Creamy Keto White Chicken Enchiladas

Living in the Dominican Republic means constantly adapting traditional recipes to fit what’s available—especially when managing type 2 diabetes and cooking for a family of six. These white chicken enchiladas were born from one of those moments: a craving for creamy comfort food that wouldn’t send my glucose numbers soaring. With lettuce leaves standing in for tortillas and a creamy, cheesy filling that feels downright indulgent, this dish has become a go-to when I want something warm, rich, and satisfying that still fits our low-carb lifestyle.

Craving a comforting dish that fits your keto lifestyle? Look no further than these creamy white chicken enchiladas. They’re not just low-carb; they’re a delightful combination of tender chicken, rich cheese, and a luscious sauce that will satisfy your taste buds without the guilt.

The first time I made these enchiladas, I was short on tortillas, so I grabbed a head of lettuce from our garden and hoped for the best. It turned out to be the perfect low-carb swap—and way more refreshing than I expected.

These enchiladas are perfect for weeknight dinners or when you’re entertaining guests. They come together quickly and deliver a cheesy, savory experience that feels indulgent while keeping your carb count in check. You’ll be amazed at how such a satisfying dish can be made with simple, wholesome ingredients.

Deliciously Keto-Friendly White Chicken Enchiladas

These white chicken enchiladas offer a delightful twist on a classic favorite, all while adhering to keto-friendly guidelines.

Using lettuce wraps instead of traditional tortillas, they provide a low-carb option without compromising on flavor or enjoyment. Each bite captures the essence of rich, creamy chicken enveloped in melted cheese, creating a satisfying experience that caters to those mindful of their carbohydrate intake.

Ingredients That Shine

This recipe features a harmonious blend of simple yet wholesome ingredients. Shredded chicken serves as the star, bringing protein to the forefront. Cream cheese and sour cream create a luscious sauce that binds everything together, while the addition of green chilies introduces a subtle kick.

The use of Monterey Jack and cheddar cheeses enhances the cheesy goodness, making each enchilada a comforting delight. Fresh cilantro not only adds a pop of color but also a burst of freshness that complements the entire dish.

Preparation Made Simple

Crafting these enchiladas is an uncomplicated process that doesn’t require hours in the kitchen. Start by preheating your oven and mixing the creamy filling with chicken and spices.

My two youngest love helping roll the lettuce wraps—usually giggling as they try to keep the filling from escaping. It’s messy fun, and it gets them excited to eat what they’ve helped create.

The lettuce leaves act as the perfect wrap, providing a crisp texture that contrasts beautifully with the creamy filling. Rolling them up and placing them in a baking dish can be a fun activity, especially when getting the family involved.

Baking to Perfection

Once assembled, the enchiladas are topped with chicken broth and a generous sprinkle of cheddar cheese.

When I bake these enchiladas, the scent of bubbling cheese and garlic fills our home and draws everyone into the kitchen—even the teenagers, who are usually glued to their phones.

Baking them allows the flavors to meld together while creating a bubbly, golden crust on top. The aroma that fills your kitchen during this time is sure to whet the appetite of everyone nearby.

Serving Suggestions for a Complete Meal

As these enchiladas come out of the oven, consider enhancing the presentation with a side of sliced avocado and diced tomatoes. This not only adds color but also a refreshing element to balance the richness of the enchiladas.

Fresh avocado is easy to find here and adds a creamy balance we love. When I have extra time, I make a quick tomato and onion salad on the side for even more color and freshness.

Fresh cilantro can be scattered atop for garnish, providing a fragrant finish. This dish is perfect for serving at gatherings or cozy family dinners, making it a versatile addition to your meal rotation.

Nutrition Without Compromise

One of the best parts about these creamy white chicken enchiladas is that they are satisfying without being heavy on carbs. Each serving offers a generous amount of protein and fat while keeping carbohydrates to a minimum.

Managing my blood sugar with meals like this has made it easier to enjoy comfort food without worrying about spikes. I can indulge a bit and still feel in control.

This makes them not only a delicious choice but also a mindful one for those looking to maintain a keto lifestyle. Indulge in a dish that feels rich and comforting without the guilt of traditional high-carb alternatives.

Ingredients

• 2 cups shredded cooked chicken
• 1 cup cream cheese, softened
• 1/2 cup sour cream
• 1 cup shredded Monterey Jack cheese
• 1/2 cup diced green chilies
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 8 large lettuce leaves (for wraps)
• 1/2 cup chicken broth
• 1 cup shredded cheddar cheese for topping
• Salt and pepper to taste

Ingredient Substitutions

• Chicken: Use rotisserie chicken or leftover turkey for convenience.
• Cream Cheese: Swap with Greek yogurt for a tangier, lighter version.
• Monterey Jack Cheese: Mozzarella or a Mexican cheese blend also work well.
• Lettuce Leaves: Try cabbage leaves or low-carb tortillas if preferred.
• Green Chilies: Jalapeños or a mild salsa can be used for a different flavor.

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the shredded chicken, cream cheese, sour cream, green chilies, garlic powder, onion powder, salt, and pepper until well mixed.
3. Take a lettuce leaf and spoon a portion of the chicken mixture onto it. Roll it up tightly and place it seam-side down in a baking dish. Repeat with remaining mixture and leaves.
4. Pour the chicken broth over the rolled enchiladas, then sprinkle the shredded cheddar cheese on top.
5. Bake the enchiladas for 25–30 minutes, until heated through and the cheese is bubbly and golden.
6. Serve hot, garnished with fresh cilantro or avocado if desired.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4

Pro Tips

1. Dry lettuce leaves thoroughly to prevent sogginess while baking.
2. Use a deep baking dish so the enchiladas stay upright and hold their shape.
3. Warm the chicken mixture slightly before filling the wraps for easier handling.
4. Add shredded zucchini or spinach to the filling for extra veggies.
5. Let the dish rest for 5 minutes after baking so the sauce thickens slightly.

Tip from Grammie Shirley

If your lettuce leaves tear while rolling, layer two leaves slightly overlapped. It holds better and keeps the filling neatly tucked in.

Nutrition & Serving Info

• Calories per serving (estimated): 350 kcal
• Fat: 25g
• Protein: 30g
• Carbohydrates: 5g
• Servings per recipe: 4

Q&A

Can I use low-carb tortillas instead of lettuce?
Absolutely. If you prefer a more traditional texture, low-carb tortillas work great and hold up well to baking.

Will the lettuce become soggy in the oven?
If dried thoroughly and not overfilled, lettuce leaves hold their shape better than you’d think. Baking uncovered helps prevent sogginess.

Can I make this dish ahead of time?
Yes! Assemble the enchiladas and refrigerate them, then add broth and cheese right before baking.

What’s the best way to shred chicken quickly?
Use a stand mixer with a paddle attachment—just a few seconds on low will shred warm chicken perfectly.

Is this recipe freezer-friendly?
It’s best served fresh, but you can freeze the filling separately and assemble with fresh lettuce when ready to bake.

Final Thoughts

These creamy white chicken enchiladas are proof that eating keto doesn’t have to mean sacrificing flavor or comfort. They’ve become a regular part of our dinner rotation, especially on nights when we need something hearty and quick. Whether you’re navigating blood sugar like I am, cooking with limited ingredients, or just craving something indulgent without the carbs, this recipe fits the bill. From my island kitchen to yours—I hope it brings warmth to your table, too.