Keto White Chicken Enchiladas

Tired of the usual weeknight dinner routine? This keto white chicken enchiladas recipe is a game-changer. Creamy, cheesy, and packed with tender chicken, it delivers all the flavor of classic Mexican comfort food without the carb overload. Perfect for busy evenings, this dish makes meal prep feel a little more like a treat than a chore.

This easy keto chicken enchilada casserole is not only satisfying but also incredibly versatile. You can make it ahead of time for a family dinner or whip it up quickly when unexpected guests drop by. The rich, savory sauce and melty cheese bring everything together, making it one of the best chicken enchiladas you’ll ever try.

For those who love low-carb eating without sacrificing taste, this recipe checks all the boxes. Whether you’re hunting for keto dinners for family nights or looking to rotate more keto chicken meals into your weekly menu, these enchiladas fit the bill. They’re hearty enough to satisfy everyone at the table while still staying light and healthy.

What sets this dish apart is how easy it is to make. Using simple ingredients and a straightforward method, you can enjoy keto chicken enchiladas on any night of the week. And if you love creamy, cheesy comfort food, the keto white chicken enchiladas version is a dream come true — silky, flavorful, and completely satisfying without the carbs.

Why You’ll Love It

• Comfort food, guilt-free: These enchiladas give you all the cheesy, savory satisfaction of traditional enchiladas, but they’re low carb and keto-friendly—so you can enjoy a hearty meal without the extra carbs.
• Family-approved: Whether it’s a busy weeknight or a casual weekend dinner, this dish is perfect for keto dinners for family. Even picky eaters love the creamy chicken and gooey cheese combo.
• Super versatile: You can make this as a classic red enchilada casserole or try the keto white chicken enchiladas version for a lighter twist. Swap in your favorite low-carb veggies or cheeses to suit your taste.
• Make-ahead friendly: This easy keto chicken enchilada casserole reheats beautifully, making it a lifesaver for meal prep or busy nights when you want dinner ready in minutes.
• One-pan wonder: With minimal cleanup and simple steps, it’s an easy keto enchiladas recipe that won’t have you standing over the stove for hours.

Ingredient List

For the Chicken Filling

• 3 cups cooked chicken, shredded (rotisserie works great!)
• 1 cup cream cheese, softened
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste

For the Enchilada Sauce

• 1 1/2 cups shredded Mexican blend cheese
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika

For Assembly

• 6–8 low-carb tortillas (or make your own keto-friendly version)
• 1/2 cup shredded cheese for topping
• Fresh cilantro, for garnish (optional)

Ingredient Notes

• I always use rotisserie chicken for this—it adds flavor and saves so much prep time.
• Don’t skip the cream cheese! It makes the filling super creamy and keeps the chicken moist.
• Low-carb tortillas are a must for keeping this a true keto chicken enchiladas recipe. My favorite is [brand/type]; they hold up perfectly.
• Heavy cream in the sauce makes all the difference—it gives that rich, silky texture everyone will rave about.
• Fresh cilantro on top isn’t required, but it adds a pop of freshness that makes the dish feel restaurant-worthy.

Kitchen Equipment Needed

• Large mixing bowl – For combining the chicken, cream cheese, and spices. I love using a sturdy glass bowl; it’s easy to clean and doesn’t stain.
• Medium saucepan – To make the creamy enchilada sauce. Nonstick works best to prevent burning.
• Baking dish (9×13-inch) – Perfect for layering your enchiladas and baking evenly. I swear by my ceramic dish—it keeps the heat consistent.
• Measuring cups and spoons – For accuracy with spices, cheese, and liquids. Always handy to have a set that’s easy to read.
• Wooden spoon or silicone spatula – For mixing the filling and sauce without scratching your pans. My silicone spatula is a lifesaver.
• Cheese grater – If you’re shredding your own cheese, this makes it effortless. I love a box grater with a handle—it’s sturdy and fast.

Instructions

Step 1: Prepare the Chicken Filling

• In a large mixing bowl, combine the shredded chicken, cream cheese, sour cream, and 1 cup shredded cheddar.
• Add garlic powder, onion powder, salt, and pepper. Mix until everything is well combined.
• Pro tip: Make sure the cream cheese is softened—it blends more easily and creates a creamy filling without lumps.

