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Keto white sauce chicken enchiladas

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Total Time: 1 hour 15 minutes
Active Prep Time: 30 minutes
Cooking Time: 45 minutes
Difficulty Level: Intermediate
Servings: 6 (2 enchiladas per serving)

A Note from the Chef

Say goodbye to carb-heavy Mexican food guilt! These Keto White Sauce Chicken Enchiladas swap traditional corn tortillas for tender, pliable egg-based crepes, and replace flour-thickened sauces with a rich, velvety blend of cream cheese, sour cream, and bold Southwestern flavors. The result is a comforting, cheesy, and utterly satisfying dish that delivers all the cozy vibes of your favorite enchiladas while keeping you firmly in ketosis. Perfect for meal prep, family dinners, or impressing guests who’d never guess it’s low-carb!

Ingredients

For the Keto “Tortillas” (Crepes):

  • 6 large eggs

  • 6 oz full-fat cream cheese, softened

  • ¼ cup almond flour

  • ¼ tsp garlic powder

  • ¼ tsp salt

  • 1 tbsp avocado oil or butter, for cooking

For the Chicken Filling:

  • 2 cups cooked chicken breast, shredded (about 2 large breasts)

  • 8 oz full-fat sour cream

  • 1 (4 oz) can diced green chiles

  • 1 cup shredded Monterey Jack cheese, divided

  • ½ cup shredded cheddar cheese, divided

  • 1 tsp ground cumin

  • 1 tsp chili powder

  • ½ tsp smoked paprika

  • Salt and black pepper to taste

For the Jalapeño-Cilantro “White” Sauce:

  • 1 cup heavy whipping cream

  • 4 oz full-fat cream cheese, cubed

  • ½ cup chicken broth

  • 1 jalapeño, seeds removed for milder heat, finely diced

  • ¼ cup fresh cilantro, chopped, plus more for garnish

  • 2 cloves garlic, minced

  • ½ tsp onion powder

  • Salt to taste

For Assembly & Garnish:

  • Avocado oil spray

  • ¼ cup chopped green onions

  • 1 medium avocado, sliced (for serving)

  • Lime wedges (for serving)

Instructions

Step 1: Make the Keto Crepes (15 minutes active)

  1. In a blender, combine the eggs, softened cream cheese, almond flour, garlic powder, and salt. Blend on high until completely smooth, about 30 seconds. Let the batter rest for 5 minutes.

  2. Heat a medium non-stick skillet or crepe pan over medium heat. Add a small amount of avocado oil or butter, just enough to coat the surface.

  3. Pour about 3 tablespoons of batter into the center of the pan, immediately tilting and swirling the pan to form a thin, even circle about 6-7 inches in diameter.

  4. Cook for 1-2 minutes until the edges begin to lift and the top looks set. Gently flip and cook for another 30-45 seconds. Transfer to a plate.

  5. Repeat with the remaining batter, stacking crepes with a piece of parchment paper between each to prevent sticking. You should have 12 crepes. Set aside.

Pro Tip: Don’t worry if the first crepe isn’t perfect! The batter is forgiving. Keep the heat at a steady medium for best results.

Step 2: Prepare the Filling & Sauce (15 minutes active)

  1. Make the Filling: In a large bowl, combine the shredded chicken, sour cream, diced green chiles, ½ cup of the Monterey Jack cheese, ¼ cup of the cheddar cheese, cumin, chili powder, smoked paprika, salt, and pepper. Mix until thoroughly combined. Set aside.

  2. Make the “White” Sauce: In a medium saucepan over medium heat, combine the heavy cream, cubed cream cheese, and chicken broth. Heat, whisking frequently, until the cream cheese is fully melted and the mixture is smooth.

  3. Stir in the diced jalapeño, minced garlic, onion powder, and salt. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon. Remove from heat and stir in the chopped cilantro.

Step 3: Assemble the Enchiladas (10 minutes active)

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with avocado oil spray.

  2. Spread about ½ cup of the white sauce evenly over the bottom of the prepared dish.

  3. Lay a crepe flat on a work surface. Spoon about 3 tablespoons of the chicken filling along the center. Roll the crepe up tightly around the filling and place it seam-side down in the baking dish. Repeat with the remaining crepes and filling.

  4. Pour the remaining white sauce evenly over the top of the rolled enchiladas, ensuring they are fully covered.

  5. Sprinkle the remaining ½ cup Monterey Jack and ¼ cup cheddar cheese over the top.

Step 4: Bake & Serve (20 minutes baking + 5 minutes rest)

  1. Bake, uncovered, in the preheated oven for 20-25 minutes, until the cheese is melted, bubbly, and just starting to brown in spots.

  2. Remove from the oven and let the enchiladas rest for 5-10 minutes. This allows the sauce to set slightly, making them easier to serve.

  3. Garnish with chopped green onions, additional cilantro, and serve with fresh avocado slices and lime wedges on the side.

Nutrition Information (Per Serving: 2 Enchiladas)

  • Calories: 685 kcal

  • Total Fat: 58g

  • Saturated Fat: 30g

  • Cholesterol: 325mg

  • Sodium: 780mg

  • Total Carbohydrates: 9g

  • Dietary Fiber: 3g

  • Net Carbs: 6g *

  • Sugar: 4g

  • Protein: 35g

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