Low-Carb Green Chile Chicken Enchiladas
These Low-Carb Chicken Enchiladas use low-carb tortillas for a version of green chile chicken enchiladas that’s much lower in carbs! And this recipe uses canned green chile enchilada sauce, so it’s quick and easy to make!
PIN the Low-Carb Chicken Enchiladas to try them later!
These Low-Carb Chicken Enchiladas are a favorite recipe I’m reminding you about for Friday Favorites this week. I bet this is a Mexican dinner you’re going to love! And recently I discovered the nutritional calculator I first used didn’t always calculated the carbs correctly for low-carb tortillas. So these enchiladas are even lower in carbs than I first thought!
This is one of those Denny Family Recipes that has good memories for me. Years ago my nephew Jake and I made a canned soup version of Green Chile Chicken Enchiladas when I was visiting my sister and her family. Of course that was delicious, but loaded with carbs!
Fast forward to when Jake had moved to Salt Lake and was coming to cook with me every other week, and we decided to create a low-carb version of chicken enchiladas to share on Kalyn’s Kitchen. And after quite a few tries we ended up with this delicious recipe. And if you’re looking for something to make for Cinco de Mayo in a few weeks, this will be just the thing!
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What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Hatch Green Chile Enchilada Sauce (affiliate link), or other low-sugar green chile enchilada sauce
- boneless skinless chicken breasts
- chicken stock or canned chicken broth (affiliate link)
- Poultry Seasoning (affiliate link)
- cream cheese
- sour cream
- grated Four Cheese Mexican Blend cheese
- grated Mozzarella cheese
- Mission Carb Balance Whole Wheat Burrito Size Tortillas (affiliate link) or other low-carb tortillas, see notes
What kind of enchilada sauce did I use?
I love Hatch Green Chile Enchilada Sauce (affiliate link) for this chicken enchilada recipe, but you can make it with any green chile sauce that’s low in carbs.
What tortillas did I use for Low-Carb Chicken Enchiladas?
I used Mission Carb Balance Whole Wheat Burrito Size Tortillas (affiliate link) for this recipe, but you can use any low-carb tortillas you prefer. Two other brands I have enjoyed are Mr. Tortilla 2 Net Carb Multigrain Tortillas (affiliate link) and La Banderita Low-Carb Tortillas (affiliate link).
Can you make this chicken enchilada recipe with leftover chicken or turkey?
This recipe calls for chicken breasts that you cook in water or stock with seasonings, but if you have leftover rotisserie chicken or leftover turkey you can use about 4 cups of diced leftover chicken or turkey.
How low in carbs are the Green Chile Chicken Enchiladas?
I recently discovered that the nutritional information had been calculated incorrectly for some of my recipes with low-carb tortillas. With the improved nutrition analyzer I am now using, these enchiladas have only 10 net carbs each, with 22 grams of protein!
How to make Low-Carb Chicken Enchiladas:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Trim chicken breasts and cut into 3 or 4 strips. Simmer the chicken in seasoned stock.
- Simmer two cans of green chile enchilada sauce over low heat until it’s thickened and reduced to 2 cups. I used Hatch Green Chile Enchilada Sauce (affiliate link), but there are many good brands. Check the carb count if that’s important to you.
- When sauce has reduced and cooled a little, whisk in cream cheese and sour cream.
- When it’s cool enough to handle, shred or cut the chicken into small pieces.
- Put chicken into a bowl and mix in 1 1/2 cups of the sauce mixture and 1 cup of the cheese.
- Divide chicken mixture among the 8 tortillas, and roll up enchilada style. I used Mission Carb Balance Whole Wheat Burrito Size Tortillas (affiliate link) with only 5 net carbs per tortilla.
- Spray the casserole dish with non-stick spray and spread a layer of sauce on the bottom.
- Put the rolled enchiladas in a single layer in the dish and top with remaining sauce and cheese.
- Bake 375F/190C for 30-40 minutes, or until the casserole is bubbling and cheese is lightly browned on top.
Make it a Low-Carb Mexican Meal:
Here are some ideas for things I think would taste great with the enchiladas:
- Tomato Cucumber Avocado Salad
- Best Homemade Guacamole (with or without Cilantro)
- Avocado Tomato Salad
- Cucumber Guacamole Appetizer Bites
- Heart of Palm Salad (with Tomato and Avocado)
More Low Carb Mexican Food:
Check out my collections of Keto Mexican Food Dinners and Low-Carb Mexican Food Favorites for lots more ideas to satisfy that craving for Mexican food! And if you’re a fan of low-carb tortillas to expand your options for low-carb Mexican food, here are my favorite recipes with low-carb tortillas.
Weekend Food Prep:
This recipe for Low-Carb Chicken Enchiladas has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week! And if I made this on the weekend, I would LOVE to have some left over for another meal.
Low-Carb Chicken Enchiladas
These Low-Carb Green Chile Chicken Enchiladas are perfect for a comforting and delicious meal, and this recipe uses low-carb tortillas for a version of chicken enchiladas that are much lower in carbs!
