Chicken Enchiladas

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Prep Time 30 mins
Cook Time 1 hr 5 mins
Course Main Course
Cuisine American, Mexican
Servings 12 Enchiladas
Calories 461 kcal


Large Stockpot
9X13 Baking Pan


Tortilla Shells

  • 2 TBS olive oil
  • 2/3 cup water
  • 1 cup liquid egg whites
  • 2 eggs
  • 3/4 cup almond flour
  • 1/3 cup of arrow root powder
  • 1/4 cup tapioca flour
  • 1 TBS coconut flour


  • 3 lbs. chicken breast
  • 6 cups of water
  • 1 tsp sea salt

Enchilada Sauce

  • 1 TBS olive oil
  • ¼ of an onion diced small
  • 29 oz can Hunt’s tomato sauce
  • 2 cups of chicken stock/broth
  • 1 TBS chili powder
  • ½ tsp ground cumin
  • 1 tsp garlic powder
  • 12 oz softened cream cheese
  • Sea salt and pepper to taste


  • ½ enchilada sauce
  • 1 ½ cups of Mexican shredded cheese


Tortilla Shells

  • Heat griddle to 350 degrees. Whisk all the wet ingredients in medium bowl. Whisk all the dry ingredients. Add dry ingredients to the wet ingredients and whisk trying to get rid of any lumps. Using the metal ladle, scoop the batter about 1/2-3/4 full, pour on the griddle, and swirl the batter in a circular motion with the back of the ladle. Be sure to do this gently and slowly to thin the batter into the shape of your shell. Let the shell cook until the edges are lifting off the grill, then flip cooking the other side for about 2 minutes. Makes 12 shells.


  • Place raw chicken breast and salt in a stock pot with the 6 cups of water and 1 tsp of salt. Bring chicken to a boil covered. Once at a boil turn down and let simmer for 45 minutes. When done remove chicken from pot, saving 2 cups of the stock for enchilada sauce, place on a cutting board to cool.

Enchilada Sauce

  • Start your enchilada sauce in a medium sized saucepan over low-medium heat. Start by sautéing the diced onion in olive oil, about 5 minutes. Add tomato sauce, chicken stock, and seasonings. Let simmer for 5-7 minutes stirring often. Add cream cheese cooking until all melted in, may need to be whisked.


  • Preheat oven to 350 degrees. Shred chicken after it has cooled. Mix all the shredded chicken with ½ of the sauce. Evenly divide chicken between all 12 tortilla shells, about 4 oz in each shell. Roll and place in a 9×13 baking pan. Pour remaining enchilada sauce over the enchiladas, sprinkle with shredded cheese, and place in the preheated oven. Bake for 20 minutes. Remove and let cool for 5, serve with your favorite toppings.


This recipe makes 12 enchiladas. Calories per enchilada: 461; Fat per enchilada: 25g; Carbs per enchilada: 13g; Protein per enchilada: 46g; Sugar per enchilada: 5g.


Calories: 461kcal
Keyword Chicken Enchiladas, Enchiladas, Low-Carb
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