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:
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 7 POINTS+: 12 . OLD POINTS:10
(per half the recipe – 2 enchiladas and 1/2 of the avocado crema)
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