Name: Low Carb Chicken Enchiladas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican-Inspired
Ingredients: 2 cups shredded cooked chicken; 8 low-carb tortillas, large lettuce leaves, or cauliflower tortillas; 1 1/2 cups low-carb enchilada sauce (store-bought or homemade); 1 tablespoon olive oil or avocado oil; 1/2 cup onion, diced; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or pepper jack); Optional toppings: sliced avocado, chopped cilantro, sour cream or Greek yogurt, sliced jalapeños, lime wedges

These Low Carb Chicken Enchiladas are a satisfying, lighter twist on the classic dish—filled with tender shredded chicken, melty cheese, and a flavorful low-carb tortilla alternative. They’re full of Southwest-inspired flavor without the extra carbs.

Why You’ll Love This Recipe

I love how this recipe gives me all the flavors of traditional enchiladas—spicy chicken, rich sauce, gooey cheese—while skipping the tortillas loaded with carbs. It’s a comforting, family-friendly meal that fits my low-carb eating plan, and I feel good knowing I’m enjoying it without the guilt.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shredded cooked chicken (rotisserie or poached)
Low-carb tortillas or large lettuce leaves or cauliflower tortillas
Enchilada sauce (store-bought low-carb or homemade)
Olive oil or avocado oil
Onion, diced
Garlic, minced
Ground cumin
Chili powder
Shredded cheese (cheddar, Monterey Jack, or pepper jack)
Optional toppings: sliced avocado, chopped cilantro, sour cream or Greek yogurt, sliced jalapeños, lime wedges

Directions

Preheat oven. I heat the oven to 375 °F (190 °C) and grease a baking dish.
Sauté aromatics. In a skillet, I warm oil over medium-high heat, then sauté onion until translucent and garlic until fragrant.
Add spices and chicken. I stir in cumin, chili powder, and shredded chicken, tossing to coat and heat through.
Assemble enchiladas. I spoon some chicken mixture into each low-carb tortilla or lettuce wrap, add cheese, roll tightly, and arrange seam side down in the baking dish.
Top with sauce and cheese. I pour enchilada sauce over the rolled enchiladas, making sure they’re well covered, and then sprinkle extra cheese on top.
Bake. I bake for about 15–20 minutes until everything is heated through and the cheese is bubbly.
Serve. I let them rest for a few minutes, then top with avocado, cilantro, sour cream, jalapeños, and a squeeze of lime.

Servings and Timing

Servings: Makes 4 servings (about 2 enchiladas per person)
Prep time: 10 minutes (plus cooking chicken if needed)
Cook time: 20–25 minutes
Total time: Approximately 35 minutes

Variations

Pork or beef filling: Substitute shredded pork or ground turkey/beef for a different protein.
Creamy sauce: Mix sour cream or cream cheese into enchilada sauce for a richer, creamier filling.
Vegetable boost: Add sautéed bell peppers, zucchini, or spinach to the chicken mixture.
Spicy option: Include diced green chilies or chipotle peppers in adobo for a smoky heat.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake them at 350 °F (175 °C) for 10 minutes until warmed through, or microwave individual servings, adding a splash of water or extra sauce to keep them moist and cheesy.

FAQs

1. What low-carb tortilla alternatives can I use?

I often use low-carb flour tortillas or large lettuce leaves. Cauliflower tortillas also work well if I’m avoiding grains entirely.

2. Can I make this ahead of time?

Yes—I assemble everything in the baking dish in the morning, cover, and refrigerate. When ready, I just pop it into the oven, top with cheese, and bake.

3. Is enchilada sauce low-carb?

Not always. I either pick a store-bought low-carb sauce or make my own with tomato sauce, spices, and a low-carb thickener, ensuring it fits my macros.

4. Can I freeze these?

Absolutely. I cool them completely, cover tightly, and freeze for up to 2 months. To reheat, I thaw overnight and bake at 350 °F until heated through, about 20–25 minutes.

5. Can I add vegetables?

Definitely—I enjoy adding sautéed bell peppers, mushrooms, zucchini, or spinach to boost flavor, texture, and nutrients.

Conclusion

These Low Carb Chicken Enchiladas bring all the comforting flavors of classic enchiladas, minus the extra carbs. They’re quick to make, versatile, and perfect for meal prep or busy weeknights. I hope they become a favorite staple in your low-carb repertoire!