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Home » Fabulous White Chicken Enchiladas (low carb)

Fabulous White Chicken Enchiladas (low carb)

By Kim Hardesty

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White chicken enchiladas smothered in a creamy white sauce made with cream cheese, green chiles, and Monterey jack. Enjoy this crazy easy low carb and insanely delicious recipe.

These chicken enchiladas with white sauce (white chicken enchiladas) are easy and fabulous! #enchiladas #chickenenchiladas #easy #whitesauce #lowcarb

Have you tried white chicken enchiladas? I grew up eating them. Instead of being sauced with a traditional red enchilada sauce, white chicken enchiladas are baked with a creamy white sauce.

Most white chicken enchilada recipes feature a bechamel sauce or cream sauce made with flour. Since this is a low carb enchilada recipe I offer a white cheese sauce instead.

Shredded rotisserie chicken for chicken enchiladas on a cutting board with fork and avocados.

All recipes for white chicken enchiladas start with seasoned shredded chicken. I use shredded rotisserie chicken or a whole roasted chicken because it is moist and flavorful. Shredded chicken breast (poached chicken) is fine, too, but it’s important to add chicken broth to moisten the meat. I use the accumulated juices from the rotisserie chicken for the most moist and flavorful chicken filling.

Seasoning the filling well with salt and pepper, is crucial and can’t be skipped. Layering flavor makes even the most simple dishes taste delicious so season each step of the way.

Chicken enchiladas rolled in crepes in a white baking dish.

Chicken enchiladas with crepes.

My white cheese sauce for these enchiladas is so easy to make. Cream cheese and Monterey Jack are melted in a pan with spices and green chilies. It literally takes about 5 minutes. The white enchilada sauce is added to the pan and over the top of the enchiladas before baking.

Rolled chicken enchiladas in white baking dish.

Chicken enchiladas rolled in Cut Da Carb Wraps.

I generally use low carb crepes or low carb tortillas when making chicken enchiladas. I tested this recipe with both and it worked beautifully. But, I also tried a newer product called Cut Da Carb Wraps, which I cut in half and wrapped around the filling. I show it in the pictures. All three versions were delish.

The founder of Cut Da Carb Wraps is very nice and graciously sent me two packages. They are great to wrap around sandwich fillings, but I like using them for enchiladas the best! They are not gluten-free so use my crepe recipe for a GF option and also the lowest carb counts!

White chicken enchiladas with salsa and cilantro on a plate with fork.

Because of the white cheese sauce, these white chicken enchiladas are very filling. We topped ours with sour cream and a nice store bought salsa. Serve with a salad dressed with a tangy vinaigrette for a standout meal!

Enjoy!

2.5 Net Carbs per each White Chicken Enchilada!

White chicken enchilada with green chiles, salsa, and cilantro on a plate with a fork.

Fabulous White Chicken Enchiladas (low carb)

White chicken enchiladas smothered in a creamy white sauce made with cream cheese, green chiles, and Monterey jack. Enjoy this crazy easy low carb and insanely delicious recipe.
5 from 7 votes
Print Pin Rate
Course: Dinner
Cuisine: Mexican
Keyword: casserole, enchiladas
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8
Calories: 433kcal

Ingredients

  • 8 low carb crepes (8 low carb tortillas or 4 Cut De Carb Wraps* cut in half)

Chicken Enchilada Filling

  • 1 pound shredded rotisserie chicken with juices (4 cups of shredded chicken)
  • salt and pepper to taste

White Cheese Sauce

  • 2 cups Monterey Jack cheese, shredded (8 ounces)
  • 4 oz cream cheese
  • 4 oz canned diced green chiles plus 1 can water
  • 1 1/2 tsp ground cumin
  • 1/2 tsp granulated garlic powder
  • 1/2 tsp granulated onion powder
  • 1/2 tsp white pepper
  • 1/4 tsp salt

Instructions

Preparation:

  • Pre-heat oven to 350 degrees F. Butter or spray a 9x13 inch casserole dish. Shred the chicken if you haven't beforehand. If the shredded chicken is cold from the fridge, heat until warm. Then, season liberally with salt and pepper. It should taste really good before you continue. 

