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5 from 2 votes

Chicken Enchiladas With White Sauce

Shredded chicken mixed with sautéed onion, jalapenos and green hatch chilies then rolled in low-carb tortillas and lined in a baking pan. Cover with creamy, white, homemade enchilada sauce and top with shredded white cheddar, cilantro and green onion! (Great keto recipe with only approximately 10 net carbs per enchilada)!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Mexican
Keyword: Cheesy, Enchiladas, Enchiladas Verdes, Enchiladas with white sauce, Mexican Food, Shredded Chicken
Servings: 8 people
Calories: 308kcal


  • 1 tablespoon extra virgin olive oil
  • 2 large hatch green chilies *see note below
  • 2 large jalapeño peppers
  • 1 medium white onion
  • 1 8 oz. block cream cheese
  • 1 14.5 oz. can chicken broth
  • ½ teaspoon black pepper
  • 1 & ½ teaspoons ground cumin
  • Juice from one small lime
  • 3 cups shredded chicken
  • 2 cups shredded white cheddar cheese *divided
  • ¼ cup chopped cilantro *divided
  • ¼ cup chopped green onion *divided
  • 8 low carb tortillas *8 inch *see note below

Optional Toppings

  • Tomato, diced avocado, sour cream, salsa

Recipe Notes:

Hatch green chilies: if you can't find fresh chilies in the produce section, use canned! Instead of sautéing, add half of one small can to your sauce (just before blending) and place the other half in your shredded chicken filling. 
Low carb tortillas: this is my favorite brand of low carb tortillas! You can buy them on Amazon, but I usually get them at my local Kroger (typically I find them stacked right beside the regular tortillas). They're super tasty and have only 4 net carbs each - perfect for a keto recipe! 


  • Measure olive oil into large pot, place on stovetop and set heat to medium.
  • Remove veins and seeds from peppers (if you like your food spicy you can leave them in the jalapenos)!
  • Dice chilies, jalapenos and onion. Place them in the pot and sauté for about 10 minutes, until onions begin to caramelize.
  • Remove a quarter of veggies, place them in a medium size mixing bowl and set aside.
  • Reduce heat to medium low. Cut cream cheese into cubes and add to the pot along with chicken broth, pepper, cumin and lime juice. Once cream cheese has melted, transfer ingredients to a blender and puree until smooth.
  • Preheat oven to 400F.
  • Place shredded chicken, ½ cup of shredded cheese and ½ cup of enchilada sauce in the mixing bowl containing sautéed veggies. Chop cilantro and green onion and add half to the bowl, reserving the rest for garnish / topping. Toss ingredients together.
  • Cover the bottom of a 9×12″ baking dish with a thin layer of sauce. Portion shredded chicken mixture into tortillas, roll them up and line in baking dish. Pour the rest of your sauce on top of tortillas and sprinkle with remaining cheese.
  • Bake enchiladas for 20 minutes (until sauce bubbles). Allow them to cool and garnish with remaining chopped cilantro, green onion and any other desired toppings.
  • Plate and enjoy!


Serving: 1enchilada (optional toppings not included) | Calories: 308kcal | Carbohydrates: 21.5g | Protein: 24.5g | Fat: 20.5g | Fiber: 11.5g | Sugar: 2.5g