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