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Low-Carb Chicken Enchiladas

Low-Carb Chicken Enchiladas
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Low-Carb Chicken Enchiladas combine tender shredded chicken with a rich, zesty enchilada sauce and low-carb tortillas for a flavorful, healthy, and hearty Mexican-inspired dinner. This quick and fuss-free recipe is packed with protein, customizable to your liking, and perfect for family meals or meal prep.

Ingredients

Scale

Protein

  • 1 lb boneless, skinless chicken breasts or thighs

Tortillas

  • 6–8 low-carb tortillas (almond flour or coconut flour-based)

Sauce & Aromatics

  • 1 cup low-carb enchilada sauce (store-bought or homemade)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced

Cheese

  • 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)

Spices & Herbs

  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Optional Toppings

  • Sour cream
  • Avocado slices
  • Lime wedges

Instructions

  1. Cook and Shred the Chicken: Heat a skillet with olive oil and season the chicken breasts or thighs with salt, pepper, cumin, and chili powder. Cook the chicken thoroughly until no longer pink inside, then shred it using two forks and set aside.
  2. Prepare the Sauce: In the same skillet, sauté the chopped onion and minced garlic until fragrant and softened. Add the enchilada sauce and let it simmer gently until slightly thickened and the flavors meld together.
  3. Assemble the Enchiladas: Lay out the low-carb tortillas. Spoon a generous amount of the shredded chicken onto each tortilla, drizzle with some enchilada sauce, and sprinkle shredded cheese on top. Roll the tortillas tightly to enclose the filling.
  4. Bake to Perfection: Arrange the rolled enchiladas seam-side down in a baking dish. Pour extra enchilada sauce evenly over them and sprinkle additional shredded cheese on top. Bake at 375°F (190°C) for about 20 minutes, or until the cheese is melted and bubbly.
  5. Garnish and Serve: Remove the enchiladas from the oven and garnish with fresh cilantro, avocado slices, and a dollop of sour cream. Finish with a squeeze of fresh lime juice to brighten the flavors before serving.

Notes

  • Choose almond or coconut flour tortillas to keep the carb count low while ensuring good texture during baking.
  • Don’t overfill the tortillas to avoid tearing or sogginess.
  • Allow the enchilada sauce to simmer slowly to deepen flavor and reduce excess liquid.
  • Shred chicken while warm for easier shredding and better filling consistency.
  • Use a baking dish with sides to keep the sauce contained and bubbling during cooking.

Nutrition

Keywords: low-carb, chicken enchiladas, healthy dinner, Mexican-inspired, gluten free, low carb, easy recipe, baked enchiladas

Find it online: https://mealsbylina.com/low-carb-chicken-enchiladas/