Looking for a guilt-free way to enjoy bold Mexican flavors? These low-carb chicken enchiladas with almond flour tortillas deliver everything you crave from a comforting enchilada dish—melty, spicy, hearty—while keeping things lighter and friendlier for your goals. This isn’t just any healthy enchiladas recipe; it’s a full-on flavor-packed experience with juicy shredded chicken, homemade enchilada sauce, and a cheese topping that satisfies. If you’ve been searching for a chicken enchilada recipe healthy enough for weeknights but impressive enough for guests, this is it. Whether you're exploring high protein Mexican recipes or collecting easy dinner recipes that align with a low-carb lifestyle, this one’s a keeper.
Low-Carb Chicken Enchiladas with Almond Flour Tortillas
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine American, Mexican
Baking dish (9x13) Perfect for holding all the enchiladas in one snug layer.
Mixing bowls For tossing the chicken with spices and enchilada sauce.
Skillet To warm tortillas if they’re a bit stiff or to cook the homemade enchilada sauce.
Wooden Spoon or Spatula To stir sauces and fillings.
Tongs or small spatula For assembling and placing the enchiladas in the baking dish.
For the Enchiladas
- 2 cups cooked shredded chicken rotisserie works great
- 1 cup enchilada sauce homemade or store-bought
- 1/2 cup diced green chilies optional for mild heat
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 6 almond flour tortillas
- 1 cup shredded cheese cheddar, Monterey Jack, or a dairy-free cheese for dairy free enchiladas
For Garnish
- Chopped fresh cilantro
- Sliced avocado
- Diced red onion
- Lime wedges
- A dollop of plain Greek yogurt or dairy-free sour cream
Optional Homemade Enchilada Sauce
- 2 tablespoons olive oil
- 2 tablespoons almond flour as a thickener
- 3 tablespoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cumin
- 1/4 teaspoon oregano
- 1/2 teaspoon salt
- 2 tablespoons tomato paste
- 2 cups chicken broth
Prepare the Chicken Mixture
In a medium bowl, combine the shredded chicken, green chilies, cumin, garlic powder, smoked paprika, onion powder, salt, and pepper. Add 1/3 cup of the enchilada sauce and mix until well coated. If you're using pre-cooked rotisserie chicken, this step is extra easy.
Make the Enchilada Sauce (Optional but Recommended)
Heat olive oil in a skillet over medium heat. Stir in almond flour and cook for 1 minute. Add chili powder, garlic powder, onion powder, cumin, oregano, and salt. Mix in tomato paste, then gradually whisk in chicken broth. Simmer for 5 minutes until thickened. This is your opportunity to create an authentic enchilada recipe flavor right at home.
Warm the Tortillas
Almond flour tortillas can crack when cold. Warm them briefly in a skillet or microwave until pliable. This makes rolling them around the filling much easier.
Assemble the Enchiladas
Place a spoonful of the chicken mixture into each tortilla, roll tightly, and place seam side down in your baking dish. Repeat for all tortillas.
Top and Bake
Pour the remaining enchilada sauce evenly over the tortillas. Sprinkle shredded cheese on top. Bake at 375°F for 20 minutes or until the cheese is bubbly and golden.
Garnish and Serve
Top with cilantro, avocado slices, diced onion, and a squeeze of lime. A small dollop of yogurt or dairy-free sour cream adds a nice tang.
Pairings
These enchiladas pair beautifully with:
- Cauliflower rice or Mexican-style quinoa: Keeps things low-carb and adds fiber.
- Simple guacamole and veggie sticks: Crunchy, creamy, and perfect for dipping.
- Cucumber and tomato salad with lime vinaigrette: Bright and fresh, balances the warm, hearty enchiladas.
- Spicy black bean soup: If you're feeding a crowd or want to add more protein, soup rounds this out beautifully.
You can also serve these enchiladas as part of a build-your-own dinner night with side dishes like grilled vegetables, low-fat refried beans, or even a vegetarian enchilada casserole on the side.
FAQs
1. Can I use chicken breast or thighs?
Absolutely. Chicken breast is leaner and more traditional in healthy chicken enchiladas, while thighs offer more flavor and moisture. Use what you prefer or what you have on hand.
2. Are almond flour tortillas necessary?
They’re essential for keeping this dish low-carb, but you can substitute with cassava flour tortillas or low-carb wraps. Just note the texture and carb count may vary.
3. How do I make this dish dairy-free?
Use a dairy-free shredded cheese and swap the yogurt topping for a dairy-free sour cream. There are excellent vegan cheese options that melt beautifully, making this one of the most flexible dairy free enchiladas out there.
4. Can I make these enchiladas ahead of time?
Yes! Assemble them in the baking dish, cover with foil, and refrigerate up to 24 hours. When you're ready, bake them as directed. They also freeze well—just don’t add toppings until serving.
5. How is this different from a vegetarian enchiladas recipe?
This version uses shredded chicken for protein, making it one of the better high protein Mexican recipes. For a vegetarian spin, swap the chicken with sautéed vegetables or black beans to turn it into a vegetable enchiladas dish.
