These low carb white chicken enchiladas feature tender shredded chicken wrapped in low carb tortillas and topped with a creamy green chile sauce. This dish provides a rich, cheesy flavor while keeping the carbohydrate count low for keto-friendly diets.
List of ingredients
- 2 cups cooked chicken – shredded for easy filling.
- 2.5 cups shredded Monterey Jack cheese (or Pepper Jack for extra heat) – divided for filling and topping.
- 5 ounces cream cheese – softened for smooth blending.
- 2 teaspoon garlic powder – for savory depth.
- 3 tablespoons butter – used for the sauce base.
- 2 tablespoons almond flour – acts as a low carb thickener.
- 1 tablespoons taco seasoning – for traditional Mexican flavor.
- 2 cups chicken broth – the liquid base for the white sauce.
- 1 cup sour cream – adds creaminess and tang.
- 4 ounces canned diced green chillies – provides mild heat and texture.
- 10 low carb flour tortillas – used to wrap the filling.
step-by-step instructions
- Prepare the Chicken: Cook the chicken using your preferred method, such as boiling, baking, or using a pre-cooked rotisserie chicken.
- Prepare the Oven: Preheat your oven to 350 degrees Fahrenheit and grease a 9×13 inch baking pan to prevent sticking.
- Mix the Filling: Place the cooked chicken in a bowl and shred it with a fork if necessary. Mix in 3/4 cup of shredded Monterey Jack or Pepper Jack cheese, the garlic powder, and the cream cheese until well combined.
- Create the Sauce Base: In a saucepan, melt the butter over medium heat. Stir in the almond flour and taco seasoning, and cook for about 1 minute.
- Thicken the Sauce: Gradually add 2 cups of chicken broth and whisk continuously until the mixture is smooth. Stir in 1/2 cup of shredded cheese and continue heating over medium heat until the sauce is thick and bubbly.
- Finish the Sauce: Stir in the sour cream and diced green chillies. Remove the pot from the heat immediately; do not allow the sauce to reach a boil after adding the sour cream to avoid curdling.
- Assemble the Enchiladas: Place a portion of the chicken and cheese mixture into each low carb tortilla. Roll them up tightly and place them seam-side down in the prepared baking dish.
- Top and Bake: Pour the prepared white sauce evenly over the rolled enchiladas. Sprinkle the remaining shredded cheese over the top.
- Cook and Brown: Bake in the oven for 22 minutes. Switch to the high broil setting for an additional 3 minutes to brown and bubble the cheese on top.
Methods for Preparing the Chicken
Boiling Chicken Breasts
To boil chicken, place raw breasts in a pot and cover with 3 cups of chicken broth or water. Bring the liquid to a boil over medium-high heat, then reduce to low, cover, and simmer for approximately 10 minutes. This method keeps the meat moist for shredding.
Oven-Baking Chicken
For baked chicken, spray a baking sheet with non-stick spray and drizzle the breasts with olive oil. Bake at 375 degrees Fahrenheit for 35 to 45 minutes until the internal temperature reaches 165 degrees. Once cooled slightly, the chicken can be easily shredded with two forks.
Using Rotisserie Chicken
Using a store-bought rotisserie chicken is the fastest option. Simply remove the meat from the bone and discard the skin if you prefer a leaner filling. This eliminates the active cooking time for the protein component of the recipe.
Choosing Low Carb Tortilla Options
Store-Bought Low Carb Brands
Several commercial brands offer low carb flour tortillas that maintain a similar texture to traditional ones. Options such as Mission Carb Balance, La Tortilla Factory Low Carb, or Mr Tortilla are suitable replacements. Check the nutrition labels to ensure they fit your specific macro requirements.
Preventing Tortilla Tearing
Low carb tortillas can be more brittle than standard flour tortillas. To prevent them from ripping during the rolling process, warm them slightly in a microwave for 10-15 seconds. This makes the dough more pliable and easier to handle.
Suggested Low Carb Side Dishes
Fresh Leafy Green Salads
A crisp green salad with a vinaigrette dressing balances the richness of the creamy white sauce. Use romaine or spinach as a base and add cucumbers, radishes, and bell peppers for added crunch and nutrients.
Mexican Cauliflower Rice
Replace traditional white rice with cauliflower rice sautéed with lime juice, cilantro, and a pinch of salt. This provides a similar aromatic experience to Mexican rice without the high carbohydrate content.
