Low Carb Chicken Enchiladas

Savor the flavor of classic Mexican cuisine with this guilt-free twist on a favorite—Low Carb Chicken Enchiladas. Packed with tender, shredded chicken seasoned with a bold blend of chili powder, paprika, and garlic, this dish swaps traditional tortillas for low-carb alternatives to keep it keto-friendly without sacrificing taste. Rolled in a bath of zesty enchilada sauce and topped with melted cheddar cheese, these enchiladas come together in just under an hour, making them perfect for busy weeknights. Garnished with fresh cilantro and served with a dollop of tangy sour cream, this high-protein, gluten-free meal is as satisfying as it is healthy. Whether you're cutting carbs or simply craving delicious comfort food, this recipe has everything you need.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces Chicken breasts
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Chili powder
• 1 teaspoon Paprika
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 8 pieces Low-carb tortillas
• 1 cup Enchilada sauce
• 1.5 cups Shredded cheddar cheese
• 0.25 cup Chopped fresh cilantro
• 0.5 cup Sour cream

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a medium saucepan, place the chicken breasts and cover with water. Bring to a boil over medium heat, then reduce the heat and simmer for about 15 minutes until the chicken is cooked through.

Step 3

Remove the chicken from the saucepan and let it cool slightly. Once cool enough to handle, shred the chicken using two forks.

Step 4

In a large mixing bowl, combine the shredded chicken with olive oil, salt, black pepper, chili powder, paprika, garlic powder, and onion powder. Mix until the chicken is well coated.

Step 5

Spread about 1/4 cup of enchilada sauce at the bottom of a 9x13-inch baking dish.

Step 6

Take one low-carb tortilla and place about 2-3 tablespoons of the seasoned chicken in the center. Roll it tightly and place it seam side down in the baking dish. Repeat with remaining tortillas and chicken.

Step 7

Pour the remaining enchilada sauce evenly over the rolled tortillas.

Step 8

Sprinkle the shredded cheddar cheese on top of the enchiladas.

Step 9

Bake in the preheated oven for about 15-20 minutes until the cheese is melted and bubbly.

Step 10

Remove from the oven and garnish with chopped fresh cilantro.

Step 11

Serve hot with a dollop of sour cream on top.

Nutrition Facts

Serving size	(1393.6g)

Amount per serving	% Daily Value*
Calories	2405.0

Total Fat 136.7g	0%
Saturated Fat 63.7g	0%
Polyunsaturated Fat 3.4g
Cholesterol 525.1mg	0%
Sodium 7647.0mg	0%
Total Carbohydrate 155.8g	0%
Dietary Fiber 85.5g	0%
Total Sugars 20.7g
Protein 197.3g	0%

Vitamin D 0IU	0%
Calcium 2297.4mg	0%
Iron 15.1mg	0%
Potassium 1484.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.6%

Protein: 29.9%

Carbs: 23.6%