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Low Carb Enchiladas
Make these tasty low carb chicken enchiladas with enchilada sauce, cheddar cheese, jalapenos and onions for a simple and satisfying meal everyone will love!
Prep Time
20
minutes
mins
Cook Time
25
minutes
mins
Total Time
45
minutes
mins
Course:
Main Course
Cuisine:
American, Mexican
Servings:
4
servings
Author:
Holly
Equipment
Frying Pan
9x13 inch Baking Dish
Ingredients
½
onion
diced
1
jalapeno
minced
1
can enchilada sauce
divided
2
cups
cooked chicken
2
cups
cheddar cheese
or Mexican cheese blend
8
low carb tortillas
Instructions
Preheat oven to 400°F.
Sautee onions and jalapenos together over medium heat until tender.
Add enchilada sauce to the tortillas and add chicken, cheese, and onion mixture to them.
Roll up tortillas with the seam on the bottom and place in a 9x13 pan.
Pour remaining sauce on top and remaining cheese.
Bake for 20 minutes covered and then 5 minutes uncovered.
Notes
To prevent tortillas from cracking, stack between damp paper towels and microwave for 20 to 30 seconds.
Store heated tortillas in a plastic bag until ready to assemble.
Place filled enchiladas seam side down in casserole dish.
Nutrition
Calories:
377
kcal
|
Carbohydrates:
8
g
|
Protein:
37
g
|
Fat:
21
g
|
Saturated Fat:
13
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Cholesterol:
119
mg
|
Sodium:
937
mg
|
Potassium:
256
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
1019
IU
|
Vitamin C:
6
mg
|
Calcium:
423
mg
|
Iron:
2
mg