Ingredients
- 2 15 oz. cans Green Chile Enchilada Sauce, simmered to reduce to 2 cups. (see notes)
- 4 boneless skinless chicken breasts
- 2 cups chicken broth (see notes)
- 1 tsp. poultry seasoning
- 4 oz. cream cheese
- 1/2 cup sour cream
- 1 1/2 cups grated Four Cheese Mexican Blend cheese
- 1/2 cup grated Mozzarella cheese
- 8 Mission Carb Balance Whole Wheat Tortillas (see notes)
Instructions
- Trim the chicken breasts and cut lengthwise into 3 or 4 strips, depending on how big each piece of chicken is.
- Put the chicken breasts into a small pan with about 2 cups chicken chicken broth, the poultry seasoning, and enough water to cover the chicken and simmer on very low heat until chicken is barely cooked through, about 15 minutes. (I use a Wire Mesh Fat Skimmer to remove the scum that accumulates as chicken cooks in water, but you can rinse it off as well.) Remove chicken and let it drain well until it's cool enough to handle.
- Put the enchilada sauce into a small non-stick saucepan and simmer on low until it’s reduced to 2 cups, stirring occasionally. (This will take 40-45 minutes.)
- Let sauce cool a few minutes, then whisk in the softened cream cheese and sour cream.
- Cut or shred the chicken into small pieces.
- Preheat oven to 375F/190C. Spray a 10″ x 12″ glass or crockery casserole dish with olive oil or nonstick spray. (The 8 enchiladas fit perfectly into that size, but if you have something similar you can make it work.)
- Put the diced chicken in a bowl and gently mix in 1 1/2 cups of the sauce mixture and 1 cup of the grated Mexican Blend cheese.
- Divide the mixture among the 8 flour tortillas, spreading a line of chicken/sauce mixture down the center and then rolling the tortilla around it.
- Spread 1/2 cup of sauce across the bottom of the casserole dish; then lay the enchiladas in a single layer in the dish.
- Top enchiladas with the remaining sauce, the remaining 1/2 cup Mexican Blend Cheese, and the 1/2 cup grated Mozzarella cheese.
- Bake 30-40 minutes, or until the enchiladas are bubbling and cheese is starting to slightly brown on top. Serve hot.
- The Low-Carb Chicken Enchiladas freeze well can be thawed and reheated in a microwave or toaster oven.
Notes
I used Hatch Green Chile Enchilada Sauce (affiliate link) and Mission Carb Balance Whole Wheat Burrito Size Tortillas (affiliate link). Check the carb count on the brand you find if that’s important to you.
You can use canned chicken broth + a little water for simmering chicken.
Nutritional information is based on the Enchilada Sauce and low-carb tortillas I us288.
This recipe created by Kalyn and Jake with memories of canned soup chicken enchilada casserole from the past.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 288Total Fat 17gSaturated Fat 9gUnsaturated Fat 8gCholesterol 86mgSodium 1432mgCarbohydrates 12gFiber 2gSugar 9gProtein 22g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These Chicken Enchiladas have low-carb ingredients like low-carb tortillas, chicken, cheese, cream cheese, and sour cream, and they are great for low-carb diets. I’m not tagging them Keto, but see the nutritional information based on the low-carb tortillas I used. This recipe is calorie dense and probably best for Phase 3 for the original South Beach Diet, or maybe an occasional treat for Phase 2.
Find More Recipes Like This One:
Use Casserole Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe for Low-Carb Green Chile Chicken Enchiladas was first posted in October 2014. It was updated and improved in 2021 and last updated with more information in 2026.
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11 Comments on “Low-Carb Green Chile Chicken Enchiladas”
Chicken breast sizes can vary greatly…how much chicken (by weight) was actually used in your recipe and included in the macros?
I’m afraid I don’t weigh the chicken breasts. Google tells me an average chicken breast is 6 ounces. I use the breasts that come wrapped two in a package from Costco and they are a bit bigger than average, so I would estimate 8 ounces, but that’s as close as I can guess.
If you make the recipe you could weigh yours and then you’d be able to very accurately calculate the nutrition of the version you make.
Question about the sauce. If I reduce it to 2 cups, then put 1-1/2 cups in chicken mixture and 1/2 cup on bottom of dish, there is none left to go on top. Are the measurements correct? Should it be just 1/2 cup or 1 cup in chicken mixture? This looks delicious and I can’t wait to make it!
Did you see this part of the recipe? “Let sauce cool a few minutes, then whisk in the softened cream cheese and sour cream.”
Once you have added those to the reduced sauce you’ll have enough to put some over the top.
Can these be frozen and then reheated?
Yes, it says at the end of the recipe “This freezes well can be thawed and reheated in a microwave or toaster oven.” I do think the tortillas are softer when it’s been frozen and reheated, but still pretty good.
I managed to get the calorie count per enchilada to 285 and 5g net carbs. The main thing that I think reduced the carb count was that I used Mama Lupe's low carb tortillas that are bigger than the mission tortillas but have 3g net carbs per tortilla. I also used Baker's Reserve Philadelphia cream cheese which is 1g carb per oz. instead of the usual 2g. The enchilada sauce that I used was the Las Palmas Green Chile Enchilada sauce that has 3g carbs per 1/4 cup or 14g carbs for 28oz. They were absolutely delicious and very filling, I will be making this again very soon!
Paulina, glad it worked out well for you!
A good recipe.
Lydia, the Hatch chiles are really good but I think there are a lot of good brands of green chile enchilada sauce. Hope you enjoy!
I wish we could get Hatch green chile products here on the east coast. I always keep a few cans of enchilada sauce in my pantry, and now I know just what I'll do with them.