These Low Carb Creamy Chicken Enchiladas bring together soft tortillas, tender shredded chicken, melty cheese, and a rich white sauce that tastes indulgent while still fitting perfectly into a low carb lifestyle. This dish transforms a classic comfort-food favorite into a keto-friendly dinner that’s satisfying, flavorful, and surprisingly simple to prepare.
If you love Tex-Mex but want to cut down on carbs, this recipe is a great alternative to traditional enchiladas loaded with flour tortillas and starchy fillers. With low carb tortillas and a few smart ingredient swaps, you get the same creamy, cheesy goodness without sacrificing flavor. Even picky eaters and family members who aren’t eating low carb will enjoy them.
Why These Low Carb Chicken Enchiladas Work
Enchiladas are a go-to for busy nights, and this version fits that description perfectly. The sauce comes together quickly on the stovetop, the chicken can be cooked ahead of time, and everything bakes into a bubbly, golden pan of comfort. Many Mexican-style recipes tend to be high in carbs, but this low carb version keeps the flavors bold while keeping the carbs low.
These enchiladas have become a regular weeknight dinner because the ingredients are simple, the prep is easy, and the finished dish tastes like something you’d expect from a restaurant. They also pair beautifully with a variety of keto-friendly sides, making them versatile enough for family dinners or meal prep.
Best Low Carb Tortillas to Use
The tortilla makes all the difference, and choosing a low carb option ensures this recipe stays keto-friendly. There are several reliable brands on the market, including Mr. Tortilla, Mission Carb Balance, and La Tortilla Factory low carb tortillas. Each option holds up well in the oven and provides the structure you need for enchiladas without adding unnecessary carbs.
If you prefer making everything from scratch, homemade almond-flour or coconut-flour tortillas work too, as long as they can be rolled without crumbling. Whichever option you choose, make sure the tortillas are soft and easy to fill.
What to Serve with Low Carb Enchiladas
These creamy chicken enchiladas pair well with several low carb sides, depending on whether you want something fresh, crunchy, or comforting. Some great options include:
- Low carb tortilla chips with salsa
- Cauliflower Mexican rice
- Queso dip
- Guacamole
- A crisp green salad
You can also keep the meal simple and serve the enchiladas alone, since they’re hearty and rich enough to stand on their own. If you want a drink to go with them, sugar-free margaritas or flavored sparkling water make great pairings.
How to Serve Your Enchiladas
While these enchiladas are already creamy and flavorful, you can enhance them with a few toppings. A spoonful of sour cream, fresh salsa, guacamole, diced tomatoes, or sliced avocado all make excellent additions. However, the dish is delicious even without extras, so toppings are completely optional.
Cooking the Chicken
This recipe calls for about 2 cups of cooked chicken, and there are several easy ways to prepare it depending on what you have on hand:
Boiling:
Place chicken breasts in a pot, cover with broth or water, bring to a boil, then simmer until cooked through. This method keeps the chicken moist and easy to shred.
Baking:
Season lightly and bake at 350 degrees until the chicken is cooked through. This method adds a bit more flavor and texture.
Rotisserie chicken:
The quickest option. Simply shred the meat and use it directly in the recipe.
Whichever method you choose, shredding the chicken while it’s still warm makes the process much easier.
Can You Make These Enchiladas Ahead of Time?
Yes, this recipe is perfectly suited for meal prep. If you know you’ll be busy, assemble the enchiladas and prepare the sauce, then pour it over the rolled tortillas. Instead of baking right away, cover the dish tightly and place it in the refrigerator for up to 24 hours. When you’re ready to bake, simply place the dish in the oven until hot and bubbly.
Storing Leftovers
Leftover enchiladas keep very well. Allow them to cool completely, then store them in an airtight container in the refrigerator for 3 to 4 days. You can reheat individual portions in the microwave or warm a larger amount in the oven until heated through.
