These are cheesy, creamy chicken enchiladas smothered in a rich white sauce. This high-protein, low-carb version delivers all the comforting Tex-Mex flavor without the carbs.
Why You’ll Love This Recipe
- Tender shredded chicken with melty cheese and creamy sauce exactly like your photo
- Very high protein from chicken and cheese
- Easy step-by-step assembly with simple ingredients
- Sugar-free, keto-friendly, and family-approved
- Perfect for meal prep or a cozy dinner
Ingredients (Serves 6)
- 2 lbs cooked shredded chicken (rotisserie or boiled)
- 8–10 low-carb tortillas (or egg wraps for ultra-low carb)
- 2 cups shredded Mexican blend or cheddar cheese
- 8 oz (225g) cream cheese, softened
- 1 cup heavy whipping cream
- 1 cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- ½ tsp chili powder
- Salt & black pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a bowl, mix shredded chicken with 1 cup shredded cheese, ½ tsp garlic powder, cumin, salt, and pepper.
- In a saucepan, heat cream cheese, heavy cream, chicken broth, remaining garlic powder, onion powder, chili powder, salt, and pepper. Whisk until smooth and creamy.
- Fill each low-carb tortilla with chicken mixture, roll tightly, and place seam-side down in the baking dish.
- Pour the creamy sauce over the enchiladas. Sprinkle with remaining cheese.
- Bake 20–25 minutes until bubbly and golden. Garnish with fresh cilantro and serve hot.
Prep Time: 15 minutes Bake Time: 20–25 minutes Total Time: 35–40 minutes
Nutrition (Per Serving – 2 enchiladas)
- Calories: ~420
- Protein: 42g (high)
- Total Carbs: 10g
- Net Carbs: 6g
- Fat: 26g
