Name: Creamy Low Carb White Chicken Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 3 cups cooked shredded chicken breast (about 1 1/2 pounds); 8 low carb tortillas (8-inch); 2 tablespoons unsalted butter; 1/2 cup diced yellow onion; 2 cloves garlic (minced); 8 oz cream cheese (softened and cubed); 1 cup chicken broth; 1 cup sour cream; 1 (4 oz) can diced green chiles (drained); 1/2 teaspoon ground cumin; 1/2 teaspoon salt (plus more to taste); 1/4 teaspoon black pepper; 2 cups shredded Monterey Jack cheese (divided); 2 tablespoons chopped fresh cilantro (for garnish (optional))

Shredded chicken is the base of these creamy low carb white chicken enchiladas, so pick well: moist shreds from a poached breast or rotisserie bird beat dry, stringy meat.

Cream cheese, sour cream, and green chiles build the sauce, and low carb tortillas keep the carbs down. Make a pan of Creamy Low Carb White Chicken Enchiladas this week and keep it handy.

Prep	Cook	Total	Servings	Difficulty
20 min	30 min	50 min	6 servings	Medium

Quick Facts

Creamy Low Carb White Chicken Enchiladas | Keto Dinner Favorite

Why We Make It on Repeat

One baking dish: Everything bakes in a single dish, so cleanup stays simple.
High protein filling: Shredded chicken and melted cheese keep this dinner filling.
Make-ahead friendly: Assemble the night before, the same logic we use for our High Protein Chicken Meal Prep Bowls, then bake when you're ready.
Low carb swap: Low carb tortillas cut the carbs without losing the roll-and-bake format you know.
Kid approved: The mild, cheesy sauce works for picky eaters and spice lovers alike.

A Closer Look at the Technique

The tortillas make or break this dish. Low carb tortillas crack if you roll them cold, so warm them for about 20 seconds between damp paper towels or in a dry skillet until they turn soft and pliable, the same move we use for the wraps in our High Protein Chicken Gyro Bowls. Once warm, work fast: spoon the chicken filling down the center, roll snug, and place each one seam-side down in the baking dish so it holds its shape. Pack the rolls close together so they support each other instead of unrolling as they bake. The sauce should coat the back of a spoon before you pour it over the rolls.

White Chicken Enchiladas Ingredients

Ingredients for Creamy Low Carb White Chicken Enchiladas | Keto Dinner Favorite

Shredded chicken: cooked chicken breast or rotisserie chicken gives the protein base; ground turkey works too, like in our Healthy Ground Turkey Meatballs with Hidden Veggies.
Low carb tortillas: hold their shape when rolled while keeping the carb count down; large lettuce leaves or cheese wraps work in a similar low carb dinner like our Low Carb Ground Turkey Zucchini Bake.
Cream cheese: thickens the sauce and gives it body; swap in Greek yogurt for a lighter texture.
Sour cream: adds tang and smooths out the sauce; plain yogurt works the same way.
Diced green chiles: bring mild heat and a little brightness without raw onion bite.
Chicken broth: thins the sauce to a pourable consistency; vegetable broth works too.
Monterey Jack cheese: melts smooth on top and through the filling; sharp cheddar gives more bite.
Garlic and onion: build the savory base of the sauce; onion powder and garlic powder work in a pinch.

Find exact amounts in the recipe card below.

Making White Chicken Enchiladas, Step by Step

Cook and shred the chicken. Poach chicken breasts in simmering broth for about 15 minutes, until the centers lose their pink color and the juices run clear, then shred with two forks while the meat is still warm so it pulls apart easily.
Build the white sauce. Melt butter in a skillet, cook minced garlic and diced onion for about 2 minutes until soft and fragrant, then whisk in cream cheese, broth, sour cream, and green chiles until the sauce turns smooth and pourable.
Fill and roll. Stir half the sauce into the shredded chicken along with a handful of shredded cheese, spoon the mixture down the center of each warmed tortilla, roll snug, and arrange seam-side down in a greased baking dish, the same weeknight logic behind our Sweet Potato Ground Beef Bowl.
Bake until bubbly. Pour the remaining sauce over the rolled tortillas, scatter more cheese on top, and bake at 375°F for 20 to 25 minutes, until the edges turn golden and the sauce bubbles around the sides of the dish.

Leftovers

Refrigerate leftover enchiladas in an airtight container for up to 4 days; the tortillas soften further but hold their shape. Freeze unbaked, assembled enchiladas (without the final cheese layer) for up to 2 months, then thaw overnight in the fridge before baking as directed. Reheat baked leftovers at 350°F for 15 to 20 minutes, covered with foil, so the sauce loosens back up instead of drying out at the edges. For another dinner you can freeze ahead, try our Cheesy Beef and Potato Soup with Ground Beef.

White Chicken Enchiladas: Your Questions

What's the best way to warm low carb tortillas before rolling?

Microwave them wrapped in a damp paper towel for 20 seconds, or warm each one in a dry skillet for a few seconds per side. Cold tortillas crack and tear when you roll them around the filling.

Why did my white sauce turn grainy?

This usually happens when cream cheese gets added to broth that's too hot. Pull the pan off direct heat for a minute before whisking in the cream cheese, and the sauce should turn smooth again.

Is rotisserie chicken a good substitute for poached chicken breast?

Rotisserie chicken works well and saves time, since it's already cooked and seasoned. Pull off the skin and shred the meat before mixing it into the filling.

How spicy are these enchiladas?

Diced green chiles add mild warmth rather than overwhelming heat. Add a diced jalapeño or a pinch of cayenne for more kick, or try a milder family dinner like our Easy Ground Turkey Broccoli Pasta instead.