Name: Keto White Chicken Enchiladas Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 4 cups cooked, shredded chicken (1 rotisserie chicken); 2 tablespoons tomato paste; 1 tablespoon lime juice; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon salt; 1/4 teaspoon cayenne pepper; 1 cup shredded mexican blend cheese; 1/2 cup green (verde) medium salsa; 6 (8-inch) or 14 (4-inch) keto tortillas; 3 tablespoons unsalted butter; 1 tablespoon arrowroot powder; 1½ cups chicken broth; 1 cup plain Greek yogurt; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon salt; 1 cup shredded mexican blend cheese; 1/3 cup sliced pickled jalapenos

Jump to Recipe

Keto White Chicken Enchiladas bring everything you crave in classic comfort food—melty cheese, tangy sauces, and savory shredded chicken—all without the carb-heavy guilt. Imagine pulling a bubbling, golden casserole from the oven, rich with creamy white sauce and a gentle kick from green salsa and pickled jalapenos. This low-carb delight offers Mexican-inspired flavor with a rich, velvety sauce, all made simple for weeknights or special occasions. If you love a dish that feels as cozy as a hug but fits your keto lifestyle, this recipe is about to become your new favorite.

Keto White Chicken Enchiladas Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Keto White Chicken Enchiladas lies in the clever use of wholesome, easy-to-find ingredients that deliver both flavor and comfort. Each item plays an important role—whether it’s the juicy chicken, the creamy Greek yogurt in the sauce, or the zesty salsa tying it all together.

Shredded chicken: Rotisserie chicken is effortless and adds plenty of flavor, but you can also cook and shred your own for extra freshness.
Tomato paste: Offers depth and a subtle tang that rounds out the filling.
Lime juice: Adds bright acidity, making every bite pop with freshness.
Garlic powder: Enhances the savory notes throughout both filling and sauce.
Onion powder: Gives a subtle sweetness and a touch of classic enchilada flavor.
Salt: Essential for drawing out all the other flavors in the dish.
Cayenne pepper: Adds a gentle, warming heat that builds just enough excitement.
Shredded Mexican blend cheese: Melts beautifully and infuses the enchiladas with a creamy, rich finish.
Green (verde) salsa: Brings a bright, tangy kick that lightens the filling and keeps it moist.
Keto tortillas: The vessel that holds it all together; choose your favorite brand for flexibility and low carbs.
Unsalted butter: Forms the creamy base of the white sauce and enriches the whole recipe.
Arrowroot powder: Thickens the sauce while keeping it keto-friendly and silky smooth.
Chicken broth: Deepens the sauce with savory, hearty undertones and keeps it from getting too thick.
Plain Greek yogurt: Makes the sauce lusciously creamy with a slight tang, lightening up every bite.
Sliced pickled jalapenos: For a zesty, spicy topping with a hint of acidity and crunch.

How to Make Keto White Chicken Enchiladas

Step 1: Preheat Your Oven

Get everything started on the right foot by preheating your oven to 375°F. Take a moment to spray an 8×10 casserole dish with cooking spray, making sure your enchiladas won’t stick and come out easily later. While the oven heats, you can gather your ingredients and get ready for assembly.

Step 2: Prepare the Enchilada Filling

In a large mixing bowl, add the shredded chicken, tomato paste, lime juice, garlic powder, onion powder, salt, and cayenne pepper. Stir everything together until the chicken is well coated. Next, fold in one cup of shredded Mexican blend cheese and the green salsa. This savory, zesty filling is the backbone of tasty Keto White Chicken Enchiladas.

Step 3: Assemble the Keto Enchiladas

Spoon a generous portion of the chicken filling into the center of each keto tortilla. Roll the tortilla around the filling to create a snug bundle and place it seam-side down in your prepared casserole dish. Repeat until all the filling is used up and the dish is full. If you use smaller tortillas, you can make two neat rows for a pretty presentation.

Step 4: Make the Creamy White Sauce

For the luscious sauce, melt the butter in a medium skillet over medium heat. Once melted, whisk in the arrowroot powder until you form a smooth, bubbly roux. Gradually pour in the chicken broth, whisking constantly, and let the mixture gently thicken. Lower the heat and stir in the Greek yogurt, more garlic powder, onion powder, and salt, mixing well until you get a smooth, creamy consistency. Remove from the heat—the sauce will be the crowning touch of your Keto White Chicken Enchiladas.

