How to Create Perfect Low-Carb Enchiladas

Egg Wrap Creation

Master the technique of creating thin, pliable egg wraps that serve as the low-carb tortilla alternative.

Filling Development

Create a creamy, flavorful chicken filling with balanced seasoning and varied textures.

Sauce Preparation

Build complex flavor in the enchilada sauce by properly blooming spices and balancing flavors.

Assembly Strategy

Carefully roll and arrange enchiladas for even sauce distribution and optimal baking results.

Baking Tips

For thinner egg wraps, make sure your batter is well-blended and use just enough to coat the pan in a thin layer.

If the egg wraps tear, don't worry – they'll be covered with sauce and cheese, and will still taste delicious.

Make the egg wraps ahead of time and store them between sheets of parchment paper in the refrigerator for up to 3 days.

For an even lower carb count, reduce or omit the bell pepper and use green onions instead of regular onion.

Use rotisserie chicken to save time and add extra flavor to your enchiladas.

For a spicier version, add 1/4 teaspoon of cayenne pepper to the enchilada sauce.

To prepare ahead, assemble everything but don't bake – cover and refrigerate for up to 24 hours before baking.

For best results, bring refrigerated assembled enchiladas to room temperature before baking.

These freeze well – prepare through assembly, freeze, then thaw overnight in the refrigerator before baking.

Low-Carb Chicken Enchiladas

Name: Low-Carb Chicken Enchiladas
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8 enchiladas (4 servings)
Cuisine: Mexican-Inspired, Low-Carb
Ingredients: For the egg wraps:; 8 large eggs; 4 tablespoons cream cheese, softened; 1/2 teaspoon garlic powder; 1/4 teaspoon salt; 2 tablespoons olive oil (for cooking); For the filling:; 3 cups cooked shredded chicken (rotisserie chicken works well); 1 tablespoon olive oil; 1 medium bell pepper, diced; 1/2 medium onion, finely diced; 2 cloves garlic, minced; 1 tablespoon taco seasoning (low-carb variety); 1/4 cup chicken broth; 4 oz cream cheese, softened; 1 cup shredded Mexican cheese blend, divided; 1/4 cup chopped fresh cilantro, plus more for garnish; 1 jalapeño, seeds removed and finely diced (optional); For the enchilada sauce:; 2 tablespoons olive oil; 3 tablespoons chili powder; 1 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/4 teaspoon dried oregano; 1/4 teaspoon salt; 2 tablespoons tomato paste; 1 cup chicken broth; 1 tablespoon apple cider vinegar; 1/2 teaspoon erythritol or approved low-carb sweetener (optional); For topping:

These innovative low-carb chicken enchiladas deliver all the Mexican-inspired flavors you love without the carbohydrates. Thin egg crepes replace traditional corn tortillas, while a flavorful homemade enchilada sauce and generous cheese topping maintain the authentic taste and texture. Perfect for keto, low-carb, and gluten-free diets, this dish satisfies comfort food cravings while supporting dietary goals.

Prep Time

30 Minutes

Cook Time

35 Minutes

Total Time

1H5 Minutes

Chef

JUE

Ingredients

Custard Cream

For the egg wraps:

8 large eggs

4 tablespoons cream cheese, softened

1/2 teaspoon garlic powder

1/4 teaspoon salt

2 tablespoons olive oil (for cooking)

For the filling:

3 cups cooked shredded chicken (rotisserie chicken works well)

1 tablespoon olive oil

1 medium bell pepper, diced

1/2 medium onion, finely diced

2 cloves garlic, minced

1 tablespoon taco seasoning (low-carb variety)

1/4 cup chicken broth

4 oz cream cheese, softened

1 cup shredded Mexican cheese blend, divided

1/4 cup chopped fresh cilantro, plus more for garnish

1 jalapeño, seeds removed and finely diced (optional)

For the enchilada sauce:

2 tablespoons olive oil

3 tablespoons chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1/4 teaspoon dried oregano

1/4 teaspoon salt

2 tablespoons tomato paste

1 cup chicken broth

1 tablespoon apple cider vinegar

1/2 teaspoon erythritol or approved low-carb sweetener (optional)

For topping:

1.5 cups shredded Mexican cheese blend

1/4 cup sour cream for serving

1 avocado, sliced for serving

2 tablespoons green onions, chopped for garnish

Fresh cilantro leaves for garnish

Hot sauce to taste (optional)

Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.

Make the egg wraps: In a blender, combine eggs, cream cheese, garlic powder, and salt. Blend until smooth.

Heat a small amount of olive oil in an 8-inch non-stick skillet over medium-low heat. Pour about 1/4 cup of egg mixture into the pan, swirling to create a thin crepe-like wrap.

Cook for about 2 minutes until set, then carefully flip and cook for another 30 seconds. Transfer to a plate lined with paper towels. Repeat with remaining egg mixture to make 8 wraps, adding oil to the pan as needed.

Prepare the filling: In a large skillet, heat olive oil over medium heat. Add bell pepper and onion, cooking until softened, about 5 minutes. Add garlic and cook for another 30 seconds.

Add shredded chicken, taco seasoning, and chicken broth. Stir to combine and simmer for 2 minutes.

Reduce heat to low. Add cream cheese and stir until melted and incorporated. Remove from heat and stir in 1/2 cup of shredded cheese, cilantro, and jalapeño if using. Set aside.

Make the enchilada sauce: In a saucepan, heat olive oil over medium heat. Add chili powder, cumin, garlic powder, oregano, and salt. Cook for 30 seconds until fragrant, stirring constantly.

Add tomato paste and cook for 1 minute. Gradually whisk in chicken broth until smooth. Add apple cider vinegar and sweetener if using.

Bring to a simmer and cook for 5-7 minutes until slightly thickened. Remove from heat.

Assemble the enchiladas: Spread 1/4 cup of the enchilada sauce on the bottom of the prepared baking dish.

Place about 1/3 cup of chicken filling onto each egg wrap and roll them up. Place seam-side down in the baking dish.

Pour the remaining enchilada sauce over the enchiladas and sprinkle with the remaining 1.5 cups of shredded cheese.

Bake uncovered for 20-25 minutes until the cheese is melted and bubbly and the edges are slightly crispy.

Let rest for 5 minutes before serving. Garnish with sour cream, avocado slices, green onions, and cilantro. Serve with hot sauce if desired.

Low-Carb Chicken Enchiladas

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Create Perfect Low-Carb Enchiladas

Low-Carb Chicken Enchiladas

Ingredients

Instructions