Low Carb Chicken Enchiladas are a tasty Mexican recipe that is so flavorful no one will notice it is low carb! This keto chicken enchiladas recipe with low carb tortillas gives you the well loved Mexican dish in an easy low carb recipe.
Cook chicken by preferred method, boil, bake, or using a rotisserie chicken
Once the chicken is cooked, preheat the oven to 350 degrees.
Add the cooked chicken to a bowl and shred with a fork if it needs to shred. Add 1 cup shredded Monterey Jack cheese, garlic powder, and cream cheese to the bowl and mix well, so everything is combined.
Pour a small amount of sauce on the bottom of a 9x13 pan to coat the bottom.
In each tortilla shell, add some chicken and cheese mixture, roll up and place in the baking dish.
Pour the sauce over enchiladas and top with remaining cheese.
Bake 22 min and then under high broil for 3 min to brown the cheese.