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Low Carb White Chicken Enchiladas

These Low Carb White Chicken Enchiladas are a delicious twist on a classic favorite without the extra carbs. They feature shredded chicken wrapped in low carb tortillas and smothered in a creamy white sauce, making them perfect for a healthy dinner option.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4 People
Calories 330 kcal

Equipment

  • 1 large mixing bowl
  • 1 skillet
  • 1 saucepan
  • 1 baking dish (9x13 inch)
  • 1 spoon or spatula
  • 1 whisk

Ingredients
  

  • 3 cups cooked, shredded chicken You can use rotisserie chicken to save time on cooking.
  • 1.5 cups cream cheese Softened.
  • 1 cup sour cream
  • 1 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 0.5 teaspoon pepper
  • 6 low carb tortillas
  • 1 cup shredded cheddar cheese
  • fresh cilantro for garnish Optional.

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, combine the shredded chicken, garlic powder, onion powder, cumin, and pepper. Mix well to ensure the chicken is evenly seasoned.
  • In a separate saucepan over medium heat, combine the cream cheese, sour cream, and chicken broth. Whisk until the mixture is smooth and heated through.
  • Take half of the creamy sauce and mix it into the seasoned chicken, ensuring it is well combined.
  • Lay out each low carb tortilla and add approximately ½ cup of the chicken mixture to the center of each tortilla. Roll them up tightly and place seam-side down in a greased baking dish.
  • Pour the remaining cream sauce over the rolled tortillas, spreading it evenly. Then sprinkle the shredded cheddar cheese on top.
  • Bake in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and slightly golden.
  • Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh cilantro if desired.

Notes

You can use rotisserie chicken to save time on cooking.
For extra flavor, you may add diced green chiles or jalapeños to the chicken mixture before rolling.
Adjust the seasoning according to your taste preferences.
These enchiladas can be made ahead of time and stored in the fridge for a day before baking.