Keto White Chicken Enchiladas
Published April 11, 2025 • Updated June 6, 2026
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I make these creamy white chicken enchiladas with a tangy Greek yogurt green chile sauce that packs 31g protein per serving. Rotisserie chicken keeps the whole thing under 20 minutes of prep.
I started making these when I got tired of every keto enchilada recipe using the same heavy cream cheese sauce. Greek yogurt is the swap that changed everything for me, and once I figured out the technique (low heat, stir slowly, do not let it boil), the sauce came out velvety and tangy every single time. With 31g of protein per serving, this is one of those dinners I make when I want something that fills us up without feeling heavy.
Why Greek yogurt instead of cream cheese
Most white enchilada sauces are built on cream cheese and heavy cream. They taste fine, but they’re dense and the protein is almost zero. This sauce uses plain Greek yogurt stirred into a chicken broth base thickened with arrowroot powder, which gives you that creamy coating without the heaviness. The tang from the yogurt pairs with the verde salsa in the filling in a way that cream cheese just doesn’t. One reader, Maria, told me she tried four other recipes before landing on this one and called the green chile yogurt sauce “what everyone else is missing.” I agree with her.
How I put these together
I grab a rotisserie chicken from the store or pull out leftover shredded chicken from the fridge. The filling is one bowl: chicken, tomato paste, lime juice, garlic powder, onion powder, cayenne, verde salsa, and a cup of Mexican blend cheese. I roll it all up in low carb tortillas (I like the 8-inch size because they hold about 2/3 cup of filling without splitting). For the sauce, I melt butter, whisk in arrowroot powder, add chicken broth, and once it thickens, I reduce the heat to low before stirring in the yogurt. That low-heat step is the difference between a smooth sauce and a grainy mess. Pour it over the rolled enchiladas, top with more cheese and pickled jalapenos, and bake at 375 degrees for 20 to 25 minutes.
Dairy-free option
If dairy is an issue, full-fat coconut milk works as a 1:1 swap for the yogurt. I tested this after a reader asked, and the arrowroot powder (not the yogurt) is what actually thickens the sauce, so the consistency stays the same. You get a slight coconut sweetness, but it doesn’t fight the green chiles. Use dairy-free cheese shreds on top and you’re set.
These pair well with sheet pan fajitas for a full spread, or keep it simple with a side of cauliflower rice. If you like this style of cooking, try my homemade enchiladas with red sauce or the buffalo chicken version for something completely different.
Roll them up in my keto tortillas instead of store-bought.
How to make white chicken enchiladas
I mix shredded chicken with verde salsa, tomato paste, and spices, then roll the filling in low carb tortillas. The sauce comes together fast on the stovetop: butter, arrowroot powder, chicken broth, then Greek yogurt stirred in over low heat (this is the step that matters most). Pour it over the enchiladas, top with cheese and jalapenos, and bake at 375 degrees for 20 to 25 minutes.
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Keto Chicken Enchiladas Filling Ingredients
4 cups cooked, shredded chicken (1 rotisserie chicken) -
2 tablespoons tomato paste
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1 tablespoon lime juice
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon salt
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1/4 teaspoon cayenne pepper
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1 cup shredded mexican blend cheese
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1/2 cup green (verde) medium salsa
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6 (8-inch) or 14 (4-inch) keto tortillas
Keto White Sauce Ingredients
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3 tablespoons unsalted butter
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1 tablespoon arrowroot powder
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1½ cups chicken broth
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1 cup plain Greek yogurt
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/2 teaspoon salt
Toppings Ingredients
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1 cup shredded mexican blend cheese
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1/3 cup sliced pickled jalapenos
Step by Step Instructions
Step by Step Instructions
Preheat oven
Preheat oven to 375°F. Spray an 8×10 casserole dish with cooking spray.
Make enchilada filling
To a large bowl, add shredded chicken, tomato paste, lime juice, garlic powder, onion powder, salt and cayenne pepper. Stir to combine. Add in 1 cup shredded cheese and green salsa. Stir to combine.
- 4 cups cooked, shredded chicken
- 2 tablespoons tomato paste
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 cup shredded Mexican blend cheese
- 1/2 cup green medium salsa
Fill the enchiladas
Scoop out a portion of chicken filling and place in the center of a tortilla. Roll up and place in the casserole dish. Repeat with remaining tortillas and filling. Set aside.
- keto tortillas, 6 (8-inch) or 14 (4-inch)
Make the white enchilada sauce
To a medium skillet, add butter and melt over medium heat. Once melted, stir in arrowroot powder. Once thickened, slowly stir in chicken broth. Stir and continue to heat until thickened. Reduce heat to low and stir in yogurt, garlic powder, onion powder and salt. Stir until smooth. Remove from heat.
