Creamy Low Carb White Chicken Enchiladas

Craving cheesy enchiladas with plenty of sauce? Creamy Low Carb White Chicken Enchiladas tuck tender shredded chicken into soft tortillas beneath a creamy green chile sauce and golden melted cheese.

The filling combines cooked chicken, cream cheese, garlic, and Monterey Jack. A sour cream sauce brings a little tang, while diced green chiles add gentle warmth.

Using already cooked chicken keeps preparation to about 10 mins. The enchiladas bake for 22 mins, followed by about 3 mins under the broiler, with a little additional stovetop time for the sauce.

If you enjoy Saucy Chicken Enchiladas, this white sauce version gives you another way to put a comforting pan of chicken on the table.

I’d soften the cream cheese before mixing the filling so it coats the shredded chicken evenly instead of leaving firm little pockets.

The recipe makes 10 enchiladas, enough for 5 servings of two each. Add cauliflower rice or a crisp salad, and you’ve got a satisfying dinner with sides that balance the rich sauce.

Why You’ll Love This Creamy Low Carb White Chicken Enchiladas

• Creamy filling: Cream cheese holds the chicken and shredded cheese together inside each tortilla.
• Gentle heat: Green chiles bring flavor without making the whole pan intensely spicy.
• Chicken shortcut: Leftover cooked chicken or rotisserie chicken makes assembly easier.
• Golden topping: A brief broil gives the melted cheese lightly browned spots.
• Flexible preparation: Assemble the dish ahead when dinner time will be busy.

Ingredients You’ll Need

Gather the filling ingredients first, then measure everything for the sauce before turning on the stove.

• Cooked chicken: 2 cups, shredded into small pieces for easy filling.
• Monterey Jack cheese: 2½ cups shredded, divided between the filling, sauce, and topping; Pepper Jack also works.
• Cream cheese: 5 ounces, softened so it mixes easily.
• Garlic powder: 2 teaspoons to season the chicken filling.
• Butter: 3 tablespoons for the sauce base.
• Almond flour: 2 tablespoons to give the sauce a little body.
• Taco seasoning: 1 tablespoon for savory spice.
• Chicken broth: 2 cups to form the base of the white sauce.
• Sour cream: 1 cup for richness and tang.
• Canned diced green chiles: 4 ounces for mild chile flavor.
• Low carb flour tortillas: 10, soft enough to roll around the filling.

Step by Step Instructions

1. Prepare the oven and filling: Preheat the oven to 350°F and lightly grease a 9 × 13 inch baking dish. Mix the shredded cooked chicken with ¾ cup Monterey Jack, the cream cheese, and garlic powder until evenly combined.
2. Start the sauce: Melt the butter in a saucepan over medium heat. Stir in the almond flour and taco seasoning, cooking and stirring for 1 min.
3. Add broth and cheese: Gradually whisk in the chicken broth, then stir in ½ cup Monterey Jack. Heat over medium heat, stirring frequently, until the cheese melts and the sauce becomes bubbly with a little more body.
4. Finish gently: Reduce the heat and stir in the sour cream and diced green chiles. Once combined, remove the saucepan from the heat without letting the sauce boil.
5. Fill and arrange: Divide the chicken mixture evenly among the 10 tortillas. Roll them around the filling, place seam side down in the baking dish, and pour the sauce over the top; sprinkle with the remaining 1¼ cups Monterey Jack.
6. Bake and brown: Bake for 22 mins, until the sauce bubbles and the filling is hot throughout. Switch to high broil for about 3 mins to brown the cheese, watching closely and removing the dish sooner if the topping colors quickly.

Recipe Tips

• Measure cheese separately: Set aside the filling, sauce, and topping portions before starting so there’s enough for each stage.
• Keep heat gentle: Boiling after adding sour cream can make the sauce separate and lose its creamy texture.
• Expect lighter thickening: Almond flour won’t thicken broth like wheat flour, so don’t wait for a stiff sauce before adding the sour cream.
• Use suitable bakeware: Check that your dish can safely go under the broiler; otherwise, finish baking without broiling.

Variations and Customization Ideas

• Turkey filling: Replace the chicken with the same amount of shredded cooked turkey.
• Spicier cheese: Choose Pepper Jack instead of Monterey Jack for extra warmth throughout the dish.
• Gluten free option: Use flexible gluten free tortillas and check the broth and taco seasoning labels; carbohydrate content will depend on the tortillas.
• Budget chicken: Use leftover roasted chicken, including thigh meat, rather than buying chicken just for this recipe.

For another oven dinner with a cheesy center, save Baked Chicken Cordon Bleu for a different evening.

Serving Suggestions

• Cauliflower rice: Spoon a little sauce over plain cauliflower rice or season it with lime and cilantro.
• Crunchy salad: Serve romaine, cucumber, and radishes with a light lime dressing.
• Avocado slices: Add sliced avocado for a cool topping alongside the warm enchiladas.
• Roasted vegetables: Pair with zucchini or broccoli to round out the plate.
• Fresh salsa: Offer tomato salsa on the side for a bright bite between spoonfuls of creamy sauce.

How to Store and Reheat

Refrigerate leftovers in a covered, shallow container within 2 hours of cooking. Keep them for 3 to 4 days, counting any time the cooked chicken was already stored before assembly.

Freeze tightly wrapped portions for up to 3 months. The tortillas may soften and the sour cream sauce can separate slightly after thawing; freezing the rolled enchiladas and sauce separately helps preserve their texture.

Thaw overnight in the refrigerator. Reheat covered in a 350°F oven until the center reaches 165°F, or microwave individual portions in short intervals until evenly hot.

Add a small spoonful of broth if the sauce looks dry, and warm only the portions you plan to serve. Keep the dish covered during most of reheating to protect the tortillas from drying out.

Recipe FAQ’s

Can I make white chicken enchiladas ahead of time?

Yes. Assemble the dish, cover, and refrigerate for up to 24 hours before baking. A chilled pan may need 25 to 30 mins or longer to become thoroughly hot; check that the center reaches 165°F before broiling.

Why is my white enchilada sauce thin?

Almond flour provides less thickening than ordinary flour, so this sauce stays fairly pourable. Measure the broth carefully, let the cheese melt completely, and remember that the sour cream adds body without needing a hard boil.

Are low carb white chicken enchiladas keto friendly?

That depends largely on the tortillas and the portion size. Check their carbohydrate and fiber labels, along with the taco seasoning, rather than assuming every tortilla labeled low carb has the same nutritional profile.

Creamy Low Carb White Chicken Enchiladas bring together a creamy chicken filling, tangy green chile sauce, and a browned cheese topping. Already cooked chicken makes them practical for a weeknight, while the generous pan leaves room for planned leftovers.

For another comforting chicken dinner, try Juicy Garlic Parmesan Chicken Meatloaf. Keep these enchiladas mild, choose Pepper Jack for more heat, or add your favorite fresh toppings to make the pan your own.

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