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Low-Carb Chicken Enchiladas

Low-Carb Chicken Enchiladas
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These Low-Carb Chicken Enchiladas are a hearty, flavorful, and healthy twist on classic Mexican cuisine. Tender shredded chicken wrapped in low-carb tortillas, smothered with vibrant homemade enchilada sauce and melted cheese, create a comforting meal that’s low in carbohydrates and perfect for family-friendly dining or meal prepping.

Ingredients

Scale

Chicken Filling

  • 2–3 chicken breasts or thighs, cooked and shredded
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1–2 tablespoons olive oil or avocado oil
  • 1/2 cup homemade enchilada sauce (see below)

Enchilada Sauce

  • 3 tablespoons tomato paste
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 cup chicken broth (adjust as needed)
  • Salt and pepper, to taste

Assembly

  • 6–8 low-carb tortillas (almond flour or coconut flour based)
  • 1 to 1 1/2 cups shredded cheese (Monterey Jack or cheddar)

Optional Garnishes

  • Fresh cilantro, chopped
  • Fresh lime wedges
  • Sliced avocado
  • Sour cream

Instructions

  1. Prepare the Chicken Filling: Cook chicken breasts or thighs until tender. Shred finely with two forks and set aside. Heat olive or avocado oil in a skillet over medium heat; sauté onions and garlic until fragrant and translucent. Add shredded chicken, pour in about half of the enchilada sauce, and stir well to coat the chicken thoroughly.
  2. Make the Enchilada Sauce: In a separate saucepan, combine tomato paste, chili powder, cumin, garlic powder, onion powder, and chicken broth. Cook over medium heat, stirring frequently until the sauce thickens slightly and spices are well blended. Season with salt and pepper to taste.
  3. Assemble the Enchiladas: Lay out the low-carb tortillas. Spoon a generous amount of the chicken filling onto each tortilla, optionally adding some shredded cheese inside for extra creaminess. Roll tortillas tightly and place seam-side down in a baking dish. Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle the shredded cheese over the top.
  4. Bake Until Bubbly: Preheat oven to 375°F (190°C). Cover the baking dish with foil and bake for 15 minutes to lock in moisture. Remove foil and bake an additional 5-10 minutes or until the cheese is golden and bubbling.

Notes

  • Use warm tortillas to prevent cracking while rolling.
  • Shred chicken finely for even flavor and moisture.
  • Make the enchilada sauce ahead to save time on busy nights.
  • Add shredded cheese inside each tortilla as well as on top for gooey texture.
  • Cover with foil for the initial baking period to retain moisture, then uncover to brown cheese.

Nutrition

Keywords: low-carb, chicken enchiladas, keto, Mexican, healthy dinner, gluten-free, comfort food

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