Guacamole and Salsa Pairings
Fresh guacamole made from avocados, lime, and onions adds healthy fats and a creamy texture. Pair this with a chunky, sugar-free restaurant-style salsa for a traditional accompaniment to enchiladas.
Flavor Variations and Customizations
Increasing the Heat Level
To make the dish spicier, substitute all the Monterey Jack cheese with Pepper Jack. You can also increase the amount of diced green chillies or add chopped fresh jalapeños to the chicken filling before rolling.
Adding Extra Vegetables
For added nutrition, stir sautéed spinach, diced bell peppers, or canned black beans (if your carb limit allows) into the chicken mixture. These additions provide more texture and variety to each bite.
Alternative Cheese Blends
While Monterey Jack is standard, a blend of sharp cheddar and mozzarella can be used for a different flavor profile. Ensure the cheese is shredded finely to allow it to melt evenly into the sauce and filling.
Storage and Reheating Guidelines
Refrigeration Basics
Allow any leftover enchiladas to cool completely before storing. Place them in an airtight container and keep them in the refrigerator for 3 to 4 days. Proper sealing prevents the tortillas from drying out.
Best Reheating Methods
The best way to reheat is in the oven at 325 degrees Fahrenheit, covered with foil, until heated through. If using a microwave, cover the dish with a damp paper towel to maintain moisture and prevent the cheese from becoming rubbery.
Freezing and Thawing Strategies
Freezing Unbaked Enchiladas
Assemble the enchiladas in a baking dish but do not bake them. Cover the dish tightly with plastic wrap, followed by a layer of aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking for 25-30 minutes.
Freezing After Baking
Baked enchiladas can be frozen once they have cooled entirely. Use a disposable tin pan for easier freezer storage. Thaw the pan overnight in the fridge and reheat in the oven until the center is hot.
Freezing Sauce Separately
To prevent tortillas from becoming soggy during long-term freezing, freeze the sauce in a separate freezer bag. Freeze the rolled enchiladas on a baking sheet until solid, then move them to a bag. Thaw both components and combine them just before baking for 40 minutes.
Troubleshooting Common Issues
Handling a Sauce That Is Too Thick
If the sauce becomes too thick after adding the cheese, whisk in a tablespoon of chicken broth at a time. Do this over low heat until the desired consistency is reached. Be careful not to over-thin the sauce, or it will not cling to the tortillas.
Preventing Soggy Tortillas
To avoid soggy tortillas, ensure the chicken filling is well-mixed and not overly wet. Additionally, pouring the sauce over the top rather than soaking the tortillas in it before placing them in the pan helps maintain structure.
Avoiding Overcooked Chicken
Overcooked chicken can become dry and grainy when mixed with cheese. Use a meat thermometer to ensure chicken breasts reach 165 degrees and are removed from the heat immediately to preserve moisture.
Frequently Asked Questions
Can I use a different type of cheese?
Yes, any melting cheese such as Colby Jack, Muenster, or mild Provolone can work. Pepper Jack is recommended if you prefer a spicier flavor profile.
How do I prevent the sauce from breaking?
The sauce can break if it is boiled after the sour cream is added. Always remove the pan from the heat source before stirring in the sour cream and green chillies.
What is the best way to shred chicken quickly?
For the fastest results, use a hand mixer or a stand mixer with the paddle attachment. Place warm cooked chicken in the bowl and mix on low speed until the meat is shredded.
Print
Low Carb White Chicken Enchiladas
- Total Time: 35 minutes
- Yield: 5 servings 1x
- Diet: Keto, Low Carb
Description
Soft low carb tortillas stuffed with tender chicken and cheese, then topped with a creamy white sauce made with almond flour, butter, chicken broth, sour cream, and green chiles.
Ingredients
- 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
Instructions
- Step: Cook chicken by preferred method, boil, bake, or using a rotisserie chicken.
- Step: Once the chicken is cooked, preheat the oven to 350 degrees. Grease a 9×13 pan.
- Step: 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.
- Step: 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.
- Step: Stir in sour cream and chilies. DO NOT bring to a boil. Remove the pot from the heat.
- Step: In each tortilla shell add in some chicken and cheese mixture roll up and place in the baking dish.
- Step: Pour the sauce over enchiladas and top with remaining cheese.
- Step: Bake 22 min and then under high broil for 3 min to brown the cheese.
Notes
This dish can be made ahead of time and stored in the fridge for up to 24 hours before baking, or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 587 kcal
- Sugar: 4 g
- Sodium: 1007 mg
- Fat: 48 g
- Saturated Fat: 27 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 165 mg