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Easy Low Carb White Chicken Enchiladas | Creamy Keto Dinner
Allison Bryant

Easy Low Carb White Chicken Enchiladas

Indulge in a restaurant-quality meal with these Easy Low Carb White Chicken Enchiladas. By replacing traditional high-carb tortillas with keto-friendly alternatives and using a rich, velvety sauce made from cream cheese, heavy cream, and zesty green chilies, this dish delivers profound satisfaction without the glycemic spike. Perfect for busy weeknights, this 30-minute recipe utilizes pre-cooked shredded chicken to minimize prep time, offering a creamy, cheesy, and high-protein dinner that the whole family will love.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-Inspired Keto
Calories: 450

Ingredients
  

  • 2 tablespoons butter
  • 4 ounces cream cheese
  • 1/2 cup heavy whipping cream
  • 1/2 cup chicken broth (halal)
  • 4 ounces diced green chilies, drained
  • 3 cups pre-cooked shredded chicken
  • 1 1/2 cups shredded Monterey Jack cheese, divided
  • 8 keto-friendly low-carb tortillas

Method
 

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 baking dish.
  2. In a medium saucepan over medium heat, melt the butter.
  3. Add the cream cheese and heavy whipping cream, whisking until smooth and emulsified.
  4. Gradually whisk in the chicken broth and drained diced green chilies; simmer for 2-3 minutes.
  5. Spread a thin layer of the sauce on the bottom of the prepared baking dish.
  6. Fill each low-carb tortilla with shredded chicken and a sprinkle of cheese, then roll tightly.
  7. Place the rolled tortillas seam-side down in the baking dish.
  8. Pour the remaining sauce over the tortillas and top with the remaining shredded cheese.
  9. Bake for 15-20 minutes or until the sauce is bubbly and the cheese is golden and melted.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. You can substitute Monterey Jack with Mozzarella if desired.