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Low-Carb Chicken Enchiladas

Delicious and creamy enchiladas made with tender shredded chicken and low-carb tortillas, perfect for a satisfying meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Enchiladas
  • 2 cups shredded cooked chicken Use leftover chicken or rotisserie chicken.
  • 1 cup low-carb tortillas Choose tortillas made from almond flour or coconut flour.
  • 1 cup enchilada sauce Store-bought or homemade.
  • 1 cup shredded cheese Cheddar or Monterey Jack.
  • 1 tablespoon olive oil For sautéing spices.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper, to taste
Optional Toppings
  • avocado Diced.
  • cilantro Chopped.
  • sour cream
  • jalapeños Diced.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a saucepan, add olive oil, garlic powder, onion powder, salt, and pepper. Stir for about 1 minute until fragrant. Add the enchilada sauce and let it simmer for a few minutes.
  3. In a large bowl, combine shredded chicken with half of the enchilada sauce mixture.
Assembly and Cooking
  1. Take a low-carb tortilla and fill it with the chicken mixture. Roll it up tightly and place it seam-side down in a baking dish. Repeat for all tortillas.
  2. Pour the remaining enchilada sauce over the assembled enchiladas and sprinkle with cheese.
  3. Bake in the preheated oven for 20-25 minutes or until the cheese is bubbly and golden.
  4. Let the enchiladas sit for a few minutes before serving. Add your favorite toppings and enjoy!

Notes

For best results, warm the tortillas before assembling to prevent them from becoming soggy.