Keto White Chicken Enchiladas
Tired of the usual weeknight dinner routine? This keto chicken enchiladas recipe is a game-changer.
Equipment
- Large mixing bowl
- Medium saucepan
- Baking dish (9x13-inch)
- Measuring cups and spoons
- Wooden Spoon or Silicone Spatula
- Cheese grater
Ingredients
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)
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.
Notes
Nutritional Value (Per Serving)
- Calories: ~410
- Protein: ~27g
- Fat: ~32g
- Carbohydrates: ~6g net carbs
- Fiber: ~2g
- Sugar: ~2g
- Sodium: ~540mg