Low Carb White Chicken Enchiladas

Here’s a Low-Carb White Chicken Enchiladas recipe that’s creamy, cheesy, and satisfying without the heavy carbs — we’ll swap traditional tortillas with low-carb options.

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Low-Carb White Chicken Enchiladas

Ingredients (Serves 4)

• 2 cups cooked chicken breast, shredded

• 1 cup shredded mozzarella or Monterey Jack cheese (divided)

• 1/2 cup shredded cheddar cheese (optional for topping)

• 4–6 low-carb tortillas (or large lettuce leaves or egg wraps)

• 1 cup sour cream

• 1 cup heavy cream

• 1/2 cup chicken broth

• 1 tbsp butter

• 2 cloves garlic, minced

• 1/4 cup chopped green chilies (canned or fresh roasted)

• 1 tsp cumin powder

• 1/2 tsp paprika

• Salt & pepper to taste

• Fresh cilantro for garnish

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Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

2. Prepare filling:

   • In a large bowl, combine shredded chicken, 1/2 cup mozzarella cheese, cumin, paprika, salt, and pepper.

3. Make white sauce:

   • In a saucepan over medium heat, melt butter. Add garlic and sauté until fragrant.

   • Stir in chicken broth and green chilies, then bring to a gentle simmer.

   • Reduce heat to low, add heavy cream and sour cream, whisking until smooth.

   • Season with salt and pepper. Remove from heat.

4. Assemble enchiladas:

   • Lay out each low-carb tortilla, add chicken mixture, roll up, and place seam-side down in the baking dish.

   • Pour the white sauce evenly over the top.

   • Sprinkle with remaining mozzarella and cheddar cheese.

5. Bake:

   • Bake for 20–25 minutes, until bubbly and golden on top.

6. Serve:

   • Garnish with fresh cilantro and, if desired, a dollop of sour cream.