Creamy Low Carb Keto White Chicken Enchiladas

Looking for a hearty, low carb dinner that satisfies your cravings without derailing your keto lifestyle? These creamy low carb white chicken enchiladas are exactly what you need. Soft low carb tortillas are filled with tender shredded chicken and melty cheese, then smothered in a rich white sauce made from almond flour, butter, chicken broth, sour cream, and green chilies. They are simple to make, full of flavor, and perfect for any weeknight dinner.

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Why You’ll Love These Low Carb White Chicken Enchiladas

Enchiladas are one of those comfort foods everyone loves, but traditional recipes are often loaded with carbs because of flour tortillas. With low carb tortillas, you can enjoy the same creamy, cheesy enchiladas without the guilt. This recipe keeps the classic flavors you love—tender chicken, a cheesy filling, and a savory sauce—while making it keto-friendly.

The first time this low carb version was made, no one even noticed the difference! It’s that good. These enchiladas are creamy, cheesy, and full of flavor, making them a guaranteed crowd-pleaser for family dinners.

The Best Low Carb Tortillas for Keto Enchiladas

When making these enchiladas, choosing the right low carb tortillas is key. While homemade low carb tortillas are an option, there are several great store-bought varieties available. Some popular choices include:

• Low carb flour tortillas from La Tortilla Factory
• Mission Carb Balance tortillas
• Mr. Tortilla low carb options

Any of these will work perfectly in this recipe, giving you soft and flexible tortillas that roll without breaking.

Serving Suggestions for White Chicken Enchiladas

These enchiladas are satisfying on their own, but you can pair them with a few keto-friendly sides for a complete meal. Some options include:

• Low carb tortilla chips with fresh salsa
• Homemade guacamole
• Mexican-style cauliflower rice
• Low carb quesadillas
• A simple green salad

If you want to make it a bit more festive, try serving with a sugar-free slushie or a low carb margarita for a fun twist.

How to Cook the Chicken

This recipe requires 2 cups of cooked chicken. You can cook it in several ways:

• Boiling: Add raw chicken breasts to a pot and cover with 3 cups of chicken broth or water. Bring to a boil, then reduce heat and simmer for 10 minutes until cooked.
• Baking: Drizzle chicken breasts with olive oil on a baking sheet and bake at 375°F for 35-45 minutes until fully cooked.
• Rotisserie Chicken: For a quicker option, shredded rotisserie chicken works perfectly.

Shredding the chicken is easy with a fork, and it’s ready to mix with the cheese filling.

Make Ahead and Storage Tips

These enchiladas are great for preparing ahead of time. You can assemble them, cover with plastic wrap, and refrigerate for up to 24 hours before baking.

For leftovers, store them in an airtight container in the fridge for 3-4 days. They reheat well in the oven or microwave, maintaining the creamy texture.

Freezing White Chicken Enchiladas

This dish is also freezer-friendly. You can freeze it in several ways:

• After Baking: Cool completely, then cover with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the fridge overnight and reheat at 350°F for 25-30 minutes.
• Before Baking: Assemble the enchiladas in a baking dish, cover tightly, and freeze. Bake after thawing for 25-30 minutes.
• Freeze Separately: Roll the enchiladas, freeze on a tray until solid, then store in freezer bags. Freeze the sauce separately. When ready to bake, thaw both and combine before baking. This prevents sogginess and keeps the enchiladas fresh.

Low Carb White Chicken Enchiladas Ingredients

To make these creamy keto enchiladas, you’ll need the following ingredients:

• 2 cups cooked chicken
• 2 ½ cups shredded Monterey Jack or Pepper Jack cheese
• 5 ounces cream cheese
• 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 chilies
• 10 low carb flour tortillas

How to Make Low Carb White Chicken Enchiladas

Follow these steps for creamy, flavorful enchiladas every time:

1. Cook the Chicken: Boil, bake, or use a rotisserie chicken. Shred the chicken with a fork and place it in a large bowl.
2. Mix the Filling: Add ¾ cup shredded cheese, cream cheese, and garlic powder to the shredded chicken. Stir until fully combined.
3. Prepare the Sauce:
   • In a medium saucepan, melt butter over medium heat.
   • Add almond flour and taco seasoning, cooking for 1 minute.
   • Whisk in chicken broth until smooth, then add ½ cup shredded cheese. Heat until thick and bubbly.
   • Remove from heat and stir in sour cream and diced green chilies. Avoid boiling.
4. Assemble the Enchiladas: Spoon chicken mixture into each tortilla, roll tightly, and place seam-side down in a greased 9×13 baking dish.
5. Add Sauce and Cheese: Pour the white sauce over the rolled enchiladas and sprinkle the remaining cheese on top.
6. Bake: Preheat oven to 350°F. Bake for 22 minutes, then broil on high for 3 minutes to brown the cheese.

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Tips for Perfect Keto Enchiladas

• Use soft low carb tortillas to avoid cracking when rolling.
• Avoid boiling the sauce after adding sour cream to prevent curdling.
• Make extra sauce for drizzling on top when serving.
• These enchiladas pair well with cauliflower rice or a fresh green salad for a full low carb meal.

Storing and Freezing

• Refrigeration: Cool leftovers completely and store in an airtight container for 3-4 days.
• Freezing: Assemble and freeze before or after baking. Thaw overnight in the fridge, then bake for 25-30 minutes. For best results, freeze enchiladas and sauce separately to prevent sogginess.

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