Easy Low-Carb Chicken Enchiladas (Print version)
Cheesy low-carb chicken enchiladas made with shredded chicken, red sauce, tender low-carb tortillas, and a quick bake.
# Ingredients:
For the enchiladas
01 -
1 tablespoon olive oil
02 -
1/2 cup diced yellow onion
03 -
1 small jalapeno, seeded and minced
04 -
1 teaspoon ground cumin
05 -
1/2 teaspoon garlic powder
06 -
3 cups (390 g) cooked shredded chicken
07 -
1/3 cup (80 g) sour cream
08 -
1 1/2 cups (360 ml) red enchilada sauce, divided
09 -
1 cup (115 g) shredded cheddar cheese, divided
10 -
1 cup (115 g) shredded Monterey Jack cheese, divided
11 -
8 soft low-carb tortillas, 6-inch size
For serving
12 -
2 tablespoons chopped fresh cilantro
13 -
1 lime, cut into wedges
14 -
Sliced jalapeno or diced avocado, optional
# Instructions:
01 -
Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 -
Warm the olive oil in a skillet over medium heat. Add the onion and jalapeno and cook for 4-5 minutes until softened. Stir in cumin and garlic powder for 20 seconds.
03 -
In a bowl, mix the shredded chicken, sour cream, 1/2 cup enchilada sauce, 1/2 cup cheddar, 1/2 cup Monterey Jack, and the cooked onion mixture.
04 -
Stack the tortillas between damp paper towels and microwave for 20-30 seconds, just until flexible. Keep covered while assembling.
05 -
Spoon the chicken filling down the center of each tortilla. Roll snugly and arrange seam side down in the prepared baking dish.
06 -
Spoon the remaining 1 cup enchilada sauce over the tortillas and top with the remaining cheeses. Cover with foil and bake for 18 minutes, then uncover and bake 7-10 minutes longer until bubbling and melted.
07 -
Let the enchiladas rest for 5 minutes. Top with cilantro and serve with lime wedges, jalapeno, or avocado if desired.
# Good to know:
01 -
Warm low-carb tortillas before rolling to prevent cracking.
02 -
Use a lower-sugar enchilada sauce if you are tracking net carbs.
03 -
Best served warm after a short 5-minute rest.