Low Carb Enchiladas Recipes

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LOW CARB ENCHILADAS



Low Carb Enchiladas image

Make and share this Low Carb Enchiladas recipe from Food.com.

Provided by FDADELKARIM

Categories     Chicken

Time 45m

Yield 5 Enchiladas

Number Of Ingredients 8

1/2 lb ground chicken
salt & pepper
1/2 teaspoon onion powder
1/2 cup fat-free refried beans
10 ounces enchilada sauce
1 cup cheddar cheese
2 -3 tablespoons sour cream
5 low-carb tortillas

Steps:

  • Sprinkle the chicken with salt & pepper along with the onion powder. Brown until no longer pink.
  • Mix chicken with refried beans, 1/2 the enchilada sauce, sour cream and 2/3 cup cheese.
  • Fill tortillas with the chicken mixture then place into a glass baking dish.
  • Top with remaining enchilada sauce and cheese. Cook at 375 for 20 minutes.

Nutrition Facts : Calories 177.9, Fat 9.8, SaturatedFat 5.7, Cholesterol 58, Sodium 670.9, Carbohydrate 5.3, Fiber 1, Sugar 4.1, Protein 16.4

LOW CARB ENCHILADAS



Low Carb Enchiladas image

Make these tasty low carb chicken enchiladas with enchilada sauce, cheddar cheese, jalapenos and onions for a simple and satisfying meal everyone will love!

Provided by Holly

Categories     Main Course

Time 45m

Number Of Ingredients 6

½ onion (diced)
1 jalapeno (minced)
1 can enchilada sauce (divided)
2 cups cooked chicken
2 cups cheddar cheese (or Mexican cheese blend)
8 low carb tortillas

Steps:

  • Preheat oven to 400°F.
  • Sautee onions and jalapenos together over medium heat until tender.
  • Add enchilada sauce to the tortillas and add chicken, cheese, and onion mixture to them.
  • Roll up tortillas with the seam on the bottom and place in a 9x13 pan.
  • Pour remaining sauce on top and remaining cheese.
  • Bake for 20 minutes covered and then 5 minutes uncovered.

Nutrition Facts : Calories 377 kcal, Carbohydrate 8 g, Protein 37 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 119 mg, Sodium 937 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 7 g, ServingSize 1 serving

LOW-CARB SHRIMP ENCHILADAS



Low-Carb Shrimp Enchiladas image

A low-carb version of shrimp enchiladas.

Provided by Gizmo5

Categories     Seafood     Shellfish     Shrimp

Time 45m

Yield 5

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
20 each uncooked medium shrimp, peeled and deveined
1 red bell pepper, chopped
½ sweet onion, chopped
5 each low-carb tortillas
¼ cup enchilada sauce
⅓ cup 2% milk shredded Cheddar cheese
⅓ cup 2% milk shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat oil in a nonstick pan over medium-high heat. Cook and stir shrimp in the hot oil until pink, 3 to 4 minutes. Transfer to a bowl. Pour bell pepper and onion into the pan and cook until onion is translucent, about 5 minutes; add to the bowl with shrimp and set aside. Clean the pan.
  • Place tortillas, 1 at a time, into the pan and toast over medium-low heat until light brown, about 1 minute per tortilla.
  • Put 1/5 of the shrimp mixture down the center of each tortilla. Fold/roll up and place into a baking dish. Place 1 tablespoon of enchilada sauce on each; then sprinkle evenly with Cheddar and mozzarella cheeses.
  • Bake in the preheated oven until melted, about 15 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 172.2 calories, Carbohydrate 15.1 g, Cholesterol 70.3 mg, Fat 8.4 g, Fiber 8.9 g, Protein 17.3 g, SaturatedFat 2.4 g, Sodium 348.2 mg, Sugar 1.7 g

LOW-CARB ZUCCHINI ENCHILADAS



Low-Carb Zucchini Enchiladas image

These enchiladas have a smoky depth of flavor and a lighter hit to the waistline, with zucchini wraps replacing tortillas. We actually like these better than traditional recipes; the edges crisp up nicely and the filling is so rich.

Provided by Angela Sackett Superhotmama

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h15m

Yield 8

Number Of Ingredients 16

1 tablespoon olive oil
1 large onion, chopped
kosher salt and ground black pepper to taste
1 tablespoon ancho chile powder
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon sea salt
2 pounds cooked chicken breasts, shredded
1 ½ cups red enchilada sauce, divided
2 cups shredded sharp Cheddar cheese, divided
4 green onions, green and white parts chopped and separated
¼ cup chopped fresh cilantro
4 large zucchini, thinly sliced lengthwise
½ cup queso fresco, or more to taste
¼ cup sour cream
2 tablespoons chopped fresh cilantro, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a large skillet over medium heat. Saute onion until softened, about 5 minutes. Season with salt and pepper. Add chile powder, garlic, cumin, and sea salt; stir until combined. Add chicken and 1 cup enchilada sauce. Stir to combine and remove from heat. Let chicken mixture cool slightly.
  • Stir 1 cup Cheddar cheese, white parts of green onions, and 1/4 cup cilantro into the chicken mixture. Pour 1/4 cup enchilada sauce into the bottom of a 9x11-inch baking dish.
  • Slightly overlap 3 slices of zucchini on a cutting board. Top with a small mound of the chicken mixture. Roll up and place in the prepared baking dish. Repeat with remaining zucchini slices and chicken mixture. Spoon remaining 1/4 cup sauce over zucchini enchiladas. Sprinkle remaining 1 cup Cheddar cheese and queso fresco on top.
  • Bake in the preheated oven until cheese is melted, about 30 minutes. Garnish with green parts of green onions, sour cream, and 2 tablespoons cilantro.

Nutrition Facts : Calories 478.4 calories, Carbohydrate 11.7 g, Cholesterol 157.9 mg, Fat 26.3 g, Fiber 2.8 g, Protein 48.8 g, SaturatedFat 13.6 g, Sodium 619.1 mg, Sugar 4 g

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