Easy Low Carb Chicken Enchiladas – Delicious & Healthy!

Name: Easy Low Carb Chicken Enchiladas - Delicious & Healthy!
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 lb boneless skinless chicken breasts (cut into cubes); 1-2 Tbsp olive oil (extra virgin); 1 cup yellow onion (diced); 1 4oz can of green chilis, drained; 1 tsp cumin; 1/2 tsp chili powder; 1 jar red enchilada sauce; 8 Mission Carb Balance tortillas; 2 cups Colby jack cheese (shredded); Non-stick cooking spray

There’s something so comforting about a warm plate of enchiladas. But if you’re watching your carbs, enjoying this classic dish can feel… tricky. Not anymore! These low carb chicken enchiladas are a game-changer. They deliver all the flavor you crave, without the guilt. I first made these when my family was looking for ways to eat healthier without sacrificing our favorite meals. Let me tell you, they were a HUGE hit! Now, they’re a regular part of our meal rotation, and I’m so excited to share them with you.

Why You’ll Love This Recipe

Easy to Make: From start to finish, these enchiladas come together in about 35 minutes.
Flavorful: We’re building layers of flavor with seasoned chicken, zesty green chiles, and a rich enchilada sauce.
Low Carb Goodness: Using Mission Carb Balance tortillas keeps the carb count down, so you can enjoy every bite.
Family-Friendly: Everyone will love these, even the picky eaters!

Ingredients Spotlight

Let’s take a look at what makes these enchiladas so special. Good ingredients make all the difference!

Ingredient	Why It’s Important
Chicken Breasts	Provides lean protein and a delicious base for the filling. Using cubed chicken makes it cook quickly and evenly.
Mission Carb Balance Tortillas	The key to keeping these enchiladas low carb. They’re soft, pliable, and hold their shape beautifully.
Colby Jack Cheese	Adds a creamy, melty goodness that complements the other flavors. Feel free to use your favorite cheese!
Red Enchilada Sauce	The heart and soul of enchiladas! Choose a sauce that you love – mild, medium, or hot.
Green Chiles	Adds a lovely depth of flavor and a little bit of heat.

Instructions: Making the Magic Happen

Preheat and Prep: Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking dish with non-stick cooking spray. This prevents sticking and makes cleanup a breeze.
Cook the Chicken: In a large skillet over medium-high heat, heat 1-2 tablespoons of olive oil. Add the cubed chicken, cumin, and chili powder. Cook until the chicken is white on the outside, about 5-7 minutes. It doesn’t need to be fully cooked through at this stage.
Add the Flavor: Stir in the drained green chiles and cook for another minute. This allows the flavors to meld together.
Warm the Tortillas: Lightly warm the tortillas. This makes them more pliable and easier to roll. You can do this in a dry skillet, in the microwave, or wrapped in foil in the oven.
Assemble the Enchiladas: Spread a spoonful of enchilada sauce on each tortilla. Add about 1/2 cup of the chicken mixture and a generous sprinkle of shredded cheese.
Roll and Arrange: Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
Sauce and Cheese: Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle with the remaining cheese.
Bake: Bake for 15-20 minutes, or until the cheese is melted and bubbly and the sauce is heated through.

Tips & Variations

Roast Your Chicken: Don’t want to cook the chicken? Use leftover roasted chicken or a rotisserie chicken! Shred it and use it in place of the cubed chicken.
Spice It Up: For extra heat, use hot green chiles or add a pinch of cayenne pepper to the chicken mixture.
Cheese Please: Experiment with different cheeses! Monterey Jack, pepper jack, or a Mexican cheese blend would all be delicious.
Veggies Added: Add some sauteed bell peppers and onions to the chicken mixture for an extra boost of flavor and nutrients.

Serving Suggestions

These low carb chicken enchiladas are a complete meal on their own, but they’re even better with some tasty sides! Here are a few ideas:

Sour Cream or Greek Yogurt: A dollop of cool sour cream or Greek yogurt adds a tangy contrast to the rich enchiladas.
Avocado or Guacamole: Creamy avocado or guacamole adds healthy fats and a fresh flavor.
Salsa: A vibrant salsa adds a burst of flavor and a little bit of heat.
Mexican Rice (Low Carb): Serve with a side of cauliflower rice seasoned with Mexican spices for a complete meal.
Side Salad: A simple green salad with a light vinaigrette provides a refreshing contrast.

Conclusion

These low carb chicken enchiladas are a delicious and satisfying meal that you can feel good about eating. They’re perfect for a weeknight dinner, a weekend gathering, or any time you’re craving a comforting and flavorful dish. I hope you enjoy making them as much as my family and I do! Don’t be afraid to experiment with the recipe and make it your own. Happy cooking!

FAQ

Can I make these ahead of time?

Yes! You can assemble the enchiladas and store them in the refrigerator for up to 24 hours before baking. Add about 5-10 minutes to the baking time if baking from cold.

What if I don’t have Mission Carb Balance tortillas?

You can use other low-carb tortillas, but the carb count will vary. Be sure to check the nutrition label. You could also try using large lettuce leaves as a wrap, but the texture will be different.

Can I freeze these enchiladas?

Yes, you can! Assemble the enchiladas but do not bake them. Wrap them tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking. You may need to add a few minutes to the baking time.

What is the carb count per serving?

The carb count per serving is approximately 25 grams, but this can vary depending on the brand of tortillas and enchilada sauce you use.