Low Carb White Chicken Enchiladas Bake is a creamy, cheesy, and satisfying casserole packed with tender shredded chicken and flavorful white sauce. Made with low-carb tortillas and rich cheeses, this dish delivers all the comfort of classic enchiladas while keeping carbs lower.
This easy enchilada bake is perfect for weeknight dinners, meal prep, or feeding a crowd. Using rotisserie chicken makes preparation quick and convenient, while the creamy sauce keeps every bite rich and flavorful.
If you’re looking for a comforting low-carb dinner recipe that’s easy to make and family-friendly, this enchilada bake is a must-try.
Why You’ll Love This Recipe
- Low-carb and satisfying: Great for balanced eating without sacrificing comfort food.
- Creamy and cheesy: Packed with rich flavor and melty cheese.
- Easy to prepare: Simple ingredients and quick assembly.
- Perfect for meal prep: Reheats beautifully for leftovers.
About the Ingredients
Shredded Chicken
Cooked shredded chicken provides protein and makes the filling hearty and satisfying.
Low-Carb Tortillas
Low-carb tortillas keep the dish lighter while still giving the classic enchilada texture.
Cream Cheese
Cream cheese creates a rich and creamy white sauce with smooth texture.
Monterey Jack and Mozzarella Cheese
These cheeses melt beautifully and add creamy, gooey flavor throughout the bake.
Green Chilies
Diced green chilies add mild heat and extra flavor to the sauce.
Tips & Tricks
Use Softened Cream Cheese
This helps the sauce mix smoothly without lumps.
Don’t Overfill Tortillas
Using the right amount of filling makes rolling easier and prevents tearing.
Let It Rest Before Serving
Allowing the bake to rest helps the sauce thicken and improves slicing.
Pro Tips
- Use rotisserie chicken for faster preparation.
- Add jalapeños for extra spice.
- Top with fresh cilantro and avocado before serving.
Step-by-Step Instructions
Prepare the Baking Dish
Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Make the White Sauce
Whisk together sour cream, cream cheese, chicken broth, garlic powder, onion powder, salt, and pepper until smooth. Stir in green chilies and cheeses.
Add Chicken
Fold shredded chicken into the creamy sauce mixture until fully coated.
Assemble the Enchiladas
Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
Top and Bake
Spread remaining sauce over enchiladas and top with extra cheese. Cover with foil and bake, then uncover and continue baking until golden and bubbly.
Rest and Serve
Let the enchiladas rest before serving and garnish with desired toppings.
Delicious Variations
Spicy Version
Add diced jalapeños or hot green chilies for more heat.
Vegetable Addition
Add spinach or sautéed bell peppers for extra vegetables.
Extra Cheesy Bake
Top with additional mozzarella or cheddar cheese for an even cheesier finish.
How to Store Low Carb White Chicken Enchiladas Bake
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze tightly covered for up to 2 months.
Room Temperature
Do not leave out for more than 2 hours.
Reheating
Reheat in the oven or microwave until warmed through.
Frequently Asked Questions
Can I use corn tortillas?
Yes, but they will not be low carb.
Can I make this ahead of time?
Yes, assemble ahead and refrigerate until ready to bake.
What’s the best cheese for this recipe?
Monterey Jack and mozzarella create the creamiest texture.
Can I freeze leftovers?
Yes, freeze portions in airtight containers.
Can I add extra protein?
Yes, extra chicken or turkey can be added easily.