Low Carb Chicken Enchiladas
Satisfy your Tex-Mex cravings the healthy way with these flavorful Low Carb Chicken Enchiladas! This recipe swaps traditional tortillas for low-carb alternatives, making it perfect for those following a keto-friendly or low-carb diet. Tender shredded chicken is seasoned with a zesty blend of chili powder, paprika, garlic, and onion powders, then wrapped in soft tortillas and smothered in rich enchilada sauce and gooey melted cheddar cheese. Baked to perfection in just 30 minutes, these enchiladas are topped with fresh cilantro and a dollop of sour cream for an irresistible finish. Quick to prepare and packed with bold flavors, this dish is a satisfying, guilt-free twist on the classic chicken enchiladas. Perfect for busy weeknights or your next fiesta!
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Recipe Information
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
Instructions
Preheat the oven to 375°F (190°C).
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.
Remove the chicken from the saucepan and let it cool slightly. Once cool enough to handle, shred the chicken using two forks.
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.
Spread about 1/4 cup of enchilada sauce at the bottom of a 9x13-inch baking dish.
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.
Pour the remaining enchilada sauce evenly over the rolled tortillas.
Sprinkle the shredded cheddar cheese on top of the enchiladas.
Bake in the preheated oven for about 15-20 minutes until the cheese is melted and bubbly.
Remove from the oven and garnish with chopped fresh cilantro.
Serve hot with a dollop of sour cream on top.
Nutrition Facts
Calories |
2405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.7 g | 175% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 7647 mg | 332% | |
| Total Carbohydrate | 155.8 g | 57% | |
| Dietary Fiber | 85.5 g | 305% | |
| Total Sugars | 20.7 g | ||
| Protein | 197.3 g | 395% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2297 mg | 177% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1485 mg | 32% | |
*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.
