Low-Carb Chicken Enchiladas

Low-carb chicken enchiladas are a healthier twist on the classic Mexican favorite, offering all the bold flavor and cheesy comfort without the extra carbs. Made with low-carb tortillas or vegetable wraps and packed with seasoned shredded chicken, this dish is perfect for anyone following a keto or low-carb lifestyle.

Why You’ll Love This Recipe

These enchiladas are hearty, satisfying, and packed with flavor—all while being low in carbohydrates. They’re easy to make, freezer-friendly, and perfect for meal prep or weeknight dinners. The combination of tender chicken, rich enchilada sauce, and melty cheese makes it a hit with both low-carb eaters and traditional enchilada lovers alike.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked, shredded chicken (rotisserie works well)
• Low-carb tortillas (or use thin-sliced zucchini or eggplant for ultra-low-carb)
• Enchilada sauce (sugar-free or homemade)
• Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• Cream cheese (optional, for creamier filling)
• Diced green chiles (optional)
• Olive oil
• Onion (chopped)
• Garlic (minced)
• Salt and pepper to taste
• Fresh cilantro (for garnish)

directions

this recipe

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Sauté chopped onion and garlic until fragrant and softened.
3. In a large bowl, mix the cooked shredded chicken with sautéed onion, garlic, optional green chiles, cream cheese (if using), salt, and pepper.
4. Spread a few spoonfuls of enchilada sauce in the bottom of a baking dish.
5. Fill each tortilla with the chicken mixture, roll up tightly, and place seam-side down in the dish.
6. Pour remaining enchilada sauce over the top and sprinkle with shredded cheese.
7. Bake uncovered for 20–25 minutes until hot and bubbly.
8. Garnish with chopped cilantro and serve warm.

Servings and timing

This recipe serves 4 people (2 enchiladas each).
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

• Zucchini roll-ups: Use thinly sliced zucchini in place of tortillas for an even lower-carb version.
• Spicy version: Add chopped jalapeños or hot sauce to the filling.
• Green enchiladas: Use green enchilada sauce instead of red.
• Dairy-free: Use dairy-free cheese and omit cream cheese for a lactose-free version.
• Beef or turkey: Substitute the chicken with ground beef or ground turkey.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat:

• Oven: Cover with foil and bake at 350°F for 15–20 minutes.
• Microwave: Heat individual portions on medium power for 1–2 minutes.

You can also freeze unbaked enchiladas. Assemble in a freezer-safe dish, wrap tightly, and freeze for up to 2 months. Bake directly from frozen, adding 10–15 minutes to the baking time.

FAQs

Are low-carb tortillas keto-friendly?

Yes, many low-carb tortillas are suitable for keto, but check the label to ensure low net carbs and no added sugars.

Can I make this dish spicier?

Absolutely—add hot sauce, diced jalapeños, or extra chili powder to the filling or sauce.

What’s the best chicken to use?

Shredded rotisserie chicken is convenient and flavorful, but any cooked chicken will work.

Can I make this ahead of time?

Yes. Assemble the enchiladas, cover, and refrigerate for up to 24 hours before baking.

What enchilada sauce is best for low-carb diets?

Look for sugar-free versions or make your own at home to control ingredients.

How do I keep zucchini wraps from getting watery?

Salt the slices lightly and pat them dry before assembling to reduce excess moisture.

Can I use cauliflower tortillas?

Yes, cauliflower-based wraps or other keto-friendly options work great in this recipe.

Is this dish gluten-free?

Yes, if you use gluten-free low-carb tortillas or vegetable alternatives.

What can I serve with these enchiladas?

Try a side of cauliflower rice, avocado slices, or a simple green salad.

Can I freeze leftovers?

Yes. Cool completely, wrap tightly, and freeze for up to 2 months. Reheat as needed.

Conclusion

Low-carb chicken enchiladas offer all the flavor and comfort of a traditional Mexican dish without the carbs. With tender chicken, rich sauce, and gooey cheese, this recipe is a must-try for anyone following a low-carb, keto, or gluten-free lifestyle. It’s easy to prepare, full of bold flavors, and sure to become a regular in your meal rotation.

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