Description
A delicious low-carb twist on classic chicken enchiladas using low-carb tortillas and a flavorful homemade enchilada sauce.
Ingredients
Units
Scale
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup diced green chilies
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- 6 low-carb tortillas
- 1 cup red enchilada sauce (sugar-free)
- 2 tbsp chopped fresh cilantro (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix shredded chicken, 1/2 cup cheddar, 1/2 cup Monterey Jack, sour cream, green chilies, and spices until well combined.
- Spoon the mixture evenly into each tortilla, roll up, and place seam-side down in a greased 9×13-inch baking dish.
- Pour the enchilada sauce over the top of the rolled tortillas.
- Sprinkle with remaining cheddar and Monterey Jack cheese.
- Bake for 20–25 minutes, or until cheese is melted and bubbly.
- Garnish with fresh cilantro before serving, if desired.
Notes
- Use rotisserie chicken to save time.
- Top with avocado slices or extra sour cream for added richness.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 enchilada
- Calories: 310
- Sugar: 2g
- Sodium: 550mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg