Creamy Chicken Enchiladas
High-Protein Creamy Chicken Enchiladas
Tender chicken wrapped in soft tortillas and smothered in a rich, creamy sauce — a high-protein low-carb enchilada dinner ready in 35 minutes
These are creamy chicken enchiladas made high-protein and low-carb. Shredded chicken is mixed with a light cream cheese filling, rolled in low-carb tortillas, and baked under a silky, cheesy cream sauce. Every serving of two enchiladas delivers 42 g of protein and only 6 g net carbs.
One dish, completely sugar-free, and perfect for a comforting weeknight dinner that still fits your macros.
Why you’ll love these enchiladas
- 42g protein per serving (2 enchiladas) — seriously filling
- Only 6g net carbs and fully sugar-free
- Creamy, cheesy, and restaurant-style
- Ready in about 35 minutes
- One baking dish, minimal cleanup
- Excellent for meal prep and leftovers
Health notes
- High protein: Chicken and cheese create a protein-packed filling and sauce.
- Low carb: Low-carb tortillas and a cream-based sauce keep net carbs controlled.
- Sugar-free: No added sugar in the sauce or filling.
- Comforting: Rich creamy sauce delivers classic enchilada satisfaction without the carbs.
Key element — warm the tortillas
Warm the low-carb tortillas briefly so they become pliable. Cold tortillas crack easily when rolled. A few seconds in a dry skillet or microwave makes all the difference.
New High Protein Recipes
Creamy Chicken Enchiladas
- Prep15 min
- Cook20 min
- Total35 min
- Servings4 servings
- Calories420 kcal
Ingredients
Instructions
- Make the filling. In a large bowl combine the shredded chicken, softened cream cheese, sour cream or Greek yogurt, garlic powder, onion powder, cumin, chili powder, salt, pepper, and optional green chiles. Mix until well combined.
- Make the sauce. In a saucepan over medium-low heat, melt the cream cheese into the heavy cream, stirring until smooth. Stir in the Monterey Jack, cheddar, garlic powder, and a pinch of salt and cayenne. Cook until the cheese is melted and the sauce is silky. Remove from heat.
- Warm the tortillas. Warm the low-carb tortillas in a dry skillet or microwave for a few seconds until pliable so they don’t crack when rolled.
- Assemble. Preheat oven to 375°F (190°C). Spread a thin layer of the cream sauce in the bottom of a 9×13-inch baking dish. Divide the chicken filling among the tortillas, roll them tightly, and place seam-side down in the dish. Pour the remaining sauce over the top and sprinkle with extra cheese.
- Bake and serve. Bake 15–20 minutes until the sauce is bubbly and the cheese is melted and lightly golden. Let rest 3–5 minutes, garnish with fresh cilantro, and serve.
Notes & Tips
- Warm the tortillas so they roll without cracking.
- Don’t overfill the tortillas — leave room to roll tightly.
- Keep the cream sauce on low heat so it stays smooth and doesn’t separate.
- For extra golden tops, broil the last 1–2 minutes while watching closely.
- These reheat very well and make excellent leftovers.
Variations & serving ideas
- 1 cup heavy cream or half-and-half
- 4 oz cream cheese
- 1 cup shredded Monterey Jack or mozzarella
- ½ cup shredded cheddar
- ½ tsp garlic powder
- Pinch of salt and cayenne (optional)
- Rotisserie chicken: Use shredded rotisserie chicken for speed.
- Dairy-free: Use dairy-free cream cheese and full-fat coconut milk alternatives.
- Spicier: Add extra chili powder, cayenne, or diced jalapeños to the filling.
- No tortillas: Serve the filling and sauce over cauliflower rice or zucchini noodles.
- Spicy version: Add diced jalapeños or a pinch of cayenne to the filling and sauce.
- Extra cheesy: Mix extra shredded cheese into the chicken filling before rolling.
- Green chile: Stir a can of mild green chiles into the filling and sauce for classic green-chile flavor.
- No-tortilla bowl: Serve the chicken filling and creamy sauce over cauliflower rice for even lower carbs.
- Assembly:
- 8 low-carb tortillas (6–8 inch)
- Extra shredded cheese for topping
- Fresh cilantro for garnish
Storage
- Refrigerator: Up to 4 days (Covered; reheat gently in the oven or microwave)
- Freezer: Up to 2 months (Freeze before or after baking; thaw overnight in the fridge)
- Meal prep: Up to 4 days (Perfect for grab-and-go lunches)
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 420 kcal |
| Total fat | 24 g |
| Sodium | 680 mg |
| Total carbohydrate | 9 g |
| Fibre | 3 g |
| Protein | 42 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Are these enchiladas keto-friendly?
Yes. At 6g net carbs per serving (using low-carb tortillas) they fit most keto plans.
What tortillas work best?
Look for low-carb or keto tortillas that are flexible when warmed. Cold tortillas tend to crack when rolled.
Can I use leftover chicken?
Yes. Shredded rotisserie or leftover cooked chicken works perfectly and saves time.
How do I keep the sauce from separating?
Keep the heat low when melting the cream cheese and cheese into the cream. Stir gently and don’t let it boil hard.
Can I make them ahead?
Yes. Assemble the enchiladas up to a day ahead, cover, and refrigerate. Add a few extra minutes to the bake time if going into the oven cold.
What can I serve with them?
A simple side salad, guacamole, or cauliflower rice all stay low-carb and pair well.
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