Low-Carb White Chicken Enchiladas

Servings

6 enchiladas

Approximate Macros (per enchilada)

• Net carbs: 4–6 g (depends on tortillas and toppings)

• High protein, moderate fat

Ingredients

Chicken Filling

• 2 cups cooked chicken, shredded (rotisserie works well)

• 4 oz cream cheese, softened

• ½ cup sour cream

• 1 cup shredded Monterey Jack or mozzarella

• ¼ cup diced green chilies (canned, drained)

• 2 cloves garlic, minced

• ½ teaspoon ground cumin

• ½ teaspoon onion powder

• ¼ teaspoon paprika

• Salt and black pepper to taste

• 2 tablespoons chicken broth (as needed for moisture)

Low-Carb Enchilada Sauce (White Sauce)

• 2 tablespoons butter

• 2 tablespoons cream cheese

• ½ cup heavy cream

• ½ cup chicken broth

• ¼ cup sour cream

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ¼ teaspoon cumin

• Salt and white pepper to taste

Enchiladas

• 6 low-carb tortillas (Mission, La Banderita, etc.)

• 1½ cups shredded Monterey Jack, mozzarella, or Mexican blend cheese

Instructions

Step 1: Preheat Oven

• Preheat oven to 375°F (190°C).

• Lightly grease a baking dish.

Step 2: Make the Chicken Filling

1. In a skillet over medium heat, combine cream cheese, sour cream, and chicken broth.

2. Stir until smooth and creamy.

3. Add garlic, cumin, onion powder, paprika, salt, and pepper.

4. Fold in shredded chicken, green chilies, and shredded cheese.

5. Cook 2–3 minutes until fully combined.

6. Remove from heat.

Step 3: Make the White Enchilada Sauce

1. Melt butter in a saucepan over medium-low heat.

2. Add cream cheese and whisk until smooth.

3. Slowly pour in heavy cream and chicken broth, whisking continuously.

4. Add sour cream, garlic powder, onion powder, cumin, salt, and pepper.

5. Simmer 3–5 minutes until slightly thickened.

6. Remove from heat.

Step 4: Assemble the Enchiladas

1. Warm tortillas slightly to prevent cracking.

2. Spoon chicken filling evenly down the center of each tortilla.

3. Roll tightly and place seam-side down in baking dish.

4. Pour white enchilada sauce evenly over enchiladas.

5. Sprinkle remaining shredded cheese on top.

Step 5: Bake

• Bake uncovered for 20–25 minutes until bubbly and lightly golden.

• For browning, broil for 2–3 minutes at the end.

Serving Suggestions

• Garnish with chopped cilantro or green onions

• Serve with cauliflower rice or a simple green salad

• Add sliced avocado or sugar-free pico de gallo

Tips for Best Results

• Rotisserie chicken saves time and adds flavor.

• Use tortillas with 3–4 g net carbs each.

• For extra richness, mix a small amount of sauce into the filling.

• For a casserole version, layer tortillas and filling instead of rolling.