If you’re craving comforting Mexican-inspired food without breaking your low-carb lifestyle, these creamy keto white chicken enchiladas are about to become a regular on your dinner menu. They’re rich, cheesy, perfectly seasoned, and surprisingly easy to make—ideal for busy weeknights when you still want something homemade and satisfying.
This recipe takes everything we love about classic chicken enchiladas and gives it a low-carb makeover. Instead of a tomato-based sauce, these enchiladas are smothered in a smooth, velvety white sauce made with cream cheese and broth. The filling is packed with shredded chicken, sautéed onions, mild green chilies, jalapeños, and plenty of cheese for that irresistible melty bite.
What makes these enchiladas extra special is that they don’t feel like “diet food” at all. Even family members who aren’t following a keto or low-carb way of eating will happily go back for seconds. Each enchilada is hearty, flavorful, and comforting, while still keeping carbs in check.
Low Carb Chicken Enchiladas You’ll Actually Crave
One of the biggest challenges with low-carb cooking is recreating familiar comfort foods without sacrificing flavor or texture. These white chicken enchiladas do exactly that. By using low-carb tortillas and a homemade creamy sauce, you still get that classic enchilada experience—rolled tortillas, a generous filling, and a bubbling cheesy topping straight from the oven.
The sauce is the real star here. Made with cream cheese, sautéed peppers, and warm spices, it’s rich without being heavy and coats every enchilada beautifully. Unlike some low-carb sauces that can feel thin or bland, this one adds depth and creaminess to every bite.
Another bonus? This recipe is great for meal prep. You can assemble the enchiladas ahead of time, store them in the fridge, and bake when you’re ready. Leftovers also reheat well, making lunch the next day something to look forward to.
Why You’ll Love This Recipe
- Keto & low-carb friendly without sacrificing taste
- Creamy and comforting, perfect for cooler evenings
- Simple ingredients you can find at most grocery stores
- Family-approved, even for non-keto eaters
- Easy to customize with your favorite toppings or spice level
Whether you’re cooking for yourself, your partner, or the whole family, this dish fits right in.
Ingredients
Before diving into the step-by-step process, let’s take a closer look at what goes into these enchiladas and why each ingredient matters.
- Extra virgin olive oil – Used to sauté the vegetables and build flavor from the very first step.
- Green chilies – Hatch chilies are fantastic if available, but Anaheim peppers or canned green chilies work just as well.
- Jalapeño peppers – Add gentle heat. You can adjust the spice by removing or keeping the seeds.
- White onion – Adds sweetness and depth once sautéed. Yellow onion is a good substitute.
- Cream cheese – The base of the white enchilada sauce, making it smooth and rich.
- Chicken broth – Thins the sauce while adding savory flavor. Vegetable broth also works.
- Spices – Ground cumin and black pepper keep the flavor warm and balanced.
- Fresh lime juice – Brightens the sauce and balances the creaminess.
- Shredded chicken – A great way to use rotisserie chicken or meal-prepped shredded chicken.
- Shredded cheese – Sharp white cheddar adds bold flavor, but Monterey Jack or a blend works too.
- Fresh cilantro & green onion – Add freshness and color to the filling and topping.
- Low-carb tortillas – Essential for keeping this dish keto-friendly while still holding everything together.
How to Make Keto White Chicken Enchiladas
Below is a quick overview of the process. The full recipe card with precise measurements and detailed instructions will be at the end of the article.
- Sauté the vegetables
Start by heating olive oil in a saucepan. Add the diced onion, green chilies, and jalapeños, cooking until soft and fragrant. - Set some veggies aside
Scoop out a portion of the sautéed vegetables and reserve them for the chicken filling. - Make the creamy white sauce
Lower the heat and add cream cheese, broth, spices, and lime juice to the saucepan. Once melted, blend until smooth and silky. - Prepare the filling
Combine shredded chicken, some of the cheese, reserved vegetables, fresh herbs, and a bit of the sauce. - Assemble the enchiladas
Spread sauce in the bottom of a baking dish, fill and roll the tortillas, then line them up snugly. - Top and bake
Cover with the remaining sauce and cheese, then bake until bubbly and lightly golden.
Handy Tips for the Best Results
- Don’t over-sauce before baking – Too much sauce underneath can make low-carb tortillas soggy.
- Use pre-cooked chicken to save time on busy nights.
- Adjust the heat level by adding more or fewer jalapeños.
