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If you’ve been looking for a cozy, comforting dinner that feeds the whole crew and reheats beautifully the next day, you just found it. These creamy white chicken enchiladas are rich, cheesy, and full of flavor, with a homemade white sauce that’s honestly restaurant-level. And the best part? I made this with canned chicken and low-carb tortillas… and you’d never even know it. This is one of those meals you’ll crave at least once a month. Let me show you exactly how I did it step-by-step.
Ingredients needed for this recipe :
The Filling
- 3 cans chicken (12.5 oz each), drained & shredded
- 1 can full of milk
- 1 medium onion, diced
- 1 jalapeño, seeded & finely diced
- ½ cup fresh cilantro, chopped
- 3 cups shredded cheese total, divided
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt & pepper to taste
- 12 low-carb tortillas
Creamy White Sauce
- 4 tablespoons butter
- 2 tablespoons chicken broth powder
- 3 cups water
- 8 ounces cream cheese, cubed
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt & pepper to taste
- ¼–½ teaspoon xanthan gum, to thicken
Instructions
Step 1 : Sauté the Onion and Jalapeño
We start with flavor first. I melted a tablespoon of butter in my pan and added a diced onion and one seeded jalapeño. Don’t worry, it adds flavor but not a ton of heat. Cook them for a few minutes until they soften and start smelling amazing.
Step 2 : Add the Chicken
Next I added three cans of shredded chicken right into the pan. Yep, canned chicken. It saves time and works perfectly in this recipe. Break it apart slightly while it heats through and blends with the onion and pepper.
Step 3 : Add Seasoning, Milk, & Cheese
Now comes the magic. I added one full chicken can of whole milk (just use the empty can, perfect measurement!). Season with garlic powder, paprika, cumin, salt and pepper. Let that simmer for about 5–7 minutes until it thickens and becomes creamy. This step makes the filling so rich and delicious.
Once the filling has thickened, it’s time for flavor and richness. I stirred in dried cilantro (because I didn’t have fresh but definitely prefer) and about half of the shredded cheese. Let it melt into the mixture, it turns silky and perfect. This is the moment where you’re tempted to just stop and eat it out of the pan. Don’t do it, we’re almost there!
Step 5 : Make the Cream Cheese White Sauce
In a separate saucepan, I melted four tablespoons of butter. Then I added 3 cups water + 2 tablespoons chicken broth powder, whisking until everything dissolved.
Add the cream cheese cubes next and whisk until smooth. This sauce is the star — it’s rich, velvety, and so easy.
Season it with garlic powder, cumin, salt and pepper.
Then sprinkle in a little xanthan gum (¼–½ tsp) while whisking to thicken. Give it a minute or two over low heat and it turns into this dreamy creamy sauce.
Step 6 : Prep & Roll the Tortillas
I used La Banderita Carb Counter low-carb tortillas because that’s what I keep on hand. They roll beautifully and bake up perfectly. Spread about ⅓ cup of the chicken filling onto each tortilla and roll tightly. Lay them seam-side down in your baking dish. I had to use two pans to fit them all.
Step 7 : Add the Sauce, Cheese, & Bake
Now spoon or pour that gorgeous white cream cheese sauce over the rolled tortillas. Make sure everything is well covered, sauce is life here.
Sprinkle the rest of the shredded cheese right over the top. We’re not shy with cheese around here. 🙂
Bake uncovered at 350°F for 25–30 minutes. When it comes out bubbly and lightly golden, you’ll want to dive right in. Let it rest for 5 minutes so it sets up (if you can resist).
Serve & Enjoy!
And this is the moment. The plate in front of you, the smell filling the kitchen, melted cheese everywhere… these enchiladas are pure comfort. We were full. We were blessed. And we had leftovers, which tasted even better reheated the next day.
You can serve these alone, or add a side of refried beans and Spanish rice. To truly capture that restaurant experience, enjoy some tortilla chips with salsa while you’re waiting for these Creamy White Chicken Enchiladas to bake. YUM! I hope you enjoyed this recipe and that it inspires you to make some for your family tonight!
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