Best Low Carb Enchiladas Recipes

LOW-CARB CHICKEN ENCHILADAS

Steps:

• Place chicken breasts, chili powder, cumin, coriander, and salt in a pot over medium-low heat. Add enough water to cover. Simmer chicken until no longer pink in the center, about 30 minutes. Remove chicken from the broth and cool until easily handled, about 10 minutes.
• While chicken is cooling, continue boiling broth until reduced to about 3 cups.
• Heat olive oil in a skillet over medium heat. Saute green bell pepper, onion, and garlic until tender, about 5 minutes. Stir in tomatoes and cook until heated through.
• Add 1/2 of the vegetable mixture to the chicken broth. Stir in sour cream and simmer, stirring often, until sauce is the consistency of a thin gravy, about 15 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
• Shred chicken with two forks and stir into the remaining vegetable mixture. Place 1/6 of the chicken mixture down the center of each tortilla. Roll up tortillas and place seam-side down in the prepared baking dish. Pour sour cream sauce evenly over tortillas. Cover baking dish with foil.
• Bake in the preheated oven until heated through, about 30 minutes. Uncover and sprinkle Cheddar cheese over the top. Continue baking until cheese is melted and sauce is bubbly, about 10 minutes. Let stand for 5 minutes before serving.

LOW-CARB SHRIMP ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a nonstick pan over medium-high heat. Cook and stir shrimp in the hot oil until pink, 3 to 4 minutes. Transfer to a bowl. Pour bell pepper and onion into the pan and cook until onion is translucent, about 5 minutes; add to the bowl with shrimp and set aside. Clean the pan.
• Place tortillas, 1 at a time, into the pan and toast over medium-low heat until light brown, about 1 minute per tortilla.
• Put 1/5 of the shrimp mixture down the center of each tortilla. Fold/roll up and place into a baking dish. Place 1 tablespoon of enchilada sauce on each; then sprinkle evenly with Cheddar and mozzarella cheeses.
• Bake in the preheated oven until melted, about 15 minutes. Let cool slightly before serving.

LOW-CARB ZUCCHINI ENCHILADAS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat olive oil in a large skillet over medium heat. Saute onion until softened, about 5 minutes. Season with salt and pepper. Add chile powder, garlic, cumin, and sea salt; stir until combined. Add chicken and 1 cup enchilada sauce. Stir to combine and remove from heat. Let chicken mixture cool slightly.
• Stir 1 cup Cheddar cheese, white parts of green onions, and 1/4 cup cilantro into the chicken mixture. Pour 1/4 cup enchilada sauce into the bottom of a 9x11-inch baking dish.
• Slightly overlap 3 slices of zucchini on a cutting board. Top with a small mound of the chicken mixture. Roll up and place in the prepared baking dish. Repeat with remaining zucchini slices and chicken mixture. Spoon remaining 1/4 cup sauce over zucchini enchiladas. Sprinkle remaining 1 cup Cheddar cheese and queso fresco on top.
• Bake in the preheated oven until cheese is melted, about 30 minutes. Garnish with green parts of green onions, sour cream, and 2 tablespoons cilantro.

AUNT ROCKY'S ENCHILADA STUFFED BELL PEPPERS (LOW CARB, GRAIN-FREE) FOR THIS VERSION OF STUFFED BELL PEPPERS, I USED THE FILLINGS FOR GROUND BEEF ENCHILADAS. TASTY AND FILLING, AND VERY EASY! AND EVEN

Steps:

• Preheat oven to 350ºF. Spray cooking spray in a baking pan big enough to hold all the halved peppers lying flat cut side up. Set aside.
• Cut bell peppers in half lengthwise (down through the stem, or just beside the stem). Remove seeds and membranes. Put peppers in a microwaveable dish and splash with a tablespoon of water. Cover tightly and microwave on high for 3 minutes. Drain well, and lay the peppers out in the baking pan or casserole big enough for them to lay flat with their cut sides up.
• Brown ground beef with onion in a large skillet. Give the meat a light sprinkle of salt and pepper while cooking. Cook until onions are translucent and water from meat has evaporated. Drain the grease.
• While meat is cooking, drain olives and set aside 6 halves or slices to use as garnish.
• Add garlic to cooked meat, and continue cooking for another minute. Add enchilada sauce, tomato sauce, drained olives, remaining spices, and 1 cup of the cheese to the hamburger. Stir until cheese is completely melted and mixture has thickened somewhat.
• Divide enchilada stuffing evenly among pepper cups. Sprinkle remaining cheese over the top. If you reserved any of the olive halves/slices, put them on top of the cheese. This is just for presentation, so if you forgot to set some aside, don't worry about it.
• Bake for 30 minutes, or until cheese on top begins to brown. Remove from oven, and sprinkle with chopped cilantro. Serve.
• Leftovers may be frozen.
• Notes:
• • I stuffed both red and green bell peppers, and I like the red much better for this dish. They give it a sweetness the green does not impart. The green bell peppers have 1 less carb per serving. To improve macros, I recommend serving with some avocado slices on the side.
• • Use any enchilada sauce that is gluten free, sugar free, and has no added tomato sauce.
• • You'll be using only 1/2 of a small can of tomato sauce. Be sure you use one with no added sugar. You can freeze the other half in a freezer bag and save to use next time, or make 2 batches at one time and freeze the extras to be warmed and served later.
• • Nutrition estimates are based on My Fitness Pal's online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries.
• • For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky's Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.
• Per serving (using red bell peppers): Calories 320, Total Fat 21 g, Saturated Fat 8 g , Sodium 474 mg, Potassium 31 mg, Total Carbohydrate 12 g, Dietary Fiber 2 g, Net Carbs 10* g, Sugars 6 g, Protein 21 g. Macros: 60% fat, 27% protein, 13% carbs.

