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Low-Carb Chicken Enchiladas

Low-Carb Chicken Enchiladas
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Low-Carb Chicken Enchiladas combine tender shredded chicken with savory spices and creamy cheese wrapped in low-carb tortillas, providing a healthy, flavorful, and satisfying Mexican-inspired meal perfect for those watching their carb intake or seeking a guilt-free dinner option.

Ingredients

Scale

Protein

  • 2 cups cooked shredded chicken breast or thighs

Tortillas

  • 8 low-carb tortillas (almond flour, coconut flour, or homemade)

Sauce

  • 1 1/2 cups enchilada sauce (homemade or store-bought, low-carb)

Cheese

  • 1 1/2 cups Mexican cheese blend (cheddar, Monterey Jack, mozzarella)

Aromatics and Spices

  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp dried oregano
  • Salt, to taste

Fresh Herbs and Optional Toppings

  • Fresh cilantro, chopped (for garnish)
  • Sour cream (optional)
  • Avocado slices (optional)
  • Jalapeño slices (optional)

Instructions

  1. Prepare the Chicken Filling: If using raw chicken, cook it thoroughly and shred finely. In a skillet, sauté diced onion and minced garlic until fragrant. Add shredded chicken, chili powder, cumin, paprika, oregano, and salt. Stir in about 1 cup of enchilada sauce to bind the mixture with rich flavor.
  2. Warm the Tortillas: Lightly warm the low-carb tortillas in a dry pan or microwave until pliable to prevent cracking during rolling.
  3. Assemble the Enchiladas: Spoon a generous amount of chicken filling onto each tortilla, roll them tightly, and place each seam-side down in a greased baking dish. Repeat until all tortillas are filled.
  4. Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle the Mexican cheese blend generously on top to form a bubbly, golden crust when baked.
  5. Bake Until Bubbling: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and slightly browned.

Notes

  • Use rotisserie chicken to save time on cooking and shredding.
  • Pat tortillas dry before assembling if they feel too moist to avoid sogginess.
  • Don’t skimp on enchilada sauce to keep the dish moist and flavorful.
  • Mix different cheeses for richer flavor and better melt.
  • Let the enchiladas rest for 5 minutes after baking to firm up.

Nutrition

Keywords: low-carb, chicken enchiladas, keto, Mexican, gluten-free, healthy dinner

Find it online: https://eazyum.com/low-carb-chicken-enchiladas/