Low Carb White Chicken Enchiladas. Soft tortillas stuffed with tender chicken and cheese then topped with an easy-to-make white sauce made with almond flour, butter, chicken broth, sour cream, and green chiles. The perfect keto chicken enchiladas recipe to make for dinner!
Low Carb White Chicken Enchiladas
I love enchiladas, my favorite is white chicken enchiladas and normally they are loaded with carbs from the tortillas and I am so glad they now make low carb tortillas. I can enjoy my favorite enchiladas with a few tweaks to my favorite white chicken enchiladas recipe and make them low carb. These low carb chicken enchiladas are soo good that The first time I made the low carb version no one in my house even noticed I had made any changes to my original recipe!
Mexican inspired food is our go-to when we don’t know what to make for dinner. It doesn’t matter how many ways or times I try to change things up we always end up with Mexican or tex-mex when we are needing a last-minute dinner plan. I can not really complain, Mexican food is delicious.
However, most of the time is high in carbs so we have been working on creating our favorite Mexican inspired recipes to low carb versions. These Keto white chicken enchiladas are just the newest recipe that we have created to be a low carb version of the one we love. Keto enchiladas are easy to make and perfect for a weeknight dinner and this keto white chicken enchiladas recipe joins us to be rotated with Low Carb Chicken Enchiladas in Red Sauce and Slow Cooker Chicken Enchilada Casserole.
What are the Best Low Carb Tortillas?
When you are making this keto white chicken enchiladas recipe you want to use a low carb tortillas. You can make homemade tortillas but if you are looking for low carb tortillas there are quite a few different options to pick from. A few of our favorite are Mr Tortilla, La Tortilla Factory Low Carb Flour Tortillas, and Mission Carb Balance Tortillas. All of these brands will work well when making keto chicken enchiladas.
What to serve with Low Carb White Chicken Enchiladas
There are lots of side dishes that you can serve with keto white chicken enchiladas. Low Carb tortilla chips with homemade restaurant-style salsa, Low Carb Queso or homemade guacamole are my go-to side dishes when making chicken enchiladas. But you could also serve a leafy green salad, Mexican cauliflower rice, or cheese quesadillas using low carb tortillas as well.
If you are wanting to go all out to feel like you are being fancy make a white claw slushi, sugar free slushie, or a low carb margarita.
How to Serve Enchiladas
Personally, I don’t think these low carb enchiladas need anything on top of them, but you can add a dollop of sour cream, salsa, or guacamole if you want to. Some of my kids like to add slices of avocado and some diced tomatoes on top.
How to Cook Chicken
This recipe calls for 2 cups of cooked chicken.There are a few different ways that you can cook chicken. When you are going to shred the chicken, use the shredding chicken trick that makes it super easy!
You can boil the chicken. Just add raw chicken breasts to a pot and cover with 3 cups of chicken broth or water whichever you prefer. Heat on medium high heat and bring to a boil. Once boiling turn heat to low and cover pot with a lid and let simmer for 10 minutes.
You can bake the chicken. Spray a baking sheet with non stick spray place the chicken breast on the baking sheet and drizzle with olive oil. Then bake for 35-45 minutes until the chicken is fully cooked.
You can use a Rotisserie chicken. If you want things easier you can grab a cooked rotisserie chicken at the store or cook one at home.
Can I make this ahead of time?
If you know you are going to be busy and want to make this dish ahead of time, do all of the steps except baking it. Cover the dish with plastic wrap and store it in the fridge for up to 24 hours. Then bake for 25-30 minutes.
How to Store leftovers
If you have any leftovers allow them to cool completely and then store them in the fridge in an air-tight container. They will keep for 3-4 days in the fridge.
Can I Freeze Chicken Enchiladas?
This is a great dish to make ahead and freeze. There are a few different ways that you can freeze this dish. Either way, you choose to freeze them, the enchiladas will keep in the freezer for up to 3 months.
After baking. You can freeze it after you have baked it. If you are baking it then you will want to allow it to cool before freezing. I suggest using a tin pan when making this for the freezer so you are not losing a baking dish in your kitchen. To freeze in a baking dish cover tightly with plastic wrap, then a layer of tin foil. To cook after being frozen remove from the freezer the night before to allow it to thaw. Then remove the plastic wrap and the tin foil and bake for 25-30 minutes.