LOW CARB CHEESY PORK ENCHILADAS RECIPE - (4.5/5)

Steps:

• Pre-heat oven to 350° F. Spread 1/3rd of the salsa evenly on the bottom of a 13X9 baking pan. On a plate, spread another 1/3rd of the salsa. Carefully dip a crepe into the salsa. This will coat one side of the crepe with salsa. Place a small amount of pork and some of the reserved cheese into the crepe. Roll it tightly. Repeat this process, placing each rolled crepe against one side of the baking pan, above the salsa. Then, place the next crepe alongside the previous crepe, until the pan is full or you've run out of ingredients. When the rolling process is completed, take the remaining salsa and spread it evenly on the top of the enchiladas. Top the enchiladas with the remaining ½ of the grated cheese. Bake until lightly brown and bubbly, roughly 45 minutes. Garnish with sour cream and cilantro leaves. Calories Fat Protein Carbs Fiber SA's Net Carbs Per Serving: 659.13 37.95g 60.45g 13.42g 2.6g 0.25g 10.57g Basic All-Purpose Ricotta Crepes: Ingredients 1/2 cup (124g) ricotta cheese, whole milk 4 large (200g) whole eggs, beaten 2 tbsp (24g) 'Swerve' or other sugar equivalent (optional) pinch of salt 2 tbsp (28g) unsalted butter Totals (of 7 Servings) Method: Add the ricotta, eggs, sugar equivalent and salt into a blender. Blend, until combined and smooth. Set aside. Heat a lightly buttered crepe or Teflon pan over medium-low heat. Depending on the size of the pan, add just short of ¼ cup of batter to the pan, and spread it evenly. If necessary, pick up the pan and deliberately tilt the pan in a variety of directions, directing the flow of the batter around the base of the pan, until it completely covers the base of the pan, like a very thin pancake. Once the edges start to brown and curl, loosen the crepe with a spatula and flip it, to brown the other side. Repeat this processes, placing each completed crepe on a paper towel. Serve hot, or layer between paper towels and refrigerate or freeze for later use. Mexican-ish Shredded Pork: Ingredients 2 tbsp (27g) light olive oil 1 medium (110g) onion, thinly sliced 4 each (12g) garlic cloves, minced 2 each (1135g) pork tenderloins, cut into halves and cleaned (or equivalent pork shoulder, cut into 4 large chunks) 2 tbsp (12g) ancho pepper, powdered 2 tbsp (12g) cumin seed, ground 1 tbsp (6g) coriander seed, ground 2 each (13.33g) fresno chillies (like a red jalapeño), seeds removed and very thinly sliced 1/4 cup (61g) lime juice, freshly squeezed salt and fresh cracked pepper, to taste Totals (of 8 Servings) Method: Place a medium-large soup pot on the stove, over medium heat. Make sure you have a lid. Add 1 tbsp of the olive oil to the pot, then sweat your onions and garlic, until translucent. Adding a little salt and pepper will help this process and give better flavor. Pre-heat a large sauté pan, on the stove. Season the pork with a mixture of ancho powder, cumin, coriander, salt and pepper. In a large sauté pan, add your remaining olive oil and quickly spread it around the bottom of the pan. Add the pork to the sauté pan and sear the outside of the pork. When one side is nice and browned, turn it 90 degrees and sear a new side. When the pork has been nicely browned on all sides, add all the pork to the onions and garlic. Add your fresno peppers and lime juice to the pork, onions and garlic. Stir. Watch the pot. When it begins to simmer, turn the heat down to a low simmer. Allow to simmer for roughly 2 hours, stirring and turning the pork, occasionally. When the pork is soft and tears easily with a fork remove the pork and cut into large bite sized chunks. Season the pork, to taste. Add a little more salt and perhaps a touch more lime juice (I tend to like a lot in mine).

