Low Carb Chicken Enchiladas

These Low Carb Chicken Enchiladas will spice up your dinner rotation. With One-Carb Gluten-Free Tortillas, you can enjoy Mexican food without blowing your carb count for the day.

Course Dinner

Cuisine Mexican

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 422kcal

Author lowcarbmaven.com

Ingredients

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
½ bunch of green onions sliced
chopped cilantro for garnish

Instructions

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 ¼ 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.

Notes

See post for lower carb tortilla options.

Nutrition Facts

Low Carb Chicken Enchiladas

Amount Per Serving (1 g)

Calories 422 Calories from Fat 270

% Daily Value*

Fat 30g46%

Carbohydrates 19g6%

Fiber 11g46%

Protein 31g62%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition