Level up your Tex-Mex dinner with these Keto White Chicken Enchiladas with Cream Sauce! Inspired by one of my favorite restaurants long ago, this keto dinner idea is sure to be one of your family’s new favorite recipes!
Keto White Chicken Enchiladas Recipe Ingredients
- 10 low carb tortillas or these homemade keto tortillas
- 2 cups cooked shredded chicken (this is about 2 large chicken breasts, pre-cooked)
- 2 1/2 cups shredded Monterey Jack cheese
- 3 tablespoons butter
- 8 ounces cream cheese
- 1/2 cup heavy whipping cream
- 3/4 cup chicken broth
- 2 – 4 ounce can of diced green chilies, drained
- Sour cream for topping
- Cilantro for topping
Keto White Chicken Enchiladas Recipe Instructions
- Preheat oven to 350 degrees.
- Precook the chicken or use rotisserie chicken, shredded. Set aside.
- In a large saucepan over medium heat, add the butter, cream cheese, heavy cream, 2 cups of Monterey Jack cheese, diced green chilies, and chicken broth. Stir until smooth and creamy.
- Use a 9 x 13 casserole dish, add about 2 to 3 tablespoons of shredded chicken and shredded cheese to each tortilla and roll it up. Place the tortilla face down in the casserole dish so the enchilada doesn’t unroll.
- Continue this until each tortilla is filled and placed in the dish.
- Pour the cream cheese sauce over the enchiladas and top with the remaining 1/2 cup of shredded cheese.
- Bake for 22 minutes until the dish is completely warmed and the cheese is melted. Turn the heat up to broil for the last 3 minutes to brown the cheese.
- Sprinkle with cilantro and serve with a dollop of sour cream.
Keto White Chicken Enchiladas Recipe Nutrition
Serves 10
Calories 332, Total C 4.4g, Fiber 2g, Net C 2.4g, Sugars 1.4g, Fat 25.4g, Protein 22.8g
Here is a video we made to show you how to make this keto dinner recipe.
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Here are a few photos we took while making this amazing recipe.
Don’t forget to pin this for later!
Here’s a printable version of this Keto Tex-Mex Recipe:
Keto White Chicken Enchiladas Recipe
Ingredients
- 10 low carb tortillas or homemade keto tortillas
- 2 cups cooked shredded chicken this is about 2 large chicken breasts, pre-cooked
- 2 1/2 cups shredded Monterey Jack cheese
- 3 tablespoons butter
- 8 ounces cream cheese
- 1/2 cup heavy whipping cream
- 3/4 cup chicken broth
- 2 - 4 ounce can of diced green chilies drained
- Sour cream for topping
- Cilantro for topping
Instructions
- Precook the chicken or use rotisserie chicken, shredded. Set aside.
- In a large saucepan over medium heat, add the butter, cream cheese, heavy cream, 2 cups of Monterey Jack cheese, diced green chilies, and chicken broth. Stir until smooth and creamy.
- Use a 9 x 13 casserole dish, add about 2 to 3 tablespoons of shredded chicken and shredded cheese to each tortilla and roll it up. Place the tortilla face down in the casserole dish so the enchilada doesn’t unroll.
- Continue this until each tortilla is filled and placed in the dish.
- Pour the cream cheese sauce over the enchiladas and top with the remaining 1/2 cup of shredded cheese.
- Bake for 22 minutes until the dish is completely warmed and the cheese is melted. Turn the heat up to broil for the last 3 minutes to brown the cheese.
- Sprinkle with cilantro and serve with a dollop of sour cream.
Nutrition
More Delicious Tex Mex Keto Dinner Ideas
Keto Chaffle Taco Shells Recipe
Keto Taco Skillet Recipe
My tastebuds didn’t know the difference!!! I’ve missed enchiladas since I’ve started keto, so THANK YOU!!!