Description
These low carb white chicken enchiladas combine tender shredded chicken with a creamy blend of cream cheese, shredded cheese, sour cream and mild green chiles, all wrapped in protein‑rich low carb tortillas. A light almond flour sauce made with chicken broth and sour cream bakes to a golden, cheesy top. Perfect for a quick weeknight dinner, each serving stays low in carbs while delivering rich, comforting flavor that satisfies the whole family. It pairs well with a fresh avocado salad for taste.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup cream cheese, softened
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup sour cream
- 1 can green chiles, diced
- 1/4 cup almond flour
- 1/4 cup chicken broth
- 8 low carb tortillas
Instructions
- Preheat oven to 350°F and grease a baking dish.
- In a bowl combine shredded chicken, cream cheese, half of the shredded cheese, half of the sour cream and green chiles. Mix well.
- Spoon the mixture onto each tortilla, roll and place seam‑side down in the dish.
- Whisk almond flour, chicken broth and the remaining sour cream, pour over the rolls and top with remaining cheese.
- Bake for 25‑30 minutes until bubbly and golden.
Notes
- Feel free to add a pinch of smoked beef for extra depth or swap almond flour with coconut flour for a different texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Chicken Breast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4 servings
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: low carb white chicken enchiladas, low carb Mexican dinner, easy chicken enchiladas, keto friendly enchiladas, quick weeknight recipes, cheese stuffed enchiladas, low carb comfort food, chicken tortilla bake, creamy chicken casserole