Keto White Chicken Enchiladas
These creamy keto white chicken enchiladas are low carb and smothered in a homemade, high-protein green chile white sauce that takes them to the next level. They’re a cozy, crave-worthy dinner that comes together fast and feeds a crowd.
1 enchilada
6
Servings
399
Calories
25.9g
Fat
31.7g
Protein
6.2g
Net Carb
22.4g
Total Carbs
These creamy white keto chicken enchiladas have become a staple in our dinner rotation—mostly because they’re super easy, packed with protein, and my whole family devours them.
Keto enchilada hacks
- Use pre-cooked chicken – I like to keep it simple by using a rotisserie chicken (because let’s be honest, anything that saves me a step is a win), but you can use any pre-cooked chicken you have on hand. If you don’t have any ready to go, just cook some up quickly on the stovetop or toss it in the Instant Pot.
- Add protein to the sauce – The sauce is what really makes this dish—it’s creamy, flavorful, and made with Greek yogurt and a few seasonings, so it adds a nice protein boost without being heavy.
- Use keto tortillas from the store – You can roll these up in my homemade low carb tortillas or just grab your favorite store-bought ones. Either way, they turn out delicious.
- The filling is super simple – The main components are shredded chicken mixed with green chile salsa (I love using verde salsa for that tangy kick), then wrapped up and smothered in that creamy yogurt sauce. Bake until bubbly and golden, and you’ve got a cozy, high-protein meal that tastes like comfort food but still feels balanced.
What I love most is how easy these are to throw together on a busy night—especially with a few shortcuts like rotisserie chicken and pre-made tortillas. It’s one of those recipes that looks and tastes like you spent way more time on it than you actually did, and I am 100% here for that.
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Keto Chicken Enchiladas Filling Ingredients
4 cups cooked, shredded chicken (1 rotisserie chicken)
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2 tablespoons tomato paste
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1 tablespoon lime juice
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon salt
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1/4 teaspoon cayenne pepper
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1 cup shredded mexican blend cheese
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1/2 cup green (verde) medium salsa
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6 (8-inch) or 14 (4-inch) keto tortillas
Keto White Sauce Ingredients
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3 tablespoons unsalted butter
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1 tablespoon arrowroot powder
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1½ cups chicken broth
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1 cup plain Greek yogurt
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/2 teaspoon salt
Toppings Ingredients
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1 cup shredded mexican blend cheese
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1/3 cup sliced pickled jalapenos
Keto White Chicken Enchiladas Directions
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Preheat oven
Preheat oven to 375°F. Spray an 8x10 casserole dish with cooking spray.
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Make enchilada filling
To a large bowl, add shredded chicken, tomato paste, lime juice, garlic powder, onion powder, salt and cayenne pepper. Stir to combine. Add in 1 cup shredded cheese and green salsa. Stir to combine.
Ingredients
- 4 cups cooked, shredded 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 medium salsa
Quick Tip
One medium rotisserie chicken, generally yields about 4 cups of shredded chicken. If using raw chicken, add about 1 1/2 pounds cubed boneless, skinless chicken thighs to a skillet with cooking oil, season with salt and pepper and cook until no longer pink in the center. -
Fill the low carb enchiladas
Scoop out a portion of chicken filling and place in the center of a tortilla. Roll up and place in the casserole dish. Repeat with remaining tortillas and filling. Set aside.
Ingredients
- keto tortillas, 6 (8-inch) or 14 (4-inch)
Quick Tip
You can use any size of keto tortillas. If using smaller tortillas, make two rows. -
Make the white enchilada sauce
To a medium skillet, add butter and melt over medium heat. Once melted, stir in arrowroot powder. Once thickened, slowly stir in chicken broth. Stir and continue to heat until thickened. Reduce heat to low and stir in yogurt, garlic powder, onion powder and salt. Stir until smooth. Remove from heat.
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon arrowroot powder
- 1 ½ cups chicken broth
- 1 cup plain Greek yogurt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
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Pour enchilada sauce and bake
Pour white sauce over enchiladas.Top with remaining 1 cup shredded cheese and evenly scatter jalapenos all over. Bake at 375 °F for 20-25 minutes or until cheese is melted.
Ingredients
- 1 cup shredded Mexican blend cheese
- 1/3 cup sliced pickled jalapenos
Quick Tip
Serve with a dollop of sour cream, pico de gallo, and chopped cilantro.
