Low Carb Green Chile Enchiladas

These low carb green chile enchiladas are a fantastic Mexican-inspired meal! Full of flavor and very filling!

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This recipe is one that was suggested for a low carb makeover when I asked in my newsletter a few weeks ago. I *love* Mexican food so I was very happy to work on this recipe. 

It's actually a combination of three of my recipes:

• Mexican Shredded Chicken
• Mexican Dry Rub and Seasoning Blend
• and Green Chile Sauce (which was made specifically for this recipe) 

I think shredded meat is perfect for enchiladas, but it doesn't have to be chicken - you could use pork carnitas instead! All you need in addition to the above is some low carb tortillas and some shredded cheese!

Oh, and if it looks like a lot of work, don't let it dissuade you from trying this dish - the sauce and the chicken can be made in advance. In fact the whole thing can be prepared and then stored in the fridge before roasting!

You might also like my recipe for low carb chilaquiles rojos!

How to Make Low Carb Green Chile Enchiladas

Prepare the chicken by adding chicken broth to the base of a slow cooker or Instant Pot. Add two large chicken breasts. 

Close the lid and cook on High (slow cooker setting for Instant Pots) for 2 hours or Low for 4 hours. Open the lid and use two forks to shred the chicken into the broth. Add paprika, cumin, dried oregano, and salt. I usually have a batch of the cumin, paprika, and oregano seasoning blend already made up and ready to go!

Stir well, then cook on High for an additional 15 minutes. Transfer the chicken to a bowl using a slotted spoon.

Construct the enchiladas by placing about a quarter cup of the chicken into the center of a tortilla. Add some shredded cheese, then roll it up and place seam-side down into a large baking dish.

Repeat with the remaining seven tortillas. Cover everything with the green chile sauce and add some more cheese. 

Bake in a preheated oven for around 20 minutes or until the edges of the tortillas start to turn brown. Note: If the chicken is cold when you cook this, you may like to give it an extra 5-10 minutes to warm it through thoroughly.

Garnish with chopped cilantro and serve.

This dish is a super filling meal - and it's great served with a little sour cream! 

You could even halve the serving size to one enchilada per person and serve with a side salad for a tasty lunch!

📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Green Chile Enchiladas

4.50 from 2 votes

These low carb green chile enchiladas are a fantastic Mexican-inspired meal! Full of flavor and very filling!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Makes: 4 Servings

Net Carbs: 10

Calories: 387

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

For the chicken

• ½ cup chicken broth
• 2 large boneless skinless chicken breasts
• 1 tbs paprika
• 1 tbs ground cumin
• 1 tbs dried oregano
• ½ teaspoon salt

For the enchiladas

• 8 low carb tortillas
• 1 cup shredded Mexican blend cheese divided
• 1 batch Low Carb Green Chile Sauce
• fresh cilantro to garnish

Equipment

• Elite Gourmet Slow Cooker, 3-Quart, Silver
• Le Creuset Heritage Stoneware Oval Au Gratin Dish
• Mission Carb Balance Soft Flour Tortillas - 4g net carbs

Step-by-Step Instructions

 

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1. Prepare the chicken by adding the chicken broth to the base of a slow cooker or Instant Pot. Add the chicken breasts. Close the lid and cook on High for 2 hours or Low for 4 hours (slow cooker setting for Instant Pots).
2. Open the lid and use two forks to shred the chicken into the broth. Add the paprika, cumin, dried oregano, and salt. Stir well, then cook on High for an additional 15 minutes. Transfer the chicken to a bowl using a slotted spoon.
3. Preheat the oven to 350F.
4. Construct the enchiladas by placing about a quarter cup of the chicken into the center of a tortilla. Add two tablespoons of shredded cheese, then roll it up and place seam-side down into a large baking dish.
5. Repeat with the remaining seven tortillas. Cover everything with the green chile sauce and add some extra cheese. 
6. Bake for around 20 minutes or until the edges of the tortillas start to turn brown.
7. Garnish with chopped cilantro.

Nutrition

Serving: 2enchiladasCalories: 387kcalCarbohydrates: 42gProtein: 37gFat: 19gSaturated Fat: 8gCholesterol: 84mgSodium: 1260mgFiber: 32gNet Carbs: 10g

Notes

10g net carbs per serving of two enchiladas. Nutritional data is based on using low carb tortillas with 4g net carbs each.

Cooking Note: If the chicken is cold when you roast the enchiladas, you may like to give it an extra 5-10 minutes to warm it through thoroughly.

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.