, all wrapped in low-carb tortillas. Embrace the richness without the excess carbs, making it a perfect choice for those who are mindful of their carbohydrate intake. Get ready to savor the essence of Mexican cuisine in a low-carb, high-flavor package!

Recipe: Low Carb White Chicken Enchiladas

Ingredients:

For the Filling:
  • 2 cups shredded cooked chicken breast
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1 can (4 ounces) diced green chilies, drained
  • 2 tablespoons chopped fresh cilantro
  • Salt and pepper to taste
For the Sauce:
  • 2 tablespoons unsalted butter
  • 2 tablespoons almond flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
Other Ingredients:
  • 8 low-carb tortillas (look for almond flour or coconut flour-based tortillas)
  • 1 cup shredded Monterey Jack cheese (for topping)
  • Chopped green onions and cilantro for garnish (optional)

Nutrition Facts (Per Serving – Makes approximately 4 servings):

  • Calories: 480
  • Total Fat: 36g
  • Saturated Fat: 19g
  • Cholesterol: 150mg
  • Sodium: 820mg
  • Total Carbohydrates: 12g
  • Dietary Fiber: 4g
  • Sugars: 2g
  • Protein: 29g

Servings:

This recipe makes approximately 4 servings.

Instructions:

1. Preheat Oven:
  • Preheat your oven to 375°F (190°C).
2. Prepare Filling:
  • In a mixing bowl, combine shredded chicken, sour cream, shredded Monterey Jack cheese, diced green chilies, chopped cilantro, salt, and pepper. Mix well.
3. Make White Sauce:
  • In a saucepan, melt butter over medium heat. Stir in almond flour and cook for 1-2 minutes until it’s lightly browned.
  • Gradually whisk in chicken broth and heavy cream. Add ground cumin, salt, and pepper. Simmer until the sauce thickens, stirring occasionally.
4. Assemble Enchiladas:
  • Warm the low-carb tortillas according to package instructions.
  • Spoon a generous amount of the chicken filling onto each tortilla and roll it up. Place the enchiladas seam side down in a baking dish.
5. Pour Sauce and Add Cheese:
  • Pour the white sauce evenly over the enchiladas. Top with shredded Monterey Jack cheese.
6. Bake:
  • Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
7. Garnish and Serve:
  • Remove from the oven and let it cool for a few minutes. Garnish with chopped green onions and cilantro if desired. Serve warm.
8. Enjoy:
  • Dive into the creamy goodness of Low Carb White Chicken Enchiladas. Enjoy the rich flavors without compromising your low-carb lifestyle!
9. Store:
  • Any leftovers can be stored in an airtight container in the refrigerator for up to 2 days.