Freezing Instructions
These enchiladas freeze beautifully, making them an excellent option for batch cooking or saving for later. You can freeze them three different ways depending on what works best for your schedule:
1. Freeze After Baking:
Allow the enchiladas to cool completely. Cover the dish tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. To reheat, thaw in the fridge overnight and bake until warmed through.
2. Freeze Before Baking (assembled):
Assemble the enchiladas, pour the sauce on top, and cover tightly with plastic wrap and foil. Freeze for up to 3 months. Thaw overnight and bake as directed.
3. Freeze Sauce and Enchiladas Separately:
Roll the enchiladas and freeze them on a baking sheet until firm. Transfer them to a freezer-safe bag. Freeze the sauce flat in a separate bag. To cook, thaw the sauce, place the frozen enchiladas in a dish, pour the sauce over the top, and bake until heated through and bubbly. This method helps prevent the tortillas from absorbing too much moisture.
Ingredients You Will Need
- Cooked chicken
- Shredded Monterey Jack or Pepper Jack cheese
- Cream cheese
- Garlic powder
- Butter
- Almond flour
- Taco seasoning
- Chicken broth
- Sour cream
- Canned diced green chiles
- Low carb flour tortillas
How to Make Low Carb Creamy Chicken Enchiladas
Step 1: Prepare the Chicken
Cook the chicken using your preferred method—boiled, baked, or rotisserie. Shred it once cooked.
Step 2: Preheat the Oven
Heat the oven to 350 degrees and lightly grease a 9×13 baking dish.
Step 3: Make the Filling
In a bowl, combine the shredded chicken, cream cheese, garlic powder, and part of the shredded cheese. Mix until smooth and evenly combined.
Step 4: Prepare the Sauce
In a saucepan, melt the butter. Stir in almond flour and taco seasoning and cook briefly. Slowly whisk in the chicken broth until smooth, then add more shredded cheese. Cook until the sauce thickens, then remove from heat and stir in the sour cream and green chiles. Do not let the sauce boil.
Step 5: Fill the Tortillas
Spoon some of the chicken mixture into each tortilla and roll tightly. Place each one seam-side down in the baking dish.
Step 6: Add the Sauce and Cheese
Pour the warm sauce evenly over the enchiladas, then sprinkle the remaining cheese on top.
Step 7: Bake
Bake for 22 minutes, then switch the oven to broil for a few minutes until the cheese becomes golden and lightly browned.
Low Carb Creamy Chicken Enchiladas
Ingredients
2 cups cooked chicken, shredded
2 1/2 cups shredded Monterey Jack or Pepper Jack cheese, divided
5 oz cream cheese, softened
2 tsp garlic powder
3 tbsp butter
2 tbsp almond flour
1 tbsp taco seasoning
2 cups chicken broth
1 cup sour cream
4 oz canned diced green chiles
10 low carb flour tortillas
Instructions
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Preheat oven to 350 degrees and grease a 9×13 baking dish.
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Place the shredded chicken in a bowl. Add 3/4 cup cheese, cream cheese, and garlic powder. Mix until fully combined.
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In a saucepan, melt butter. Stir in almond flour and taco seasoning. Cook for 1 minute.
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Pour in chicken broth while whisking. Add 1/2 cup cheese and cook until smooth and thickened.
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Remove from heat and stir in sour cream and green chiles without boiling.
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Fill each tortilla with the chicken mixture, roll, and place in the baking dish.
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Pour the sauce evenly over the enchiladas and top with remaining cheese.
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Bake for 22 minutes. Broil for an additional 3 minutes to brown the cheese.
Notes
- You can use any cooked chicken—leftovers, baked breasts, or rotisserie.
- Choose soft low carb tortillas that roll easily without breaking.
- Do not boil the sauce after adding sour cream to prevent curdling.
- For extra spice, add a pinch of cayenne or use Pepper Jack cheese.
- Enchiladas can be frozen before or after baking for up to 3 months.
