Description
These Low-Carb Chicken Enchiladas are a delicious twist on a classic Mexican dish. Made with shredded chicken, cheese, and a flavorful enchilada sauce, they are perfect for a healthy and satisfying meal.
Ingredients
Units
Scale
For the Enchilada Filling:
- 2 cups shredded cooked chicken
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 1/4 cup chopped fresh cilantro
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
For the Enchilada Sauce:
- 1 can (14 oz) diced tomatoes
- 1/2 cup chicken broth
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
For Assembly:
- 6 low-carb tortillas
- 1 cup shredded mozzarella cheese
- Sour cream, avocado, and additional cilantro for garnish
Instructions
- Prepare the Enchilada Filling: In a mixing bowl, combine the shredded chicken, cheddar cheese, onion, cilantro, cumin, chili powder, salt, and pepper. Mix well.
- Make the Enchilada Sauce: In a blender, combine the diced tomatoes, chicken broth, garlic, chili powder, cumin, salt, and pepper. Blend until smooth.
- Assemble the Enchiladas: Preheat the oven to 350°F. Spread a thin layer of the enchilada sauce in the bottom of a baking dish. Fill each tortilla with a portion of the chicken mixture, roll up, and place seam side down in the dish. Pour the remaining sauce over the enchiladas and top with mozzarella cheese.
- Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
- Serve: Garnish with sour cream, avocado, and cilantro before serving.
Notes
- You can use rotisserie chicken for convenience.
- Adjust the spices to suit your taste preferences.
Nutrition
- Serving Size: 1 enchilada
- Calories: 280
- Sugar: 3g
- Sodium: 560mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
