Indulge in comfort food without the carbs! These Ultimate Low-Carb Creamy Chicken Enchiladas deliver all the rich, cheesy, and savory satisfaction you crave. Featuring tender chicken wrapped in homemade low-carb tortillas and smothered in a decadent sour cream and green chili sauce, this dish is a guaranteed family favorite for anyone following a keto or low-carb lifestyle.
Prep Time: 25 minutes (plus time for making tortillas if not using store-bought)
Cook Time: 20 minutes
Total Time: 45 minutes (excluding tortilla making time if applicable)
Yields: 8 servings
Serving Size: 1 enchilada
Ingredients:
For the Creamy Sauce & Filling:
- 1 pint (2 cups / 454g) Full-Fat Sour Cream
- 1/2 cup (120ml) Heavy Cream
- 1/2 cup (120ml) Chicken Broth (low-sodium recommended)
- 1 (4 ounce / 113g) can Diced Green Chilies, undrained
- 1/4 – 1/2 tsp Xanthan Gum (start with less)
- 3 large Chicken Breasts, pre-cooked & shredded/diced (approx. 18 oz / 510g cooked weight, or about 3 cups)
- 2 cups (8 oz / 226g) Shredded Cheddar Cheese, divided
- 1/2 tsp Salt (or to taste)
- 1/4 tsp Black Pepper (or to taste)
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
For the Low-Carb Tortillas (Yields 10 tortillas):
- 1 1/2 cups (168g) Fine Almond Flour
- 1/3 cup (30g) Psyllium Husk Powder (whole husk preferred for flexibility)
- 1 tsp Salt
- 1/2 tsp Baking Powder
- 2 large Eggs
- 3 tbsp (43g) Melted Butter or Avocado Oil (plus more for cooking)
- 1/2 cup (120ml) Warm Water (adjust slightly if needed)
Instructions:
- Make the Low-Carb Tortillas (if not using store-bought):
- In a large bowl, whisk together almond flour, psyllium husk powder, salt, and baking powder.
- Add eggs and melted butter/oil; mix briefly. Gradually add warm water, mixing until a dough forms.
- Knead gently for 30-60 seconds on a lightly floured surface (or in the bowl) until smooth.
- Divide dough into 10 equal balls.
- Roll each ball very thinly between two sheets of parchment paper (approx. 6-7 inch diameter).
- Heat a lightly oiled non-stick skillet over medium heat. Cook each tortilla for 1-2 minutes per side until cooked but still pliable. Stack cooked tortillas and cover to keep warm. (Handle gently as they can be more delicate than flour tortillas).
- Preheat Oven & Prepare Dish: Preheat oven to 350°F (175°C).
- Prepare the Creamy Sauce: In a medium bowl, whisk together the sour cream, heavy cream, chicken broth, diced green chilies, salt, pepper, garlic powder, and onion powder until smooth.
- Thicken Sauce: While whisking constantly, slowly sprinkle the xanthan gum over the mixture. Whisk vigorously for 30 seconds until the sauce thickens slightly. Start with 1/4 tsp; add a tiny bit more only if needed. Avoid clumps.
- Assemble: Spread about 3/4 cup of the sauce mixture evenly over the bottom of a 9×13 inch casserole dish.
- Fill Tortillas: Lay a low-carb tortilla flat. Spread a thin layer of the sauce mixture down the center. Top with a portion of the shredded chicken and a sprinkle of cheddar cheese (use about half the total cheese for filling).
- Roll & Arrange: Carefully roll up the tortilla and place it seam-side down in the prepared dish. Repeat with remaining tortillas, sauce, chicken, and cheese, arranging them snugly.
- Top & Bake: Pour the remaining creamy sauce evenly over the enchiladas. Sprinkle the remaining cheddar cheese over the top.
- Bake: Bake for 20 minutes, or until the sauce is hot and bubbly and the cheese is melted and lightly golden.
- Rest & Serve: Let the enchiladas rest for 5 minutes before serving.
Estimated Nutrition Information:
Per Serving (1 enchilada, based on 8 servings total)
- Calories: 569 kcal
- Total Fat: 43.1g
- Saturated Fat: 20.3g
- Total Carbohydrates: 11.5g
- Dietary Fiber: 5.1g
- Sugars: 3.8g
- Net Carbohydrates: 6.4g
- Protein: 35.2g
- Sodium: 955mg
Disclaimer: Nutritional information is calculated using standard databases and is an estimate only. Actual values may vary based on specific ingredients, brands, portion sizes, and preparation methods used.
