Creamy White Chicken Enchiladas
Creamy White Chicken Enchiladas
These Creamy White Chicken Enchiladas are rich, cheesy, and packed with flavor — but with a few smart swaps, they can absolutely fit into a blood-sugar-conscious lifestyle.
Tender shredded chicken is rolled in low-carb tortillas, smothered in a creamy homemade sauce, and baked until bubbly and golden. It’s comfort food without the heavy carb overload.
Ingredients (6 Servings)
Filling
- 2 cups cooked shredded chicken breast
- 1 cup shredded Monterey Jack cheese
- ½ cup shredded cheddar cheese
- 6 low-carb or high-fiber tortillas
Cream Sauce
- 2 tbsp butter
- 2 tbsp almond flour (instead of regular flour)
- 1½ cups low-sodium chicken broth
- ½ cup heavy cream
- ½ cup plain Greek yogurt
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & pepper to taste
Topping
- 1 cup shredded cheese
- Fresh cilantro (optional)
Instructions
- Preheat oven to 375°F.
- Mix shredded chicken with 1 cup cheese.
- Divide chicken mixture among tortillas and roll tightly.
- Place seam-side down in a greased baking dish.
For the sauce:
5. Melt butter in a saucepan.
6. Whisk in almond flour and cook 1 minute.
7. Slowly whisk in chicken broth until smooth.
8. Stir in cream, Greek yogurt, and seasonings. Simmer until slightly thickened.
- Pour sauce over enchiladas.
- Sprinkle remaining cheese on top.
- Bake 20–25 minutes until bubbly.
- Garnish with cilantro and serve.
Serving Size
Makes 6 enchiladas
Serving = 1 enchilada
Nutrition (Using Low-Carb Tortillas, Per Serving)
- Calories: 410
- Protein: 32g
- Total Carbohydrates: 14g
- Fiber: 8g
- Net Carbs: 6g
- Fat: 27g
- Saturated Fat: 14g
- Sugar: 2g (naturally occurring)
- Added Sugar: 0g
- Sodium: 580mg
These creamy white chicken enchiladas bring all the classic comfort flavors while staying balanced and diabetes-friendly.
