Low Carb Classic Chicken Enchiladas

Satisfy your Tex-Mex cravings without breaking your low-carb lifestyle with these irresistible Low Carb Classic Chicken Enchiladas. Juicy shredded chicken seasoned with bold spices like cumin and chili powder is wrapped in soft low-carb tortillas, smothered with a rich red enchilada sauce, and topped with a generous layer of melty Mexican blend cheese. With the perfect balance of smoky, savory flavors and a satisfying cheesy finish, these enchiladas are baked to golden perfection and garnished with fresh cilantro for a vibrant touch. Ideal for weeknight dinners or meal prep, this recipe is a guilt-free take on a beloved classic, ready to impress your family and keep your carb count in check.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 large Chicken breast
• 2 tablespoons Avocado oil
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Cumin
• 1 teaspoon Chili powder
• 1 4 oz can Diced green chilies
• 1 cup Red enchilada sauce
• 8 Low-carb tortillas
• 2 cups Mexican blend cheese
• 0.25 cup Fresh cilantro
• 0.5 cup Sour cream

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Place the chicken breasts on a cutting board and pat them dry with paper towels.

Step 3

In a small bowl, mix together the garlic powder, onion powder, salt, black pepper, cumin, and chili powder. Sprinkle the mixture evenly over both sides of the chicken breasts.

Step 4

In a large skillet, heat the avocado oil over medium-high heat. Add the chicken breasts and sear them for 5-6 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside to cool slightly.

Step 5

Once cool enough to handle, shred the chicken using two forks.

Step 6

In a medium bowl, combine the shredded chicken with the diced green chilies and 1/2 cup of the enchilada sauce. Mix well to incorporate the flavors.

Step 7

Prepare an 8x11-inch baking dish by pouring 1/4 cup of the enchilada sauce to coat the bottom.

Step 8

Take a low-carb tortilla and spoon approximately 1/4 cup of the chicken mixture onto it. Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and chicken mixture.

Step 9

Once all tortillas are filled and placed in the dish, pour the remaining enchilada sauce over the top, ensuring even coverage.

Step 10

Sprinkle the Mexican blend cheese evenly over the enchiladas.

Step 11

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 12

After 20 minutes, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

Step 13

Remove from the oven and let it sit for a few minutes. Garnish with freshly chopped cilantro.

Step 14

Serve the enchiladas warm topped with a dollop of sour cream.

Nutrition Facts

Serving size	(1438.1g)

Amount per serving	% Daily Value*
Calories	2535.1

Total Fat 153.5g	0%
Saturated Fat 65.8g	0%
Polyunsaturated Fat 1.5g
Cholesterol 555.5mg	0%
Sodium 8641.7mg	0%
Total Carbohydrate 167.6g	0%
Dietary Fiber 83.9g	0%
Total Sugars 28.6g
Protein 186.6g	0%

Vitamin D 48.0IU	0%
Calcium 2654.0mg	0%
Iron 17.6mg	0%
Potassium 2318.1mg	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: 49.4%

Protein: 26.7%

Carbs: 24.0%