Sauce:

  • Place all of the sauce ingredients into a non-stick pan over medium heat. Melt the ingredients, stirring occasionally, to blend. Let the sauce simmer very gently for several minutes until thickened, stirring occasionally so it doesn't burn. Adjust seasoning per your taste. Remove from heat.

Assembly:

  • Spread 1/2- cup sauce in the base of the casserole dish. Place a crepe (tortilla or wrap) on your work surface and add 1/2 cup of shredded chicken. Roll up like a cigar and place seam side down into the casserole dish. Repeat. 
  • Pour the rest of the sauce over the filled enchiladas and bake in the middle of the oven for 20-30 minutes or until bubbly. Serve.
  • Serving size is 1 white chicken enchilada. Serves 8, at 2 net carbs each.

Notes

Nutritional Information shown in label is with low carb crepes.  
*Nutritional facts with using Cut Da Carb Wraps: Cal: 337, Fat: 21g, Carbs: 9g, Fiber: 3g, Protein: 2g, NC: 6g
Nutrition Facts
Fabulous White Chicken Enchiladas (low carb)
Amount Per Serving
Calories 433 Calories from Fat 297
% Daily Value*
Fat 33g51%
Carbohydrates 3g1%
Fiber 0.5g2%
Protein 30g60%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 433kcal | Carbohydrates: 3g | Protein: 30g | Fat: 33g | Fiber: 0.5g

Easy Low Carb Red Enchilada Sauce | Low Carb, Gluten-free, Dairy-free, Paleo, THM

Gluten-free Enchilada Sauce (low carb)

Low Carb Chicken Enchiladas | Low Carb Maven

Low Carb Chicken Enchiladas

A serving of Mexican chicken casserole with sour cream, avocado, tomato and cilantro on a plate with a fork.

Low Carb Mexican Chicken Casserole

About Kim Hardesty

Kim HardestyKim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.

View all posts by Kim Hardesty | Website | Facebook | Instagram | Pinterest

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Filed Under: Chicken, Dinner, Mexican Tagged With: Under 30 Minutes

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  1. AvatarYolanda Timmons

    September 17, 2020 at 6:09 pm

    I made this into a casserole. I love the taste of sour cream so I added 4 tbsp into the sauce. I also like a thinner sauce so I added some heavy whipping cream. I also added some extra garlic, cumin and onion powder to the sauce. The sauce was delicious!! I seasoned rotisserie chicken with some cumin and chili powder and layered the chicken and sauce between low carb tortillas. I added some chopped onion and some cheddar on top. Baked at 350 for about 20 minutes!! Amazing. And I calculated that the whole pan only had about 45 carbs!!! (I used 5 torts that had 4 net carbs each.) Thanks for the sauce recipe!!

    Reply
    • Kim HardestyKim Hardesty

      September 18, 2020 at 8:33 am

      I love how you made this recipe your own, Yolanda! It sounds great! -Kim

      Reply
  2. AvatarMelissa

    July 13, 2020 at 6:34 pm

    This was a family favorite. Thank you for an amazing low carb recipe!! I added spinach inside the enchiladas – It was delicious :)

    Reply
  3. AvatarCaitlin

    June 3, 2020 at 11:05 am

    Could I make these ahead into smaller portions and freeze them? Should I cook them and then potion them out? Or just put them together?
    Thank you!!

    Reply
    • Kim HardestyKim Hardesty

      June 3, 2020 at 11:50 am

      Absolutely, Caitlin. I would cook them and then freeze them. Enjoy! -Kim

      Reply
  4. AvatarKristin

    April 9, 2020 at 12:35 pm

    Can I make the sauce without the green Chiles?

