Creamy White Chicken Enchiladas
Creamy White Chicken Enchiladas
Rolled tortillas, a cream sauce, gold cheese – 35 minutes, one dish
These are white chicken enchiladas, not red-sauce rolls. Shredded chicken and cheese go into low-carb tortillas, then a green-chile cream sauce and more cheese bake until the top is gold and bubbling, like the plate in the photo. No flour tortillas. Thirty-five minutes.
Eight rolls. Two is one serving.
Why you’ll love this dish
- 32g protein per serving (2 rolls) – dinner that holds you
- Only 6g net carbs – low-carb tortillas, no flour
- About 35 minutes, one skillet then one pan
- Cream sauce, gold cheese, cilantro, like the photo
- No canned cream-of-chicken soup
- Leftovers reheat for lunch
Health notes
- High protein: About 1 lb shredded chicken plus Monterey Jack and cheddar.
- Low carb: Low-carb tortillas and a cream-cheese sauce, no flour, no corn.
- Eight rolls: Macros are for 2 rolls, not the whole pan.
- Flour tortillas will jump the carbs. Use a 2 to 3g net wrap.
Key element – warm the tortillas, then do not overfill
Cold low-carb tortillas crack when you roll them. Warm each one 10 seconds, fill with a modest scoop of chicken and cheese, and roll tight so the 8 sit in a row, like the dish in the photo. A thick cream sauce from cream cheese and broth, not canned soup, is what gives the gold top.
Ingredients
Filling
- 1 lb (450g) cooked chicken breast, shredded
- 1 cup shredded Monterey Jack, divided
- 1/2 cup shredded cheddar, divided
- 8 low-carb tortillas (about 2 to 3g net each)
White sauce
- 2 Tbsp butter
- 2 garlic cloves, minced
- 4 oz cream cheese, cubed
- 1 cup chicken broth, low sodium
- 1/2 cup sour cream or thick Greek yogurt
- 1 (4 oz) can diced green chiles, drained
- 1/2 tsp cumin
- 1/2 tsp salt + 1/4 tsp black pepper
- Chopped cilantro, to finish
Swaps
- Cheese wraps: Use 8 baked cheese wraps if you want even fewer carbs.
- Rotisserie: Pull the white meat. Skip the skin.
- Pepper jack: Swap half the Monterey Jack for heat.
- No green chiles: Use 2 Tbsp chopped jalapeno instead.
Instructions
| 1 | Heat the oven. Heat oven to 375 F (190 C). Grease a 9×13 dish. Mix shredded chicken with 1/2 cup Monterey Jack. |
| 2 | Make the sauce. Melt butter in a skillet. Add garlic 30 seconds. Stir in cream cheese and broth until smooth. Take off the heat. Stir in sour cream, green chiles, cumin, salt, and pepper. It should look like the creamy skillet in the photo. |
| 3 | Fill and roll. Warm each tortilla 10 seconds so it bends. Spoon chicken and a pinch of cheese down the center. Roll tight. Set seam-side down in the dish. You should get 8, like the photo. |
| 4 | Sauce and cheese. Pour the white sauce over the rolls so they are covered. Sprinkle the rest of the Monterey Jack and all the cheddar on top. |
| 5 | Bake. Bake 18 to 20 minutes until the cheese is gold and bubbling. Rest 5 minutes. Scatter cilantro. Serve 2 rolls per plate, like the photo. |
Pro tips
- Warm the tortillas. Cold wraps split and leak filling.
- Do not overfill. A modest scoop rolls tight, like the dish in the photo.
- Pull the sauce off the heat before the sour cream goes in or it can split.
- Drain the green chiles. Extra liquid thins the sauce.
- Broil 60 seconds at the end if you want darker spots on the cheese.
Nutrition
| Nutrient | Per serving (2 of 8) |
|---|---|
| Calories | 410 |
| Protein | 32g |
| Net carbohydrates | 6g |
| Total carbohydrates | 9g |
| Fiber | 3g |
| Total fat | 24g |
| Sodium | 720mg |
Estimates with low-carb tortillas (about 2 to 3g net each), chicken, cream cheese, and cheese. Flour tortillas will raise carbs a lot.
Variations
Spinach
Fold 1 cup chopped, squeezed-dry spinach into the chicken.
Spicy
Add 1/2 tsp cayenne to the sauce and a pinch on top.
Mushroom
Saute 8 oz chopped mushrooms and stir them into the sauce.
Skillet bake
Roll, sauce, and bake in the same oven-safe skillet you used for the sauce.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Reheat 12 minutes at 350 F |
| Freezer | Up to 2 months | Freeze before baking, or freeze cooked rolls |
| Meal prep | 4 boxes | Two rolls per box |
FAQ
Test your knowledge
5 quick questions about this dish
1. Protein per serving (2 rolls)?
2. Net carbs per serving?
3. How many rolls in the pan?
4. How do you keep the tortillas from cracking?
5. What makes the white sauce?
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