Chicken enchiladas smothered in enchilada sauce and cheese makes the perfect family dinner that is also low in carbs!

When things are busy, this Low Carb Chicken Enchiladas recipe is our go to dish. It doesn’t take a long time to make and everyone in the family loves it. If you want to cut down the cooking time you can put the chicken in the slow cooker early in the day to be ready in time to make. Or you can cook the chicken in the instant pot for when you are in a real hurry.

Ingredients

Serves 8

1 pound chicken, shredded
1 cup chunky salsa
1 10 oz can red enchilada sauce
1 cup sour cream
8 low carb tortillas (I like to use Mission Carb Balance tortillas)
2 cups shredded mexican cheese
Salt and pepper to taste

How to Make Low Carb Chicken Enchiladas

Preheat the oven to 350°F. 

Season chicken with salt and pepper and cook in a skillet on medium heat for about 7 minutes each side and no longer pink. Shred chicken with a fork.

In a bowl, add shredded chicken, salsa, sour cream and only 1 cup of shredded cheese and mix together.

Spray a 9×13-inch baking dish with nonstick cooking spray and pour half of the enchilada sauce in the bottom of the baking dish.

Pull apart the tortillas and place them on a plate with a paper towel in between each one and warm in the microwave for about 1 minute. (this will prevent them from sticking to each other)

Add about 1/4 cup of the chicken mixture down the center of each tortilla and tightly roll up each tortilla and place them in the baking dish, seam side down.

Pour the remaining enchilada sauce over the tortillas and sprinkle the remaining cheese on top.

Cover the baking dish with aluminum foil and bake for 30 to 35 minutes.

Serve immediately and garnish with your favorite toppings such as sour cream, guacamole, lettuce. etc.

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Low Carb Chicken Enchiladas

Yield: Serves 8

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Chicken enchiladas smothered in enchilada sauce and cheese makes the perfect family dinner!

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Ingredients

• 1 pound chicken, shredded
• 1 cup chunky salsa
• 1 10 oz can red enchilada sauce
• 1 cup sour cream
• 8 low carb tortillas (I like to use Mission Carb Balance tortillas)
• 2 cups shredded mexican cheese
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F. 
2. Season chicken with salt and pepper and cook in a skillet on medium heat for about 7 minutes each side and no longer pink. Shred chicken with a fork.
3. In a bowl, add shredded chicken, salsa, sour cream and only 1 cup of shredded cheese and mix together.
4. Spray a 9x13-inch baking dish with nonstick cooking spray and pour half of the enchilada sauce in the bottom of the baking dish.
5. Pull apart the tortillas and place them on a plate with a paper towel in between each one and warm in the microwave for about 1 minute. (this will prevent them from sticking to each other)
6. Add about 1/4 cup of the chicken mixture down the center of each tortilla and tightly roll up each tortilla and place them in the baking dish, seam side down.
7. Pour the remaining enchilada sauce over the tortillas and sprinkle the remaining cheese on top.
8. Cover the baking dish with aluminum foil and bake for 30 to 35 minutes.
9. Serve immediately and garnish with your favorite toppings such as sour cream, guacamole, lettuce. etc.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 386Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 97mgSodium: 856mgCarbohydrates: 17gNet Carbohydrates: 9gFiber: 8gSugar: 6gProtein: 29g

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