Low Carb Chicken Enchiladas

By Toya. L

Dive into a world of Mexican-inspired flavors with our Low Carb Ground Chicken Enchilada Recipe. These enchiladas are a true culinary masterpiece, offering all the bold and zesty taste you crave, but without the extra carbs. Instead of traditional tortillas, we’ve wrapped tender ground chicken seasoned to perfection in low carb wraps. These Enchiladas are not only low in carbs but also incredibly satisfying. Our flavorful ground chicken filling is a fiesta for your taste buds, featuring a savory blend of spices, onions, garlic and a delicious roasted vegetable sauce, all simmered to mouthwatering perfection. Top it all off with a generous drizzle of creamy, sour cream and some fresh parsley. With each bite, you’ll experience the perfect balance of textures and tastes – the savory chicken, and the creamy, cheesy finish. Our Low Carb Ground Chicken Enchiladas are a wholesome way to enjoy the flavors of Mexico while staying true to your low-carb and health-conscious lifestyle. This recipe proves that you can have the best of both worlds – bold, indulgent taste and a nutritious, low-carb twist.

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❤️Why you will love these Low Carb Chicken Enchiladas❤️

• Health Benefits: Low-carb chicken enchiladas are a healthier alternative to traditional enchiladas because they typically contain fewer carbohydrates. This can be appealing to individuals who are following a low-carb or ketogenic diet to manage their weight or blood sugar levels.
• Protein: Chicken is a lean source of protein, and including it in enchiladas helps make the dish more filling and satisfying. Protein is essential for muscle repair and overall satiety.
• Flavorful Ingredients: Our Low-carb Chicken Enchiladas includes a flavorful roasted vegetable sauce, seasoned ground chicken, and cheeses that enhance the taste without relying heavily on carbohydrates. This results in a delicious and satisfying meal.
• Cheesy Goodness: Enchiladas often feature melted cheese on top, which adds a rich and creamy texture to the dish. Many people love the combination of tender chicken, savory sauce, and gooey cheese.
• Comfort Food: These enchiladas, in general, are considered comfort food. Low-carb versions allow families to enjoy the warm and comforting flavors they love while adhering to dietary goals.

Are Chicken enchiladas low in carbs or Keto friendly?

Traditional enchiladas made with flour tortillas are not typically considered low carb. Flour tortillas are relatively high in carbohydrates, and when filled with ingredients like rice, beans, and starchy sauces, traditional enchiladas can contain a significant amount of carbs. That is why we believe you will love this Low carb version in its place.

INGREDIENTS:

INSTRUCTIONS:

• 1. Prepare the Roasted Vegetable Sauce:
• Prepare a baking pan: Place a sheet of parchment paper on a baking pan.
• Prepare vegetables: Cut 4 tomatoes in half, cut 1 red pepper in half, cut 1/2 of an onion, 3 garlic cloves, and cut the 2 jalapenos in half, and place the vegetables face down on the prepared baking sheet. Top the vegetables off with salt and broil at 500°F for 25-30 minutes.
• Blend the vegetables: Remove the roasted vegetables from the oven and allow them to cool. To a blender add the heavy cream, and the roasted vegetables. Blend until everything is blended well.
• 2. Prepare the Ground Chicken Filling:
• a. In a skillet over medium heat, add the olive oil, and the minced garlic. Stir-fry the garlic 2 to 3 minutes. Next add the ground chicken to the pan cook the ground chicken, breaking it apart with a wooden spoon or spatula as it cooks. Continue cooking until the chicken is fully cooked. Season the chicken mixture with our Keto friendly taco seasoning recipe. Stir to combine and cook for an additional 2-3 minutes. Add 2 cups of the Roasted Vegetable Sauce to the chicken. Let the ground chicken simmer for about 3-4 minutes.
• 3. Assemble the Enchiladas:
• a. Preheat your oven to 350°F (175°C).
• b. Spread a small amount of the ground chicken on the bottom of a baking dish.
• c. Take each low-carb tortilla and fill it with a portion of the ground chicken mixture, and some cheese.
• d. Roll up the tortillas around the filling and place them seam-side down in the baking dish.
• e. Pour the remaining ground chicken over the enchiladas.
• f. Sprinkle shredded cheese evenly over the top.
• 4. Bake and Serve:
• a. Bake in the preheated oven for about 10-15 minutes, or until the enchiladas are heated through, and the cheese is melted and bubbly.
• b. Garnish the enchiladas with fresh herbs, such as cilantro or parsley, before serving.
• Enjoy your homemade Low Carb Chicken enchiladas. Serve them with additional toppings like sour cream, avocado, or salsa if desired.

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*Nutrition Disclaimer

Tips for making Low carb Chicken Enchiladas:

• Choose Low-Carb Wraps or Substitutes:
• Opt for low-carb tortillas or wraps made with ingredients like almond flour, coconut flour, or flaxseed meal. These options have fewer carbs than traditional flour tortillas.
• Portion Control:
• Be mindful of portion sizes to keep the carb count in check. Overstuffing your enchiladas can lead to a higher carb content.
• Moderate Cheese Usage:
• While cheese is a tasty addition, use it in moderation to control calories and carbs. Opt for reduced-fat cheese if desired.
• Baking Temperature:
• Bake the enchiladas at a moderate temperature, around 350°F (175°C), to allow the flavors to meld without overcooking the low-carb tortillas.
• Garnish Thoughtfully:
• Top your enchiladas with fresh herbs like cilantro, a squeeze of lime juice, or a dollop of Greek yogurt for added flavor without many carbs.

