Low-Carb Keto White Chicken Enchiladas swap the tortillas for low-carb alternatives and use a creamy white sauce—rich, cheesy, and satisfying without the carbs. Here’s a reliable recipe.
Ingredients
For the filling
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3 cups cooked shredded chicken (rotisserie works great)
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4 oz cream cheese, softened
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½ cup sour cream
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1 cup shredded Monterey Jack or pepper Jack cheese
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¼ cup diced green chiles (canned, drained)
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2 green onions, sliced
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½ tsp garlic powder, ½ tsp cumin, salt and pepper to taste
For the white enchilada sauce
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2 Tbsp butter
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2 Tbsp cream cheese
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1 cup chicken broth
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½ cup heavy cream
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4 oz diced green chiles
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½ tsp garlic powder, ½ tsp cumin
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Salt and pepper to taste
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Optional: ¼ tsp xanthan gum (to thicken)
For the “tortillas” (choose one)
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Option A: 6–8 low-carb/keto tortillas (Mission Carb Balance, or homemade egg-white/cheese wraps)
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Option B: Cheese shells—bake ½-cup piles of shredded cheese at 375°F until bubbly, then drape to cool
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Option C: Thin omelets (2 eggs + splash of water, cooked flat) as wraps
For topping
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1½ cups shredded Monterey Jack or Oaxaca cheese
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Optional: sliced green onions, cilantro, sliced jalapeños
Instructions
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Preheat oven to 375°F. Grease a 9×13 baking dish.
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Make the filling. Mix shredded chicken, softened cream cheese, sour cream, 1 cup shredded cheese, green chiles, green onions, and seasonings until combined.
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Make the sauce. Melt butter in a saucepan over medium heat. Whisk in cream cheese until smooth. Add broth and heavy cream, whisking until combined. Stir in green chiles and seasonings; simmer 3–5 minutes until slightly thickened. If using xanthan gum, sprinkle it in while whisking. Remove from heat.
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Assemble. If using low-carb tortillas, warm them briefly so they don’t crack. Fill each with ~⅓ cup chicken mixture, roll, and place seam-side down in the dish. (For cheese shells or omelets, same idea—fill, roll, place.)
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Top. Pour the white sauce evenly over the enchiladas, then sprinkle with 1½ cups shredded cheese.
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Bake 20–25 minutes until bubbly and lightly golden. Broil 1–2 minutes for extra browning if desired.
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Rest 5–10 minutes, then garnish with green onions, cilantro, and jalapeños. Serve.
Tips
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Don’t skip warming the tortillas—low-carb ones crack easily when cold.
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Thickness matters: If the sauce is too thin, simmer longer or add a pinch of xanthan gum; too thick, loosen with broth.
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Make ahead: Assemble up to a day ahead, refrigerate, and add 5–10 minutes to bake time.
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Net carbs: Roughly 4–6g per serving with low-carb tortillas (varies by brand).
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Freezer-friendly: Freeze assembled (before baking) up to 2 months; bake from frozen at 350°F until heated through.
Want a variant—like a green chile version, crockpot chicken prep, or no-tortilla “casserole” style?