Description
Low-Carb Chicken Enchiladas combine tender shredded chicken, smoky enchilada sauce, and melted cheese wrapped in low-carb tortillas for a flavorful, healthy, and easy-to-prepare Mexican-inspired meal perfect for busy weeknights and meal prepping.
Ingredients
Scale
Protein Base
- 2 cups cooked shredded chicken (rotisserie or slow-cooked)
Tortillas
- 8 low-carb tortillas or wraps (almond flour or cauliflower-based)
Sauce & Seasonings
- 1 cup enchilada sauce (store-bought or homemade)
- 1/2 cup chopped onions
- 2 cloves garlic, minced
- Optional: 1/4 cup diced jalapeños or green chiles (for heat)
Cheese
- 1 1/2 cups shredded cheese (cheddar, pepper jack, cotija, or cheese of choice)
Garnishes
- Fresh cilantro, chopped
- Sour cream (optional)
- Sliced avocado or guacamole (optional)
Optional Veggies
- Sautéed bell peppers, spinach or zucchini (to increase veggie content)
Instructions
- Prepare the Chicken Filling: Shred cooked chicken and mix it with sautéed onions, garlic, and about half of the enchilada sauce to infuse rich flavors.
- Assemble the Enchiladas: Lay out low-carb tortillas and spoon a generous amount of the chicken mixture into each. Sprinkle some shredded cheese inside before rolling them tightly and placing seam side down in a baking dish.
- Add Sauce and Cheese: Pour remaining enchilada sauce evenly over the rolled tortillas and sprinkle the rest of the shredded cheese on top to form a bubbly, golden crust when baked.
- Bake to Perfection: Bake in a preheated oven at 375°F (190°C) for about 20 minutes or until cheese melts, browns slightly, and enchiladas are heated through.
- Garnish and Serve: Finish with fresh cilantro, a dollop of sour cream, and sliced avocado for enhanced flavor and presentation.
Notes
- Use shredded rotisserie or slow-cooked chicken for tender and juicy filling.
- Opt for almond flour or cauliflower-based tortillas to keep the dish low-carb.
- Don’t overload the filling to make rolling easier and avoid breaking during baking.
- Customize spice level by adjusting sauce heat or adding fresh chilies.
- Let enchiladas rest a few minutes after baking to allow flavors to meld.
- Store leftovers in an airtight container refrigerated for up to 3 days.
- Freeze individual enchiladas wrapped well for up to 2 months.
- Reheat in oven at 350°F (175°C) or microwave with a damp paper towel.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: low-carb, chicken enchiladas, keto, Mexican, healthy dinner, meal prep, gluten free