Low Carb Chicken Enchiladas

These were DELICIOUS! If you’re craving Mexican and are not cutting out grains (even low carb) or gluten, then these are going to be your new best friends.

I’m going to warn you first and foremost that this is not a staple food, and it is probably best if you are good at calculating your macros and daily carbs before dabbling with things like low carb tortillas. The other important thing to note is that the serving size here should be 1-2 tortillas. Given that there are only six low carb tortillas in the entire recipe, you will quickly find that having one is enough for a meal.

Personally, I found one to be incredibly filling and satisfying, but if your daily macros allow (and if you’re not avoiding gluten or grains), you could get away with two of these. It would definitely be an easy crowd pleaser and nobody would have a clue that you were using low carb tortillas.

For the chicken, I’m a total lazy cheater and just get the rotisserie breast meat that is already stripped off the bone from Costco. It cuts down on SO much work, but you can decide on how to procure the cooked chicken portion of the recipe.

Ingredients:

  • 6 Low Carb tortillas (Mission makes some, but there are other brands out there)
  • 1.5-2 cups chopped, cooked chicken
  • 1.5 cups enchilada sauce (can use store bought, but be sure to check labels for hidden carbs).
  • 1/2 cup cilantro, chopped
  • 1 4oz. can green chilis
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups cheddar cheese
  • 1 cup crumbled queso fresco
  • sour cream (optional)

Method:

Preheat oven to 375 degrees.

Combine chicken, 1 cup enchilada sauce, cilantro, green chilis, queso fresco, salt and pepper, and one cup of cheddar cheese. Taste to be sure that it is seasoned to your liking with the salt and pepper. Place about 1/6 of the filling into each tortilla and roll. Place into a greased casserole dish. Spoon remaining sauce and sprinkle remaining cheddar cheese over the top of the tortillas.

Bake for 15-20 minutes.

Serve with a topping of sour cream, avocado, cilantro, green onion, or lettuce.

Nutrition Facts
Servings: 6
Amount per serving
Calories 339
% Daily Value*
Total Fat 17.7g 23%
Saturated Fat 9.4g 47%
Cholesterol 82mg 27%
Sodium 899mg 39%
Total Carbohydrate 14.3g 5%
Dietary Fiber 7.1g 25%
Total Sugars 0.9g
Protein 28.6g
Vitamin D 5mcg 23%
Calcium 280mg 22%
Iron 1mg 4%
Potassium 131mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.
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5 Comments

  1. I make something similar using the crock pot for the chicken and I just eat the filling with extra cheese and sour cream while the family eats the whole enchilada . No shell for me and it still is filling and yummy.

  2. Your items look great but I am always partial to sites that show Macros, especially the protein, carb, fat

    1. This started off as a hobby for me, so I didn’t always factor in those things. I have been slowly adding macros to recipes, but my full time job gets in the way sometimes. I will keep at it! Thanks for the suggestion.

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