Low Carb White Chicken Enchiladas with Creamy Sauce

Low Carb White Chicken Enchiladas

Cooked shredded chicken is rolled in low-carb tortillas, covered with a creamy white green-chile sauce, and baked under Monterey Jack. The enchiladas should come out soft and saucy, with melted cheese and just a few light golden spots—not a crisp crust.

Cream cheese gives the sauce body without flour. Warming stiff tortillas before rolling helps prevent tears, while a thin layer of sauce beneath them keeps the finished dish creamy without leaving the rolls sitting in excess liquid.

Ingredients for Low Carb White Chicken Enchiladas

Makes 4 servings, about 2 enchiladas each. Prep time: 20 minutes. Bake time: 20 to 25 minutes, plus a 5-minute rest.

• About 1 teaspoon oil or enough cooking spray to lightly coat the dish
• 3 cups fully cooked shredded chicken (about 420g)
• 6 ounces cream cheese, softened and divided: 2 ounces for the filling and 4 ounces for the sauce (170g total)
• 2 cups shredded Monterey Jack, divided: 1/2 cup for the filling and 1 1/2 cups for the topping (about 225g total)
• 1 teaspoon ground cumin
• 1/2 cup chicken broth (120ml)
• 3/4 cup sour cream (about 180g)
• 1 (4-ounce) can diced mild green chiles, drained
• 8 low-carb tortillas, about 7 to 8 inches across
• Salt, to taste, if needed

Rotisserie chicken works well. Taste before adding salt, since both the chicken and broth may already be seasoned. If you have a particular carbohydrate target, check your tortilla package; brands vary substantially.

How to Bake White Chicken Enchiladas

1. Prepare the dish: Preheat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish.
2. Mix the filling: Combine the cooked chicken, 2 ounces softened cream cheese, 1/2 cup Monterey Jack, and cumin. Mix until the chicken is evenly coated. Taste and add salt only if needed.
3. Make the sauce: In a small saucepan over medium-low heat, whisk the broth with the remaining 4 ounces cream cheese for about 5 to 7 minutes, until smooth. Remove from the heat, then stir in the sour cream and drained green chiles. The sauce should coat a spoon but still spread easily. Taste for salt; do not boil the sauce after adding the sour cream.
4. Fill and roll: Spread a few spoonfuls of sauce over the bottom of the dish. If the tortillas are stiff, warm them briefly in the microwave or a dry skillet until they bend without cracking. Divide the filling evenly among all eight tortillas, roll without overstuffing, and arrange seam-side down in one layer.
5. Sauce and bake: Spread the remaining sauce over the rolls and sprinkle with the remaining 1 1/2 cups Monterey Jack. Bake uncovered for 20 to 25 minutes. Start checking at 20 minutes: the sauce should bubble at the edges, the cheese should be fully melted with a few pale golden spots, and the center should be hot. Cold filling or a deeper dish may need more time; do not extend the bake just to brown the cheese.
6. Rest and serve: Let stand for 5 minutes, then lift about two enchiladas per serving onto plates with some sauce and melted cheese.

Choosing and Rolling Low-Carb Tortillas

Tortillas close to 7 to 8 inches wide should hold the filling when it is divided among eight rolls. Warm them only until pliable, not hot or toasted. Low-carb tortillas differ in how easily they roll and how much sauce they absorb, so handle any that feel delicate gently.

How to Keep the Enchiladas Creamy, Not Soggy

The cream cheese thickens the broth without flour or another added thickener. Whisk it smooth before stirring in the sour cream off heat; boiling sour cream can make the sauce grainy.

Use only a thin layer of sauce beneath the rolls and spread the rest on top. There is no need to add extra broth to the dish. Fresh enchiladas should be pleasantly soft, though the tortillas will absorb more sauce as leftovers sit.

For another creamy chicken dinner, try Cream Cheese Chicken with Garlic-Dijon Skillet Sauce.

Serving and Storage

Serve the enchiladas as saucy rolls rather than cutting the dish into squares. Cauliflower rice or a light salad works alongside. For more heat, use hot diced chiles or add a little jalapeño or hot sauce to the filling or sauce.

Cool leftovers and refrigerate in an airtight container for 3 to 4 days. Reheat in a 350°F (175°C) oven until hot throughout, or microwave at 50% power in 1-minute increments. The tortillas will be softer than when freshly baked.

For a short make-ahead option, refrigerate the assembled rolls and sauce separately, then combine them just before baking. If freezing before baking, keeping unsauced rolls separate from the sauce and cheese may limit softening. Thaw the rolls in the refrigerator before assembling and baking; results vary by tortilla brand.

Nutrition

Approximate nutrition per serving of 2 enchiladas: 775 calories, 60g protein, 49g fat, and 36g carbohydrates. Approximate values per 100g: 195 calories, 15g protein, 12g fat, and 9g carbohydrates. Estimates assume tortillas with roughly 70 calories and 15g total carbohydrates each. Check your tortilla package for a more accurate estimate.