Keto White Chicken Enchiladas with Cream Sauce
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
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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.
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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.
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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
These are excellent! One quick thing: the directions don’t quite add up to the amount of cheese you suggest. It says to put 2 cups in the sauce, and sprinkle the remaining 1/2 cup on top, but what about the stuff in each enchilada? I remedied it myself by grating up the last of my cheese block (had to buy two 8-oz ones) and using that, with yummy results, but you might want to edit the recipe.
My tastebuds didn’t know the difference!!! I’ve missed enchiladas since I’ve started keto, so THANK YOU!!!
My hubby didn’t even taste the difference!!! Great recipe, thank you!!!
Wow!!! Surprisingly delicious. Thanks for Posting.
This was so, so good!!! Will definitely add it into my favorite low carb recipes!!
It’s in the oven now, I made a half recipe. I’m confused about the cheese, though. While I believe there’s no such thing as too much cheese, there are 2 1/2 cups in the ingredients but the directions state to put 2 cups in the sauce AND add it with the chicken to the enchiladas AND sprinkle 1/2 cup on top. Should there be more cheese or less in the sauce?
I can’t wait to taste them, time to broil!
Absolutely delicious! Ended up using 3-3.25 c of cheese total after all steps were complete. Cheese Measurements are incorrect. I also used 3 c of boiled chicken breast & mission carb balance tortilla. My kids and “keto resistant” husband enjoyed them.