Low-Carb Chicken Enchiladas
Satisfy your Mexican food cravings with these flavorful, low-carb chicken enchiladas made with Mission Carb Balance tortillas, tender chicken, and a tangy enchilada sauce. Quick to prepare and perfect for keto-friendly meals.
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 9x13-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.
Notes
For faster prep, use shredded rotisserie or leftover cooked chicken. These enchiladas can be assembled ahead and refrigerated up to 24 hours. Leftovers keep in the fridge for 3 days or can be frozen for up to 3 months (freeze before baking for best results). Customize with bell peppers, jalapeños, olives, or mushrooms for added flavor and nutrition. For gluten-free, verify that tortillas and sauce are certified gluten-free.
