Low Carb Chicken Enchiladas

4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 311.9
  • Total Fat: 21.5 g
  • Cholesterol: 56.8 mg
  • Sodium: 579.8 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 7.2 g
  • Protein: 16.0 g

View full nutritional breakdown of Low Carb Chicken Enchiladas calories by ingredient
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If you like enchiladas and want a low carb option then this is the recipe you need. Low carb tortilla wraps are used in this recipe. If you like enchiladas and want a low carb option then this is the recipe you need. Low carb tortilla wraps are used in this recipe.
Number of Servings: 10


    1/4 cup (1/2 stick) unsalted butter
    1 onion, sliced
    1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
    1 can (4 ounces) diced green chiles, drained
    3 ounces cream cheese
    1/2 teaspoon salt
    1/3 cup vegetable oil
    10 low carb fajita-size flour tortillas
    1/3 cup half-and-half
    1 cup shredded Monterey Jack cheese


1. Heat oven to 350 degrees. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
2. Melt butter in large nonstick skillet over medium heat. Add onion; cook, stirring, for 5 minutes. Turn off heat; stir in chiles, cream cheese and salt.
3. Heat oil in a small skillet over medium-high heat. Add a tortilla and cook for a few seconds until tortilla becomes limp. Remove to a paper-towel-lined tray. Repeat with all of the tortillas.
4. Spoon 1/3 cup filling down the center of each tortilla. Roll and set, seam-side down, in prepared baking dish. Drizzle evenly with half-and-half and sprinkle with shredded cheese.
5. Bake, uncovered, at 350 degress for 23 minutes or until top is golden. Cool slightly before serving.

Makes 10 servings.

Number of Servings: 10

Recipe submitted by SparkPeople user DMOSELEY081702.

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Member Ratings For This Recipe

  • Super! Came out gorgeous! I plan to freeze in small containers to take for work lunches. - 10/13/17

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  • I can't wait for dinner. I made it for valentines day dinner. I too used the green enchilada sauce instead of the oil to soften the tortillas. What was left over I mixed it with the half and half. It smelled delicious. Can't wait. Thanks for this recipe. - 2/14/10

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  • This was really good! I used enchilada sauce and my whole family loved it!! - 10/7/09

    Was this review helpful?   yes  No
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