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Low Carb Chicken Enchiladas

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These Low Carb Chicken Enchiladas are a delicious, lighter take on the traditional favorite—filled with shredded chicken, cheese, and zesty enchilada sauce, all wrapped in low-carb tortillas for a satisfying, guilt-free meal.

  • Author: Ella
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Baked
  • 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

Instructions

  1. Preheat oven to 375°F (190°C) and grease a baking dish.
  2. Heat oil in a skillet over medium-high heat. Sauté onion until translucent, then add garlic and cook until fragrant.
  3. Stir in cumin, chili powder, and shredded chicken. Cook until heated through and well mixed.
  4. Fill each tortilla with chicken mixture and a sprinkle of cheese. Roll and place seam-side down in baking dish.
  5. Pour enchilada sauce over the rolls and top with remaining cheese.
  6. Bake for 15–20 minutes until bubbly and heated through.
  7. Let rest for a few minutes before topping with avocado, cilantro, sour cream, jalapeños, and lime wedges.

Notes

  • Use lettuce or cauliflower tortillas for ultra low-carb versions.
  • Substitute beef, pork, or turkey for chicken.
  • Mix cream cheese into sauce for a creamy variation.
  • Add sautéed veggies for extra flavor and nutrition.
  • Freeze leftovers for up to 2 months; thaw before reheating.

Nutrition

Find it online: https://elladishes.com/low-carb-chicken-enchiladas/