Description
Cheesy, saucy, and full of Tex-Mex flavor—these Low Carb Chicken Enchiladas bring all the comfort without the carbs. Wrapped in low-carb tortillas and smothered in red enchilada sauce, this dish is a simple, satisfying dinner that tastes just like the real deal.
Ingredients
2 lb boneless, skinless chicken breasts, cubed
1–2 tbsp extra virgin olive oil
1 cup yellow onion, diced
1 (4 oz) can green chilis, drained (mild or spicy)
1 tsp cumin
½ tsp chili powder
1 jar red enchilada sauce
8 Mission Carb Balance tortillas
2 cups Colby Jack cheese, shredded from a block
Non-stick cooking spray
Instructions
Preheat oven to 375°F (190°C) and spray a 9×13-inch baking dish with non-stick spray.
Cook the chicken: In a skillet, heat olive oil over medium-high. Sauté chicken cubes until fully cooked, then add onions and cook until soft.
Add seasoning: Stir in green chilis, cumin, and chili powder. Cook for another 2–3 minutes to blend flavors.
Assemble enchiladas: Place a portion of chicken filling into each tortilla, sprinkle with cheese, roll up, and place seam-side down in the baking dish.
Top and bake: Pour enchilada sauce evenly over rolled tortillas and top with remaining cheese. Cover with foil and bake for 20 minutes. Uncover and bake an additional 5–10 minutes until bubbly.
Serve hot: Garnish with chopped cilantro or a dollop of sour cream, if desired.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
Nutrition
- Calories: ~350–400
- Fat: 20g
- Carbohydrates: 8–10g
- Protein: 30g