    Reply
    • Kim HardestyKim Hardesty

      April 9, 2020 at 2:05 pm

      I guess you can make it without the chiles, Kristen, but I can’t vouch for the result. Maybe add 1-3 tsp white vinegar to mimiic the acid in the canned peppers and still add the 1/4 cup of water. Hmmm. If you have some pepperoncini, add 1-2 tsp of the vinegar and dice a few of the peppers. I’d add the vinegar last, though. It shouldn’t be vinegary, but the acidity does lift it a little. -Kim

      Reply
  5. AvatarLinette Arnold

    September 6, 2019 at 6:06 pm

    I use Joseph’s Lavash cut in quarters for my enchiladas. Only 4 carbs per roll..

    Reply
  6. AvatarMomtherOfDragons

    January 29, 2019 at 10:19 am

    These are delicious. Next time I’m going to try to add some sour cream and chilis to the meat mixture. My hubby requested pepperjack cheese on top next time too. I love how easy it is to personalize a delicious recipe like this! Great job and thank you for sharing this with the keto community!

    Reply
    • KimKim

      January 31, 2019 at 3:50 pm

      Yay! I’m so glad you like the recipe, Motherofdragons. (Heh heh heh) Thank you for sharing your ideas on possible recipe tweaks and for taking the time to comment. Have a nice evening. -Kim

      Reply
  7. AvatarHelen Ramirez

    January 3, 2019 at 6:50 pm

    I use light cream cheese and it works perfect

    Reply
  8. AvatarTerry

    December 31, 2018 at 8:55 am

    Can I use a low fat cream cheese instead of regular cream cheese in the white chicken enchilada recipe?

    Reply
    • KimKim

      January 1, 2019 at 9:26 am

      You could try, Terry. I haven’t tried the recipe with low fat cream cheese. It may need to be cooked just a little longer to thicken up, but I’m not sure. I am also not sure if it will separate in the oven. -Kim

      Reply
  9. AvatarElizabeth

    December 15, 2018 at 5:15 am

    By chance, have you tried these with cabbage leaves?

    Reply
    • KimKim

      December 15, 2018 at 8:16 am

      Hi Elizabeth, I haven’t tried that yet. I bet it would be amazing. I think I would soften the leaves before I wrapped them. -Kim

      Reply
  10. AvatarSue

    October 24, 2018 at 2:54 pm

    Made these tonight and they were delicious thanks for the recipe.

    Reply
    • KimKim

      October 25, 2018 at 10:24 am

      I’m thrilled you liked the recipe, Sue! Thank you. -Kim

      Reply
  11. AvatarKGamble

    June 30, 2018 at 12:26 pm

    What is a substitute for xantham gum?

    Reply
    • KimKim

      June 30, 2018 at 12:32 pm

      Hi KGamble. I believe you’re reference the crepe recipe? The xanthan gum in the crepes really helps pull the batter together. You may omit the xanthan gum, but don’t attempt to flip the crepes until they are completely cooked, then let it cook on the other side for just a few seconds. I hope this answers your question. -Kim

      Reply
  12. AvatarLayla

    June 11, 2018 at 4:00 pm

    I am new to the Keto diet, and my husband is Diabetic. This is the first thing that I made that blew our socks off! This recipe is so tasty that all you need is a salad to go with it. Thank you for creating a dynamite recipe!

    Reply
    • KimKim

      June 12, 2018 at 9:47 am

      Wow! High praise, Layla. I’m thrilled you liked the recipe. Good luck on your low carb journey. -Kim

      Reply
  13. AvatarMary

    June 10, 2018 at 7:57 am

    I love these white chicken enchiladas and have made them several times! You should definitely try them!
    I substituted coconut wraps for the crepes but I do want to try making the crepes one on these days.

