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Easy Low Carb Cream Cheese Enchiladas

You can still enjoy delicious enchiladas on your low carb diet. Try these low carb cream cheese enchiladas and I promise you will not be missing out!
Course Main Course
Cuisine Mexican
Keyword cream cheese, enchiladas, keto, low carb
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings 10
Calories 396kcal
Author Nerdy Millennial


  • 12 oz package cream cheese full fat
  • 2 8 oz cans of salsa verde
  • 1/2 lb ground beef or shredded chicken
  • 1 cup white onion chopped
  • 1 Tbsp homemade taco seasoning
  • 8-10 low carb tortillas I use these
  • 12 oz shredded sharp cheddar cheese
  • chopped green onions for garnish


  • Preheat the oven to 375 degrees. While the oven is preheating, prepare the meat.
  • If you are using chicken, you will have to make sure it's pre-cooked and shredded. Caramelize the onions in a pan with a tsp or so with butter or the oil of your choice. Combine onions, chicken, and homemade taco seasoning.
  • If you are using beef, brown the beef and onions together in a pan, incorporating the homemade taco seasoning during cooking.
  • Over medium heat, mix together the cream cheese and salsa verde until the cream cheese is melted and the ingredients are incorporated.
  • Spread about 1/4 cup of the cream cheese sauce in the bottom of as shallow baking dish. Assemble the enchiladas by placing 1/4 cup of meat mixture and 1/4 cup of shredded cheese on each tortilla. Wrap the tortillas tight and line them close together in the baking dish.
  • Once the tortillas are assembled, pour the remaining sauce evenly over the enchiladas. Top with remaining cheese.
  • Cover pan loosely with tin foil and bake enchiladas for 15-20 minutes at 375 degrees. Optionally, remove the tin foil and set the oven to broil for 2-3 minutes to crisp the cheese slightly on top.
  • Garnish with chopped green onion, cool slightly, and serve warm!