Low Carb Chicken Enchiladas

For years my family has raved over my enchiladas. I have filled them with everything from beans to cheese to beef to chicken. While I am on a mission to lose weight I have discovered that of all of these fillings chicken is the lowest in carbohydrates. Due to decreasing my carbohydrate intake I have also lessened my pain issues from my sciatica. They are also absolutely delicious as leftovers and usually gone within two days in my house. Enjoy!

Low Carb Chicken Enchiladas

Try this recipe that contains a low carbohydrate content due to the inclusion of chicken and corn tortillas for the individual whose usual dietary consumption is about 2000 calories a day.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Mexican
Keyword: Easy, keto, Low Carb
Servings: 6
Calories: 200kcal
Cost: $10


  • Knife
  • Large Bowl
  • Measuring Cups
  • Measuring Spoons
  • Small Saucepan
  • Grater or Food Processor
  • 13X9 Inch Baking Dish


  • 1 4 Ounce Can Chopped Green Chilies
  • 16 Ounces Shredded Cooked Chicken
  • 1 Teaspoon Salt
  • ½ Teaspoon Oregano
  • 1 Cup Diced Onions
  • 2 Cups Shredded Cheddar Cheese
  • 2 Tablespoons Canola Oil
  • 12 Corn or Mixla Tortillas Mixla Tortillas do not require softening in oil to roll. Corn tortillas have half the calories and carbs as Mixla or flour tortillas.
  • 1 10 Ounce Can Enchilada Sauce


  • Combine green chilies, chicken, salt, 1 cup of shredded cheese, ½ cup chopped onions and oregano.
  • With medium heat, add canola oil to a small saucepan and dip each corn tortilla in oil briefly to soften. If mixla or flour tortillas are used you may skip this step.
  • Place about 2 tablespoons of homemade enchilada sauce or sauce from the can in the bottom of the baking dish before rolling the chicken mixture inside each tortilla.
  • Pour the remaining enchilada sauce, shredded cheese, and chopped onions on top of the rolled tortillas and bake enchiladas in a preheated 350° oven for 30 minutes.
  • Enchiladas will need to be taken out of the oven to be cooled for about 10 minutes before savoring the flavor of your very own homemade enchiladas!


  • A topping of monterrey jack cheese is a favorite for chicken enchiladas to be used as a variation of this classic dish.
  • To speed up the preparation time flour or mixla tortillas can be substituted for corn tortillas while keeping in mind that the calories and carbs will be doubled with this variation.
  • A homemade enchilada sauce can be found on this enchilada sauce webpage.

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