Keto White Chicken Enchiladas

These Keto White Chicken Enchiladas offer a rich and creamy alternative to traditional red sauce versions. Because you use low-carb tortillas and a decadent green chili cream sauce, you can enjoy this Mexican-inspired comfort food without the high carb count.

Ingredients & What You’ll Need

Gather these essentials to build your enchiladas and create the velvety white sauce that brings the dish together.

• Low carb tortillas: Provide the necessary structure to wrap and hold the savory chicken filling.
• Cooked shredded chicken: Serves as the hearty protein base; rotisserie chicken works perfectly here.
• Monterey Jack cheese: Offers a mild, buttery flavor and superior melting qualities for both the sauce and the topping.
• Butter: Creates a rich and silky foundation for the white sauce.
• Cream cheese: Adds a signature tang and thickens the sauce to a perfect consistency.
• Heavy whipping cream: Enhances the creaminess of the sauce for a truly indulgent texture.
• Chicken broth: Adjusts the viscosity of the sauce to ensure it coats the tortillas evenly.
• Diced green chilies: Contribute a mild heat and a bright, zesty flavor to the creamy mixture.
• Sour cream: Acts as a cool and refreshing garnish to balance the warmth of the chilies.
• Cilantro: Provides a fresh, herbal finish to the completed dish.

How to Make Keto White Chicken Enchiladas

This straightforward process involves preparing a quick stovetop sauce before assembling and baking the casserole.

1. Prepare the Creamy Sauce

First, preheat your oven to 350°F. Next, place a large saucepan over medium heat and melt the butter. Add the cream cheese, heavy cream, chicken broth, and green chilies to the pan. Furthermore, stir in 2 cups of the Monterey Jack cheese. You must continue stirring until the mixture is completely smooth and bubbly.

2. Assemble the Enchiladas

While the sauce stays warm, prepare a 9×13 casserole dish. Take a low-carb tortilla and place approximately 2 to 3 tablespoons of shredded chicken and a sprinkle of cheese inside. Carefully roll the tortilla and place it face down in the dish to prevent it from unrolling. Repeat this step until you fill all ten tortillas and arrange them tightly in the pan.

3. Bake and Broil

Once the dish is full, pour the warm cream cheese sauce evenly over the top of the tortillas. Sprinkle the remaining 1/2 cup of Monterey Jack cheese over the surface. Bake the enchiladas for about 22 minutes. Consequently, the dish will be warmed through and the cheese will be melted. Finally, turn the oven to broil for the last 3 minutes to achieve a beautiful golden-brown crust.

Tips and Notes

• Tortilla Choice: Ensure you use tortillas that are specifically labeled as low-carb or keto-friendly to maintain your macros.
• Protein Prep: You can save significant time by using a pre-cooked rotisserie chicken from the grocery store.
• Heat Level: If you prefer a spicier dish, you can add a few shakes of hot sauce or diced jalapeños to the sauce mixture.
• Garnishing: Always wait until just before serving to add the sour cream and fresh cilantro to keep the herbs bright and the cream cool.

Yield: 5 servings

Keto White Chicken Enchiladas

Print

This Keto White Chicken Enchiladas recipe features a luscious green chili cream sauce and melty Monterey Jack cheese. It is a satisfying, low-carb dinner that tastes just like your favorite Mexican restaurant dish.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 10 low carb tortillas
• 2 cups cooked shredded chicken
• 2 1/2 cups shredded Monterey Jack cheese
• 3 tablespoons butter
• 8 ounces cream cheese
• 1/2 cup heavy whipping cream
• 3/4 cup chicken broth
• 8 ounces diced green chilies (two 4-ounce cans)
• Sour cream for topping
• Cilantro for topping

Instructions

1. Prep: Preheat the oven to 350°F and shred your cooked chicken.
2. Sauce: Melt butter and cream cheese in a saucepan, then stir in cream, broth, green chilies, and 2 cups of cheese.
3. Fill: Place chicken and cheese in each tortilla, roll tightly, and place seam-side down in a 9x13 dish.
4. Coat: Pour the finished cream sauce over the enchiladas and top with the remaining cheese.
5. Bake: Cook for 22 minutes, then broil for 3 minutes until the cheese is golden.
6. Serve: Garnish with cilantro and sour cream before serving.

Notes

• Seam Placement: Placing the tortillas seam-side down is crucial so they stay closed without toothpicks.
• Cheese Variation: Pepper Jack cheese is a great substitute if you want a bit more kick.

Nutrition Information:

Serving Size:

per serving
Amount Per Serving: Calories: 485Total Fat: 36gSaturated Fat: 21gCarbohydrates: 12gNet Carbohydrates: 6gFiber: 6gSugar: 3gProtein: 32g