Low Carb White Chicken Enchiladas are a delicious twist on a classic favorite, packed with tender shredded chicken and a creamy, cheesy sauce that’s full of flavor but light on carbs. Instead of the usual tortillas, this recipe uses a low-carb alternative that keeps the enchiladas satisfying without the extra carbs. The rich, creamy sauce with a hint of green chilies brings just the right touch of spice and comfort.
I love making these on a busy weeknight because they come together quickly and feel like a treat without any guilt. The best part is how creamy and cheesy the filling gets—it’s like a warm hug in every bite. Sometimes I add a sprinkle of fresh cilantro or a squeeze of lime on top just to brighten the flavors even more. It’s one of those meals that’s easy to make and even easier to eat!
Serving these enchiladas with a simple side salad or some guacamole makes for a complete and tasty dinner. I’ve found that leftovers reheat perfectly, so they’re great for meal prep too. Whenever I make this dish, it’s a hit with family and friends who don’t even mind the low-carb twist. It’s comfort food that feels light and fresh, perfect for any time you want something satisfying but not heavy.
Key Ingredients & Substitutions
Shredded chicken: Using cooked chicken breast keeps the dish lean. Leftover rotisserie chicken works great here and adds more flavor with less prep time.
Low-carb tortillas: I like almond or coconut flour tortillas for very low carbs. If you can’t find these, large lettuce leaves or cheese-based tortillas can be good substitutes.
Cheese: Monterey Jack, cheddar, and mozzarella all melt well and add creaminess. Feel free to use any good melting cheese you prefer or have on hand.
Sour cream and cream cheese: These add that creamy, tangy texture that makes the filling rich. For a dairy-free option, try coconut cream or vegan cream cheese.
Green chilies: They give a mild kick and flavor without too much heat. If you want spice, add jalapeños or green salsa instead.
How Do You Get the Perfect Creamy Filling Without It Being Too Runny?
Balancing wet and dry ingredients is key so your filling is creamy but not watery.
- Use shredded chicken that isn’t too wet—pat it dry if needed.
- Mix the sour cream, mayonnaise, and softened cream cheese well so they blend smoothly with the chicken and cheese.
- Add cheese to the filling; it helps thicken as it melts.
- Don’t add extra liquid beyond what the recipe calls for. The creaminess comes from the dairy, not from broth or water.
- When assembling, stuff tortillas firmly but avoid overfilling to keep the shape.
Equipment You’ll Need
- 9×13 inch baking dish – I like it because it fits the enchiladas perfectly and bakes evenly.
- Large mixing bowl – helps you blend the chicken and cheese mixture smoothly.
- Wooden spoon or spatula – makes mixing easy without scratching your bowl.
- Measuring cups and spoons – for accuracy, especially with cheese and seasonings.
- Skillet or microwave-safe plate – to warm the tortillas so they’re easier to roll.
- Oven – obviously essential for baking these yummy enchiladas!
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or leftover shredded beef for a different flavor.
- Add cooked sautéed spinach or bell peppers into the filling for extra veggies.
- Use pepper jack or Monterey Jack with a dash of hot sauce for a spicy kick.
- Garnish with sliced avocado, chopped cilantro, or a squeeze of lime for fresh flavor.
Low Carb White Chicken Enchiladas
Ingredients You’ll Need:
Filling:
- 2 cups cooked shredded chicken breast
- ½ cup shredded Monterey Jack cheese
- ½ cup shredded cheddar cheese
- 1 cup sour cream
- ½ cup mayonnaise
- 4 oz cream cheese, softened
- ½ cup canned diced green chilies
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground cumin
- Salt and pepper, to taste
Tortillas and Topping:
- 8 low-carb tortillas (such as coconut flour or almond flour tortillas)
- ½ cup shredded Monterey Jack cheese
- ½ cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese (for topping)
Garnish and Serving (Optional):
- ¼ cup chopped fresh cilantro
- Sour cream for drizzling
- Sliced avocado and lime wedges
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake, so you’ll have dinner on the table in about 40 minutes total. It’s a great quick low-carb meal that’s creamy, cheesy, and comforting.
Step-by-Step Instructions:
1. Preheat and Prepare:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish so the enchiladas don’t stick.
2. Make the Filling:
In a large bowl, mix together the shredded chicken, ½ cup Monterey Jack cheese, ½ cup cheddar cheese, sour cream, mayonnaise, softened cream cheese, diced green chilies, garlic powder, onion powder, cumin, salt, and pepper. Stir everything until it’s creamy and evenly combined.
3. Fill and Roll the Tortillas:
Slightly warm the low-carb tortillas so they’re soft and flexible. Spoon about ¼ cup of the chicken mixture onto each tortilla, then roll them up tightly. Place the filled tortillas seam side down in your greased baking dish.
4. Add Cheese and Bake:
Sprinkle the remaining Monterey Jack and cheddar cheeses evenly over the enchiladas. Then, add the mozzarella cheese on top. Bake in the oven uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and slightly browned.
5. Garnish and Serve:
After baking, let the dish cool for a few minutes. Drizzle with extra sour cream and sprinkle with fresh chopped cilantro. Serve with sliced avocado and lime wedges on the side for a fresh, zesty touch.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken before shredding. Thaw it overnight in the fridge or use the defrost setting on your microwave. Pat the chicken dry to avoid excess moisture in the filling.
What Can I Substitute for Low-Carb Tortillas?
If you can’t find almond or coconut flour tortillas, you can use large lettuce leaves, collard greens, or make cheese “shells” by melting and shaping mozzarella. These options keep it low carb and delicious.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the creamy texture intact.
Can I Make This Ahead of Time?
Absolutely! Assemble the enchiladas in the baking dish, cover tightly with foil, and refrigerate for up to 24 hours. When ready, bake as directed—add a few extra minutes if baking straight from the fridge.
