Our Easy Low Carb Sour Cream Chicken Enchiladas recipe features shredded chicken and pepper jack cheese nestled inside low carb tortillas then we top it with a sour cream sauce that is chock-full of green chiles.
This is a delicious recipe the whole family will love. The best part is you can use rotisserie or leftover chicken making this an easy dinner any night of the week. This recipe makes 8 enchiladas, a great thing for us because we are able to have 2 enchiladas each two nights.
Lately we have been specifically making at least one dinner each week that we can eat fresh the first time and then warm up another day that week when we are working later. It has really been helpful.
See recipe card below for exact measurements.
Cooked Chicken – We use my Crockpot Whole Chicken for this recipe.
Flour Tortillas – low-carb tortillas are the key to making a low carb version of this classic dish.
Chicken Broth – we always buy lower sodium chicken broth.
Green Chilies – find these on the aisle with the Mexican foods.
Sour Cream – in keeping with a low calorie diet we use light sour cream in this dish.
Shredded Cheese – I like pepper jack for the filling and a Fiesta blend to top our low carb enchiladas. Fiesta blend is Monterey Jack, Queso Quesadilla, Asadero and Cheddar cheese and gives the enchiladas the cool marbled look you can see in the photos. It gets really melty and it taste good too! You can use any cheese you like, you just need 3 cups total.
Green Onions – we use this as a garnish.
How to Make Our Low Carb Chicken Enchilada Casserole
- Preheat the oven to 350°. Spray a casserole dish with cooking spray.
- Combine chicken and pepper jack cheese in a medium bowl. Divide between 8 tortillas. Roll up and place in prepared baking dish.
- Melt butter in a 10″ skillet over medium heat, whisk in flour and cook for 1 minute. Add chicken broth stirring constantly with a whisk, cook until thickened, about 4-5 minutes. Remove from the heat and let stand for about 3 minutes. Stir in green chilies, then sour cream.
- Pour white sauce mixture over enchiladas and top with the Fiesta cheese blend. Bake for 25-30 minutes or until enchiladas are hot and sauce is bubbly. Garnish with green onion, if desired.
Cooking time may vary depending on if the chicken used is cold, room temperature, or hot.
You will use approximately one heaping quarter-cup of the chicken mixture for each enchilada. Start there and adjust, if necessary, after you have filling on each tortilla.
Storage & Reheating
Store in the fridge in an airtight container for 3-4 days.
Reheat covered in the microwave for about 2 1/2 minutes. Microwaves vary greatly so you will need to figure out how long is best in your particular microwave. I have a plastic cover I use when reheating dishes in the microwave that helps keep the food moist because it recirculates the steam. Covering it also helps it to reheat more evenly.
What Kind of Chicken Can be Used to Make White Chicken Enchiladas?
Take help form the grocery store and use a store-bought cooked rotisserie chicken.
You only need 2 cups of chicken so this this is a great recipe to use leftover chicken.
I usually make a whole chicken in the slow cooker and use it for this and another dish or two throughout the week.
What Kind of Tortillas to Make Low Carb Chicken Enchiladas?
This depends on what is available at your store. We use Mission Carb Balance. They have 45 calories, 3g net carbs and 2g fat. This is key in transforming the traditional enchiladas into a low carb version.
Control the Heat in These Creamy Chicken Enchiladas
We use medium green chiles. If you want a little more spice then use hot green chiles or add sliced jalapenos instead. We use pepper jack cheese in the filling but you could easily swap that out for Monterey Jack cheese to cut the spice to make this more kid friendly.
To Make Keto Chicken Enchiladas
To help maintain a low carb diet you can use full fat sour cream to make this recipe more inline with keto – according to Healthline “regular, full fat sour cream is made from cream and contains far more fat than carbs. Therefore, it’s considered keto-friendly”. I try to keep the calorie count as low as possible so I am okay with the extra carbs in the low fat sour cream.
Also make sure you get keto friendly tortillas. The Mission Carb Balance variety specify that they are keto friendly.
*Please note – I am not a dietician nor do I follow a keto or low carb diet. My goal is to eat as few calories as possible in any one dish and this is a meal we eat occasionally as a treat. These enchiladas are low carb when compared to enchiladas made with regular flour tortillas and may not be suitable for your specific low carb or keto diet.
We hope you like our easy low carb sour cream chicken enchiladas recipe as much as we do
Mexican food is so easy and always a big hit at our house so I make it several times a month.
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Low Carb Sour Cream Chicken Enchiladas
- 2 cups cooked shredded chicken
- 1 cup grated pepper jack cheese
- 8 low carb flour tortillas taco size
- 3 tablespoons butter or margarine
- 3 tablespoons flour
- 1 can chicken broth 14.5 ounces
- 1 can green chilies 4 ounces
- 1 cup light sour cream
- 2 cups grated cheese Fiesta blend
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- Preheat oven to 350°. Spray a 9" X 13" casserole dish with nonstick cooking spray.
- In a medium bowl mix the chicken and pepper jack cheese. Divide between flour tortillas, roll up and place into prepared baking dish.
- Melt butter in a 10" skillet over medium heat, whisk in flour and cook for 1 minute. Add chicken broth stirring constantly with a whisk, cook until thickened, about 4-5 minutes. Remove from the heat and let stand for about 3 minutes. Stir in green chilies and then sour cream. Pour sauce over enchiladas.
- Top with the Fiesta cheese blend, bake in oven for 20-23 minutes.
- Garnish with green onions, if desired.