Low Carb Chicken Enchiladas Recipe
Step-by-step guide for how to make low carb enchiladas with homemade low carb tortillas, enchilada sauce, chicken & cheese! This low carb chicken enchiladas recipe is easy, delicious and keto friendly.
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- 1 recipe Gluten-free enchilada sauce (2 cups)
- 1 tbsp Avocado oil
- 4 cloves Garlic (minced)
- 3 cups Shredded chicken (cooked)
- 1/4 cup Chicken broth
- 1/4 cup Fresh cilantro (chopped)
- 1 recipe Coconut tortillas (12 tortillas)
- 3/4 cup Colby jack cheese (shredded)
- 1/4 cup Green onions (chopped)
Make low carb tortillas like this. Make the version including optional gelatin.
In a large saute pan, heat oil over medium-high heat. Add the minced garlic and cook for about a minute, until fragrant.
Add chicken, 1 cup enchilada sauce (half of the total amount), chicken broth, and cilantro. Simmer for about 5 minutes.
Meanwhile, preheat the oven to 375 degrees F. Grease a 9x13 baking dish.
Scoop about 1/4 cup chicken mixture into the center of each tortilla. Roll up and place seam side down in the baking dish.
Pour remaining 1 cup enchilada sauce over the enchiladas. Sprinkle with shredded cheese.
Bake for about 10 to 12 minutes, until enchiladas are hot and cheese melts. Sprinkle with green onions to serve.
Serving size: 2 enchiladas with sauce
Prep time does not include enchilada sauce or coconut tortillas. Nutrition info does include both.
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