This gluten free Healthy Low Carb Chicken Enchilada Recipe uses a secret ingredient to make it low carb and protein PACKED. Healthy and TASTY!
Name something better than a chicken enchilada.
Exactly. You can't.
I should make that.
Either way. They are the bomb.com and there is no one who doesn't like them.
UNLESS you are watching your carbs...then you probably are sad that you have to miss out on their cheesy, saucy deliciousness and no Instant Pot chicken enchiladas are in your future...
Are Enchiladas Healthy?
Typically, enchiladas are not what one considers “healthy.” They’re loaded with a lot of heavy, saturated fat and refined carbs that make them something you don’t want to eat on THE REG. You guys know I’m all about balance though, so just wanna give the HEADS up that it’s also totally okay to eat them in their cheesy, tortilla glory and TRULY enjoy them every so often! But if you wanna eat them, liiiiike, everday? (Me! Me!) Then you’re going to be all over these low carb white chicken enchiladas!
How many carbs are in Chicken Enchiladas?
I’m always up for reprogramming classic recipes to make them better for you alternatives WITHOUT sacrificing on texture and flavor! This low carb chicken enchilada casserole is going to be a winner in your books because it brings all that Mexican flavor and cheesy goodness to your plate, but also cuts down on carbs! For each serving of enchiladas, there is about 26 grams of carbs.
How to make Low Carb Tortillas
Ok, do you want to know a BIG secret? The tortillas I use to make low carb chicken enchiladas aren’t tortillas at all! WHAT now!? That’s right, to make low carb tortillas I use none other than versatile and mild tasting egg whites! To make them, you will want to heat a small pan over medium high heat, spray it with cooking spray and pour in some egg whites. Cook for a couple of minutes, then carefully flip the “tortilla” and continue cooking on the other side for an additional couple of minutes. Voila- now you have low carb tortillas!
What else can I use instead of Egg Whites?
If you’d rather not use egg whites to make this low carb chicken enchilada recipe, there are other options as well! Feel free to make and use coconut flour tortillas or tortillas made of cheese instead if you’d rather.
How to make Low Carb Chicken Enchiladas
Bring a large pot of salted water to a boil. Add in the chicken breast and cook until it’s no longer pink inside. Remove the meat from the water and use 2 forks to shred the chicken. Set it aside in a small bowl.
Make the Tortillas
Cook up your egg white “tortillas” as detailed above!
Heat up a splash of oil over medium-high heat in a large pan. Add the garlic and chopped onions and cook until they are soft. Add in the blended tomatoes, salsa, and spices and season to taste with salt and pepper, if needed.
Take one “tortilla” and spoon a line of the tomato mixture down the center. Add in some of the chicken as well as a bit of the corn, and roll it up tightly. Place the rolled tortilla in the baking dish, securing it with a toothpick if needed. Repeat with other tortillas and fillings. Top with the enchilada sauce and grated cheese.
Bake your enchiladas until the cheese is melted and bubbly. Serve them up and DEVOUR!
What to serve with Enchiladas
Although these enchiladas are incredibly delicious and shine all on their own, it’s always fun to cook up some side dishes to serve alongside them! I recommend adding a side of keto mexican cauliflower rice as well as a fresh and tasty mexican grilled corn salad with jalapeno and avocado to your plate as well.
How to Freeze Enchiladas
To freeze these enchiladas, I recommend assembling them, then covering the casserole dish tightly with plastic wrap followed by aluminum foil. Label the enchilada casserole with the date and freeze for up to one month. When you want to bake and enjoy it, simply thaw it in the fridge for 24 hours, remove the foil and plastic wrap, and bake until the cheese is hot and bubbly!
Other recipes you might like:
30 m 10 m 2 Servings
- 1 Boneless Skinless Chicken Breast, shredded (about 1 cup)
- 2 cups Egg Whites
- 1/2 tablespoon Olive Oil
- 1/2 small Onion, chopped (about 1/4 cup)
- 1/2 tablespoon Garlic, minced
- 1/2 cup Fire Roasted Tomatoes, blended in a food processor
- 3 tablespoons Salsa
- 1/4 teaspoon Red Chili Powder
- 1/8 teaspoon Cumin
- 1/8 teaspoon Smoked Paprika
- 1/8 teaspoon Crushed Red Pepper, optional
- Salt and Pepper, to taste
- 1/4 cup Frozen Corn, if frozen, thawed
- 1/2 cup Reduced Fat Shredded Cheddar Cheese
- 3/4 cup Enchilada Sauce
For the Avocado Crema:
- 1/4 cup Avocado, about half a large avocado
- 1/4 cup Plain Greek Non Fat Yogurt
- Salt and Pepper, to taste
For the Enchiladas:
- Bring a large pot of salted water to a boil and cook the chicken breast until it is no longer pink inside, about 15-20 minutes. Using two forks, shred the chicken and set aside to cool.
- Preheat your oven to 400°F and spray a small baking dish (mine was 6x8) with cooking spray, set aside.
- Spray a small, non-stick, frying pan with cooking spray and heat on high. Once hot, turn down the heat to medium/low and slowly pour 1/2 cup of liquid egg whites in, covering with a tight fitting lid. Cook until the top of the whites are just set and slightly bubbly (about 2-3 minutes). Remove the lid, carefully flip the egg whites and cook for an additional 2-3 minutes, or until the “tortilla” is cooked. Slide onto a plate and repeat with the remaining 1 1/2 cup egg whites.
- While the egg whites are cooking, heat the 1/2 Tablespoon oil in a large pan on medium/high heat. Cook the chopped onion and garlic until soft, about 1-2 minutes. Stir in the blended tomatoes, salsa, chili powder, cumin, paprika and red pepper flakes, if using. Season to taste with salt and pepper.
- Take one egg white “tortilla” and place 2 Tablespoons of the tomato sauce in a line along the bottom portion. Top with 1 Tablespoon of the thawed corn and 1/4 cup of shredded chicken. Roll up tightly and place in the prepared baking dish, securing with a toothpick if needed. Repeat for the remaining enchiladas.
- Pour the enchiladas sauce evenly over the dish and top with the grated cheese.
- Bake until the cheese is melted, 8-10 minutes.
- While the enchiladas bake, add the avocado and Greek yogurt into a small food processor, and blend until well combined. Season to taste with salt and pepper.
- Serve the enchiladas hot with the avocado crema and cilantro.