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Homemade Low Carb Enchiladas Cheesy Chicken Filling photo

Low Carb Enchiladas Cheesy Chicken Filling

These Low Carb Enchiladas are a cheesy delight! Packed with a creamy chicken filling and wrapped in light, fluffy crepes, they're a satisfying low-carb treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Enchiladas:
  • 8 pieces low carb crepes
  • 2 cups shredded chicken use rotisserie chicken for convenience
  • 4 ounces cream cheese at room temperature
  • 2 teaspoons taco seasoning for flavor
  • 1 3/4 cups Mexican blend shredded cheese divided for filling and topping
  • 1 1/2 cups healthy red enchilada sauce look for low-sugar variety
Optional Toppings:
  • Sour cream or plain yogurt
  • Avocado slices
  • Salsa

Equipment

  • Mixing bowl
  • Baking dish
  • Spatula
  • Oven

Method
 

Directions:
  1. Step 1: Preheat the Oven - Preheat your oven to 350°F (175°C) for even cooking.
  2. Step 2: Prepare the Chicken Filling - Combine shredded chicken, cream cheese, taco seasoning, and 1 cup of cheese in a mixing bowl.
  3. Step 3: Assemble the Enchiladas - Spoon 1/4 cup of filling onto each crepe, roll tightly, and place seam-side down in a baking dish.
  4. Step 4: Add the Enchilada Sauce - Pour enchilada sauce over the assembled crepes.
  5. Step 5: Sprinkle with Cheese - Top with the remaining cheese.
  6. Step 6: Bake - Bake for 20-25 minutes until bubbly; broil for 1-2 minutes for a crispy top if desired.

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat in the oven at 350°F or microwave for a quick option.
  • Freeze unbaked enchiladas for longer storage; bake from frozen with extra time.