    Reply
    • KimKim

      June 10, 2018 at 3:53 pm

      Hi Mary, thanks so much for coming over from Facebook to leave a comment on this post. I really appreciate it. I love the idea of using coconut wraps. I think I’ll add that as an options. What a great idea. Thanks again! -Kim

      Reply
  14. AvatarBrittney

    May 10, 2018 at 10:56 am

    Is there a way to upload your recipes into myfitnesspal? I’ve tried to do it a few via my phone and I keep getting an error. Also, you are totally saving my life with all these recipes!! I’ve never felt so excited to do a lifestyle change and be healthier!!

    Reply
    • KimKim

      May 10, 2018 at 1:06 pm

      Great question, Brittney. I don’t think there is any way to do so. In any case, my fitnesspal doesn’t do a great job translating all of the recipe ingredients and ends up with much higher carb counts. I’m not sure why this is. I much prefer Fatsecret, but I have to enter things by hand. If I enter a recipe or have a standard meal (2 eggs, 2 pieces of bacon and 1 cup of coffee with cream) there is a way to make these one entry with the nutritional information already calculated. I prefer the desktop version, but there is an app, too. I should really check out myfitnesspal to find out why there is such a discrepancy in the numbers it provides. -Kim

      Reply
  15. AvatarKaren M.

    April 5, 2018 at 2:44 pm

    I cannot thank you enough, for this recipe. Absolutely delicious!!!!!! Wish I could attach the photo of our finished product. I was going through MAJOR Mexican food withdrawal!!!! Cant wait for lunch leftovers tomorrow!

    Reply
    • KimKim

      April 5, 2018 at 3:35 pm

      Yay! I’m so glad you liked them, Karen. I was disappointed with the photos and am so glad you took a chance on the recipe (I shot them 3 different times!). It’s one of my favorite dishes right now. What did you end up using to wrap the enchiladas? -Kim

      Reply
      • AvatarKaren M.

        April 6, 2018 at 8:17 am

        Your fabulous low carb wraps. I put it all together, waited on hubby to get home. Covered it with foil, baked in a low 325* for 40 mins. Uncovered and turned on the broiler for a few to “color” the top. They were absolutely amazing.

        Reply
        • KimKim

          April 6, 2018 at 8:51 am

          Oh, great! I’m happy you used the wrap recipe. That would have upped the nutrition without adding many carbs at all. Wonderful. Have a great weekend, Karen. -Kim

          Reply
  16. AvatarDeborah

    April 2, 2018 at 11:48 am

    These look absolutely terrific. Enchiladas Suizas (with white sauce) used to be one of my favorite dishes….NOW THEY ARE BACK ON THE MENU! THANK YOU! I usually like mine with salsa verde but these look so good I will have to try the red salsa as well.

    Kim, just saw a great recipe on Bon Appetit (Rhubarb Custard Cake) that is BEGGING for a low carb makeover. Looks like a great candidate. Hoping I could temp you into giving it a go. Its an eggy batter poured into a springform pan with rhubarb laid across the top like a patchwork quilt. The trick would be how to sub the flour for almond and/or coconut flour. Your the gal that could do it. Hoping you will take a look.

    Reply
    • KimKim

      April 2, 2018 at 12:50 pm

      Thanks, Deborah. I love these so much. My family had no problem devouring them while I tested the recipe with the cut da carb wraps and the crepes and worked on the cheese sauce. They are pretty great. I used the red sauce to provide a bit more contrast on top, otherwise I would have used salsa verde in the photos.

      I have never made a custard cake before. It sounds delish. Maybe I’ll make the real version first for the family before I try a low carb version. I love the pattern of the rhubarb and think it might be pretty for Mother’s Day.

      Thanks for such a nice comment and for the great idea. Enjoy your week. -Kim

      Reply
  17. AvatarRC

    April 1, 2018 at 12:35 pm

    Yum!!

    Reply

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Kim HardestyHi, I'm Kim. I love coffee, steak, and love to bake. Are you looking for great Low Carb, Keto recipes that taste like the real thing? You're in the right place! Sign up for my NEWSLETTER and never miss a post!


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