Low Carb Chicken Enchiladas will spice up your dinner rotation! Shredded rotisserie chicken and low carb tortillas make it easy, you can enjoy Mexican food without blowing your carb count for the day.
My dad was a pilot and pilot instructor in the Air Force. As you can imagine, we moved around a lot when I was a kid. I spent most of my childhood in the Southwest (New Mexico, Arizona and Texas). Delicious Southwest flavors are a part of my history whether they be rooted in Tex-Mex, Pueblo style, or Mexican cuisine. They are a different style of food than can be found in the abundant California taco shops. I miss them.
Chicken enchiladas were a favorite dish when dining out. Juicy, flavorful shredded chicken rolled in a tortilla and topped with enchilada sauce and cheese was different in every restaurant but always good. Sometimes, I ordered green chile chicken enchiladas for a change, but chicken enchiladas with red enchilada were and always will be the standard.
We frequently enjoy low carb chicken enchiladas during the week. It’s a recipe that comes together in a snap and never disappoints. I always have a rotisserie chicken in the refrigerator for quick week night meals and this is one of our go-to meals.
Low Carb Chicken Enchiladas
Low carb enchiladas are easy to make at home. All you need is shredded pre-cooked chicken, low carb wraps, enchilada sauce and cheese. I make my own low carb enchilada sauce. It’s an easy recipe that tastes great.
Spoon a little enchilada sauce into the baking dish, roll the shredded chicken (and maybe some cheese) in a low carb tortilla or wrap. Place seam side down in the baking dish. Top with enchilada sauce and cheese. Bake at 350 until the enchiladas are heated through and the sauce is bubbly. Top with Cotija cheese and garnish with cilantro and green onions for color.
Low Carb Tortilla and Wrap Ideas for Enchiladas
There are many low carb tortilla options for enchiladas. Low carb store bought tortillas are always an option (shown in photos) but because they are high in total carbs and fiber, they might not be the best choice for some. There are several recipes on Pinterest for vegetable tortillas made from zucchini, broccoli or cauliflower, which are lower in carbs and fiber. My favorite option is using low carb crepes, but I have used sandwich meat and also egg whites cooked like an crepe in a pan.
- store bought low carb tortillas like La Tortilla Factory
- zucchini tortillas (3 net carb per tortilla)
- coconut flour or flax tortillas
- low carb crepes (1 net carb per crepe)
- sandwich meat (like turkey or ham)
- egg whites (lowest carb option)
Low Carb Chicken Enchiladas are 8 net carbs per serving.
- 1 Easy Low Carb Red Enchilada Sauce (one full recipe)
- 10 La Tortilla Factory Low Carb Tortillas (see post for other options)
- 16 ounces cheddar cheese, shredded
- 16 ounces shredded chicken
- 1/2 bunch of green onions sliced
- chopped cilantro for garnish
If you haven't made the enchilada sauce, it takes 15 minutes to make. Get it on the stove simmering while you prepare the chicken. Shred the chicken, season with salt and pepper and set aside. If your enchilada sauce is tasting and looking good, turn the heat off before it get too thick.
Grate the cheese and set aside.
Preheat oven to 350 F. Spoon a little sauce in the bottom of a 9x13 baking pan. Place a tortilla on your work surface. Put 2 tablespoons of cheese in a line down the middle of the tortilla and about 1/4 cup of chicken on top of the cheese. Roll-up the tortilla and place it seam side down in the baking pan. Continue until you run out of ingredients. Put any left-over chicken on top of the enchiladas. Pour the enchilada sauce over the enchiladas. Add the remaining cheese on top. Sprinkle the green onions on top of the cheese.
Cook until hot and bubbly (about 30 minutes). Garnish with cilantro, gualcomole and sour cream if you desire.
See post for lower carb tortilla options.