KETO CREAM CHEESE CHICKEN ENCHILADAS
These keto cream cheese chicken enchiladas are rich, creamy, and full of bold Tex-Mex flavor — without the carbs. Instead of tortillas, the filling is wrapped in tender chicken and baked under a cheesy, enchilada-style sauce that’s deeply satisfying.
Ingredients:
3 cups cooked chicken, shredded
8 ounces cream cheese, softened
1/2 cup sour cream
1 cup shredded Monterey Jack or Mexican-blend cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and black pepper, to taste
1 cup low-carb enchilada sauce (no added sugar)
1 cup shredded cheddar cheese
2 tablespoons chopped fresh cilantro (optional)
Instructions:
Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
In a large bowl, mix the shredded chicken, cream cheese, sour cream, Monterey Jack cheese, garlic powder, onion powder, cumin, chili powder, salt, and pepper until well combined.
Spread a thin layer of enchilada sauce on the bottom of the baking dish.
Spoon the chicken mixture into the dish in “enchilada-style” rows or rolls (you can shape them into logs if you like).
Pour the remaining enchilada sauce evenly over the top.
Sprinkle with shredded cheddar cheese.
Bake uncovered for 25 to 30 minutes, until bubbly and lightly golden.
Remove from the oven and let rest for 5 minutes. Garnish with fresh cilantro if desired.
Helpful Tips:
Use rotisserie chicken to save time.
Check labels on enchilada sauce to keep carbs low.
For extra heat, add diced jalapeños or hot sauce to the filling.
Serving Suggestions:
Serve with a keto-friendly side salad.
Top with sliced avocado or a dollop of sour cream.
Great for meal prep and reheats beautifully.
These keto cream cheese chicken enchiladas are creamy, comforting, and packed with flavor — all the indulgence of enchiladas, perfectly adapted for a low-carb lifestyle.