Enchiladas are a fan favorite in many households, especially for their ability to pack in tons of flavor with minimal effort. However, traditional enchiladas often come loaded with high-carb tortillas and sauces that aren’t suitable for those following a keto or low-carb lifestyle.
Enter Low Carb White Chicken Enchiladas: a keto-friendly version that swaps out the carbs without sacrificing flavor. These enchiladas are just as comforting, cheesy, and satisfying as their high-carb counterparts, but with the added benefit of being low in carbs, making them perfect for your keto meal plan.
In this article, we will guide you through making the best Low Carb White Chicken Enchiladas, starting with the essential ingredients, detailed cooking steps, and tips to make this recipe your new favorite. From selecting the best tortillas to the perfect white sauce, this recipe has you covered.
Why Low Carb White Chicken Enchiladas?
Enchiladas are a staple in Mexican cuisine, loved for their versatility and hearty flavors. Typically, enchiladas are made with corn or flour tortillas, which are packed with carbs. The traditional white sauce is often made with sour cream, cream cheese, and various high-carb ingredients. But when you’re on a keto or low-carb diet, these classic versions don’t quite make the cut.
Low Carb White Chicken Enchiladas offer a solution by using low carb tortillas and a rich, creamy white sauce that keeps all the creamy goodness without the high carb count. By swapping traditional tortillas for a low-carb alternative, these enchiladas provide the same satisfying texture while staying on track with your carb limits.
Not only do these Low Carb White Chicken Enchiladas keep you in ketosis, but they also taste just as indulgent as the original. With tender, juicy chicken, melted cheese, and a creamy, flavorful sauce, it’s a recipe that doesn’t compromise on taste.
What You’ll Need for Low Carb White Chicken Enchiladas
To make these Low Carb White Chicken Enchiladas, you’ll need a few essential ingredients. You’ll be surprised at how easy it is to make these low-carb enchiladas with simple, keto-friendly ingredients that you probably already have in your kitchen.
Essential Ingredients:
-
Cooked Chicken: The star of the dish, you can use shredded chicken breasts or rotisserie chicken to save time.
-
Low Carb Flour Tortillas: Tortillas are crucial to this dish, and you’ll need to use low-carb alternatives. Some great options include brands like Mission Carb Balance or La Tortilla Factory.
-
Shredded Monterey Jack Cheese: This mild, creamy cheese adds a smooth, melt-in-your-mouth texture that pairs perfectly with the white sauce.
-
Pepper Jack Cheese: For a little heat, pepper jack adds a touch of spice to the enchiladas. You can mix it with Monterey Jack or use it alone.
-
Cream Cheese: This ingredient helps make the white sauce rich, creamy, and smooth.
-
Sour Cream: Adds a tangy richness to the sauce, perfectly complementing the cheese.
-
Chicken Broth: Helps create a smooth, flavorful sauce that’s easy to pour over the enchiladas.
-
Almond Flour: This low-carb flour is used to thicken the white sauce, giving it the right consistency.
-
Taco Seasoning: Adds the classic Mexican flavors to the sauce.
-
Canned Diced Green Chiles: For a mild, slightly tangy flavor that adds depth to the sauce.
How to Make Low Carb White Chicken Enchiladas
Making these Low Carb White Chicken Enchiladas is easier than you think! With just a few simple steps, you’ll have a comforting, low-carb meal that’s perfect for a family dinner or meal prepping for the week.
Step 1: Cook the Chicken
First, you’ll need to cook your chicken. You can use rotisserie chicken for convenience, or you can prepare the chicken yourself using one of the following methods:
-
Boil the Chicken: Place chicken breasts in a pot with 3 cups of chicken broth or water. Bring it to a boil, then reduce the heat and simmer for 10 minutes until the chicken is fully cooked.
-
Bake the Chicken: Place chicken breasts on a baking sheet, drizzle with olive oil, and bake at 350°F (175°C) for 35-45 minutes, until cooked through.
-
Use Rotisserie Chicken: This is the easiest option. Simply shred the meat from a pre-cooked rotisserie chicken and set it aside.
Once the chicken is cooked, shred it with a fork or chop it into small pieces.
