Low-Carb Chicken Enchiladas

One bite of these low-carb chicken enchiladas, and you’ll be hooked—trust me, I’ve been there. The smoky aroma from the spices mingling with the richness of the cheese, all wrapped up in a soft yet satisfying low-carb tortilla, is practically a party in your mouth. I love this recipe because it delivers all the comfort of traditional enchiladas without the carb overload, making it my go-to when I want indulgence without the guilt. Plus, it’s surprisingly easy to pull together on a busy weeknight, which in my book, totally counts as a win!

Low-Carb Chicken Enchiladas: The Why & Ingredients

• 2 cups cooked, shredded chicken (rotisserie chicken works perfectly)
• 8 low-carb tortillas (almond flour or coconut flour-based)
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• ½ cup sour cream
• 1 cup enchilada sauce (homemade or store-bought, watch for added sugars)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Choosing shredded chicken keeps the texture tender while soaking up all those enchilada flavors. Low-carb tortillas are the game-changer here, replacing the traditional flour or corn varieties to help keep the carb count down without sacrificing that classic wrap feel. Mixing sharp cheddar with Monterey Jack adds a creamy melt that balances the spices, while sour cream adds a subtle tang that cuts through the richness.

Olive oil is my go-to for sautéing onions and garlic because it has a lovely fruity flavor that complements Mexican spices well. The combination of cumin, smoked paprika, and chili powder layers in a smoky warmth—a little kick without overpowering the dish. Using a no-sugar or low-sugar enchilada sauce is key since commercial sauces can sneak in carbs; it keeps this recipe friendly for anyone watching their intake.

LowCarb Chicken Enchiladas

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Enjoy flavorful LowCarb Chicken Enchiladas that satisfy hunger without guilt Perfect for a healthy tasty meal anyone can make

• Author: molly
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Dinner
• Cuisine: Mexican

Ingredients

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2 cups cooked, shredded chicken (rotisserie chicken works perfectly)

8 low-carb tortillas (almond flour or coconut flour-based)

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

½ cup sour cream

1 cup enchilada sauce (homemade or store-bought, watch for added sugars)

1 small onion, finely chopped

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and pepper to taste

Fresh cilantro for garnish (optional)

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Instructions

Preheat your oven to 375°F (190°C). This ensures a perfect melt and slight crisp on the cheese topping.

In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until they turn translucent and fragrant—about 4-5 minutes.

Stir in cumin, smoked paprika, chili powder, salt, and pepper, letting the spices toast slightly in the oil.

Add the shredded chicken to the skillet, mixing thoroughly to coat every piece with the spiced onion mixture. Remove from heat.

Pour about half of the enchilada sauce into a baking dish, spreading it evenly to act as a base.

Warm the low-carb tortillas briefly in the microwave (about 15 seconds) to make them pliable and less prone to cracking.

Spoon a generous amount of the chicken filling onto each tortilla, top with a little shredded cheese, and roll them tightly. Place each rolled tortilla seam side down in the baking dish.

Once all tortillas are in the dish, pour the remaining enchilada sauce over the top, making sure the cheese is evenly distributed to get that golden crust.

Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes to brown the cheese.

Let the enchiladas rest for about 5 minutes before serving to help the filling settle and make it easier to cut and serve.

Notes

Delicious low-carb chicken enchiladas with smoky spices, melty cheeses, and soft low-carb tortillas that deliver indulgence without the guilt, perfect for a quick and comforting weeknight meal.

Low-Carb Chicken Enchiladas: Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). This ensures a perfect melt and slight crisp on the cheese topping.
2. In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until they turn translucent and fragrant—about 4-5 minutes.
3. Stir in cumin, smoked paprika, chili powder, salt, and pepper, letting the spices toast slightly in the oil. It smells amazing at this point.
4. Add the shredded chicken to the skillet, mixing thoroughly to coat every piece with the spiced onion mixture. Remove from heat.
5. Pour about half of the enchilada sauce into a baking dish, spreading it evenly to act as a base.
6. Warm the low-carb tortillas briefly in the microwave (about 15 seconds) to make them pliable and less prone to cracking.
7. Spoon a generous amount of the chicken filling onto each tortilla, top with a little shredded cheese, and roll them tightly. Place each rolled tortilla seam side down in the baking dish.
8. Once all tortillas are in the dish, pour the remaining enchilada sauce over the top, making sure the cheese is evenly distributed to get that golden crust.
9. Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes to brown the cheese.
10. Let the enchiladas rest for about 5 minutes before serving—this helps the filling settle and makes it easier to cut and serve.

Low-Carb Chicken Enchiladas: Tips for Success

• Don’t skip warming the tortillas. It prevents cracking when rolling, which can turn your dish into a bit of a mess.
• Drain excess moisture from the chicken filling. If your chicken seems wet, pat it dry to avoid soggy tortillas.
• Cover the bake during the first stage. This prevents the cheese from burning while allowing the fillings to heat through.
• Use freshly shredded cheese. It melts better and tastes fresher than pre-shredded options, which often contain anti-caking agents.
• Customize the spice level. If you like heat, add a pinch of cayenne pepper; if you’re sensitive, reduce the chili powder.

Low-Carb Chicken Enchiladas: Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. On reheat day, pop the enchiladas in the oven at 350°F (175°C) covered with foil for about 15 minutes until warmed through to maintain that soft, melty texture. Avoid microwaving if you can; it tends to toughen the tortillas and make the cheese rubbery. For a quick fix, you can reheat single portions in a toaster oven covered with foil too.

Low-Carb Chicken Enchiladas: FAQ

Can I make these low-carb chicken enchiladas dairy-free?

Yes! Swap out the cheese for dairy-free alternatives like vegan cheese shreds or nutritional yeast. Use coconut milk-based sour cream substitutes to keep that creamy tang as well.

What’s the best enchilada sauce for a low-carb diet?

Look for no-sugar-added or homemade enchilada sauce to keep carbohydrates low. Many store-bought sauces contain hidden sugars, so reading labels is vital.

Can I freeze low-carb chicken enchiladas?

You can, but some low-carb tortillas don’t freeze as well and might become crumbly after thawing. If freezing, wrap tightly and reheat gently in the oven to help retain moisture.

Is it okay to use leftover rotisserie chicken?

Absolutely! It’s a great shortcut and adds flavor depth. Just shred it finely to mimic the texture in the recipe.

Can I add vegetables to this recipe?

Definitely. Diced bell peppers, spinach, or mushrooms work well and add extra nutrition without bumping up carbs too much.

Nutritional Information

Here’s an approximate nutritional breakdown per serving (makes 4 servings):

• Calories: 350
• Fat: 22g
• Protein: 30g
• Carbohydrates: 6g net carbs (total carbs minus fiber)

Keep in mind, these values depend on the exact brands and ingredients you use, so they should be taken as general guidelines.

Conclusion

These low-carb chicken enchiladas have become a staple for me—not just because they satisfy my Mexican food cravings but because they keep me on track with my low-carb lifestyle. The balance of smoky spices, tender chicken, and melty cheese wrapped in a perfectly soft tortilla always hits the spot. If you give these a shot, I’m excited to hear your thoughts, your tweaks, or even your mishaps (we all have them!). Go ahead and leave a comment or rate the recipe—I’m always eager to chat about food adventures with fellow cooks like you.