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chicken enchiladas carbs served fresh on a white plate

Low-Carb Chicken Enchiladas

Discover the truth about chicken enchiladas carbs 🌮 and how to enjoy this classic dish without ruining your diet. Tips, tricks, and swaps await!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner
Cuisine Mexican
Servings 4 servings
Calories 320 kcal

Equipment

  • Oven
  • Baking Dish
  • Skillet

Ingredients
  

Base

  • 2 cups shredded chicken breast cooked
  • 4 low-carb tortillas 3–6g net carbs each
  • 1 cup no-added-sugar enchilada sauce
  • 1 cup shredded cheddar or Mexican blend cheese

Flavoring

  • 1 small onion diced
  • 1 garlic clove minced
  • 0.5 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 0.5 tsp chili powder
  • 1 tbsp olive oil
  • fresh cilantro optional, for garnish

Instructions
 

  • Preheat oven to 375°F (190°C). Lightly grease a baking dish.
  • Sauté onions and garlic in olive oil until translucent, about 3–4 minutes.
  • In a bowl, mix shredded chicken with half of the enchilada sauce, sautéed onions, and spices.
  • Fill tortillas with the mixture, roll, and place seam-side down in the baking dish.
  • Pour remaining sauce over the tortillas and top with shredded cheese.
  • Bake for 20–25 minutes until cheese is melted and bubbly. Garnish with cilantro and serve.

Notes

Swap the tortillas with cabbage leaves or zucchini for ultra-low-carb. Spice up with jalapeños or hot sauce. Store in the fridge for up to 3 days.
Keyword Diabetic-Friendly, Keto-Friendly, Low Carb