Creamy Keto Sour Cream Chicken Enchiladas

If you’re looking for a comforting and satisfying low-carb dinner that the whole family will love, these Keto Sour Cream Chicken Enchiladas will become a regular in your weekly rotation. Tender shredded chicken, creamy sour cream, melted cheese, and mild green chiles come together to create a dish that’s rich, flavorful, and surprisingly easy to prepare.

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This creamy, cheesy Mexican-inspired casserole delivers all the satisfaction of traditional enchiladas—without the heavy carbs. With less than 8 net carbs for two enchiladas, it’s perfect for keto, low-carb, or gluten-free lifestyles.

Why You’ll Love These Enchiladas

There’s something truly irresistible about a bubbling pan of enchiladas fresh from the oven. These chicken enchiladas offer the same comforting taste you’d expect from your favorite Mexican restaurant but with a creamy white sauce made from sour cream and green enchilada sauce instead of the traditional tomato-based version.

• Quick and easy – Simple ingredients and minimal prep time.
• Keto-friendly – Made with low-carb tortillas and wholesome fats.
• Family-approved – Mild flavors that appeal to everyone.
• Freezer-friendly – Perfect for meal prep or make-ahead dinners.

Ingredients You’ll Need

Let’s take a look at what makes this recipe so creamy and delicious:

• Chicken: Shredded cooked chicken is the base of this dish. You can use leftover grilled chicken, poached chicken, or even rotisserie chicken for convenience.
• Tortillas: Choose low-carb tortillas if you’re following keto. You can also use flour or corn tortillas if carbs aren’t a concern.
• Cream cheese: Adds a silky texture to the filling. Full-fat cream cheese gives the best flavor, but reduced fat works too.
• Cheese: A blend of cheddar, Monterey Jack, or Colby-Jack melts beautifully. Pepper Jack adds a little kick if you like spice.
• Green chiles: Use mild canned green chiles for that classic enchilada flavor.
• Sour cream: The star of the sauce—rich, tangy, and creamy.
• Green enchilada sauce: Hatch brand or any quality green sauce adds the perfect zesty base.

How to Make Keto Sour Cream Chicken Enchiladas

Step 1: Make the Filling

In a large mixing bowl, combine the shredded chicken, cream cheese, half of the shredded cheese, and green chiles. Mix everything until well incorporated. The mixture should be creamy and thick enough to hold together when rolled in tortillas.

Step 2: Prepare the Sauce

In a separate bowl, whisk together the sour cream and green enchilada sauce until smooth. This creamy sauce is what sets these enchiladas apart—it’s tangy, flavorful, and coats the chicken beautifully.

Step 3: Assemble the Enchiladas

Lightly grease a 7×11-inch baking dish. Spread about ½ cup of the sauce across the bottom of the dish to prevent sticking.
Next, spoon a generous portion of the chicken filling into each tortilla, roll it tightly, and place it seam side down in the dish. Continue until all the filling is used.

Step 4: Add Sauce and Cheese

Pour the remaining sour cream sauce evenly over the rolled enchiladas. Sprinkle the rest of the cheese on top.

Step 5: Bake

Bake uncovered at 375°F (190°C) for about 25 minutes, or until the cheese is melted, bubbly, and slightly golden around the edges.

Tips and Tricks for Perfect Enchiladas

• Warm your tortillas: If using corn tortillas, wrap them in a damp towel and microwave for 15–20 seconds. This keeps them from cracking when rolled.
• Don’t overfill: About ⅓ cup of filling per tortilla is plenty. Too much, and they’ll burst open.
• Mix thoroughly: Combine the filling well so every bite has chicken, cheese, and chiles.
• Use fresh toppings: Add a sprinkle of chopped cilantro, green onions, or diced avocado before serving for a burst of color and freshness.

Recipe FAQ

Can I make these enchiladas keto?
Absolutely! Just swap in low-carb tortillas and full-fat ingredients. Using Mission Carb Balance tortillas keeps two enchiladas under 8 net carbs total.

Can I freeze them?
Yes, these enchiladas freeze beautifully. Assemble them, then cover the dish with plastic wrap and a layer of foil. When ready to eat, remove the coverings and bake at 375°F for 40–50 minutes, or until hot and bubbly.

What should I serve with them?
Serve with a side of cauliflower rice, Mexican coleslaw, or avocado slices for a complete low-carb meal. They’re also delicious with keto salsa or a sugar-free margarita on the side.

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