Step 2: Prepare the White Sauce
In a medium saucepan, melt butter over medium heat. Add almond flour and taco seasoning, cooking for about 1 minute to combine the ingredients and create a roux. Gradually add chicken broth, whisking constantly to avoid lumps. Once the mixture is smooth, add cream cheese, sour cream, and diced green chiles, stirring until the sauce becomes thick and creamy. Allow the sauce to heat through but be careful not to bring it to a boil.
Step 3: Assemble the Enchiladas
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
-
Lay out your low carb tortillas on a clean surface.
-
Spoon some shredded chicken onto each tortilla, followed by a little of the Monterey Jack cheese and cream cheese mixture.
-
Roll up the tortilla tightly and place it seam-side down in the baking dish.
Repeat this process until all the tortillas are filled and rolled. Once you have your enchiladas in the dish, pour the remaining white sauce over the top and sprinkle with the remaining shredded cheese.
Step 4: Bake the Enchiladas
Bake the enchiladas in the preheated oven for 22 minutes or until the cheese is melted and bubbly. For a golden, crispy top, place the dish under a high broil for an additional 3 minutes.
Once done, let the enchiladas cool for a few minutes before serving.
What to Serve with Low Carb White Chicken Enchiladas
While Low Carb White Chicken Enchiladas are delicious on their own, you can enhance your meal with a variety of keto-friendly sides. Here are some great options:
-
Mexican Cauliflower Rice: This low-carb alternative to traditional rice pairs perfectly with the enchiladas.
-
Leafy Green Salad: A fresh salad with avocado, tomatoes, and a lime vinaigrette adds a refreshing contrast to the creamy enchiladas.
-
Low Carb Queso: A rich, cheesy dip served with homemade low-carb tortilla chips makes a perfect appetizer or side.
-
Guacamole: Fresh, creamy guacamole with a squeeze of lime enhances the flavors of the enchiladas.
-
Sugar-Free Margarita: For a fun drink, try a sugar-free margarita or a low-carb white claw slushie.
How to Store and Reheat Low Carb White Chicken Enchiladas
If you’re making Low Carb White Chicken Enchiladas in advance or if you have leftovers, you’ll want to know the best way to store and reheat them to maintain their delicious flavor and texture.
Storing Leftovers
Once your enchiladas are fully baked and cooled to room temperature, store them in an airtight container in the refrigerator. They will keep for up to 4 days. Make sure to allow them to cool completely before sealing them in the container to prevent excess moisture from making the enchiladas soggy.
Reheating Low Carb White Chicken Enchiladas
There are a few methods to reheat your enchiladas, ensuring they stay just as tasty as when they were first made.
-
Oven Method:
-
Preheat your oven to 350°F (175°C).
-
Cover the baking dish with aluminum foil to prevent the enchiladas from drying out.
-
Bake for 15-20 minutes, or until heated through.
-
If you like your enchiladas crispy, uncover the foil during the last 5 minutes of baking.
-
-
Microwave Method:
-
Place individual servings of the enchiladas on a microwave-safe plate.
-
Heat on high for 1-2 minutes, checking halfway through to ensure they’re heated evenly.
-
While convenient, the microwave may not retain the same texture as the oven.
-
Freezing Low Carb White Chicken Enchiladas
If you’d like to freeze your Low Carb White Chicken Enchiladas for a later date, you can do so before or after baking them.
-
After Baking:
-
Allow the enchiladas to cool completely.
-
Cover the baking dish tightly with plastic wrap, then a layer of aluminum foil to prevent freezer burn.
-
Freeze for up to 3 months.
-
To reheat, thaw overnight in the fridge and bake at 350°F (175°C) for 25-30 minutes.
-
-
Before Baking:
-
Assemble the enchiladas as you normally would, but do not bake them.
-
Cover tightly with plastic wrap and foil.
-
Freeze for up to 3 months.
-
When ready to cook, thaw in the refrigerator overnight and bake as instructed.
-
-
Freezing the Sauce and Enchiladas Separately:
-
Roll the enchiladas and freeze them on a baking sheet until solid.
-
Transfer the frozen enchiladas to a freezer bag, and store the sauce in a separate bag.
-
When ready to serve, thaw the sauce and enchiladas, then bake as usual with the sauce on top.
