If you’re searching for a dish that satisfies both comfort food cravings and your low carb goals, these Low Carb Chicken Enchiladas are an absolute must-try. Tender chicken, creamy cheese, and zesty green chile sauce are bundled up in soft low-carb tortillas for a weeknight dinner that always seems to disappear in a flash. This recipe brings all the classic flavors of enchiladas to your table without the carb-heavy guilt, turning a Mexican-inspired favorite into something you’ll crave again and again.
Ingredients You’ll Need
What I love about these Low Carb Chicken Enchiladas is how straightforward, yet crucial, each ingredient is. Every component from the juicy chicken to the bright cilantro topping has a purposeful role, building up those comforting layers of texture and flavor we all adore in a great enchilada.
- Cooked shredded chicken: This is the hearty, flavorful base of your enchiladas—use rotisserie or freshly cooked for the best texture and taste.
- Sour cream: Adds irresistible creaminess and balances the heat, making every bite rich and luscious.
- Shredded Monterey Jack cheese: Melts beautifully for a stretchy, gooey filling that ties all the ingredients together.
- Shredded cheddar cheese: Perfect for that golden, bubbly topping that makes baked enchiladas so inviting.
- Diced green chiles: These bring a mild heat and a tangy pop, infusing the filling with southwestern flavor.
- Garlic powder: A touch of warmth and depth—simple, but it makes a difference!
- Onion powder: Offers savory sweetness and rounds out the filling’s profile.
- Salt and pepper to taste: Essential for seasoning the chicken mixture just right, enhancing all the flavors.
- Low-carb tortillas: The star swap in this recipe—look for tortillas with a soft, pliable texture for perfect rolling and baking.
- Green enchilada sauce: Brings the whole dish together with a tangy, spicy kick and gorgeous color.
- Chopped fresh cilantro, for garnish: Adds a burst of freshness and bright green color to finish things off.
- Optional: sliced jalapeños, diced avocado, or chopped tomatoes: A chance to customize the dish with your favorite toppings!
How to Make Low Carb Chicken Enchiladas
Step 1: Preheat Your Oven
Start by preheating your oven to 375°F (190°C). A properly heated oven ensures your Low Carb Chicken Enchiladas bake evenly, giving the cheese time to melt into that golden, bubbly perfection we all love. Setting everything up from the get-go means dinner is on the table that much faster!
Step 2: Mix the Creamy Chicken Filling
In a large mixing bowl, toss together your cooked shredded chicken, sour cream, Monterey Jack cheese, diced green chiles, garlic powder, onion powder, salt, and pepper. Give everything a thorough mix until well-combined—this is where all those savory, creamy, cheesy flavors start to meld. Don’t skimp on seasoning here, since this is what gives your enchiladas that moreish, can’t-put-your-fork-down richness.
Step 3: Fill and Roll the Tortillas
Spoon the chicken mixture evenly into your low-carb tortillas. Roll each one up snugly to ensure the fillings don’t escape during baking, then place them seam-side down in a greased baking dish. This prevents them from unraveling and helps all those flavors stay tucked inside.
Step 4: Add Sauce and Cheese
Pour the green enchilada sauce generously over the rolled tortillas, letting it cascade into every crevice. Sprinkle the shredded cheddar cheese all over the top—don’t be stingy, because this is where that crave-worthy melted layer comes from. The sauce infuses the tortillas as they bake, making everything tender and absorbing those familiar enchilada flavors.
Step 5: Bake Until Bubbly
Place the baking dish in your preheated oven and bake for 20–25 minutes. You’ll know it’s ready when the cheese is gooey and golden, with sauce bubbling around the edges. Your kitchen will start to smell absolutely incredible—a sure sign that your Low Carb Chicken Enchiladas are almost ready to devour.
Step 6: Garnish and Serve
Once out of the oven, sprinkle the enchiladas with fresh chopped cilantro, and add any other toppings you love—maybe a few slices of jalapeño, creamy avocado, or bright tomatoes. This final flourish turns your pan of baked enchiladas into a colorful, inviting centerpiece that everyone will want to dig into immediately!
How to Serve Low Carb Chicken Enchiladas
Garnishes
The right garnishes take these Low Carb Chicken Enchiladas from just tasty to totally irresistible. A handful of fresh chopped cilantro adds a citrusy, herbal pop, while sliced jalapeños bring that perfect spicy kick. If you’re a fan of creamy richness, diced avocado or a little extra swirl of sour cream are fantastic finishing touches. Don’t be afraid to make it your own!
Side Dishes
While these enchiladas are filling enough to stand on their own, a couple of thoughtful side dishes really round out the meal. Try a crisp green salad tossed with lime vinaigrette, lightly sautéed zucchini, or a bowl of cauliflower rice for a nutritious, low-carb upgrade. If you’re throwing a dinner party, a tangy slaw or spicy roasted veggies are also wonderful companions.
