Go Back
Allison Bryant

Creamy Low Carb White Chicken Enchiladas (Keto Comfort Food)

Velvety low-carb white chicken enchiladas made with a rich cream cheese and heavy cream sauce, baked in low-carb tortillas. This satisfying keto recipe balances indulgent flavor and nutritional density for deep comfort without refined carbs or animal byproducts.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 4 cups shredded cooked chicken breast (rotisserie or poached)
  • 8 low-carb flour tortillas or grain-free egg wraps
  • 1 cup heavy cream
  • 12 oz full-fat cream cheese, softened
  • 1 cup shredded Monterey Jack cheese
  • 2 tbsp adobo sauce (alcohol-free alternative)
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 1/2 cup sour cream
  • Optional: Chopped cilantro and lime wedges for garnish

Method
 

  1. Preheat oven to 375°F (190°C)
  2. Shred chicken and season with salt and pepper
  3. In saucepan, whisk together heavy cream, cream cheese, adobo sauce, cumin, and paprika until smooth
  4. Simmer gently (do not boil) for 5-7 minutes to thicken
  5. Let sauce cool slightly then mix in sour cream
  6. Cut tortillas in half if using adobo sauce thickening method
  7. Fill each half-tortilla evenly with chicken and sauce
  8. Top with Monterey Jack cheese
  9. Arrange in 9x13-inch baking dish
  10. Pour remaining sauce over the top
  11. Bake for 20 minutes until golden and bubbly
  12. Rest 10 minutes before serving with optional lime and cilantro

Notes

Adobo sauce can be substituted with store-bought green chili puree (ensure no alcohol)
Use cabbage leaves for grain-free option: blanch 8 leaves for 10-15 seconds before filling
Sauce keeps 5 days refrigerated; freezes well for 2-3 months
Can add zucchini ribbons (shredded, salted, and squeezed dry) to tortilla shells for texture