Skip to Content

Low Carb Green Chile Enchiladas

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

Low Carb Green Chile Enchiladas - a deliciously tasty and filling Mexican-inspired meal!

This post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!

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:

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. 

Low Carb Green Chile Enchiladas - a deliciously tasty and filling Mexican-inspired meal!

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!

Low Carb Green Chile Enchiladas - a deliciously tasty and filling Mexican-inspired meal!

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.

Low Carb Green Chile Enchiladas - a deliciously tasty and filling Mexican-inspired meal!

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

Low Carb Green Chile Enchiladas - a deliciously tasty and filling Mexican-inspired meal!

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.

Low Carb Green Chile Enchiladas - a deliciously tasty and filling Mexican-inspired meal!

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

Low Carb Green Chile Enchiladas - a deliciously tasty and filling Mexican-inspired meal!

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

Low Carb Green Chile Enchiladas

Low Carb Green Chile Enchiladas

Yield: 4 Servings
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes

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

Ingredients

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 tsp salt

For the enchiladas

Instructions

  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.

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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information
Yield 4 Serving Size 2 enchiladas
Amount Per Serving Calories 387Total Fat 19gSaturated Fat 8gCholesterol 84mgSodium 1260mgCarbohydrates 42gNet Carbohydrates 10gFiber 32gProtein 37g

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Michelle

Tuesday 3rd of August 2021

You could try this with EggLife wraps. They're a good keto sub for people who want to avoid nut flours. They're basically egg whites and a little xanthan gum with seasonings.

Georgina

Wednesday 4th of August 2021

Awesome idea, thanks!

Dale Olstinske

Monday 12th of July 2021

Good recipe, but you do not want to use Mission Carb Balance tortillas. They can claim low net carbs all they want, they are not! If you happen to be diabetic or have a blood glucose meter, check your blood sugar after eating. You might as well eat regular tortillas.

Linda

Sunday 1st of November 2020

Try Mr Tortilla. One carb 15 calorie torillas. Way better than mission . Thx Linda

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe