These were DELICIOUS! If you’re craving Mexican and are not cutting out grains (even low carb) or gluten, then these are going to be your new best friends.
I’m going to warn you first and foremost that this is not a staple food, and it is probably best if you are good at calculating your macros and daily carbs before dabbling with things like low carb tortillas. The other important thing to note is that the serving size here should be 1-2 tortillas. Given that there are only six low carb tortillas in the entire recipe, you will quickly find that having one is enough for a meal.
Personally, I found one to be incredibly filling and satisfying, but if your daily macros allow (and if you’re not avoiding gluten or grains), you could get away with two of these. It would definitely be an easy crowd pleaser and nobody would have a clue that you were using low carb tortillas.
For the chicken, I’m a total lazy cheater and just get the rotisserie breast meat that is already stripped off the bone from Costco. It cuts down on SO much work, but you can decide on how to procure the cooked chicken portion of the recipe.
- 6 Low Carb tortillas (Mission makes some, but there are other brands out there)
- 1.5-2 cups chopped, cooked chicken
- 1.5 cups enchilada sauce (can use store bought, but be sure to check labels for hidden carbs).
- 1/2 cup cilantro, chopped
- 1 4oz. can green chilis
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups cheddar cheese
- 1 cup crumbled queso fresco
- sour cream (optional)
Preheat oven to 375 degrees.
Combine chicken, 1 cup enchilada sauce, cilantro, green chilis, queso fresco, salt and pepper, and one cup of cheddar cheese. Taste to be sure that it is seasoned to your liking with the salt and pepper. Place about 1/6 of the filling into each tortilla and roll. Place into a greased casserole dish. Spoon remaining sauce and sprinkle remaining cheddar cheese over the top of the tortillas.
Bake for 15-20 minutes.
Serve with a topping of sour cream, avocado, cilantro, green onion, or lettuce.