Ingredients
3 cups cooked, chopped chicken breast
1 ½ teaspoons kosher salt
1 ½ teaspoons cumin
½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon smoked paprika
2 ½ cups shredded Monterey Jack cheese, divided
20 ounces low-carb enchilada sauce, divided
6 low-carb tortillas or preferred alternative
Instructions
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Preheat the oven to 350°F (175°C).
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In a large bowl, combine the chopped chicken with salt, cumin, garlic powder, chili powder, and smoked paprika.
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Stir in 1 cup of shredded cheese and 10 ounces of the enchilada sauce until well combined.
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Spoon a heaping ½ cup of the chicken mixture into each tortilla. Roll tightly and place seam-side down in a 9×13-inch casserole dish.
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Pour the remaining enchilada sauce evenly over the enchiladas.
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Top with the remaining 1 ½ cups of shredded cheese.
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Bake for 30 minutes, or until the cheese is melted and bubbly.
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Remove from the oven and serve warm.
Notes
- Enchilada Sauce: Choose a sauce with no added sugar, or make your own to control the carb count.
- Tortilla Alternatives: For a gluten-free version, use steamed cabbage leaves, deli meat slices, or cheese wraps. Nutrition values will vary depending on the option used.
- Storage: Store leftovers in the refrigerator for up to four days or freeze before baking for longer storage
- Prep Time: 20 min
- Cook Time: 30 min