Before Baking in a baking dish. Follow all of the steps except baking and cover tightly with plastic wrap, then a layer of tin foil. It will keep in the freezer for up to 3 months. To cook after being frozen remove from the freezer the night before to allow it to thaw. Then remove the plastic wrap and the tin foil and bake for 25-30 minutes.
Before baking with sauce and enchiladas separate. I personally prefer to freeze the sauce separate from the enchiladas to avoid them getting soggy. To do this, roll up the enchiladas and place them on a baking sheet, and freeze until solid. Once frozen place the rolled-up enchiladas in a freezer bag, make sure you squeeze the air out of the freezer bags. Pour the sauce into another freezer bag and seal shut, make sure you squeeze the air out of the freezer bags. Lay the bag flat on a baking sheet and place in the freezer until solid. When solid remove from the baking sheet and store in the freezer.
Remove the bag of sauce from the freezer the night before to thaw or you can thaw in the microwave for a few minutes. Then place the frozen enchiladas from the bag into a baking dish, pour the sauce on top of them and then sprinkle the remaining cheese and bake for 40 minutes.
Low Carb White Chicken Enchiladas Ingredients
- cooked chicken
- Shredded Monterey Jack cheese Or Pepper Jack cheese
- Cream cheese
- garlic powder
- almond flour
- taco seasoning
- chicken broth
- sour cream
- canned diced green chillies
- low carb flour tortillas
How to Make Low Carb White Chicken Enchiladas
Cook chicken by preferred method, boil, bake, or using a rotisserie chicken.
Once the chicken is cooked, preheat the oven to 350 degrees. Grease a 9×13 pan.
Add the cooked chicken to a bowl and shred with a fork if it needs to shred. Add 3/4 cup shredded Monterey Jack cheese Or Pepper Jack cheese, garlic powder, and cream cheese to the bowl and mix well so everything is combined.
In a saucepan, melt butter, stir in flour and taco seasoning and cook for 1 minute. Add 2 cups of chicken broth and whisk until smooth. Add 1/2 cup of shredded cheese and heat over medium heat until thick and bubbly.
Stir in sour cream and chilies. DO NOT bring to a boil. Remove the pot from the heat.
In each tortilla shell add in some chicken and cheese mixture roll up and place in the baking dish.
Pour the sauce over enchiladas and top with remaining cheese.
Bake 22 min and then under high broil for 3 min to brown the cheese.
Easy Low Carb Chicken Recipes
- Keto Chicken Parmesan
- Chicken Cordon Bleu Casserole
- Jalapeno Popper Chicken
- Italian Chicken
- Garlic Parmesan Chicken
- Chicken and Broccoli Alfredo
- Keto Chicken Pot Pie
- 2 cups cooked chicken
- 2.5 cups shredded Monterey Jack cheese Or Pepper Jack cheese
- 5 ounces cream cheese
- 2 teaspoon garlic powder
- 3 tablespoons butter
- 2 tablespoons almond flour
- 1 tablespoons taco seasoning
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces canned diced green chillies
- 10 low carb flour tortillas
- Cook chicken by preferred method, boil, bake, or using a rotisserie chicken.
- Once the chicken is cooked, preheat the oven to 350 degrees. Grease a 9×13 pan.
- Add the cooked chicken to a bowl and shred with a fork if it needs to shred. Add 3/4 cup shredded Monterey Jack cheese Or Pepper Jack cheese, garlic powder, and cream cheese to the bowl and mix well so everything is combined.
- In a saucepan, melt butter, stir in flour and taco seasoning and cook for 1 minute. Add 2 cups of chicken broth and whisk until smooth. Add 1/2 cup of shredded cheese and heat over medium heat until thick and bubbly.
- Stir in sour cream and chilies. DO NOT bring to a boil. Remove the pot from the heat.
- In each tortilla shell add in some chicken and cheese mixture roll up and place in the baking dish.
- Pour the sauce over enchiladas and top with remaining cheese.
- Bake 22 min and then under high broil for 3 min to brown the cheese.
My daughter and I made these tonight and they were amazing! Definitely adding into rotation.