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

Scale

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

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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