These Low Carb Chicken Enchiladas are filled with shredded chicken and pepper jack cheese, then topped with a creamy sour cream and green chile sauce. Using low carb tortillas makes them an easy lower-carb version of creamy white chicken enchiladas.
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This is a delicious recipe the whole family will love. You can use rotisserie or leftover chicken, making it an easy dinner any night of the week. This recipe makes 8 enchiladas, which is perfect for us because we can eat them fresh one night and reheat the leftovers for another easy dinner later in the week.
Ingredient Notes
See the recipe card below for the exact ingredient amounts.
- Cooked Chicken: I use my Crockpot Whole Chicken for this recipe, but leftover or store-bought rotisserie chicken works great too.
- Flour Tortillas: Use low-carb flour tortillas to keep the carb count lower.
- Chicken Broth: I use lower-sodium chicken broth so I have more control over the salt.
- Green Chiles: Canned diced green chiles add flavor and a little heat. Use mild, medium, or hot depending on your preference.
- Sour Cream: I use light sour cream, but full-fat sour cream works too.
- Shredded Cheese: I like pepper jack in the filling and a Fiesta blend on top. You can substitute Monterey Jack, cheddar, or another good melting cheese. You’ll need 3 cups total.
- Green Onions: Optional, but they add a little color and fresh flavor as a garnish.
How to Make Low Carb Chicken Enchiladas
- 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 the flour and cook for 1 minute. Add the chicken broth, whisking constantly, and 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 the enchiladas are hot and the sauce is bubbly. Garnish with green onion, if desired.
Cooking time may vary depending on if the chicken used is cold, room temperature, or warm.
Pro Tip
Use about one heaping ¼ cup of the chicken mixture for each enchilada. Divide the filling between all 8 tortillas, then adjust as needed before rolling.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Reheat individual servings covered in the microwave until heated through, about 2–3 minutes. Covering the enchiladas helps retain moisture and allows them to heat more evenly.
Frequently Asked Questions
Yes. Low carb flour tortillas work well for enchiladas and can be filled, rolled, and baked just like regular flour tortillas. I use Mission Carb Balance tortillas, but you can use your favorite low carb flour tortillas.
Any cooked, shredded chicken works. I often use my slow cooker whole chicken, but leftover chicken or a store-bought rotisserie chicken makes these enchiladas especially quick and easy.
I use medium green chiles and pepper jack cheese for a little heat. For milder enchiladas, use mild green chiles and Monterey Jack cheese. For more heat, use hot green chiles or add sliced jalapeños.
More Easy Chicken Recipes
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Low Carb Sour Cream Chicken Enchiladas
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Ingredients
- 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
Instructions
- 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.2 cups cooked shredded chicken, 1 cup grated pepper jack cheese, 8 low carb flour tortillas
- 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.3 tablespoons butter or margarine, 3 tablespoons flour, 1 can chicken broth , 1 can green chilies, 1 cup light sour cream
- Top with the Fiesta cheese blend, bake in oven for 20-23 minutes.2 cups grated cheese
- Garnish with green onions, if desired.
Tried these tonight! They were SO delicious! I used canned shredded chicken from Sam’s club and it was perfect. Thank you!
That’s awesome, I am definitely going to have to try canned chicken with this recipe!