These Keto White Chicken Enchiladas are soft, cheesy, and filled with tender chicken, topped with a rich, homemade white sauce. Made with almond flour, butter, chicken broth, sour cream, and green chilies, they’re a perfect high-protein, low-carb dinner that the whole family will love!
Quick Description
These delicious, low-carb enchiladas are filled with tender shredded chicken and cheese, smothered in a creamy white sauce made with healthy ingredients. Perfect for a family dinner, these keto-friendly enchiladas are packed with protein and flavor without the carbs!
Servings & Timing
Servings: 6-8
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients List
- 10 low-carb tortillas (or homemade keto tortillas)
- 2 cups cooked shredded chicken (about 2 large chicken breasts, pre-cooked)
- 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
- 2 (4-ounce) cans of diced green chilies (drained)
- Sour cream for topping
- Fresh cilantro for topping
Instructions
1. Preheat the Oven
- Preheat the oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish.
2. Prepare the White Sauce
- In a saucepan, melt butter over medium heat.
- Add the cream cheese and stir until it softens and blends with the butter.
- Pour in the heavy cream, chicken broth, and diced green chilies.
- Stir to combine and simmer for about 5 minutes, until the sauce thickens slightly.
- Season with salt and pepper to taste.
3. Assemble the Enchiladas
- Lay out your low-carb tortillas on a flat surface.
- Evenly distribute the shredded chicken and 1 1/2 cups of Monterey Jack cheese onto each tortilla.
- Roll the tortillas tightly to form enchiladas and place them in the greased baking dish, seam side down.
4. Pour the White Sauce
- Pour the prepared white sauce evenly over the rolled tortillas in the baking dish.
- Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top of the enchiladas.
5. Bake the Enchiladas
- Bake for 20-25 minutes, or until the cheese on top is melted and bubbly and the sauce is slightly golden.
6. Serve and Garnish
- Remove the enchiladas from the oven and let them cool for a few minutes.
- Top with sour cream and fresh cilantro before serving.
Additional Notes
- Tortillas: If using store-bought low-carb tortillas, make sure they are soft and pliable for easier rolling.
- Chicken: Use leftover cooked chicken or quickly poach chicken breasts for a faster prep.
- Cheese: Feel free to substitute Monterey Jack with cheddar or any other melty cheese of your choice.
Dietary Info
Calories per Serving: ~350 kcal (based on 8 servings)
Protein: ~28g
Carbs: ~5g net carbs
Fat: ~25g
Fiber: ~2g
Diet Type: Keto, High-Protein, Low-Carb
Flavor Tips & Variations
- Spicy Kick: Add more diced green chilies or a pinch of cayenne pepper to the sauce for extra heat.
- Toppings: For more flavor, top the enchiladas with sliced avocado, jalapeños, or a squeeze of lime juice.
Ingredient Substitutions
- Cream Cheese: For a lighter option, substitute with low-fat cream cheese.
- Broth: You can use vegetable broth instead of chicken broth for a vegetarian option.
- Tortillas: Use homemade keto tortillas made from almond flour or coconut flour for an even lower-carb option.
Recipe Variations & Serving Suggestions
- Vegetarian Option: Replace the chicken with sautéed vegetables like zucchini, bell peppers, and mushrooms for a veggie-filled version.
- Make it Spicy: Top with homemade jalapeño slices and serve with a side of salsa for extra flavor.
- Meal Prep: Make these enchiladas ahead of time and store them in the fridge for up to 3 days. Simply reheat and serve!
Storage & Make-Ahead
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: You can also freeze these enchiladas for up to 3 months. Wrap them tightly in foil or plastic wrap before freezing, then bake from frozen (add a few extra minutes to the cooking time).
FAQs
Can I use a different cheese?
Yes, feel free to swap out Monterey Jack for cheddar, Colby, or any melty cheese you prefer.
Can I make these enchiladas in advance?
Yes! Assemble the enchiladas and store them in the fridge for up to a day before baking. This is perfect for meal prep.
Can I use a store-bought enchilada sauce instead of the white sauce?
Absolutely! For a quicker option, substitute the white sauce with your favorite low-carb enchilada sauce.
Optional Personal Story
“These Keto White Chicken Enchiladas have become one of my family’s go-to meals. I love how rich and cheesy they are while still being low-carb and high-protein! They’re a crowd-pleaser for sure!”
