Keto White Chicken Enchiladas Recipe
Introduction
This Keto White Chicken Enchiladas recipe is a low-carb twist on a classic favorite. Creamy, cheesy, and packed with tender shredded chicken, it’s perfect for anyone following a ketogenic lifestyle or simply looking for a flavorful, easy dinner.
Ingredients
- 2 cups shredded cooked chicken
- 4 ounces cream cheese, softened
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 6 low-carb tortillas
- 1 cup keto-friendly enchilada sauce
Instructions
- Step 1: In a bowl, combine the shredded chicken, cream cheese, and half of the shredded cheese until well mixed.
- Step 2: Spoon the chicken mixture evenly onto each tortilla, then roll them up tightly.
- Step 3: Place the rolled tortillas seam-side down in a baking dish.
- Step 4: Pour the enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining shredded cheese on top.
- Step 5: Bake at 375°F (190°C) for 20–25 minutes, or until the cheese is melted and bubbly.
Tips & Variations
- Use cooked rotisserie chicken to save time without sacrificing flavor.
- For extra heat, add chopped jalapeños or a pinch of cayenne to the filling.
- Swap the cream cheese for sour cream for a tangier twist.
- Top with fresh cilantro, avocado slices, or a squeeze of lime before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through or microwave in short intervals, covering to retain moisture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas a day in advance. Cover and refrigerate, then bake them just before serving.
Are low-carb tortillas necessary for this recipe?
Low-carb tortillas help keep this dish keto-friendly, but you can use regular tortillas if you are not following a low-carb diet. Just note the increase in carbohydrates.
PrintKeto White Chicken Enchiladas Recipe
Keto White Chicken Enchiladas are a low-carb, flavorful twist on a classic Mexican favorite, featuring shredded chicken mixed with cream cheese, wrapped in low-carb tortillas, topped with enchilada sauce and cheese, then baked to bubbly perfection. This recipe is perfect for those following a ketogenic diet who want a comforting and satisfying meal without the carbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 enchiladas (serves 3-4) 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Low Carb
Ingredients
Filling
- 2 cups shredded cooked chicken
- 4 oz cream cheese, softened
- 1 cup shredded cheese (such as Monterey Jack or mozzarella)
Assembly
- 6 low-carb tortillas (8-inch size)
- 1 cup enchilada sauce (preferably low-carb)
- 1/2 cup shredded cheese for topping
Instructions
- Prepare the filling: In a mixing bowl, combine the shredded chicken, softened cream cheese, and 1 cup of shredded cheese. Mix thoroughly until the ingredients are well incorporated and creamy.
- Fill and roll tortillas: Lay out each low-carb tortilla flat on a clean surface. Spoon a generous amount of the chicken filling down the center of each tortilla. Carefully roll the tortilla tightly around the filling to form enchiladas.
- Arrange in baking dish: Preheat the oven to 350°F (175°C). Place the rolled enchiladas seam-side down in a baking dish, arranging them close together.
- Top with sauce and cheese: Pour the enchilada sauce evenly over the enchiladas, ensuring each is well covered. Sprinkle the remaining 1/2 cup shredded cheese over the top.
- Bake until bubbly: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
- Serve and enjoy: Remove from the oven and let the enchiladas cool for a few minutes before serving. Garnish as desired with fresh cilantro, sour cream, or sliced avocado for extra flavor.
Notes
- Use cooked chicken thighs or breasts, shredded, to save time.
- Low-carb tortillas can be found in specialty stores or made at home with almond flour or coconut flour.
- For extra creaminess, add a small amount of sour cream to the chicken filling.
- If you prefer spicier enchiladas, add chopped green chilies or jalapeño to the filling.
- To make this recipe dairy-free, substitute cream cheese and shredded cheese with dairy-free alternatives.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
Keywords: Keto enchiladas, low carb chicken enchiladas, white chicken enchiladas, ketogenic recipe, Mexican casserole
