These Low Carb White Chicken Enchiladas are a fresh take on a classic favorite, packed with tender shredded chicken, creamy cheese, and a mild, flavorful white sauce. Instead of traditional tortillas, this recipe keeps things lighter and low carb, making it perfect for anyone watching their carbs but still craving that cheesy, comforting Mexican-style dish.
I love making these enchiladas when I want a cozy dinner that doesn’t leave me feeling weighed down. The creamy sauce and gooey melted cheese make every bite feel special, and the chicken is always juicy and satisfying. Plus, since it’s low carb, it’s a great option if you’re trying to eat a bit healthier without giving up on flavor.
My favorite way to serve these is straight from the oven with a side of fresh avocado and a sprinkle of cilantro. It’s a simple meal that feels like a treat, and it’s also easy to prepare ahead of time, which is perfect when I’m busy during the week. You’ll find yourself going back for seconds—these enchiladas have that perfect mix of comfort and lightness!
Key Ingredients & Substitutions
Chicken: Using cooked, shredded chicken breast keeps the filling lean and hearty. Rotisserie chicken works well for convenience, and leftover chicken is a great option too.
Low-Carb Tortillas: Look for almond flour or coconut flour tortillas to keep carbs low. If unavailable, large lettuce leaves or low-carb flatbreads can be used as a wrap substitute.
Cheese: Monterey Jack and cheddar give a nice creamy, melty texture and mild flavor. Feel free to swap in mozzarella or pepper jack for extra spice.
Sour Cream: Divided between the filling and topping, it adds creaminess and tang. Greek yogurt can be a lighter substitute if you prefer.
Green Chilies and Green Onions: These add gentle heat and fresh flavor. If you want less spice, use mild green chilies or reduce the amount.
How Do I Get the Enchiladas Rolled and Baked Without Tearing or Drying Out?
Rolling low-carb tortillas can be tricky since they’re less flexible than regular ones. Here’s how to handle them:
- Warm tortillas briefly in the microwave or skillet; just 10-15 seconds softens them without making them soggy.
- Don’t overfill—use a moderate amount of chicken filling to avoid tearing.
- Roll gently but firmly to keep the filling inside.
- Place them seam side down in the baking dish to help them stay rolled when baking.
- Spread a layer of sour cream or cheese sauce on the bottom of the dish to prevent sticking and add moisture.
- Cover the enchiladas with sauce and cheese before baking to keep everything moist and encourage melting.
These steps help keep the enchiladas tender, cheesy, and easy to slice, making your dinner both delicious and simple!
Equipment You’ll Need
- 9×13-inch baking dish – Perfect for holding rolled enchiladas and baking evenly.
- Large mixing bowl – For combining chicken filling ingredients easily.
- Microwave or skillet – To warm tortillas so they don’t crack when rolling.
- Measuring cups and spoons – For accurate ingredient portions.
- Cheese grater – To shred cheese fresh for the best melt and flavor.
- Cooking spoon or spatula – For spreading sour cream and layering ingredients.
Flavor Variations & Add-Ins
- Use cooked shredded turkey or beef instead of chicken for a different flavor.
- Add sautéed mushrooms, bell peppers, or spinach into the filling for extra veggies.
- Mix in a pinch of smoked paprika or chipotle powder to give a smoky, spicy kick.
- Top with sliced jalapeños or hot sauce if you like some heat on your enchiladas.
Low Carb White Chicken Enchiladas
Ingredients You’ll Need:
- 2 cups cooked chicken breast, shredded
- 6 low-carb tortillas (almond flour or coconut flour tortillas preferred)
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 cup sour cream, divided
- 1 cup green chilies, diced (canned or fresh)
- ½ cup chopped green onions
- 1 tbsp olive oil or butter
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground cumin
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Optional: lime wedges for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake, so you can have a delicious meal ready in around 40 minutes total. It’s quick enough for a weeknight but tasty enough for guests!
Step-by-Step Instructions:
1. Mix the Filling:
Start by combining the shredded chicken, half the sour cream, diced green chilies, chopped green onions, garlic powder, onion powder, ground cumin, salt, and pepper in a large bowl. Stir everything together so it’s well mixed and full of flavor.
2. Prep the Tortillas and Baking Dish:
Warm the low-carb tortillas in the microwave or on a skillet for about 10-15 seconds. This makes them flexible and easier to roll. Then, spread a thin layer of sour cream on the bottom of your baking dish to keep the enchiladas from sticking.
3. Fill and Roll the Enchiladas:
Spoon a generous amount of the chicken mixture onto each tortilla. Roll each tortilla tightly and place them seam side down in the baking dish, lining them up snugly.
4. Make the Creamy Sauce:
In a small bowl, mix the remaining sour cream with about half a cup of shredded cheese until combined. Spread this creamy sauce evenly over the rolled enchiladas.
5. Add Cheese and Bake:
Sprinkle the remaining Monterey Jack and cheddar cheese on top of the sauce. Pop the dish into your preheated oven and bake for 20-25 minutes, until the cheese is melted, bubbly, and golden in spots.
6. Garnish and Serve:
Take the enchiladas out of the oven and let them cool for a few minutes. Sprinkle freshly chopped cilantro on top and offer lime wedges on the side for a bright, fresh finish.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken first, either overnight in the fridge or quickly in a sealed bag submerged in cold water. Then shred it as usual before mixing with the other ingredients.
Can I Make These Enchiladas Ahead of Time?
Absolutely! You can assemble the enchiladas and cover the dish with foil, then refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.
What’s the Best Way to Store Leftovers?
Store any leftover enchiladas in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through, covering with foil in the oven to prevent the cheese from drying out.
Can I Substitute Regular Tortillas if I’m Not Low-Carb?
Yes, you can use flour or corn tortillas instead if you don’t need a low-carb option. Just note that this will increase the carb content of the dish.