LOW CARB BEEF ENCHILADAS

Steps:

• Brown the hamburger, seasoning with pepper, Season salt & Garlic Powder if desired. Add chopped Onion, sauté til tender. Drain off fat. Add chopped bell pepper & garlic. Add the Taco seasoning mix according to package directions (3/4 cup water, simmer for 15 minutes). Add the can of diced tomatoes with green chiles & a large handful of green onion. Add ground Cumin, Oregano, jalapenos & half the can of chopped black olives. Sprinkle in ½ tsp Red Pepper flakes. Simmer to burn off liquid - about 20 minutes. Set aside to cool. Most recipes say to preheat your tortillas, usually in a fry pan, to soften them. I found that the low carb wheat tortillas are pliable enough to skip this step. Spray a large baking pan with "Pam" or similar. Pour enchilada sauce to cover bottom of pan. Next, paint sauce on the inside of tortillas with a pastry brush. Then add enough meat mixture to make them plump. Add about 2 heaping Tbls shredded cheddar cheese on the meat, roll up & place them, seam side down, in the baking pan. Pour the green enchilada sauce over all. Bake at 350 degrees for 30-40 minutes, til bubbly. When hot, sprinkle on the Jack cheese, remaining chopped olives & chopped green onions. The heat of the dish will melt the cheese. Serve & pass the sour cream........

LOW CARB PORK 'ENCHILADAS' GOULASH

Steps:

• Preheat broiler on high.
• Mix pork, parmesan, sour cream, and taco seasoning in a small bowl.
• Spoon half the mixture down the middle of one of the slices of cheese.
• Roll up and place, seam down on a nonstick cookie sheet.
• Repeat with other slice of cheese and remaining pork mixture.
• Place on top rack in oven and cook about 4 minutes.
• Stir, and keep in a pile in the middle of the cookie sheet, and bake another 3-5 minutes, until the cheese is bubbly and browning around the edges.
• Spoon onto a plate and serve immediately!

CREAMY LOW CARB CHICKEN & CHILE ENCHILADAS

Steps:

• To make crepe batter: In a blender, combine eggs, bake mix, cream and water. Blend on high speed until batter is thin and smooth.
• To make crepes: Melt 1/4 t. of the butter in an 8 inch nonstick skillet over medium-high heat, add 2 tablespoons batter and swirl pan to coat bottom. Cook until lightly browned on the bottom (about 1 minute). Flip crepe and cook until lightly browned (about 30 seconds). Transfer to a plate. Repeat with remaining batter and butter until you make 8 crepes. Place a sheet of wax paper between the crepes, when you are finished cooking them to allow easy separation.
• Pre-heat the oven to 400 degrees and then lightly grease a 9 x 13 inch baking dish.
• In a 10 inch skillet, cook chicken over medium-high heat, stirring occasionally, until no longer pink in the center. Add cream cheese and chilies, reduce heat to medium. Cook and stir until blended and the cream cheese is melted.
• Spoon chicken filling on each crepe (about 1/4 cup @), roll up and place seam sides down in the baking dish. Pour enchilada sauce over top; sprinkle with Cheddar cheese. Bake 15 to 20 minutes or until hot and cheese is melted.

LOW CARB ENCHILADAS

Steps:

• Sprinkle the chicken with salt & pepper along with the onion powder. Brown until no longer pink.
• Mix chicken with refried beans, 1/2 the enchilada sauce, sour cream and 2/3 cup cheese.
• Fill tortillas with the chicken mixture then place into a glass baking dish.
• Top with remaining enchilada sauce and cheese. Cook at 375 for 20 minutes.

CREAMY CHICKEN ENCHILADAS-LOW CARB

Steps:

• Sauté onion in small amount of butter.
• When transparent, add chicken pieces and can of green chilies.
• Mix well and add cream cheese.
• Cook over low heat until cream cheese melts.
• Put mixture in a 13 x 9 baking pan, top with 1 cup of grated cheese Pour the whipping cream over the top and then put the last cup of grated cheese over that.
• Bake at 350° for 35 minutes or so, checking to make sure the cheese gets bubbly, not burnt.

LOW CARB AWESOME ENCHILADAS - L-C-F

Steps:

• Start the beef browning over medium heat.
• Break eggs into mixing bowl and add cream.
• Beat on high speed till well blended and all yellow.
• Heat up crepe pan or small skillet and add some of the butter.
• You will need to re-butter the pan several times.
• Pour just enough egg mixture over the pan to coat.
• Allow to cook through, you may turn it, but don't have to.
• This will make approx 6 small crepes.
• ***If using dry enchilada mix, prepare as per pkg direction.
• Drain ground beef and add a small amount of sauce.
• Place a crepe inside a baking dish and coat with small amount of sauce.
• Add beef and roll.
• When all are rolled add remaining beef and sauce.
• Sprinkle chopped green peppers and cheese.
• Bake 350ºF for 10-15 min or until cheese is melted and a little bubbly.
• Serve with favorite fixings: sour cream, lettuce, olives, guacamole, etc.
• Carbs: 6g carbs total.