Description
These Low Carb Chicken Enchiladas are packed with tender chicken, flavorful spices, and a cheesy filling, all wrapped in low-carb tortillas and baked to perfection for a delicious, healthier take on a classic Mexican favorite.
Ingredients
Units
Scale
- 1 lb cooked chicken, shredded
- 1 cup low-carb tortillas (or almond flour tortillas)
- 1 cup enchilada sauce (sugar-free)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup diced onions
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine shredded chicken, diced onions, chili powder, cumin, garlic powder, salt, and pepper.
- Lay out low-carb tortillas and spoon the chicken mixture evenly into each tortilla. Roll up tightly.
- Place rolled tortillas seam-side down in a greased baking dish.
- Pour enchilada sauce evenly over the top of the rolled tortillas.
- Sprinkle shredded cheddar and Monterey Jack cheese over the enchiladas.
- Bake uncovered for 20–25 minutes or until the cheese is melted and bubbly.
- Remove from oven and let cool slightly before garnishing with fresh cilantro.
- Serve hot with a side of guacamole or sour cream if desired.
Notes
- Use sugar-free enchilada sauce to keep it low carb.
- Almond flour or coconut flour tortillas are great low-carb alternatives.
- Adjust spices to taste for more heat or smokiness.
- Leftovers can be stored in an airtight container in the fridge for 3 days.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg