Low Carb Classic Chicken Enchiladas
Savor the bold, authentic flavors of Mexican cuisine with these **Low Carb Classic Chicken Enchiladas**, a guilt-free twist on a beloved comfort food. Perfectly seasoned shredded chicken, infused with garlic, cumin, and chili powder, is layered inside low-carb tortillas and smothered in rich, tangy red enchilada sauce. This dish is then baked to cheesy, bubbly perfection with a generous topping of Mexican blend cheese. With prep and cook time just over an hour, these enchiladas are an ideal weeknight dinner for families or a festive option for gatherings. Garnished with fresh cilantro and served with a dollop of sour cream, this recipe offers the robust flavors you love while keeping it low-carb and keto-friendly. Whether you're following a specific diet or just looking to enjoy a healthier version of a classic, these chicken enchiladas are a must-try!
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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts on a cutting board and pat them dry with paper towels.
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.
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.
Once cool enough to handle, shred the chicken using two forks.
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.
Prepare an 8x11-inch baking dish by pouring 1/4 cup of the enchilada sauce to coat the bottom.
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.
Once all tortillas are filled and placed in the dish, pour the remaining enchilada sauce over the top, ensuring even coverage.
Sprinkle the Mexican blend cheese evenly over the enchiladas.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
After 20 minutes, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let it sit for a few minutes. Garnish with freshly chopped cilantro.
Serve the enchiladas warm topped with a dollop of sour cream.
Nutrition Facts
Calories |
2848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.3 g | 213% | |
| Saturated Fat | 71.3 g | 356% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 7360 mg | 320% | |
| Total Carbohydrate | 127.2 g | 46% | |
| Dietary Fiber | 60.9 g | 217% | |
| Total Sugars | 21.3 g | ||
| Protein | 226.7 g | 453% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 2290 mg | 176% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1916 mg | 41% | |
*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.