Step 2: Make the Creamy Enchilada Sauce

• In a medium saucepan over medium heat, combine heavy cream, chicken broth, chili powder, cumin, and smoked paprika.
• Stir occasionally until the mixture is warm and well combined.
• Gradually add 1 1/2 cups shredded Mexican blend cheese, whisking until smooth.
• Pro tip: Whisk continuously while adding the cheese to prevent it from clumping or sticking.

Step 3: Assemble the Enchiladas

• Preheat your oven to 375°F (190°C).
• Spread a thin layer of sauce on the bottom of your baking dish.
• Take a low-carb tortilla and spoon 1/3–1/2 cup of the chicken filling down the center. Roll it up tightly and place it seam-side down in the dish.
• Repeat with the remaining tortillas and filling.

Step 4: Top and Bake

• Pour the remaining sauce evenly over the rolled enchiladas.
• Sprinkle 1/2 cup shredded cheese on top.
• Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.
• Pro tip: If the tops brown too quickly, loosely cover with foil for the first 15 minutes of baking.

Step 5: Garnish and Serve

• Remove from the oven and let cool for 5 minutes.
• Sprinkle fresh cilantro over the top for a pop of color and flavor.
• Slice and serve hot with your favorite keto-friendly sides.

Tips and Tricks for Success

• Use shredded rotisserie chicken to save time and add extra flavor.
• Make sure the cream cheese is at room temperature for a smooth, creamy filling.
• Whisk your sauce continuously when adding cheese to prevent lumps.
• Don’t overfill the tortillas; leaving a little space makes rolling easier and prevents spilling.
• Let the casserole rest for 5 minutes after baking to let the flavors meld and make slicing easier.
• For extra flavor, sprinkle smoked paprika or chili powder on top before baking.

Ingredient Substitutions and Variations

• Chicken: Use cooked turkey or shredded rotisserie pork instead of chicken for a twist.
• Cheese: Swap cheddar with mozzarella or a Mexican cheese blend depending on your taste.
• Tortillas: Try fathead dough or almond flour tortillas for a homemade low-carb option.
• Sauce: Use a green chili cream sauce instead of the red enchilada sauce for keto white chicken enchiladas.
• Veggies: Add sautéed spinach, zucchini, or bell peppers to the filling for extra nutrients.
• Spice level: Adjust chili powder or add diced jalapeños if you like it spicier.

Serving Suggestions

• I love serving these keto chicken enchiladas with a crisp green salad—it balances the richness perfectly!
• Pair with cauliflower rice for a complete low-carb meal that feels hearty and satisfying.
• Top with avocado slices and a dollop of sour cream for extra creaminess and flavor.
• Serve alongside sautéed zucchini or roasted bell peppers for a pop of color and freshness.
• For a fun twist, sprinkle some crumbled queso fresco and fresh cilantro right before serving—it makes every bite taste like a restaurant dish.

Storage and Reheating Instructions

• Refrigerator: Store leftover enchiladas in an airtight container for up to 4 days.
• Freezer: Wrap individual portions in foil or plastic wrap and freeze for up to 2 months.
• Reheating (oven): Bake at 350°F (175°C) for 15–20 minutes until warmed through.
• Reheating (microwave): Heat individual servings for 2–3 minutes on high, stirring halfway for even warmth.
• Tip: Add a splash of chicken broth or heavy cream when reheating to keep the enchiladas moist and creamy.

Frequently Asked Questions

Can I make these enchiladas ahead of time?

Absolutely! You can assemble the enchiladas a few hours or even a day in advance. Keep them covered in the fridge until ready to bake.

Can I use shredded turkey or beef instead of chicken?

Yes! Shredded turkey or beef works perfectly and makes a tasty variation while keeping it low carb.

Are low-carb tortillas necessary?

For true keto chicken enchiladas, yes. Regular tortillas add carbs, but almond flour or fathead dough tortillas are great keto-friendly alternatives.

How can I make these enchiladas spicier?

Add diced jalapeños, a pinch more chili powder, or a drizzle of hot sauce to the filling or sauce to kick up the heat.

Can I freeze the leftovers?

Definitely! Wrap individual portions tightly and freeze for up to 2 months. Reheat in the oven or microwave for a quick meal.

Can I make this dairy-free?

Yes, swap cream cheese and sour cream for dairy-free alternatives and use a dairy-free cheese blend. It won’t be quite the same creamy richness, but still delicious.

Did you try this recipe? Let me know in the comments how it turned out!