These creamy white chicken enchiladas are a simple, low-carb twist on the classic Mexican favorite. Instead of the usual red enchilada sauce, these enchiladas are baked with a rich, creamy white sauce made with cream cheese, Monterey Jack, and a touch of green chilies. They’re quick to assemble, full of flavor, and perfect for a satisfying dinner.
Why You’ll Love These White Chicken Enchiladas
White chicken enchiladas are a comforting dish that everyone will enjoy. They are creamy, cheesy, and packed with tender shredded chicken. The sauce is smooth and flavorful, without needing flour or heavy cream, making it perfect for anyone watching their carbs. Plus, they’re versatile—you can use low-carb tortillas, crepes, or specialty wraps to suit your dietary preferences.
Most traditional white chicken enchiladas use a béchamel or cream-based sauce thickened with flour. In this version, the sauce is made using cheese and cream cheese to keep it creamy and low carb, giving the dish a luxurious texture without extra carbs.
The Best Chicken for Enchiladas
Using flavorful, moist chicken is key to these enchiladas. Rotisserie chicken is perfect because it’s already cooked and full of flavor. The juices from the rotisserie chicken can also be added to the filling to keep it tender. If you prefer, poached or baked chicken breast works well too, but make sure to add a little chicken broth to keep it from drying out.
Seasoning the chicken generously with salt and pepper is essential. Layering flavors at each step ensures the final dish is rich and satisfying.
Making the Creamy White Sauce
The sauce is the star of these enchiladas. It’s simple but packed with flavor. You’ll melt cream cheese and shredded Monterey Jack together with green chilies and a mix of spices. This only takes a few minutes and creates a velvety, flavorful sauce that coats the enchiladas perfectly.
The key ingredients for the sauce include:
- Cream cheese for richness
- Monterey Jack cheese for meltiness and flavor
- Diced green chilies for a mild kick
- Ground cumin, garlic powder, onion powder, white pepper, and salt for seasoning
The sauce simmers gently until slightly thickened. Stirring occasionally ensures it doesn’t burn and allows all the flavors to meld beautifully.
Choosing Your Wraps
For a low-carb version, you can use low-carb crepes, low-carb tortillas, or specialty wraps such as Cut Da Carb Wraps. Each works well, but crepes offer a gluten-free option and a delicate texture, while the wraps are sturdier and hold up well under the sauce. You can cut the wraps in half for the perfect size enchiladas.
Assembling the Enchiladas
To assemble:
- Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
- Spread a thin layer of the white sauce on the bottom of the dish.
- Place a crepe, tortilla, or wrap on your work surface and add about ½ cup of seasoned shredded chicken.
- Roll the enchilada like a cigar and place it seam-side down in the prepared dish.
- Repeat with the remaining wraps and chicken.
- Pour the remaining sauce over the top of the enchiladas, making sure each one is fully coated.
Baking and Serving
Bake the enchiladas in the oven for 20–30 minutes, or until the sauce is bubbly and the cheese is melted. The enchiladas are ready to serve hot, topped with sour cream and fresh salsa if desired. A simple green salad with a tangy vinaigrette complements this dish perfectly, adding freshness and crunch.
The creamy sauce ensures that these enchiladas are hearty and satisfying. Even a single enchilada is enough to feel full, making this recipe ideal for dinner parties or family meals.
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Creamy White Chicken Enchiladas – Low Carb & Delicious
- Total Time: 40 min
Ingredients
Enchiladas:
8 low-carb crepes (or 8 low-carb tortillas, or 4 Cut Da Carb Wraps cut in half)
1 pound shredded rotisserie chicken with juices (about 4 cups)
Salt and pepper to taste
White Cheese Sauce:
2 cups shredded Monterey Jack cheese (8 ounces)
4 ounces cream cheese
4 ounces canned diced green chilies plus 1 can water
1 ½ tsp ground cumin
½ tsp garlic powder
½ tsp onion powder
½ tsp white pepper
¼ tsp salt
Instructions
Preparation:
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Preheat oven to 350°F. Grease a 9×13-inch baking dish with butter or cooking spray.
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Shred chicken if not done already. Warm it if cold, then season generously with salt and pepper.
Sauce:
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In a non-stick pan over medium heat, combine cream cheese, Monterey Jack, green chilies with water, and spices.
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Stir occasionally until melted and smooth. Simmer gently for a few minutes until thickened. Adjust seasoning if needed.
Assembly:
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Spread ½ cup of the sauce in the bottom of the prepared casserole dish.
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Place a crepe (or tortilla/wrap) on your work surface. Add ½ cup of shredded chicken. Roll up and place seam-side down in the dish. Repeat with remaining crepes.
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Pour the remaining sauce over the rolled enchiladas.
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Bake in the oven for 20–30 minutes, or until the sauce is bubbly and slightly golden.
Serving:
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Serve hot with sour cream and salsa on the side. One enchilada per serving is filling and satisfying.
Notes
- Low-carb option: Use low-carb crepes or tortillas for the lowest carb count.
- Gluten-free option: Use homemade or store-bought gluten-free crepes.
- Chicken variations: Poached chicken or leftover baked chicken can be used; just add a little chicken broth to keep it moist.
- Wrap alternatives: Cut Da Carb Wraps work well, but are slightly higher in carbs than crepes.
- Prep Time: 20 min
- Cook Time: 20 min
