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Low Carb Enchiladas

Low Carb Chicken Enchiladas Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 8 oz cream cheese, softened
  • 2 cups cooked shredded chicken
  • 4 oz can diced green chiles
  • 1 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 8 low carb tortillas
  • 1 cup green enchilada sauce
  • 1 1/2 cups shredded Mexican blend cheese, divided
  • Optional toppings: sour cream, chopped cilantro, avocado

Method
 

  1. Mix the chicken filling: combine cream cheese, chicken, green chiles, garlic powder, cumin, salt, and 1/2 cup of the cheese.
  2. Fill each tortilla with about 2 tbsp of filling, roll tightly, and place seam-side down in a 9x13-inch baking dish.
  3. 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.
  4. Let rest 5 minutes, then garnish with sour cream, cilantro, and avocado. Serve hot.

Notes

If your low carb tortillas crack when rolling, warm them in the microwave for 20 seconds first. Red enchilada sauce works just as well; the green version here keeps the chicken and chiles bright.