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Low Carb Chicken Enchiladas with Almond Flour tortillas

Low-Carb Chicken Enchiladas with Almond Flour Tortillas

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Mexican
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prepare the Chicken Mixture

  1. 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)

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.