-
Frequently Asked Questions (FAQs) About Low Carb White Chicken Enchiladas
When it comes to Low Carb White Chicken Enchiladas, many people have questions about substitutions, storage, and how to make this dish even more keto-friendly. Here are some answers to help you get the most out of this recipe.
Can I use a different type of cheese?
Absolutely! While Monterey Jack and Pepper Jack are great options for their meltability and flavor, you can use cheddar, mozzarella, or even Gruyère depending on your taste preferences. Just make sure to use cheeses that melt well for the best texture.
Can I use a different type of tortilla?
Yes, while low carb flour tortillas are ideal for this recipe, you can experiment with almond flour tortillas or coconut flour tortillas if you prefer. These options may alter the texture slightly, but they will still keep the dish keto-friendly.
What can I substitute for sour cream?
If you’re looking to avoid sour cream, you can substitute Greek yogurt or heavy cream for a similar creamy texture. Just make sure to choose full-fat options to keep the recipe low-carb.
Can I make Low Carb White Chicken Enchiladas ahead of time?
Yes! This is a great dish to make ahead. You can assemble the enchiladas up to 24 hours in advance, just be sure to store them in the fridge. When you’re ready to cook, bake as usual.
How can I make these enchiladas spicier?
If you like a bit of heat, add jalapeños or chopped green chilies to the chicken filling or sauce. You can also increase the amount of taco seasoning or use a spicier variety. For an extra spicy kick, top with a few dashes of hot sauce before serving.
Other Delicious Low Carb Chicken Recipes You’ll Love
If you’re a fan of Low Carb White Chicken Enchiladas, here are some other keto-friendly chicken recipes that will satisfy your cravings without the carbs:
-
Keto Chicken Parmesan: A crispy, cheesy take on the Italian classic that’s low in carbs and full of flavor.
-
Chicken Cordon Bleu Casserole: A casserole packed with ham, chicken, and melted cheese—perfect for a low-carb comfort meal.
-
Jalapeño Popper Chicken: Spicy and creamy, this dish features chicken smothered in a cheesy jalapeño filling.
-
Garlic Parmesan Chicken: Simple, savory chicken with a rich garlic and Parmesan coating.
-
Chicken and Broccoli Alfredo: A creamy, cheesy dish made with low-carb pasta or zoodles for a satisfying, low-carb meal.
-
Keto Chicken Pot Pie: A comforting, creamy chicken pot pie made with a keto-friendly crust.
Each of these recipes makes a great addition to your keto meal rotation, providing plenty of variety while sticking to your low-carb goals.
Expert Tips for the Best Low Carb White Chicken Enchiladas
While making Low Carb White Chicken Enchiladas is simple, there are a few tips and tricks that can take your dish to the next level, ensuring that every bite is packed with flavor and the right texture.
1. Use Fresh, High-Quality Tortillas
The tortilla is the base of the enchilada, so choosing the right one is crucial. While low-carb tortillas are available in many grocery stores, not all of them are created equal. Mission Carb Balance Tortillas and La Tortilla Factory Low Carb Tortillas are two popular brands that work well. They hold up well when baked and provide a great texture. If you’re feeling adventurous, you can even try making your own low-carb tortillas at home using almond flour or coconut flour.
2. Don’t Overcook the Chicken
Overcooking the chicken can make it dry and tough. Whether you’re boiling, baking, or using rotisserie chicken, aim for juicy, tender chicken. The key is to cook it until just done, and if using rotisserie chicken, simply shred it for a quicker, easy option. The chicken will retain moisture when mixed with the creamy sauce.
3. Customize the Sauce
Feel free to get creative with the white sauce! For a richer flavor, add a bit of cream cheese or heavy cream in place of some of the sour cream. You can also throw in additional spices like chili powder, onion powder, or cumin to intensify the flavor profile. For a spicier sauce, consider adding jalapeños or a dash of hot sauce.
4. Use a Mix of Cheeses
While Monterey Jack and Pepper Jack cheeses work perfectly in this recipe, don’t hesitate to mix it up! A combination of Cheddar and Mozzarella will give the enchiladas a more robust flavor, while Gruyère or Fontina can bring a touch of gourmet elegance to the dish. Just ensure the cheese you use melts well.
