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Keto White Chicken Enchiladas – Mexican Low Carb Enchiladas

Keto White Chicken Enchiladas – These low carb white chicken enchiladas with tender juicy chicken and cheese stuffed in tortillas and flavorful white sauce, perfect for weeknight dinners.

keto white chicken enchiladas

Keto White Chicken Enchiladas – Tips

  • Shred chicken breasts for the best texture and flavor.
  • Add a pinch of cayenne pepper to the sauce for a touch of heat.
  • If your sauce seems too thin, thicken it with a teaspoon of xanthan gum or glucomannan powder.
  • Leftovers store well in the fridge for up to 3 days. Reheat gently in the oven or microwave.
keto white chicken enchiladas with cream cheese

Low Carb White Chicken Enchiladas – Variations

  • Add chopped jalapenos to the filling or sauce.
  • Top with extra shredded cheese before baking.
  • Swap the chicken for shredded cauliflower or portobello mushrooms.
keto cream cheese chicken enchiladas

How to Serve These Keto White Chicken Enchiladas?

  • Pair your enchiladas with a side of sour cream, guacamole, and salsa for a complete and flavorful meal.
  • Add a dollop of Greek yogurt for a tangy and protein-packed topping.
  • Serve with a side salad for added fiber and freshness.
low carb white chicken enchiladas

Low Carb White Chicken Enchiladas – FAQs

Are there different types of enchiladas?

Absolutely! You can find variations with red sauce, cheese sauce, or even use cauliflower rice as a base.

Can I use store-bought rotisserie chicken?

Yes! This is a great time-saver for busy weeknights.

What are good low-carb tortilla options?

Mission Carb Balance tortillas, Almond Flour tortillas, and even large lettuce leaves are all popular choices.

Yield: 5

Keto White Chicken Enchiladas (Low Carb)

keto white chicken enchiladas

These low carb keto white chicken enchiladas with tender juicy chicken and cheese stuffed in tortillas and flavorful white sauce, perfect for weeknight dinners.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 8-10 low-carb flour tortillas
  • 2 cups chicken, cooked, shredded
  • 5 ounces cream cheese
  • 2 1/2 cups shredded Monterey Jack cheese, divided
  • 2 teaspoons garlic powder
  • 2 tablespoons almond flour
  • 3 tablespoons butter
  • 4 ounces canned diced green chillies
  • 1 cup sour cream
  • 2 cups chicken broth
  • 1 tablespoons taco seasoning


  1. Preheat oven to 350 degrees.
  2. In a bowl, add the chicken, cream cheese, Monterey Jack (3/4 cup), and garlic powder. Combine well.
  3. Heat a pan over medium heat, add butter, and once melted, stir in taco seasoning and flour. Cook for a minute. Add chicken broth and 1/2 cup of shredded cheese. Mix well and cook until thick.
  4. Stir in chilies and sour cream and remove the pot from the heat. Do not boil.
  5. Add the chicken and cheese to the tortilla. Roll and place in the baking dish.
  6. Pour the sauce and top with the remaining cheese. Bake for 20-25 minutes. Broil for about 3-4 minutes until browned.
  7. Serve immediately and enjoy with your favorite dipping.

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Nutrition Information



Serving Size


Amount Per Serving Calories 595Total Fat 49gSaturated Fat 24gTrans Fat 1gUnsaturated Fat 19gCholesterol 148mgSodium 1248mgCarbohydrates 7gFiber 3gSugar 3gProtein 33g

All Chicken, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts to provide accurate nutritional information, these figures are only estimates.

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