Imagine biting into a creamy, cheesy enchilada without the guilt of carb overload. Sounds like a fantasy? Nope.
This low carb white chicken enchilada recipe is here to ruin every other dinner plan you had this week. It’s packed with flavor, easy to make, and won’t leave you in a food coma. Who said eating healthy had to taste like cardboard?
Not us. Ready to upgrade your meal prep game? Let’s go.
Why This Recipe Slaps
First, it’s low carb but doesn’t taste like it.
The secret? Almond flour tortillas or low carb wraps keep it light without sacrificing texture. Second, the creamy white sauce is made with Greek yogurt or sour cream—no flour, no junk.
Third, it’s loaded with protein from shredded chicken, so you stay full longer. And let’s be real, anything smothered in cheese is an automatic win.
Ingredients You’ll Need
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 6 low carb tortillas (almond flour or coconut flour)
- 1 cup Greek yogurt or sour cream
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup chicken broth
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional, but highly recommended)
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). Because cold enchiladas are a crime.
- Mix the chicken, half the Monterey Jack cheese, garlic powder, cumin, salt, and pepper. This is your filling—keep it simple, keep it tasty.
- Fill each tortilla with the chicken mixture and roll tightly. Place them seam-side down in a baking dish. No one likes a loose enchilada.
- Whisk together Greek yogurt (or sour cream) and chicken broth. Pour this creamy goodness over the enchiladas.
Don’t skimp.
- Top with remaining cheeses. More cheese = better life.
- Bake for 20–25 minutes until bubbly and golden. Patience is a virtue, but barely.
- Garnish with cilantro. Instagram-worthy? Check.
How to Store These Bad Boys
Let them cool, then transfer to an airtight container. They’ll last 3–4 days in the fridge.
For longer storage, freeze them (without garnish) for up to 2 months. Reheat in the oven or microwave—just add fresh cilantro after. Pro tip: Freeze individual portions for lazy dinners.
Why This Recipe Is a Game-Changer
It’s high-protein, low-carb, and ridiculously satisfying.
Perfect for keto, gluten-free, or anyone tired of boring healthy meals. The Greek yogurt adds probiotics, and the chicken keeps you fueled. Plus, it’s a one-pan wonder—minimal cleanup, maximum flavor.
Winning.
Common Mistakes to Avoid
- Using watery chicken. Pat your chicken dry before shredding. Soggy enchiladas = sadness.
- Overfilling the tortillas. They’ll burst. Less is more here.
- Skipping the broth in the sauce. It thins the yogurt so it spreads evenly.
Don’t be lazy.
- Burning the cheese. Cover with foil if it’s browning too fast. Nobody likes charcoal.
Swaps and Alternatives
No Greek yogurt? Use sour cream or cottage cheese blended smooth.
Vegetarian? Swap chicken for sautéed mushrooms or spinach. Dairy-free?
Nutritional yeast works instead of cheese. Out of low carb tortillas? Try zucchini slices or eggplant roll-ups.
FYI, improvisation is key in the kitchen.
FAQs
Can I use store-bought rotisserie chicken?
Absolutely. It’s a time-saver and adds great flavor. Just shred it and go.
What’s the best low carb tortilla brand?
Mission Carb Balance or La Tortilla Factory are solid choices.
IMO, almond flour tortillas taste the best.
Can I make these ahead of time?
Yes! Assemble, cover, and refrigerate overnight. Bake when ready.
Easy peasy.
Why is my sauce clumpy?
You didn’t whisk it well enough. Or you used cold broth. Room temp ingredients blend smoother.
Are these spicy?
Nope.
Add diced jalapeños or hot sauce if you want heat. Otherwise, they’re mild and creamy.
Final Thoughts
This recipe proves that low carb doesn’t mean low flavor. It’s quick, customizable, and downright delicious.
Whether you’re meal prepping or impressing guests, these enchiladas deliver. So ditch the carb guilt and make these tonight. Your taste buds will thank you.