- Let enchiladas rest for a few minutes after baking so they hold their shape when serving.
More Low Carb Mexican-Inspired Ideas
If you enjoy these enchiladas, there’s a whole world of low-carb Mexican-style dishes to explore. From stuffed peppers to creamy dips and taco-inspired casseroles, you don’t have to give up bold flavors while eating low carb.
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, this recipe is perfect for prepping in advance. You can assemble the enchiladas, cover the dish tightly, and store it in the refrigerator for up to 24 hours before baking. When ready to cook, bake as directed, adding a few extra minutes if needed.
Are these enchiladas spicy?
They have a mild to medium heat. If you’re sensitive to spice, remove all seeds from the jalapeños or reduce the amount used. If you love heat, keep the seeds or add an extra pepper.
Can I freeze keto white chicken enchiladas?
Absolutely. Assemble the enchiladas without baking, wrap the dish well, and freeze for up to 2 months. Thaw overnight in the fridge and bake until hot and bubbly.
What can I serve with these enchiladas?
They pair well with cauliflower rice, a simple green salad, or sautéed low-carb vegetables. Toppings like sour cream, avocado, or fresh salsa also work beautifully.
Creamy Keto White Chicken Enchiladas (Low Carb & Family-Friendly)
- Total Time: 40 min
Description
Shredded chicken, sautéed peppers, and cheese rolled into low-carb tortillas and baked in a creamy homemade white enchilada sauce. Comforting, flavorful, and perfect for an easy keto-friendly dinner the whole family will love.
Ingredients
For the enchiladas
1 tablespoon extra virgin olive oil
2 large green chilies (Hatch or Anaheim), seeded and diced
2 large jalapeño peppers, seeded and diced
1 medium white onion, finely chopped
3 cups cooked shredded chicken
2 cups shredded white cheddar cheese, divided
¼ cup chopped fresh cilantro, divided
¼ cup chopped green onion, divided
8 low-carb tortillas (8-inch size)
For the creamy white sauce
8 oz cream cheese, cubed
1 can (14–15 oz) chicken broth
½ teaspoon ground black pepper
1½ teaspoons ground cumin
Juice of 1 small lime
Optional toppings
Sour cream
Diced avocado
Fresh tomatoes
Low-carb salsa
Instructions
-
Prepare the vegetables
Remove seeds and veins from the green chilies and jalapeños (leave some seeds if you prefer extra heat). Dice the chilies, jalapeños, and onion into small pieces. -
Sauté
Heat olive oil in a medium saucepan over medium heat. Add the diced vegetables and sauté for about 8–10 minutes, until softened and fragrant. -
Reserve some veggies
Scoop out about one-quarter of the sautéed vegetables and place them in a large mixing bowl. Set aside. -
Make the sauce
Reduce the heat to medium-low. Add cream cheese, chicken broth, black pepper, cumin, and lime juice to the saucepan. Stir until the cream cheese is fully melted. Transfer the mixture to a blender and blend until smooth and creamy. -
Preheat the oven
Preheat your oven to 400°F (200°C). -
Prepare the filling
To the bowl with the reserved vegetables, add shredded chicken, ½ cup of shredded cheese, and ½ cup of the white enchilada sauce. Stir in half of the chopped cilantro and green onion. Mix until well combined. -
Assemble the enchiladas
Spread a thin layer of sauce on the bottom of a 9×13-inch baking dish. Divide the chicken mixture evenly among the tortillas, roll them up, and place seam-side down in the dish. -
Top and bake
Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese. Bake uncovered for 20–25 minutes, until the sauce is bubbly and the cheese is melted. -
Garnish and serve
Let the enchiladas rest for a few minutes before serving. Garnish with the remaining cilantro, green onion, and any optional toppings you like.
Notes
- Green chilies: If fresh chilies aren’t available, canned green chilies work well. Split them between the sauce and the filling.
- Chicken: Rotisserie chicken saves time, but meal-prepped chicken breast or thighs also work great.
- Cheese options: White cheddar adds sharp flavor, but Monterey Jack or a mild Mexican-style blend can be substituted.
- Tortillas: Low-carb tortillas hold up best when lightly warmed before filling, which helps prevent tearing.
- Avoid sogginess: Use just a thin layer of sauce on the bottom of the baking dish and avoid oversaturating the tortillas.
- Prep Time: 20 min
- Cook Time: 20 min
