Low Carb Chicken Enchiladas

Introduction:

If you’re following a low-carb or keto lifestyle, but still crave the comforting flavors of Mexican cuisine, this Low Carb Chicken Enchiladas recipe is the perfect solution. Packed with shredded chicken, cheese, spices, and a rich enchilada sauce, these enchiladas skip the traditional tortillas in favor of low-carb alternatives that won’t compromise on taste.

Origin:

Enchiladas originated in Mexico, where corn tortillas were traditionally rolled around various fillings, then topped with chili-based sauces. This low-carb adaptation keeps the spirit of the dish alive by using low-carb wraps or creative alternatives like zucchini or cheese-based tortillas.

Ingredients:

For the Enchiladas:

  • 2 cups cooked shredded chicken (rotisserie or baked)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 (10 oz) can low-carb red enchilada sauce (or homemade)
  • 1/2 cup sour cream
  • 1/4 cup chopped green onions
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 6 low-carb tortillas (or see optional substitutes)

Optional Ingredient Substitutes:

  • Use zucchini slices or cheese tortillas instead of low-carb wraps
  • Add diced green chilies for a spicier version
  • Substitute Greek yogurt for sour cream
  • Top with avocado slices, cilantro, or jalapeños for extra flavor

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, combine the shredded chicken, half of the cheeses, sour cream, green onions, garlic powder, cumin, paprika, salt, and pepper.
  3. Pour a thin layer of enchilada sauce into the bottom of a 9×13 baking dish.
  4. Spoon the chicken mixture into each low-carb tortilla, roll them up, and place them seam-side down in the baking dish.
  5. Pour the remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
  6. Bake uncovered for 20-25 minutes, or until the cheese is bubbly and golden.
  7. Garnish with chopped green onions, cilantro, or avocado if desired.
  8. Serve hot and enjoy!

Tips for Success:

  • Don’t overfill the tortillas to avoid tearing.
  • Use freshly grated cheese for better melting and flavor.
  • Let the enchiladas rest for 5 minutes before serving to set the filling.
  • Taste your enchilada sauce before using—some store-bought ones can be too salty or bland.

Recommendations:

  • Serve with a side salad, cauliflower rice, or grilled vegetables for a balanced meal.
  • Double the recipe and freeze extra portions for a quick low-carb dinner option.
  • Pair with a keto-friendly margarita or sparkling water with lime for a festive meal.

Nutrition (per serving, approx. 1 enchilada):

  • Calories: 280
  • Fat: 18g
  • Protein: 22g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Net Carbs: 4g

(Nutrition may vary based on specific brands and ingredient substitutions.)

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