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Low Carb White Chicken Enchiladas.

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  • Prep Time: 15 minutes

  • Cook Time: 25 minutes

  • Total Time: 40 minutes

  • Servings: 6 enchiladas (3 to 6 servings)

  • Difficulty Level: Easy

  • Cooking Intensity: Medium (Baking & Stovetop Simmering)

Equipment Needed

  • 9×13-inch baking dish

  • Medium saucepan

  • Mixing bowl

  • Whisk

  • Measuring cups and spoons

Ingredients

For the Enchiladas:

  • 6 Low-Carb Tortillas (under 4g net carbs per tortilla)

  • 2 ½ cups Shredded Cooked Chicken (rotisserie chicken or cooked chicken breast)

  • 1 ½ cups Shredded Monterey Jack or Mexican Blend Cheese (divided)

  • 4 oz Cream Cheese (softened)

  • 1 tsp Garlic Powder

  • 1 tsp Ground Cumin

  • Salt and Black Pepper (to taste)

For the Creamy White Sauce:

  • 2 tbsp Unsalted Butter

  • 1 cup Chicken Bone Broth (or low-sodium chicken broth)

  • ½ cup Heavy Cream

  • 1 can (4 oz) Diced Green Chiles (undrained)

  • ½ tsp Onion Powder

  • Salt and Black Pepper (to taste)

For Garnish (Optional):

  • Fresh chopped cilantro

  • Sliced jalapeños

  • Sliced avocado or guacamole

  • Extra sour cream

Step-by-Step Instructions

Step 1: Prep the Oven and Baking Dish

  1. Preheat your oven to 375°F (190°C).

  2. Lightly grease a 9×13-inch baking dish with non-stick cooking spray or a little olive oil.

Step 2: Prepare the Chicken Filling

  1. In a large bowl, combine the shredded chicken, softened cream cheese, garlic powder, ground cumin, and half (¾ cup) of the shredded Monterey Jack cheese.

  2. Season with salt and pepper to taste. Mix thoroughly until the chicken is evenly coated and the mixture holds together well.

Step 3: Roll the Enchiladas

  1. Lay each low-carb tortilla flat on a clean surface or cutting board.

  2. Evenly divide the chicken filling among the 6 tortillas (roughly ⅓ to ½ cup of filling per tortilla).

  3. Roll up each tortilla tightly around the filling and place them seam-side down in the prepared 9×13-inch baking dish.

Step 4: Make the Creamy White Sauce

  1. Place a medium saucepan over medium heat. Melt the butter.

  2. Pour in the chicken bone broth and heavy cream, whisking continuously until smooth and gently simmering (about 3–4 minutes).

  3. Reduce heat to low-medium. Stir in the diced green chiles (with their liquid), onion powder, salt, and pepper.

  4. Allow the sauce to simmer gently for about 3 to 5 minutes until slightly thickened. Remove from heat.

Step 5: Assemble and Bake

  1. Evenly pour the warm white cream sauce over the rolled enchiladas in the baking dish, ensuring all edges are covered.

  2. Top with the remaining ¾ cup of shredded Monterey Jack cheese.

  3. Bake uncovered at 375°F (190°C) for 20 to 25 minutes, or until the sauce is bubbly around the edges and the cheese on top is fully melted and lightly golden.

Step 6: Garnish and Serve

  1. Remove the dish from the oven and let it rest for 5 minutes before serving to allow the sauce to set.

  2. Top with fresh chopped cilantro, avocado slices, or extra green chiles as desired. Serve warm!

Chef’s Tips & Recipe Notes

  • Tortilla Choice: Look for low-carb flour tortillas or high-fiber wraps at your grocery store that stay pliable. Warming them in the microwave for 10–15 seconds before filling makes them easier to roll without tearing.

  • Make Ahead: You can assemble the enchiladas up to 24 hours in advance. Keep the sauce separate and pour it over right before baking to prevent the tortillas from getting soggy.

  • Storage & Reheating: Store leftover enchiladas in an airtight container in the refrigerator for up to 3 to 4 days. Reheat individual portions in the microwave or cover with foil and bake at 350°F (175°C) until warm.

Nutritional Information (Per Serving)

Servings per Recipe: 3 (2 Enchiladas per serving)

Nutrient Amount per Serving
Calories 485 kcal
Total Fat 34g
Saturated Fat 18g
Cholesterol 135mg
Sodium 780mg
Total Carbohydrates 14g
Dietary Fiber 9g
Net Carbohydrates 5g
Protein 36g

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