Low Carb Sour Cream Chicken Enchiladas
These easy Low Carb Chicken Enchiladas are filled with shredded chicken and pepper jack cheese, then topped with a creamy sour cream white sauce. Made with low carb tortillas and rotisserie or leftover chicken, they’re an easy cheesy dinner that’s ready in about 30 minutes.
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Main Course
Cuisine: American, Tex Mex
Keyword: green chile chicken enchiladas, low carb chicken enchiladas, sour cream chicken enchiladas
Servings: 4 servings
Calories: 742kcal
- 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
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.
Note: I am not a dietitian and do not follow a keto or low-carb diet. These enchiladas are lower in carbs than enchiladas made with regular flour tortillas, but they may not be suitable for your specific low-carb or keto diet.
Nutrition information is approximate and will vary based on the specific ingredients and brands used.
Serving: 2enchiladas | Calories: 742kcal | Carbohydrates: 39g | Protein: 49g | Fat: 51g | Saturated Fat: 29g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 178mg | Sodium: 1655mg | Potassium: 371mg | Fiber: 21g | Sugar: 21g | Vitamin A: 1265IU | Vitamin C: 10mg | Calcium: 806mg | Iron: 2mg