Low Carb Chicken Enchiladas
When those Mexican food cravings hit but you’re trying to keep your carb count low, these chicken enchiladas are the perfect solution! I’ve been making this recipe for years, and it’s always a hit with my family—even with those who couldn’t care less about carbs. The secret lies in using Mission Carb Balance tortillas, which give you all the texture and taste of traditional tortillas without the carb overload.
What makes these enchiladas special is the perfect balance of spices and the rich, tangy enchilada sauce that brings everything together. I like to shred my own cheese from a block rather than using pre-packaged shredded varieties—it melts better and doesn’t contain the added starches that can increase the carb count.
Pro tip: If you’re really pressed for time, you can substitute rotisserie chicken instead of cooking raw chicken. Just shred it and warm it with the spices and green chilis before assembling your enchiladas!
The beauty of this recipe is that it tastes so authentic that nobody will guess they’re eating a low-carb version. Each enchilada comes in at only about 8 net carbs, making this a perfect option for those following keto or low-carb diets without feeling deprived.
| Ingredient | Quantity | Notes |
|---|---|---|
| Boneless skinless chicken breasts | 2 lb | Cut into cubes |
| Olive oil | 1-2 tablespoon | Extra virgin |
| Yellow onion | 1 cup | Diced |
| Green chilis | 1 (4oz) can | Drained, mild or spicy |
| Cumin | 1 teaspoon | Ground |
| Chili powder | ½ teaspoon | |
| Red enchilada sauce | 1 jar | Sugar-free preferred |
| Mission Carb Balance tortillas | 8 | |
| Colby jack cheese | 2 cups | Shred from a block |
| Non-stick cooking spray | As needed |
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes Servings: 4 | Difficulty: Easy
Step-by-Step Cooking Instructions
Let’s get cooking! Begin by preheating your oven to 350°F and spraying a 9×13-inch baking dish with non-stick cooking spray. This prevents your enchiladas from sticking to the pan and makes cleanup a breeze.
Image Prompt 2: Raw chicken cubes being sautéed in a large skillet with diced onions and spices, creating a steam that carries the aromatic scent.
First, I heat the olive oil in a large skillet over medium-high heat. Once it’s hot, I add the diced yellow onions and sauté them for about 3-4 minutes until they become translucent and start to soften. The aroma already starts to fill my kitchen at this point!
Next comes the chicken. I add the cubed chicken breasts to the skillet along with the cumin and chili powder. I cook the chicken until the pieces are white on the outside but not fully cooked through—they’ll finish cooking in the oven. This usually takes about 5-6 minutes, stirring occasionally.
Once the chicken is partially cooked, I stir in the drained green chilis and remove the skillet from heat. Now it’s time for assembly! I take one Mission Carb Balance tortilla and spread a large spoonful of enchilada sauce on one side. Then I spoon about ½ cup of the chicken mixture down the center and sprinkle a generous pinch of the shredded Colby jack cheese on top.
I carefully roll up the tortilla and place it seam-side down in my prepared baking dish. I repeat this process with the remaining tortillas, arranging them snugly in the dish. Once all eight enchiladas are nestled in place, I pour the remaining enchilada sauce evenly over the top, making sure to cover all the tortillas to prevent them from drying out. Finally, I sprinkle the rest of the shredded cheese over everything.
Into the oven they go for 15-20 minutes, until the cheese is melted and bubbly and the enchiladas are heated through.
Segment 3: Serving Suggestions, Variations, and FAQs
When the enchiladas emerge from the oven, all golden and bubbling, I let them cool for just a couple of minutes before serving. The aroma is absolutely irresistible! I like to garnish mine with a sprinkle of fresh cilantro for a pop of color and freshness.
Image Prompt 4: A plate with two enchiladas served alongside a small side salad of mixed greens, with dollops of sour cream and sliced avocado on the side.
For a complete low-carb meal, I serve these enchiladas with cauliflower rice or a simple side salad. If you’re feeling fancy, add some sliced avocado, a dollop of sour cream, or a spoonful of fresh salsa on top. For those in your family who aren’t watching their carbs, you can also offer traditional Spanish rice or refried beans on the side.
Want to switch things up? There are several variations you can try with this basic recipe. Green enchilada sauce works beautifully instead of red for a tangier flavor profile. You can also add extras to the chicken mixture like diced bell peppers, sliced black olives, or mushrooms for more texture and nutrients. For heat lovers, incorporating a diced jalapeño with the onions or using hot green chilis instead of mild will give your enchiladas a spicy kick!
Another time-saving option is using pre-cooked chicken. Whether it’s a store-bought rotisserie chicken or leftover roasted chicken from another meal, simply shred it and warm it with the spices and other ingredients before assembling.
Frequently Asked Questions
Can I make these enchiladas ahead of time? Absolutely! You can assemble them up to 24 hours in advance, cover, and refrigerate. Just add about 5-10 minutes to the baking time when cooking from cold.
How do I store leftovers? Leftover enchiladas keep well in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or in a 325°F oven until heated through.
Can I freeze these low-carb enchiladas? Yes! These freeze beautifully for up to 3 months. I recommend freezing them before baking, then thawing overnight in the refrigerator before cooking.
What if I can’t find Mission Carb Balance tortillas? Any low-carb tortilla will work, but the carb count may vary. You can also use lettuce wraps for an even lower-carb option, though the texture will be different.
Is this recipe gluten-free? It depends on the tortillas and enchilada sauce you use. Check labels carefully, as many commercial enchilada sauces contain wheat as a thickener.
Low-Carb Chicken Enchiladas
Ingredients
- 2 lb boneless skinless chicken breasts cut into cubes
- 1 –2 tbsp olive oil extra virgin
- 1 cup yellow onion diced
- 1 4 oz can green chilis, drained (mild or spicy)
- 1 tsp ground cumin
- ½ tsp chili powder
- 1 jar red enchilada sauce sugar-free preferred
- 8 Mission Carb Balance tortillas
- 2 cups Colby jack cheese shredded from a block
- Non-stick cooking spray as needed
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with non-stick cooking spray.
- Heat olive oil in a large skillet over medium-high heat. Add diced onions and sauté for 3–4 minutes until translucent.
- Add cubed chicken, cumin, and chili powder. Cook until chicken is white on the outside but not fully done, about 5–6 minutes.
- Stir in green chilis and remove from heat.
- To assemble, spread enchilada sauce on one side of each tortilla. Add about ½ cup of chicken mixture and a pinch of shredded cheese. Roll tightly and place seam-side down in the baking dish.
- Repeat with all tortillas. Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
- Bake for 15–20 minutes, until cheese is melted and bubbly.
- Let cool for a couple minutes before serving. Garnish with cilantro, if desired.
