Low Carb White Chicken Enchiladas

3 large chicken breasts (boneless, skinless)

1 small onion (diced)

2 cloves garlic (minced)

1 cup sour cream (full-fat)

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1/2 cup chicken broth (low sodium)

1 can (4 oz) green chilies (diced)

1/4 cup fresh cilantro (chopped)

1 tsp ground cumin

Salt and pepper (to taste)

2 tbsp olive oil (for cooking)

2 tbsp butter

6-8 low carb tortillas (or keto-friendly tortillas)

1/2 cup mozzarella cheese (shredded for topping)

Cook the chicken: Season chicken breasts with salt, pepper, and cumin. Heat olive oil in a skillet over medium heat. Cook the chicken for 6-8 minutes per side until golden and fully cooked through. Remove from heat, let rest for 5 minutes, then shred the chicken using two forks.

Prepare the filling: In the same skillet, melt butter and sauté diced onion and garlic for 2-3 minutes until softened and fragrant. Stir in green chilies, sour cream, and chicken broth. Add shredded chicken and mix until combined. Remove from heat and set aside.

Assemble the enchiladas: Preheat the oven to 375°F (190°C). Lay each tortilla flat and spoon the chicken mixture in the center. Sprinkle with a little shredded cheddar and Monterey Jack cheese, then roll the tortilla tightly around the filling. Place the rolled enchiladas seam-side down in a greased 9×13-inch baking dish.

Top with sauce: Pour any remaining chicken mixture over the enchiladas, then top with shredded mozzarella cheese.

Bake: Place the dish in the oven and bake for 20 minutes, or until the cheese is melted and bubbly, and the enchiladas are golden on top.

Serve: Garnish with fresh cilantro and serve with a side of guacamole or a simple salad for a complete meal.

Calories: 380

Fat: 25g

Protein: 40g

Carbs: 6g

Fiber: 3g

Net Carbs: 3g

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Serving Size: 4 servings (2 enchiladas per serving)

For extra creaminess, you can mix in some cream cheese into the chicken filling.

You can freeze these enchiladas before baking; just cover tightly with foil and bake when ready!

To make the dish spicier, add a pinch of cayenne pepper or jalapeños to the filling.

These Low Carb Keto White Chicken Enchiladas are the perfect balance of creamy, cheesy, and spicy—without all the carbs! You’ll be coming back for seconds.