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!

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!

Low Carb White Chicken Enchiladas





32 minutes

5 Servings


– cooked chicken – Shredded Monterey Jack cheese Or Pepper Jack cheese – Cream cheese – garlic powder – butter – almond flour – taco seasoning – chicken broth – sour cream – canned diced green chillies – 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.

Ready to  Make This?