Preparation Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 6
- Difficulty: Easy
Ingredients
For the Chicken Filling
- 3 cups cooked shredded chicken
- 1½ cups shredded Monterey Jack cheese
- ½ cup shredded mozzarella cheese
- ¼ cup softened cream cheese
- 2 tablespoons sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- Salt to taste
- Black pepper to taste
- 8 low-carb tortillas
For the White Enchilada Sauce
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons almond flour
- 2 cups chicken broth
- 4 ounces cream cheese
- ½ cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 can (4 ounces) diced green chilies
- ½ teaspoon cumin
- ½ teaspoon onion powder
- Salt and pepper to taste
Optional Toppings
- Fresh chopped cilantro
- Sliced green onions
- Diced avocado
- Jalapeño slices
- Lime wedges
- Extra sour cream
Kitchen Equipment
- Large skillet
- Medium saucepan
- Mixing bowls
- Whisk
- 9×13-inch baking dish
- Measuring cups and spoons
- Cheese grater
- Wooden spoon
Instructions
Step 1: Prepare the Oven
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish with cooking spray or butter.
Step 2: Make the Chicken Filling
In a large mixing bowl combine:
- Shredded chicken
- Cream cheese
- Sour cream
- Monterey Jack cheese
- Mozzarella cheese
- Garlic powder
- Onion powder
- Cumin
- Paprika
- Salt
- Pepper
Mix thoroughly until all ingredients are evenly combined.
Step 3: Fill the Tortillas
Lay each low-carb tortilla on a flat surface.
Add approximately ⅓ cup of the chicken mixture into the center.
Roll tightly and place seam-side down in the prepared baking dish.
Repeat until all tortillas are filled.
Step 4: Prepare the White Sauce
Melt butter in a saucepan over medium heat.
Add minced garlic and cook for 1 minute until fragrant.
Whisk in almond flour and cook for another minute.
Slowly pour in chicken broth while whisking continuously.
Bring to a gentle simmer.
Add:
- Cream cheese
- Sour cream
- Monterey Jack cheese
- Green chilies
- Onion powder
- Cumin
Continue stirring until the sauce becomes smooth, creamy, and slightly thickened.
Season with salt and pepper.
Step 5: Assemble
Pour the warm white sauce evenly over the enchiladas.
Sprinkle additional Monterey Jack cheese over the top.
Step 6: Bake
Bake uncovered for 25 minutes.
Increase the oven temperature to 400°F (205°C) for the final 5 minutes until the cheese becomes golden and bubbly.
Step 7: Rest
Allow the enchiladas to rest for 5–10 minutes before serving.
This helps the sauce thicken and makes serving much easier.
Cooking Intensities
| Step | Heat Level | Time |
|---|---|---|
| Garlic | Medium | 1 minute |
| Almond flour | Medium | 1 minute |
| Sauce simmer | Medium-Low | 5–7 minutes |
| Baking | 375°F (190°C) | 25 minutes |
| Browning | 400°F (205°C) | 5 minutes |
| Resting | Room Temperature | 5–10 minutes |
Serving Suggestions
These enchiladas pair wonderfully with:
- Cauliflower rice
- Fresh green salad
- Steamed broccoli
- Roasted zucchini
- Avocado slices
- Guacamole
- Salsa Verde
- Pico de Gallo
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze individual portions for up to 3 months.
Reheating
Oven
Bake at 350°F (175°C) for 15–20 minutes.
Microwave
Heat individual portions for 2–3 minutes, stirring halfway if needed.
Tips for Perfect Low Carb White Chicken Enchiladas
- Rotisserie chicken saves time and adds extra flavor.
- Freshly shredded cheese melts better than pre-shredded varieties.
- Do not overfill the tortillas to prevent splitting.
- Let the enchiladas rest before serving for cleaner slices.
- Add diced jalapeños if you prefer extra spice.
- Make the filling a day ahead for even quicker preparation.
- Garnish with fresh cilantro and avocado just before serving for the best flavor and presentation.
Recipe Variations
- Substitute turkey for chicken after holiday meals.
- Add chopped spinach for extra vegetables.
- Mix in cooked mushrooms for additional texture.
- Replace Monterey Jack with Pepper Jack for more heat.
- Add crispy bacon pieces for a richer keto version.
- Stir chopped green onions into the filling for added freshness.
Frequently Asked Questions
Can I make these ahead of time?
Yes. Assemble the enchiladas, cover, and refrigerate for up to 24 hours before baking.
Are they keto-friendly?
Yes, when made with certified low-carb tortillas and low-carb ingredients.
Can I freeze them?
Absolutely. Freeze before or after baking and thaw overnight before reheating.
Can I use canned chicken?
Yes, although freshly cooked or rotisserie chicken provides the best texture and flavor.
Nutrition Information (Per Serving)
- Calories: 395 kcal
- Protein: 34 g
- Fat: 25 g
- Saturated Fat: 12 g
- Carbohydrates: 10 g
- Fiber: 5 g
- Net Carbs: 5 g
- Sugar: 2 g
- Cholesterol: 118 mg
- Sodium: 690 mg
- Calcium: 280 mg
- Potassium: 390 mg
- Vitamin A: 12% DV
- Vitamin C: 8% DV
- Iron: 7% DV
Nutrition values are approximate and may vary depending on the brands of ingredients used.