Flavor Variations:

• Fajita-Style Enchiladas:
  • Sauté strips of bell peppers and onions with your protein (e.g., chicken or beef) and season with fajita spices like cumin, paprika, and chili powder. Stuff your enchiladas with this fajita-inspired filling.
  • Green Chile Enchiladas:
  • Use a green chile sauce made from roasted green chiles, tomatillos, and garlic. It imparts a tangy and slightly spicy flavor to your enchiladas.
  • Seafood Enchiladas:
    • Swap the traditional protein for seafood like shrimp or crab. Use a creamy cilantro lime sauce or a spicy avocado salsa for a coastal twist.
  • Buffalo Chicken Enchiladas:
    • Mix cooked chicken with buffalo sauce and a bit of ranch dressing. Fill your low carb wraps with this spicy and tangy mixture.
  • Spinach and Artichoke Enchiladas:
    • Create a creamy spinach and artichoke filling with cream cheese, spinach, artichoke hearts, and garlic. Roll it up in your low-carb wraps and bake with a light Alfredo or bechamel sauce.
  • Greek-Inspired Enchiladas:
    • Make a filling with ground lamb or beef seasoned with Mediterranean spices like oregano, garlic, and lemon zest. Stuff your enchiladas with this mixture and serve with a yogurt-based tzatziki sauce.
  • Indian-Spiced Enchiladas:
    • Season your protein with Indian spices like garam masala, coriander, and turmeric. Create a creamy tomato-based curry sauce to pour over the enchiladas.

Storing and Freezing Instructions:

Refrigeration:

1. Cooling: Allow the cooked enchiladas to cool to room temperature after baking.
2. Portioning: If you have leftovers, divide the enchiladas into individual portions or servings. This makes it easier to reheat only what you need.
3. Airtight Container: Transfer the cooled enchiladas to an airtight container. Ensure that the container is sealed tightly to prevent moisture and odors from affecting the dish.
4. Labeling: Label the container with the date of preparation to help you keep track of freshness.
5. Refrigerate: Place the container with the enchiladas in the refrigerator. Store them in the coldest part of the fridge, typically near the back or on a refrigerator shelf, for up to 3-4 days.

Freezing:

1. Cooling: Allow the cooked enchiladas to cool to room temperature or refrigerate them before freezing.
2. Portioning: Consider portioning the enchiladas into individual servings if you plan to freeze them for an extended period. This allows for easier defrosting and reheating of smaller portions.
3. Wrapping: Wrap each portion or the entire dish (if you prefer) tightly with plastic wrap or aluminum foil to prevent freezer burn and to keep moisture out.
4. Airtight Container: Alternatively, place the wrapped enchiladas in an airtight freezer-safe container or resealable freezer bags. Squeeze out as much air as possible to minimize freezer burn.
5. Labeling: Label the container or bags with the date of preparation to keep track of how long they’ve been in the freezer.
6. Freeze: Place the wrapped and labeled enchiladas in the freezer. Store them in a single layer until they are frozen solid, and then you can stack them if needed.

Thawing and Reheating:

When you’re ready to enjoy your refrigerated or frozen enchiladas, follow these thawing and reheating instructions:

Refrigerated Enchiladas:

• To reheat refrigerated enchiladas, simply microwave individual portions on a microwave-safe plate or reheat them in the oven at 350°F (175°C) for about 15-20 minutes or until heated through.

Frozen Enchiladas:

• For frozen enchiladas, it’s best to thaw them in the refrigerator overnight. Place the frozen enchiladas in the fridge 24 hours before you plan to reheat them.
• Once thawed, reheat the enchiladas in the oven at 350°F (175°C) for approximately 20-30 minutes, or until they are hot throughout.

Properly stored and reheated, your low-carb enchiladas can be enjoyed with their flavors and textures preserved, whether you’re reheating leftovers or using them for meal prep.

Frequently Asked Questions:

• How can I make low-carb chicken enchiladas gluten-free?
• To make gluten-free low-carb chicken enchiladas, use gluten-free tortillas or lettuce wraps. Additionally, carefully select gluten-free sauces and seasonings to avoid any hidden sources of gluten.
• What are some low-carb tortilla options for enchiladas?
• Low-carb tortilla options include those made from almond flour, coconut flour, flaxseed meal, or other low-carb ingredients. You can find these in some grocery stores or make your own.
• Can I use lettuce leaves instead of tortillas for low-carb enchiladas?
• Yes, lettuce leaves, such as iceberg or romaine, can be used as a low-carb alternative to tortillas for enchiladas. They provide a fresh and crunchy texture.
• What sauces can I use for low-carb chicken enchiladas?
• Low-carb sauces for enchiladas can include salsa verde, homemade tomato-based sauces with minimal added sugar, or sauces made with low-carb ingredients like almond milk or coconut cream.
• Can I make low-carb enchiladas ahead of time for meal prep?
• Yes, you can prepare low-carb enchiladas ahead of time for meal prep. Store them in the refrigerator for a few days or freeze them for longer-term storage.
• What are some popular side dishes to serve with low-carb chicken enchiladas? – Popular side dishes for low-carb chicken enchiladas include cauliflower rice, a side salad with avocado, sautéed vegetables, or a coleslaw with a creamy dressing.
• 12. Can I customize the level of spiciness in my low-carb chicken enchiladas? – Yes, you can customize the level of spiciness in your enchiladas by adjusting the amount of spicy ingredients, such as chili powder, jalapeños, or hot sauce, to suit your taste.
• Remember that the nutritional content and dietary suitability for the Low-Carb Chicken Enchiladas can vary depending on the specific ingredients used, so it’s a good idea to check labels and calculate macros if you have dietary restrictions or goals.