Get ready to savor a meal that brings all the zesty, comforting flavors of classic Tex-Mex to your table—without the carb overload! These Low-Carb Chicken Enchiladas are a true game-changer, marrying juicy shredded chicken, tangy enchilada sauce, melty cheese, and low-carb tortillas for a dish that feels every bit like a treat yet fits beautifully into a mindful eating plan. Whether you’re cooking for a crowd or just a cozy family dinner, these enchiladas hit the spot with bold flavors and a satisfying, hearty texture.

Low-Carb Chicken Enchiladas Recipe - Recipe Image

Ingredients You’ll Need

To make these Low-Carb Chicken Enchiladas shine, focus on quality basics—each ingredient plays a key role in the taste, texture, and irresistible appeal of the finished dish. Gather these pantry staples and a few fresh items to create something truly memorable.

Shredded cooked chicken: Rotisserie chicken saves time and infuses the filling with amazing juiciness.
Low-carb tortillas: Choose your favorite brand or make your own; these keep each bite light yet hearty.
Enchilada sauce: Opt for a no-sugar-added version to keep things low carb while delivering authentic flavor.
Shredded cheese: A blend of cheddar and Monterey Jack melts perfectly for that gooey, golden top.
Diced green chilies: These bring a mild kick and wonderful aroma to the filling.
Cream cheese: This secret ingredient adds creamy richness and a luscious texture to the chicken mix.
Chopped fresh cilantro: The finishing touch for a vibrant pop of color and fresh flavor.
Seasonings: Cumin, garlic powder, paprika, and a pinch of salt round out the profile with just enough warmth and depth.

How to Make Low-Carb Chicken Enchiladas

Step 1: Prepare the Chicken Filling

Start by mixing your shredded chicken with softened cream cheese, green chilies, seasonings, and a handful of shredded cheese in a large bowl. Stir everything together until the chicken is coated and the mixture looks pleasantly creamy. This filling is where all the flavor starts, so don’t skimp—taste and adjust the seasoning as you like.

Step 2: Assemble the Enchiladas

Lay out each low-carb tortilla, then spoon a generous dollop of the chicken mixture down the center. Roll each tortilla snugly around the filling and place seam-side down in a casserole dish that’s been lightly coated with enchilada sauce. This keeps them moist and packs flavor into every layer.

Step 3: Add the Sauce and Cheese

Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure each one gets a good soak. Don’t be shy with the sauce—it makes the whole dish irresistibly tangy! Finish by sprinkling the rest of your shredded cheese all over the top for that gorgeous, bubbling finish.

Step 4: Bake to Perfection

Slide the baking dish into a preheated oven at 375°F (190°C). Bake for about 20 to 25 minutes, or until the cheese is melted and the sauce is bubbling at the edges. The whole kitchen will smell incredible, hinting at the goodness to come.

Step 5: Garnish and Serve

Once the Low-Carb Chicken Enchiladas are perfectly golden, pull them from the oven and shower with fresh cilantro. Let them rest a few minutes before serving to make slicing and plating neat and easy. All that’s left is to dig in!

How to Serve Low-Carb Chicken Enchiladas

Garnishes

A few finishing touches elevate your enchiladas from everyday to extraordinary. Scatter extra chopped cilantro, sliced green onions, or a drizzle of sour cream over the top for color and flavor. Thin slices of avocado or a quick pickled red onion add coolness and zing.

Side Dishes

Keep the meal fresh and satisfying by pairing your Low-Carb Chicken Enchiladas with a crisp salad tossed with lime vinaigrette, some sautéed zucchini or peppers, or even a refreshing cauliflower rice. These sides balance the rich, saucy main dish without tipping the carb count.

Creative Ways to Present

For an eye-catching twist, try serving the enchiladas in individual ramekins or roll mini tortillas for bite-sized appetizers. If you’re hosting, set up a buffet bar with different toppings so everyone can customize their plate with their favorite garnishes and sides.

Make Ahead and Storage

Storing Leftovers

Leftover Low-Carb Chicken Enchiladas keep beautifully. Simply cover the dish with foil or transfer portions to an airtight container and refrigerate for up to 3 days. The flavors deepen as they rest, making lunch the next day a treat you’ll look forward to.

Freezing

To freeze, assemble the enchiladas but hold back the garnishes. Wrap tightly in plastic wrap and a layer of foil, then freeze for up to 2 months. Defrost overnight in the fridge before baking as usual, adding fresh toppings just before serving.

Reheating

Reheat individual portions in the microwave or pop the whole dish back in a 350°F oven until heated through and the cheese is once again bubbly. A splash of extra enchilada sauce before reheating prevents any dryness and keeps every bite as delicious as the first.

FAQs

Can I use beef or pork instead of chicken?

Absolutely! Feel free to swap in shredded beef or pork—the recipe works equally well with any tender, cooked protein you love. Just be sure the meat is well-seasoned for best flavor in your Low-Carb Chicken Enchiladas setup.

Which low-carb tortillas are best for this recipe?

Your favorite store-bought low-carb flour tortillas (or homemade almond flour wraps) are perfect. Look for tortillas with a great flavor and enough flexibility to roll without breaking, ensuring perfect Low-Carb Chicken Enchiladas every time.

Is it possible to make the enchilada sauce from scratch?

Definitely! Making your own enchilada sauce lets you control the ingredients and spice level. Opt for a recipe with tomato paste, spices, and broth, and skip any added flour or sugar for a truly low-carb enchilada experience.

Can I make this recipe dairy-free?

Yes, substitute your favorite dairy-free cheese and use a vegan cream cheese alternative for the filling. The enchiladas will still be creamy and satisfying, offering a flexible take on Low-Carb Chicken Enchiladas for different dietary needs.

How do I prevent the tortillas from getting soggy?

Lightly heating the tortillas before assembling makes them sturdy and easier to roll. Also, avoid overfilling or oversaucing before baking—your Low-Carb Chicken Enchiladas will come out with the ideal, satisfying bite every time.

Final Thoughts

If you’ve been craving the comfort of enchiladas but want to keep things light, these Low-Carb Chicken Enchiladas truly deliver. Invite some friends over or treat yourself—you’re in for a new favorite that’s as simple as it is satisfying!