Mexican food is one of my family’s favorites! Everyone loves Mexican night over here. My MIL makes some amazing white enchiladas so I thought I would try my hand at making a THM version of them.

This creamy white sauce is THM & low carb friendly. One of the major swaps I did was replace enchilada sauce with Salsa Verde. The ingredients are much purer & the taste is better in my opinion. My whole family agreed that they turned out delicious, & my husband gave them 10 out of 10 so I call that a win!


Low-Carb Creamy Enchiladas (THM S, keto friendly)

A family favorite enchilada recipe with a white creamy sauce
5 from 1 vote
Prep Time 30 minutes
Cook Time 35 minutes
Course Main
Cuisine Mexican
Servings 8


  • 3 1/2 c. shredded chicken
  • 3 1/2 c. mexican cheese blend
  • 16 ounces light sour cream
  • 8 ounces 1/3 fat cream cheese
  • 1 c. chicken broth
  • 1 c. fresh cilantro diced
  • 6 large low carb tortillas
  • 8 small low carb tortillas
  • 16 ounces salsa verde


  • Preheat oven to 350
  • Spray a 9X13 pan & a 7 x11 rectangular pans with coconut or olive oil spray
  • Make the chicken in an instant pot by adding 8-10 frozen tenderloins, 2 cups of water & some garlic seasoning. Close the lid and set to poultry mode
  • While the chicken is cooking, make the sauce


  • Add cream cheese, sour cream, chicken broth, & 1 cup salsa verde to a large skillet
  • Mix with a silicon whisk & cook on medium high heat until smooth
  • Set aside

Chicken Mixture

  • Once the chicken is finished in the instant pot, shred & transfer to a mixing bowl
  • Add 2 cups mexican cheese & 1 cup salsa verde & mix with the chicken

Enchilada Assembly

  • Put your sauce skillet next to your chicken mixture on a clear space ready for assembly near the sprayed pans
  • Spread 1 cup sauce on the bottom of each pan
  • Stack low carb tortillas on a plate
  • Assemble the large low carb tortillas first by spreading 3/8 cup chicken filling & 1/8 c. creamy sauce in the center of the tortilla. Roll like a burrito & place in 9 X 13 pan seamside down
  • Repeat this step for all large low carb tortillas
  • Assemble the small low carb tortillas next. Fill with 1/4 c. chicken filling & a scant 1/8 c. sauce, roll like a burrito, & put in the smaller pan seamside down. Repeat until all 8 tortillas are used up.
  • Spread the remaining creamy sauce over both pans with a spatula
  • Sprinkle the remaining 1 1/2 c. cheese over the enchiladas in both pans


  • Cover with foil & bake enchiladas for 30 minutes
  • Remove foil & broil at 425 for 5 minutes or until the cheese is golden brown


  • Serve the enchiladas immediately with some greens on the side
  • Enjoy 1 large enchilada or 2 small ones for a nice S meal


I like to do a mix of large & small tortillas because the portion size of the smaller ones is just perfect for my littles & sometimes it's more fun to eat 2 smaller enchiladas vs. 1 larger one! 

What is your favorite enchilada recipe?

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