Keto & Low Carb Chicken Enchiladas
Enjoy a delicious, low-carb twist on a Mexican favorite! These Keto-friendly chicken enchiladas are loaded with flavor, cheesy goodness, and are perfect for a quick, healthy dinner.
Ingredients
- 2 cups cooked, shredded chicken
- 8 low-carb tortillas
- 1 cup sugar-free enchilada sauce
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- Chopped cilantro, for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish lightly with cooking spray.
- In a bowl, mix shredded chicken with cumin, garlic powder, salt, and pepper.
- Spoon a portion of chicken mixture into each tortilla, roll tightly, and place seam-side down in the dish.
- Pour enchilada sauce evenly over tortillas and sprinkle with cheddar cheese.
- Bake for 15-20 minutes, until cheese is melted and bubbly.
- Remove from oven, let stand 5 minutes, then top with sour cream and cilantro.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Fat | 25 g |
| Protein | 30 g |
| Total Carbs | 8 g |
| Fiber | 3 g |
| Net Carbs | 5 g |
Frequently Asked Questions
Can I prepare these enchiladas ahead of time?
Yes! Assemble the enchiladas and refrigerate them covered. Bake when ready, adding a few extra minutes if baking from cold.
What type of tortillas should I use?
Opt for store-bought low-carb or homemade almond flour tortillas to keep carbs minimal.
Can I freeze leftover enchiladas?
Absolutely. Store cooled enchiladas in freezer-safe containers for up to 2 months. Thaw overnight and reheat before serving.
What can I substitute for chicken?
Try turkey, beef, or a plant-based alternative. Adjust seasonings to taste if changing the protein.
