30-Minute Low Carb Chicken Enchiladas
These low carb chicken enchiladas come together in 30 minutes and taste like the comfort food you remember. Shredded chicken, green chiles, and a creamy cheese filling get rolled into low carb tortillas and baked until bubbly.
It’s the kind of meal that feels like a Tuesday night win without a trip to a specialty store. One dish, plenty of melty cheese, and nothing weird about it.
What Makes These Low Carb Enchiladas So Good
The filling is a mix of cream cheese, shredded chicken, and diced green chiles, so every bite is rich and savory. There’s no dry chicken or strange aftertaste, just the flavors you expect from a solid enchilada.
Baking them covered first, then uncovered, melts the cheese into a gooey top layer while the tortillas get those little crispy edges. This is the one I make when I’m craving enchiladas but keeping things low carb.
Ingredients
- 8 oz cream cheese, softened: full-fat gives the smoothest texture
- 2 cups cooked shredded chicken: a rotisserie chicken makes this even faster
- 4 oz can diced green chiles: mild or hot, whatever you like
- 1 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 8 low carb tortillas: almond flour tortillas hold up best
- 1 cup green enchilada sauce: store-bought or homemade
- 1 1/2 cups shredded Mexican blend cheese, divided: use 1/2 cup in the filling and 1 cup on top
- Optional toppings: sour cream, chopped cilantro, avocado
Variations / Substitutions
- Protein swap: shredded beef or ground turkey work just as well.
- Vegetarian: replace chicken with 1 can drained black beans and 1/2 cup corn (adds a few extra carbs).
- Spicy kick: add a minced jalapeño to the filling.
- Dairy-free: use plant-based cream cheese and a dairy-free cheese that melts well.
If a beefy low-carb dinner sounds good, try my Low Carb Beef and Broccoli.
How to Make Low Carb Chicken Enchiladas
Step 1: Mix the Chicken Filling
In a large bowl, combine the 8 oz softened cream cheese, 2 cups shredded chicken, can of green chiles with their juices, garlic powder, cumin, and salt. Stir until the cream cheese is evenly distributed and the mixture looks uniform, about 2 minutes. Fold in 1/2 cup of the shredded cheese so it speckles through the filling.
The mixture will be thick and a little sticky, which helps hold everything together when you roll the tortillas. If your cream cheese was on the colder side, just stir an extra minute until it softens completely.
Step 2: Fill and Roll the Tortillas
Lay a low carb tortilla flat and spoon about 2 tablespoons of the chicken filling right down the center. Roll the tortilla tightly around the filling and place it seam-side down in a 9×13-inch baking dish. Repeat with the remaining 7 tortillas, tucking them snugly so they don’t unroll.
Low carb tortillas can be stiff and crack if you roll them cold. A 20-second zap in the microwave makes them flexible enough to wrap without tearing, and they won’t get soggy.
Step 3: Bake the Enchiladas
Pour the 1 cup green enchilada sauce evenly over all the rolled tortillas, making sure each one gets a good coating. Sprinkle the remaining 1 cup of cheese over the top. Cover the dish tightly with aluminum foil and bake on the middle rack at 375°F (190°C) for 20 minutes.
After 20 minutes, remove the foil and let them bake another 5 minutes uncovered. The cheese should be melted and starting to bubble at the edges. If your tortillas are thin, keep an eye on them so the exposed edges don’t burn.
Step 4: Garnish and Serve
Pull the dish out of the oven and let it rest for 5 minutes. That short pause keeps the filling from sliding everywhere when you lift the first enchilada. Add a dollop of sour cream, a scatter of chopped cilantro, and a few avocado slices if you have them. Serve straight from the baking dish while everything is hot and gooey.
Tips for Low Carb Enchiladas
- Full-fat cream cheese makes the filling creamy without any separation during baking.
- Don’t skip the foil during the first 20 minutes. It traps steam so the tortillas stay tender.
- Leftover filling is great as a dip with low carb crackers or cucumber slices.
- For a crispier top, switch the broiler on for the last minute, but watch closely so the cheese doesn’t burn.
- Use a thin, sharp spatula to lift the enchiladas out of the dish so they keep their shape.
Storing and Reheating Leftovers
Keep any leftovers in an airtight container in the fridge for up to 4 days. To reheat, a microwave works for a quick lunch, but the oven at 350°F (175°C) for about 10 minutes brings back those crispy edges better. The tortillas soften a little more each time, but the flavor holds up.
What to Serve With Low Carb Enchiladas
A quick avocado and tomato salad with a bright lime vinaigrette balances the richness of the cheese and cream. If you want something warm on the side, Mexican cauliflower rice soaks up any extra sauce and keeps the whole meal low carb.
Frequently Asked Questions
Can I use flour tortillas instead?
Yes, but the dish won’t be low carb anymore. Regular flour tortillas roll more easily and work well if you’re not counting carbs.
How do I make this dairy-free?
Swap the cream cheese for a plant-based cream cheese alternative and use a dairy-free shredded cheese that melts. Check that your enchilada sauce is dairy-free too.
Can I assemble this ahead of time?
Definitely. Fill and roll the tortillas, arrange them in the baking dish, cover, and refrigerate for up to 24 hours. When you’re ready to bake, pour the sauce and cheese on top, then bake covered at 375°F for about 25 to 30 minutes, since it starts cold.
How many carbs are in each serving?
With the tortillas I use, each serving (2 enchiladas) has around 8 grams total carbs and 3 grams fiber, so roughly 5 net carbs. Your count will vary by tortilla brand and enchilada sauce.
Low Carb Chicken Enchiladas Recipe
Ingredients
Method
- Mix the chicken filling: combine cream cheese, chicken, green chiles, garlic powder, cumin, salt, and 1/2 cup of the cheese.
- Fill each tortilla with about 2 tbsp of filling, roll tightly, and place seam-side down in a 9×13-inch baking dish.
- Pour enchilada sauce over the top, sprinkle the remaining 1 cup cheese, cover with foil, and bake at 375°F for 20 minutes. Uncover and bake 5 more minutes until bubbly.
- Let rest 5 minutes, then garnish with sour cream, cilantro, and avocado. Serve hot.
