Ever had enchiladas that feel like a warm hug on a plate?

Picture this: creamy, cheesy bites of Low Carb White Chicken Enchiladas that melt in your mouth. The best part? It’s all done in one pan, making cleanup a breeze! These enchiladas make a quick and satisfying meal that’ll have your family and friends asking for second helpings. Trust me, once you try these, you’ll wonder why you waited so long!

Why make this recipe

You’re probably thinking, “Why should I make these instead of, say, takeout?” Well, let me give you a few reasons, my friend:

Easy cleanup – Seriously, one pan means less time scrubbing and more time enjoying.
Family-friendly – Both picky eaters and adventurous taste buds will rejoice. Plus, they’re a hit with kids!
Low carb – No guilt here! You can indulge while sticking to your health goals. Who doesn’t love that?

Ingredients:

You don’t need fancy stuff — just these basics!

2 cups cooked chicken
2.5 cups shredded Monterey Jack cheese (or Pepper Jack cheese for a kick)
5 ounces cream cheese
2 teaspoon garlic powder
3 tablespoons butter
2 tablespoons almond flour
1 tablespoon taco seasoning
2 cups chicken broth
1 cup sour cream
4 ounces canned diced green chilies
10 low carb flour tortillas

Directions:

Cook the chicken: Boil, bake, or use a rotisserie chicken — whatever suits your style!
Preheat the oven to 350°F (175°C) and grease a 9×13 pan — your trusty baking dish.
Shred the chicken: In a bowl, combine cooked chicken, 3/4 cup of shredded cheese, garlic powder, and cream cheese. Mix well.
Make the sauce: In a saucepan, melt butter, stir in almond flour and taco seasoning; cook for 1 minute. Add chicken broth and whisk until smooth. Sprinkle in 1/2 cup shredded cheese and heat until thick and bubbly.
Add sour cream and chilies: Stir in gently, and remember not to bring it to a boil.
Assemble the enchiladas: Fill each tortilla with the chicken mixture, roll them up, and place them in the baking dish.
Pour sauce over the enchiladas and top with remaining cheese.
Bake for 22 minutes, then broil on high for an additional 3 minutes to get that golden, bubbly perfection.

How to make Low Carb White Chicken Enchiladas (Overview)

Alright, here’s the lowdown: First, cook your chicken any way you like. Preheat that oven and shred that chicken until it looks like fluffy clouds. Mix in the cheeses and seasonings, then whip up a creamy sauce that’ll make you want to dive right in. Once assembled in the oven, you’ll be just minutes away from a bubbling, cheesy masterpiece! Pro tip: Don’t skip the broil; it makes for a toasty-cheesy top. Score!

How to serve Low Carb White Chicken Enchiladas

Time to make it pretty! Serve these enchiladas with a side of fresh guacamole, crunchy lettuce, or a sprinkle of cilantro for that pop of color. Imagine the aroma dancing through your kitchen — cheesy goodness with a hint of spices. Add a squeeze of lime on top for a zesty finish! Your plate will be a feast for both the eyes and the stomach.

How to store Low Carb White Chicken Enchiladas

Got leftovers? Lucky you! These enchiladas will keep in the fridge for about 3–4 days and can be frozen for up to 2 months. Just be sure to wrap them well! When you’re ready to dive back into this cheesy goodness, reheat them in the oven for a few minutes. No one likes soggy enchiladas, right?

Tips to make Low Carb White Chicken Enchiladas

Use rotisserie chicken for an ultra-quick meal.
Substituting low-carb tortillas can make this even healthier.
Don’t forget to let the sauce cool slightly before pouring it over — it helps keep your tortillas intact.
Want a kick? Add some diced jalapeños in the filling for an extra layer of flavor!

Variation

Feeling adventurous? Mix things up by adding black beans for fiber or zucchini noodles for a veggie twist. Want to go vegan? Swap the chicken for sautéed mushrooms and the cream cheese with a vegan version. The possibilities are endless!

FAQs

Can I use different cheese?
Absolutely! Cheddar or a blend would work great too.

How can I make these ahead?
Assemble your enchiladas and store them in the fridge or freezer before baking. Just add a few extra minutes to bake from cold.

Can I freeze leftovers?
Yes, just make sure to wrap tightly. They reheat beautifully!

📌 Pin this recipe for your next cozy dinner night!