Creative Ways to Present
Presentation is part of the fun! Serve your Low Carb Chicken Enchiladas straight in the baking dish for a family-style meal, or plate each enchilada individually topped with extra sauce and a sprinkle of cheese. For more festive gatherings, slice the enchiladas into bite-sized rolls and serve as party appetizers—perfect for dipping and sharing.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, pop the cooled enchiladas into an airtight container. They’ll keep beautifully in the fridge for up to three days, making tomorrow’s lunch or dinner as simple as a quick reheat.
Freezing
Low Carb Chicken Enchiladas freeze surprisingly well! To prepare ahead, assemble the enchiladas without baking, cover tightly, and freeze. When ready to enjoy, thaw in the fridge overnight and bake as directed, allowing for an extra 10–15 minutes in the oven so everything’s piping hot and melty.
Reheating
To reheat, simply cover the enchiladas with foil and warm in a 350°F oven until heated through, about 15–20 minutes. The microwave works too, though the oven keeps the tortillas from getting soggy. Top with fresh cilantro after reheating to recapture some of that just-baked vibrancy!
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely, rotisserie chicken is a fantastic shortcut for making Low Carb Chicken Enchiladas. It saves time and adds extra flavor—just shred and mix into the filling as directed.
What are the best store-bought low-carb tortillas?
Several brands offer low-carb tortillas, including Mission Carb Balance, La Banderita, and Siete (for grain-free). Look for tortillas that are soft, pliable, and size-appropriate for rolling up enchiladas.
Can I use red enchilada sauce instead of green?
Of course! Red enchilada sauce brings a slightly different flavor profile, but it’s just as delicious in these Low Carb Chicken Enchiladas. Choose the sauce that suits your mood or pantry best.
How can I make these enchiladas spicier?
To turn up the heat, add more diced jalapeños (seeds in for extra spice), mix in some hot sauce with the filling, or sprinkle crushed red pepper flakes on top before baking. Adjust to your personal spice threshold!
Are these enchiladas kid-friendly?
Yes, most kids love the creamy, cheesy filling of these Low Carb Chicken Enchiladas! If you’re concerned about heat, opt for mild green chiles, leave off jalapeño slices, and serve toppings on the side so everyone can customize their portion.
Final Thoughts
These Low Carb Chicken Enchiladas are so deeply comforting, flavorful, and simple that you might just find yourself craving them week after week. They prove that you don’t have to give up your favorite dishes when eating low carb—just a little creativity goes a long way! Give them a try and let your kitchen fill with the warmth and joy of a truly satisfying meal.
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Low Carb Chicken Enchiladas Recipe
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Low Carbohydrate
Description
These Low Carb Chicken Enchiladas are a delicious, satisfying comfort food made guilt-free for anyone following a keto or low-carb lifestyle. Tender shredded chicken is blended with creamy sour cream, green chiles, and cheese, then wrapped in low-carb tortillas and smothered in tangy green enchilada sauce and even more cheese. Perfect for a weeknight meal or meal prep, these enchiladas deliver classic flavors while keeping carbs to a minimum.
Ingredients
Filling
- 2 cups cooked shredded chicken
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1/4 cup diced green chiles
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
Assembly
- 6 low-carb tortillas
Sauce & Topping
- 1 cup green enchilada sauce
- 1/2 cup shredded cheddar cheese
- Chopped fresh cilantro, for garnish
- Optional: sliced jalapeños, diced avocado, or chopped tomatoes
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to ensure it’s ready by the time you’ve assembled the enchiladas.
- Mix the filling: In a large bowl, combine the shredded chicken, sour cream, Monterey Jack cheese, diced green chiles, garlic powder, onion powder, and a pinch each of salt and pepper. Stir well until all ingredients are evenly incorporated for a creamy, flavorful filling.
- Fill and roll tortillas: Lay out each low-carb tortilla, then spoon an equal amount of the chicken mixture down the center of each. Carefully roll each tortilla up snugly to keep the filling inside.
- Arrange in the baking dish: Lightly grease a baking dish and place each rolled tortilla seam-side down in the dish to prevent unrolling during baking.
- Add sauce and cheese: Pour the green enchilada sauce evenly over the rolled tortillas, then sprinkle the shredded cheddar cheese across the top for a melty, golden finish.
- Bake: Transfer the dish to the oven and bake for 20–25 minutes, until the cheese is fully melted, bubbly, and lightly golden on top.
- Garnish and serve: Remove the enchiladas from the oven. Let them rest for a couple of minutes, then garnish with chopped fresh cilantro and any optional toppings like jalapeños, avocado, or tomatoes before serving.
Notes
- Save prep time by using rotisserie chicken or any leftover cooked chicken breasts.
- Choose your favorite low-carb tortillas (almond flour, coconut flour, or store-bought keto wraps).
- For extra heat, stir in a pinch of cayenne or use spicy green chiles.
- Leftovers reheat well; store covered in the refrigerator for up to 3 days.
- This dish can be made ahead and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main-course
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1/4 recipe (about 1.5 enchiladas)
- Calories: 360
- Sugar: 2g
- Sodium: 740mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 97mg