Going low carb or following a keto diet can leave you desiring all the full carb deliciousness of most foods. These chicken enchiladas are sure to fulfill those cravings while keeping you on track with your goals. Trust me, these low carb chicken enchiladas are worth making!
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I have never made chicken enchiladas before but was craving something new. However, when it comes to Mexican food, I can pretty much only make tacos or taco soup. So when this recipe turned out amazing after just throwing ingredients I thought would work together, I was floored!
Obviously, because I am following a low carb/keto diet I made sure that I was using ingredients that wouldn’t go against “the rules”. Thank God for low carb tortillas!
This recipe was so super simple to make and there was very little prep. I started the chicken, chilies, cream cheese and taco seasoning in the crock pot in the morning and cooked it on low for about 6 hours.
If you haven’t cooked chicken thighs in a crock pot, it is done when it falls apart with a fork.
Once the chicken was done, I gave the pot a good stir so everything was combined. Also did a quick taste test – this would be delicious served as a chicken taco dip!!
I heated the oven to 400 degrees and sprayed a 9×13 pan with some avocado spray and then got to work on filling the tortillas.
The amount of tortillas you use will depend on how full you fill them. I had a total of 16 ready but only used 10, and used 3-4 scoops of chicken in each tortilla.
Once I filled the tortilla with chicken, I gently rolled it and placed it in the pan. As I added each tortilla I made sure to keep them close enough to help keep them from unrolling but not so close they were smooshed.
Next I poured two cans of enchilada sauce over the wraps and about a cup of shredded white cheddar cheese, and baked it in the oven for 30 minutes. You want the sauce and cheese to be bubbly and melted.
Careful when serving as the filling is super hot!
Options
This recipe can easily be turned into beef enchiladas by using ground beef instead of chicken thighs. Just brown and season the beef in a pan, drain the grease, and add the beef, cream cheese, and chiles back into the pan. Continue the recipe as directed.
You can also use chicken breast if you prefer over thighs, however I always find that the thighs hold so much more flavor.
If you are not doing keto or low carb, refried beans and rice would be delicious served on the side!
Enjoy!
Low Carb Chicken Enchiladas
Ingredients
- 10-12 Boneless Skinless Chicken Thighs
- 8 oz Cream Cheese
- 7 oz Green Chile's
- Taco Seasoning
- 10 oz Enchilada Sauce
- 1 cup White Cheddar Cheese Shredded
- 10 Low Carb Tortillas
Instructions
- Cook chicken thighs, cream cheese, and green chiles in a crock pot for 4-6 hours on low.
- Once the chicken is cooked and can be shredded with a fork, preheat oven to 400.
- Fill 10 tortilla shells with chicken mixture, roll them semi tight, and place in a sprayed 13×9 baking dish.
- Cover tortillas with enchilada sauce and cheddar cheese.
- Bake in the oven for 30 minutes or until sauce and cheese is bubbly.
- Serve with sour cream and lettuce.
