• Erin Akey, FNC + KNS

Low-Carb Chicken Enchiladas

We cooked these yummy enchiladas tonight on our Facebook live that you can watch HERE!

The use of a rotisserie chicken is great in a time crunch, but of course you can always grill or bake or boil your own chicken breasts or thighs and use that!


2tbsp Olive oil 1 precooked Rotisserie chicken 2 teaspoons cumin 1tablespoon garlic powder 1 red onion chopped Salt and pepper to taste 1 cup Shredded cheddar cheese 1 cup Shredded mozzarella cheese 8 La Banderita carb counter tortillas (or Mission low carb )

Enchilada Sauce Ingredients (far less sugar than store bought) 1 8oz can Great Value tomato sauce (this brand is low sugar) 1 1/2 cups water 2 tablespoons chili powder 1/4 teaspoon cumin 1/2 teaspoon onion powder 1 teaspoon garlic powder Salt and pepper to taste


Preheat oven to 350 degrees. Spray a 9×13 pan with cooking spray

Combine all the ingredients for the sauce in a small saucepan on medium heat. Stir periodically and reduce down to desired thickness. Add salt and pepper to taste.

Debone the chicken and heat in a skillet on medium heat. Stir in the cumin, garlic powder, red onion, and salt and pepper to taste. Divide the chicken mixture among 8 tortillas. Sprinkle with cheddar and roll them up and place in the baking dish. Finally cover the top of the enchiladas with sauce and add a topping of cheddar and mozzarella cheese. Place in the oven for 15 minutes. Use the broiler for the last few minutes to brown the top!

Serve with a nice salad loaded with veggies!


Erin and Ben!


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