Step 5: Sauce, Top, and Bake

Pour the creamy white sauce evenly over the assembled enchiladas. Scatter the remaining shredded cheese on top, followed by a generous sprinkle of sliced pickled jalapenos for tang and heat. Slide the dish into the oven and bake for 20 to 25 minutes, or until the cheese is fully melted and deliciously bubbly.

How to Serve Keto White Chicken Enchiladas

Garnishes

Turn up the wow factor by showering your enchiladas with fresh cilantro, more sliced jalapenos, or a sprinkle of chopped green onions. A few avocado slices also complement the creamy sauce and add lovely color and texture on each plate.

Side Dishes

Since Keto White Chicken Enchiladas are rich and filling, they pair perfectly with a crisp green salad tossed in lime vinaigrette, sautéed zucchini, or even a dollop of guacamole. Cauliflower rice is a great option for soaking up extra sauce without the carbs.

Creative Ways to Present

For a dinner party, arrange individual enchiladas on colorful plates with lime wedges and a small ramekin of salsa verde for dipping. You can also bake smaller enchiladas in mini ramekins as adorable single servings. Heap extra cilantro and fresh veggies on a big platter for a festive, family-style presentation.

Make Ahead and Storage

Storing Leftovers

Any leftover Keto White Chicken Enchiladas will keep well in the refrigerator for up to three days. Simply cover the baking dish tightly with foil or transfer enchiladas to an airtight container, and you’re set for quick lunches or easy dinners.

Freezing

Want to meal prep? Assemble your enchiladas, but hold off on baking. Wrap the entire casserole tightly in foil and freeze for up to two months. Thaw overnight in the fridge before baking, so everything heats evenly and deliciously.

Reheating

To reheat, simply pop the leftovers in a 350°F oven, covered with foil, for 15-20 minutes until warmed through. Individual portions can also be zapped in the microwave in about 2 minutes, but the oven keeps the tortillas from getting soggy.

FAQs

Can I use leftover grilled or baked chicken in Keto White Chicken Enchiladas?

Absolutely! Any cooked and shredded chicken will work wonderfully. Even leftover turkey or rotisserie chicken from last night’s dinner can enhance the flavor and reduce prep time for your Keto White Chicken Enchiladas.

What can I substitute for arrowroot powder if I don’t have it?

If you can’t find arrowroot, try using xanthan gum (just half as much) as a keto-friendly thickener. Alternatively, a bit of almond flour can work in a pinch, but it may change the texture of the sauce slightly.

Are there dairy-free options for this recipe?

Yes! Use a dairy-free Greek yogurt alternative plus a vegan Mexican blend cheese. The sauce stays just as creamy, and you won’t miss out on any flavor in your Keto White Chicken Enchiladas.

Can I make these enchiladas spicier?

Definitely. Add more cayenne pepper to the filling, or use a spicier salsa verde. You can also include fresh diced jalapenos in the filling for real heat-lovers.

Do I have to use green salsa, or can I use red salsa instead?

While green salsa provides a unique tanginess to Keto White Chicken Enchiladas, you can absolutely swap it for red salsa if you prefer a deeper, tomato-based flavor. The dish will still be delicious and satisfying.

Final Thoughts

If you’re looking for a weeknight dinner that checks all the boxes—flavorful, low-carb, and soul-satisfying—give Keto White Chicken Enchiladas a try. They’re just as delightful for family dinner as they are for your next potluck, and each bite is a reminder that eating keto can be truly delicious. Gather your ingredients and get baking; you’ll want this recipe in your regular rotation!

Keto White Chicken Enchiladas Recipe

★★★★★

4.8 from 19 reviews

Author: Mariam
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Low Calorie

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Description

Delicious and creamy Keto White Chicken Enchiladas that are low-carb and packed with flavor. These enchiladas are filled with a seasoned chicken mixture, wrapped in keto tortillas, smothered in a creamy white sauce, and baked to perfection. A satisfying and comforting meal for any occasion.

Instructions

Preheat oven: Preheat oven to 375°F. Spray an 8×10 casserole dish with cooking spray.
Make enchilada filling: Combine shredded chicken, tomato paste, lime juice, garlic powder, onion powder, salt, cayenne pepper, 1 cup shredded cheese, and green salsa. Mix well.
Fill the low carb enchiladas: Fill tortillas with chicken mixture, roll up, and place in casserole dish.
Make the white enchilada sauce: Melt butter, stir in arrowroot powder, add chicken broth, then mix in yogurt, garlic powder, onion powder, and salt until smooth.
Pour enchilada sauce and bake: Pour white sauce over enchiladas, top with cheese and jalapenos. Bake at 375°F for 20-25 minutes.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Baking
Cuisine: Mexican