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 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

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

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