Low Carb White Chicken Enchiladas are a tasty twist on a classic favorite, featuring tender shredded chicken wrapped in low-carb tortillas, smothered in a creamy white sauce with just the right amount of cheese. These enchiladas have a mild, comforting flavor that’s perfect if you want something flavorful but not too spicy. The texture is creamy and cheesy with a nice hint of garlic and herbs, making each bite satisfying without all the carbs.
I love making these enchiladas when I want a cozy dinner that feels a little special but is still easy to whip up. I usually add some fresh cilantro and a squeeze of lime on top before serving—it really brightens everything up and adds a fresh touch. Also, using low-carb tortillas means you can enjoy the dish without feeling guilty about your carb count, which is always a win in my book.
These enchiladas are great for sharing with family or friends, especially when paired with a simple side salad or some roasted veggies. I find that everyone appreciates the creamy sauce and tender chicken combo, and it’s a nice way to mix up the usual Mexican dishes without going overboard on carbs. Plus, leftovers heat up beautifully, making them perfect for easy lunches the next day.
Key Ingredients & Substitutions
Chicken: Using cooked shredded chicken breast keeps the dish lean and protein-packed. Rotisserie chicken works well for convenience, or grilled chicken for extra flavor.
Low Carb Tortillas: Almond or coconut flour tortillas are great low-carb options. If unavailable, try making your own or using collard greens as wraps.
Cheese: Monterey Jack and cheddar melt beautifully, creating that creamy texture. You can swap Monterey Jack for mozzarella or a Mexican cheese blend.
Cream Cheese and Sour Cream: These add richness and tang. Greek yogurt can be used in place of sour cream for a lighter option.
Green Chilies and Spices: They bring mild heat and depth. Adjust the chili powder and chilies to your spice preference for a milder or bolder flavor.
How Can I Keep Tortillas from Cracking When Rolling?
Low carb tortillas can be less flexible than traditional ones. To avoid cracks, warm them briefly:
- Microwave each tortilla for 15–20 seconds wrapped in a damp paper towel.
- Or warm them on a dry skillet over medium heat for 20–30 seconds per side.
- Handle gently and avoid overfilling to prevent breaks while rolling.
This softening makes the tortillas pliable, so they wrap around the filling smoothly and keep the enchilada shape intact.
Equipment You’ll Need
- 9×13 inch baking dish – I prefer this size because it’s big enough to hold all the enchiladas in a neat row.
- Large mixing bowl – perfect for combining the filling ingredients quickly and evenly.
- Microwave or skillet – for warming tortillas until they’re soft and pliable.
- Spatula or spoon – helpful for spreading and assembling the enchiladas smoothly.
- Oven-proof baking spoon or tongs – for handling hot tortillas and removing the dish from the oven safely.
Flavor Variations & Add-Ins
- Cheese: Swap Monterey Jack for pepper jack or queso fresco for different cheesy flavors.
- Protein: Mix in cooked bacon, sautéed shrimp, or beans for added texture and flavor.
- Spices: Add smoked paprika, cayenne, or chipotle powder for a smoky, spicy kick.
- Veggies: Include chopped bell peppers, corn, or sliced jalapeños to customize the heat and crunch.
Low Carb White Chicken Enchiladas
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked, shredded chicken breast
- 1 cup shredded Monterey Jack cheese
- ½ cup shredded cheddar cheese
- ½ cup sour cream
- 1 cup cream cheese, softened
- ½ cup mayonnaise
- 3 cloves garlic, minced
- 1 cup chopped green chilies (mild or hot, based on preference)
- ½ cup chopped white onion
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (plus more for garnish)
For the Enchiladas:
- 8 low carb tortillas (such as almond flour or coconut flour tortillas)
- 1 cup shredded Monterey Jack cheese
- ½ cup shredded cheddar cheese
- Remaining ½ cup sour cream (for topping)
- Optional: sliced green onions or jalapeños for garnish
How Much Time Will You Need?
About 15 minutes to prepare the filling and assemble the enchiladas, then around 20–25 minutes baking time in the oven. Overall, you’ll have a delicious warm dinner ready in under 45 minutes.
Step-by-Step Instructions:
1. Preheat and Prepare the Filling:
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the shredded chicken, 1 cup Monterey Jack cheese, ½ cup cheddar cheese, half the sour cream, softened cream cheese, mayonnaise, minced garlic, chopped green chilies, chopped onion, cumin, chili powder, salt, pepper, and 2 tablespoons chopped cilantro. Mix everything well until fully combined.
2. Warm Tortillas:
Briefly warm the low carb tortillas in a microwave or skillet, just until they become soft and pliable. This will help prevent cracking when you roll them.
3. Assemble the Enchiladas:
Spoon about ¼ to ⅓ cup of the chicken filling into the center of each warmed tortilla. Roll up each tortilla around the filling snugly and place it seam-side down in a greased 9×13 inch baking dish.
4. Add Toppings and Bake:
Spread the remaining sour cream evenly over the rolled enchiladas. Then sprinkle 1 cup Monterey Jack cheese and ½ cup cheddar cheese on top. Bake uncovered for 20–25 minutes until the cheese is melted, bubbly, and the enchiladas are heated through.
5. Garnish and Serve:
Remove from the oven and sprinkle with fresh chopped cilantro. Add sliced green onions or jalapeños if you like a little extra flavor and color. Serve warm with extra sour cream on the side.
Enjoy your creamy, low carb white chicken enchiladas full of flavor and goodness!
Can I Use Frozen Chicken for the Enchiladas?
Yes! Just be sure to thaw it completely in the fridge overnight or use the defrost setting on your microwave before shredding. This ensures the chicken mixes well with the other ingredients.
What Can I Substitute for Low Carb Tortillas?
You can use collard green leaves or large lettuce wraps for a fresh, low-carb alternative. Just blanch collard greens briefly in hot water to make them pliable before wrapping.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the cheese melty and creamy.
Can I Make This Recipe Ahead of Time?
Absolutely! Assemble the enchiladas and cover the dish, then refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.
