Low Carb Chicken Enchiladas

Low Carb Chicken Enchiladas


What You’ll Need:

  • 1 Large Tortilla or Flatbread (I used this brand)
  • 6 oz cooked chicken breast, shredded
  • 3/4 teaspoon better than bouillon chicken base
  • 3/4 cup water
  • 66g 1/3 less fat cream cheese
  • 10g oat flour (roughly 1 tbsp)
  • 1/2 cup pace salsa (or your favorite salsa!)
  • 4 slices thin sliced Sargento Medium Cheddar Cheese slices


What to Do:


Step 1: Preheat the oven to 350 degrees.

Step 2: Spray 8 x 8 baking dish with non-stick spray

Step 3: Spray the whole wheat low carb tortilla/flatbread ON BOTH SIDES



Step 4: Bake for 10 minutes or until the flatbread is crisp/tender. You want it to be slightly crisp so that the chicken filling will not make it soggy.

Step 5: While the crust is baking, in a separate pan, heat the water and chicken base

Step 6: Add the softened cream cheese and oat flour and whisk together



Step 7: Add the salsa. You want this mixture to be thick and creamy to hold the chicken together.

Step 8: Add the shredded chicken pieces to the cream sauce and mix together.



Step 9: Remove the crust from the oven and add the sauce/chicken mixture to the cooked crust.

Step 10: Top with 4 slices of cheese



Step 11: Return to the oven for about 5 minutes or until the cheese is thoroughly melted, about 5 minutes.



Step 12 (optional): I then switched my oven to broil to and broiled on HIGH for about 2-3 minutes until the cheese bubbled.


Serves 2 – Macros for 1/2 serving = 38p/18c/16f with 2g of fiber = 368 calories


*You could also add sautéed mushrooms, peppers, etc. to the sauce to add even more flavor. I am unfortunately intolerant to many veggies, so I choose to keep mine pretty plain but it still had TONS of good flavor!

Dinner, Lunch, Recipes