- 3 tablespoons unsalted butter
- 1 tablespoon arrowroot powder
- 1 ½ cups chicken broth
- 1 cup plain Greek yogurt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
Pour enchilada sauce and bake
Pour white sauce over enchiladas.Top with remaining 1 cup shredded cheese and evenly scatter jalapenos all over. Bake at 375 °F for 20-25 minutes or until cheese is melted.
- 1 cup shredded Mexican blend cheese
- 1/3 cup sliced pickled jalapenos
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I make these dairy-free?
I tested this after a reader asked, and full-fat coconut milk works as a 1:1 swap for the Greek yogurt. The arrowroot powder is what actually thickens the sauce (not the yogurt), so the consistency stays the same. You get a slight coconut sweetness, but it doesn't fight the green chiles. I'd pair it with dairy-free cheese shreds on top. The filling is easy to adjust too since you can skip the Mexican blend cheese or use a plant-based version.
How do I keep the tortillas from cracking when rolling?
I microwave each tortilla for about 15 seconds before filling it. That's usually all it takes for them to flex instead of crack. If I'm rolling a full batch, I stack them on a plate with a damp paper towel on top and microwave the whole stack for 20 to 30 seconds. Cold tortillas straight from the package will split almost every time, so warming them is not optional for me.
What is the difference between verde salsa and green enchilada sauce in this recipe?
I use verde salsa (the jarred kind from the salsa aisle) because it adds both heat and tang to the filling without extra cooking. Green enchilada sauce is thinner and milder, more like a gravy. You can swap them 1:1 in the filling, but I find verde salsa gives the chicken more punch. If I'm using green enchilada sauce, I stir in a tablespoon of lime juice to make up for the missing tang.
Can I use sour cream instead of Greek yogurt for the sauce?
I've made it both ways. Greek yogurt gives you a tangier sauce with significantly more protein (about 15g per cup vs 2g for sour cream). If you use sour cream, add it the same way over low heat and stir until smooth. The sauce will be richer and slightly less tangy. My preference is the yogurt because the tang pairs better with the verde salsa in the filling, but sour cream makes a good sauce too.
Why did my yogurt sauce separate or look grainy?
I've had this happen exactly once, and it was because I added the yogurt while the broth was still at a rolling simmer. Greek yogurt curdles when it hits boiling liquid. After the chicken broth thickens with the arrowroot powder, I reduce the heat to low, wait about 30 seconds, then stir in the yogurt slowly. If it does separate, whisk hard with a fork. It won't be perfectly smooth again, but the flavor is still there.
What can I use instead of arrowroot powder?
Xanthan gum is my go-to keto swap. I use 1/4 teaspoon in place of the 1 tablespoon arrowroot powder and whisk it into the melted butter before adding the broth. The sauce thickens to the same consistency. Arrowroot adds about 2g net carbs per serving to this recipe, so xanthan gum brings the carb count down slightly if that matters to you.
Can I make these enchiladas ahead of time?
I do this all the time. I assemble the enchiladas in the baking dish, let the sauce cool to room temperature, then pour it over the top, cover tightly with plastic wrap, and refrigerate for up to 12 hours. When I'm ready to bake, I add 5 to 10 extra minutes at 375 degrees since the dish is cold. I don't freeze them with the sauce already poured on because the yogurt separates when thawed. Freeze the rolled enchiladas without sauce, then make fresh sauce on bake day.
Can I bake these in an air fryer instead of the oven?
I've done individual portions in my air fryer at 350 degrees for about 10 to 12 minutes. The cheese gets crispier on top than in the oven, which I actually prefer. The catch is you need a baking dish that fits your air fryer basket, and you can only do 2 to 3 enchiladas at a time. For a full batch of 6, the oven is still faster. But for reheating leftovers, the air fryer at 325 for 5 minutes is better than the microwave.
Added lime zest to the filling. SO much brighter.
Put these on the table Friday night without saying what was in them. My dad spotted the Greek yogurt container on the counter before he'd even tasted one and started asking questions, weird order of operations. The sauce answered everything anyway. He said it was lighter than any white enchilada sauce he'd had, and I think that's the yogurt doing the work instead of heavy cream. The lime in the filling caught me off guard too. Cuts through in a way I wasn't expecting.
Toast the tomato paste in a dry skillet for 30 seconds before adding it. Tastes like it simmered all day instead of 5 minutes. Did it by accident the first time and now I can't skip it.
30 seconds in a dry pan and it stops tasting like paste. Stealing this.
