Keto Low Carb White Chicken Enchiladas are a creamy, comforting Mexican-inspired dish made without traditional flour tortillas or carb-heavy sauces. Instead, tender shredded chicken is wrapped in low-carb tortillas or cheese-based wraps and baked in a rich, velvety white sauce. The result is a satisfying, restaurant-style casserole that fits perfectly into a ketogenic or low-carb lifestyle.
The base of this dish is cooked shredded chicken, which provides a lean, protein-rich filling that absorbs all the surrounding flavors. Chicken thighs or breast can be used depending on preference, but thighs offer a juicier, more flavorful result. The chicken is lightly seasoned with spices like garlic powder, onion powder, and cumin to enhance its savory profile.
The signature white sauce is what makes these enchiladas unique. It is typically made from heavy cream, cream cheese, chicken broth, and shredded cheese such as Monterey Jack or mozzarella. As it bakes, the sauce thickens into a creamy, cheesy coating that envelops the enchiladas and keeps them moist and flavorful.
Instead of traditional tortillas, low-carb alternatives like almond flour tortillas, cheese wraps, or even thin cabbage leaves are used. These substitutes hold the filling together while keeping carbohydrates low. When baked, they soften and absorb the creamy sauce, creating a cohesive and comforting dish.
Overall, Keto Low Carb White Chicken Enchiladas are perfect for family dinners, meal prep, or special occasions. They are rich, filling, and full of flavor while staying low in carbs. Topped with fresh cilantro, jalapeños, or a dollop of sour cream, they deliver all the comfort of classic enchiladas without the extra carbs.
Ingredients
- 2 cups cooked shredded chicken
- 6–8 low-carb tortillas (or cheese wraps / cabbage leaves)
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1 cup shredded Monterey Jack or mozzarella cheese
- 1/2 cup chicken broth
- 2 cloves garlic, minced
- 1 tsp cumin powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp butter
- Optional toppings: sour cream, cilantro, jalapeños
Instructions
- Preheat oven to 190°C (375°F) and grease a baking dish.
- In a pan, melt butter and sauté garlic until fragrant.
- Add chicken broth, heavy cream, cream cheese, cumin, onion powder, salt, and pepper. Stir until smooth and creamy.
- Mix in half of the shredded cheese until melted into the sauce.
- Fill each low-carb tortilla with shredded chicken and roll tightly. Place in baking dish.
- Pour white sauce evenly over enchiladas and top with remaining cheese.
- Bake for 20–25 minutes until bubbly and golden.
- Garnish and serve warm.
Nutrition Facts (Per serving, 6 servings total)
- Calories: ~420 kcal
- Protein: ~32 g
- Fat: ~30 g
- Net Carbs: ~5–6 g
- Fiber: ~1–2 g
- Sugar: ~2 g
