Low Carb Chicken Enchiladas (High Protein & Gluten-Free)
These high-protein, low-carb chicken enchiladas are made with almond flour tortillas and a creamy filling for a lighter twist. Packed with lean protein and bold enchilada flavor, they're satisfying, wholesome, and perfect for a healthy weeknight dinner.
Equipment
- 1 Skillet
Ingredients
For the Chicken Filling
- 1 lb cooked chicken breast ,shredded (rotisserie or poached)
- 1 teaspoon olive oil
- ½ small onion ,finely diced
- 1 jalapeno ,de-seeded, finely chopped (optional)
- 2 cloves garlic ,minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt & black pepper ,to taste
- ¼ cup low-carb enchilada sauce ,or sugar-free store-bought
For the Enchiladas
- 6 almond flour tortillas (6-7 inch)
- ¾ cup low-carb enchilada sauce ,divided
- 1 cup reduced-fat shredded Mexican blend cheese ,or part-skim mozzarella + cheddar mix; plus more for the topping
- 2 tablespoon fat free cream cheese
- ¼ cup chopped bell peppers or zucchini optional
For Greek Yogurt Sauce: (optional, replace sour cream)
- ¼ cup Greek Yogurt ,blended smooth
- 1 lime juice , to taste
- salt to taste
Toppings (optional):
- Fresh cilantro ,pickled jalapeno, or green onions
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a small baking dish (8×8 works great).
Make the filling:
- Heat olive oil in a skillet over medium heat. Sauté onion for 2–3 minutes until soft. Add garlic and cook 30 seconds.
- Stir in cumin, chili powder, paprika, oregano, salt, and pepper. Add shredded chicken and mix well.
- Turn heat to low. Stir in cream cheese and ¼ cup enchilada sauce until creamy. Remove from heat.
Assemble the Enchiladas:
- Warm almond flour tortillas slightly on a skillet (or microwave 10-15 seconds so they don't crack).
- Lightly grease a baking dish and spread a thin layer of enchilada sauce on the bottom.
- Lay one almond flour tortilla flat, spread 1-2 tablespoons of enchilada sauce evenly over the tortilla.
- Fill each tortilla with about ⅓ cup chicken mixture, sprinkle with a little cheese, roll tightly, and place seam-side down in the dish.
Bake:
- Pour remaining ½ cup enchilada sauce over the tortillas. Sprinkle evenly with remaining cheese.
- Bake uncovered for 18-22 minutes, until bubbly and lightly golden.
- Rest 5 minutes, then garnish with cilantro, green onions, or a dollop of Greek yogurt sauce.
- (Optional) In a small bowl, whisk together Greek yogurt, fresh lime juice, and a pinch of salt until smooth and creamy. Use this mixture in place of sour cream and serve alongside the enchiladas.
Notes
- Sour Cream Substitute: Greek yogurt mixed with lime juice and salt gives the same tangy, creamy finish with extra protein and fewer carbs.
- Chicken Options: Use rotisserie chicken breast, leftover grilled chicken, or shredded chicken.
- Tortillas: Warm almond flour tortillas slightly before filling to prevent cracking.
- Cheese: Reduced-fat cheese keeps the dish lighter, but full-fat works if preferred.
- Make It Spicy: Add chopped jalapenos or a pinch of cayenne to the chicken mixture.
- Serving Tip: Serve with extra yogurt-lime sauce and pico-de-gallo on the side.
Nutrition
Nutrition Facts
Low Carb Chicken Enchiladas (High Protein & Gluten-Free)
Amount per Serving
Calories
222
% Daily Value*
Fat
7
g
11
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
77
mg
26
%
Sodium
606
mg
26
%
Potassium
282
mg
8
%
Carbohydrates
7
g
2
%
Fiber
1
g
4
%
Sugar
4
g
4
%
Protein
31
g
62
%
Vitamin A
611
IU
12
%
Vitamin C
6
mg
7
%
Calcium
269
mg
27
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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