Yeah it completely changes it. Been doing it with tomato paste in other dishes now too, kind of can't go back.
One thing that fixed my second batch: don't roll them cold. Keto tortillas crack if you do, and once they do, the filling tears through and the whole thing falls apart in the dish. About 20 seconds between damp paper towels before filling and they're workable.nnSeam placement turned out to matter more than I'd have guessed. Seam-side down in the casserole dish and the roll stays locked while the white sauce absorbs. Seam up, the edges open and the filling shifts by the time it comes out of the oven. Both of these are what made it actually slice cleanly.
Greek yogurt fixes the pastiness you get with cream cheese sauces. Coats evenly, doesn't clump, and 31g protein actually fills you up.
My grandmother made these every holiday. Opened the oven just now and it smelled exactly like her kitchen.
My 10-year-old has been anti-white-sauce since a cream-of-mushroom casserole incident two summers ago. He took one bite of this and asked if he could have the rest of mine. The lime in the chicken filling keeps it from tasting heavy, which I think is what sold him. I'd go a little lighter on the cayenne next time for the kids, but we're making it again this weekend regardless.
The cream soup trauma is real and the lime is exactly why this one works differently. Skip the cayenne in the filling for them and serve it on the side for whoever wants heat.
I swapped half the Mexican blend for pepper jack and bumped the verde salsa just a little, and that cayenne suddenly has room to shine. The white sauce still comes out silky but there's warmth building underneath that makes every bite better than the last. One thing I've figured out: pull them at the 20-minute mark and let them sit five minutes before serving so the sauce thickens and the tortillas hold together when you scoop them out. It's in the regular rotation now.
Third time making these and I finally doubled the verde salsa in the white sauce. The extra tang cuts through the richness in a way the first version never did. Won't be going back.
Made these Sunday and my daughter, who picks apart every meal looking for anything she considers "health food," ate two and immediately asked me to put them in the birthday dinner lineup. That white sauce is something else -- creamy with this tangy kick I did not see coming from Greek yogurt. We've been through so many enchilada recipes and nothing has stuck like this one.
Birthday dinner lineup is the highest honor. Yeah, that sauce surprises people. I don't correct them on what's in it until after.
My 9-year-old saw the green chile sauce going on top and said 'that looks weird,' then ate two enchiladas without saying another word. That was pretty much my answer. Making it again this weekend.
'That looks weird' then ate two is basically a rave review from a nine-year-old. The green sauce gets that reaction every time, and then it disappears.
Pull the Greek yogurt out of the fridge about 30 minutes before you start the sauce. Cold yogurt in a warm roux turns grainy and separates, and I had to toss my first batch and start over before I figured that out. Room temp yogurt blends smooth and the sauce comes out thick and glossy, the way it looks in the photos. Second tip: if you're using store-bought keto tortillas, warm them about 15 seconds in a dry pan first or they'll crack when you roll them and the filling spills everywhere. Neither of these is in the instructions, but both helped on my second attempt. Four stars because once I had the technique down, this came together fast on a weeknight and the sauce alone makes it worth it.
Both of those are real. On the yogurt, I actually pull the pan off the heat entirely before whisking it in (cold from the fridge is fine as long as the liquid isn't still bubbling). For the tortillas, I do 15 seconds in the microwave instead of the dry pan but same result.
Used the small 4-inch tortillas instead of the 8-inch and they held up so much better in the sauce (way less soaking through at the bottom of the dish). Also bumped the cayenne to half a teaspoon and the heat landed exactly where I wanted it. Keeping both changes.
The 4-inch tortillas are so much better for exactly that reason. Less surface area soaking in the sauce. I might just update the recipe to list them as the default.
I stirred a spoonful of cream cheese into the white sauce while it was still on the heat, and the texture got noticeably silkier and richer. My usual approach is to follow a recipe straight through the first time, but I had half a block sitting there and the instinct paid off. If yours comes out a little thin, this is worth trying before you add more flour.
Cream cheese in the sauce. That extra fat smooths it out. Stealing this for when the arrowroot doesn't quite do the job.
Brought these to Easter dinner and they were gone before the regular enchiladas. My sister-in-law kept asking what was in the white sauce, and when I told her Greek yogurt and verde salsa she looked almost annoyed at how simple it sounds. The filling's great but I'd bump the cayenne next time for more heat. Officially in the spring rotation.
Ha, the annoyed look means she's already planning to make it. On the cayenne, I keep the base recipe at 1/4 teaspoon but 1/2 is where I actually like it. The yogurt in the sauce takes enough edge off that you can push the heat more than you'd think.