5. Crisp the Top with a Broil
For an extra crispy, golden top on your enchiladas, pop them under the broiler for the last 2-3 minutes of baking. This step will give the cheese a bubbly, crispy finish that adds an appealing texture to the dish.
6. Make Extra Sauce
If you love saucy enchiladas, consider making extra of the creamy white sauce. You can drizzle more sauce over the enchiladas before serving, or serve it on the side for dipping. The sauce is creamy and delicious, so it’s perfect for enhancing each bite.
Conclusion on Low Carb White Chicken Enchiladas
Low Carb White Chicken Enchiladas are an excellent choice for anyone on a keto or low-carb diet who still wants to enjoy flavorful, comforting dishes. These enchiladas are rich, creamy, cheesy, and packed with flavor, yet they stay within your low-carb limits.
The recipe is versatile, so you can adjust the ingredients and sauce to suit your taste preferences. Plus, with options for make-ahead meals and freezer storage, it’s an ideal dish for meal prepping or serving at a family dinner.
Whether you’re a seasoned keto enthusiast or just starting out, these enchiladas are a fantastic way to enjoy a classic Mexican dish without the carbs. Serve them up for dinner tonight and enjoy a satisfying, low-carb meal that everyone will love!
Low Carb White Chicken Enchiladas Recipe Card
Ingredients:
-
2 cups cooked chicken (shredded)
-
2.5 cups shredded Monterey Jack cheese or Pepper Jack cheese
-
5 ounces cream cheese, softened
-
2 teaspoons garlic powder
-
3 tablespoons butter
-
2 tablespoons almond flour
-
1 tablespoon taco seasoning
-
2 cups chicken broth
-
1 cup sour cream
-
4 ounces canned diced green chiles
-
10 low-carb flour tortillas (such as Mission Carb Balance or La Tortilla Factory)
Instructions:
-
Cook the Chicken: Prepare chicken by boiling, baking, or using rotisserie chicken. Once cooked, shred it using a fork and set aside.
-
Make the White Sauce: In a saucepan, melt butter over medium heat. Add almond flour and taco seasoning and cook for 1 minute. Gradually whisk in chicken broth and cook until smooth. Add cream cheese, sour cream, and diced green chiles. Stir until the sauce thickens, then remove from heat.
-
Assemble the Enchiladas: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. In each low-carb tortilla, add some of the shredded chicken, a bit of the cheese, and a spoonful of the creamy sauce mixture. Roll up and place each tortilla seam-side down in the baking dish.
-
Bake: Pour the remaining white sauce over the rolled tortillas and top with the remaining shredded cheese. Bake for 22 minutes, then broil on high for 3 minutes to crisp the cheese.
-
Serve: Let the enchiladas cool for a few minutes before serving. Optionally, serve with sour cream, salsa, or avocado.
Notes:
-
For added flavor, you can mix in jalapeños or extra taco seasoning into the sauce.
-
You can use cheddar, mozzarella, or Gruyère cheese for a different flavor profile.
-
This recipe can be made ahead of time. Assemble the enchiladas, cover, and refrigerate for up to 24 hours before baking.
-
For a spicier kick, use Pepper Jack cheese or add hot sauce to the sauce mixture.
Nutritional Facts (per serving, 2 enchiladas):
-
Calories: 587 kcal
-
Carbohydrates: 7g
-
Fiber: 2g
-
Net Carbs: 5g
-
Protein: 32g
-
Fat: 48g
-
Saturated Fat: 27g
-
Cholesterol: 165mg
-
Sodium: 1007mg
-
Potassium: 370mg
-
Vitamin A: 1383IU
-
Vitamin C: 10mg
-
Calcium: 524mg
-
Iron: 2mg
Recipe Details:
-
Prep Time: 10 minutes
-
Cook Time: 22 minutes (plus 3 minutes broiling)
-
Total Time: 35 minutes
-
Method: Baking
-
Cuisine: Mexican, Keto, Low Carb
-
Servings: 5 servings (2 enchiladas per serving)
-
Calories: 587 kcal per serving
-
Yield: 10 enchiladas
