Low-Carb Green Chile Chicken Enchiladas (Video)

These Low-Carb Green Chile Chicken Enchiladas use low-carb tortillas for a version of chicken enchiladas that’s much lower in carbs! And this recipe uses canned green chile enchilada sauce, so it’s quick and easy to make!

PIN the Green Chile Chicken Enchiladas to try them later!

For this week’s Friday Favorites featured recipe I’m sharing a comfort food dish, and if you want comfort food without completely going overboard on carbs I bet these  Low-Carb Green Chile Chicken Enchiladas are a recipe you’re going to love. Using low-carb tortillas, and choosing lower-carb ingredients brought the count down to about 13 net carbs for one enchilada, which is pretty low-carb for a dish of this type.

And this is one of those Denny Family Recipes that has good memories. Years ago my nephew Jake and I made a canned soup version of Green Chile Chicken Enchiladas when I was visiting my sister and her family. Of course that was delicious, but loaded with carbs!

Fast forward to a time when Jake was living in Salt Lake and coming to cook with me every other week, and we set out to create a low-carb version of chicken enchiladas that would be healthy enough to share on Kalyn’s Kitchen. And after quite a few tries we ended up with this delicious recipe. Hope you enjoy trying it!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

• Hatch Green Chile Enchilada Sauce (affiliate link), or other low-sugar green chile enchilada sauce
• boneless skinless chicken breasts
• chicken stock or canned chicken broth (affiliate link)
• Poultry Seasoning (affiliate link)
• cream cheese
• sour cream
• grated Four Cheese Mexican Blend cheese
• grated Mozzarella cheese
• Mission Carb Balance Whole Wheat Burrito Size Tortillas (affiliate link) or other low-carb tortillas, see notes

What kind of enchilada sauce did I use?

I love Hatch Green Chile Enchilada Sauce (affiliate link) for this chicken enchilada recipe, but you can make this with any green chile sauce that’s low in carbs.

What low-carb tortillas did I use for the Green Chile Chicken Enchiladas?

I used Mission Carb Balance Whole Wheat Burrito Size Tortillas (affiliate link) for this recipe, but you can use any low-carb tortillas you prefer. Two other brands I have enjoyed are Mr. Tortilla 2 Net Carb Multigrain Tortillas (affiliate link) and La Banderita Low-Carb Tortillas (affiliate link).

Can you make this chicken enchilada recipe with leftover chicken or turkey?

This recipe calls for chicken breasts that you cook in water or stock with seasonings, but if you have leftover rotisserie chicken or leftover turkey you can use about 4 cups of diced leftover chicken or turkey.

Want more Ideas for Low-Carb Mexican Food?

Check out my collections of Low-Carb and Keto Mexican Food Dinners and Low-Carb Mexican Food Favorites for lots more ideas to satisfy that craving for Mexican food! And if you’re a fan of low-carb tortillas to expand your options for low-carb Mexican food, here are my favorite recipes with low-carb tortillas.

How to make Low-Carb Green Chile Chicken Enchiladas:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Trim chicken breasts and cut into 3 or 4 strips. Simmer the chicken in seasoned stock. 
2. Simmer two cans of green chile enchilada sauce over low heat until it’s thickened and reduced to 2 cups. I used Hatch Green Chile Enchilada Sauce (affiliate link), but there are many good brands. Check the carb count if that’s important to you.
3. When sauce has reduced and cooled a little, whisk in cream cheese and sour cream. 
4. When it’s cool enough to handle, shred or cut the chicken into small pieces.
5. Put chicken into a bowl and mix in 1 1/2 cups of the sauce mixture and 1 cup of the cheese. 
6. Divide chicken mixture among the 8 tortillas, and roll up enchilada style. I used Mission Carb Balance Whole Wheat Burrito Size Tortillas (affiliate link) with only 5 net carbs per tortilla. 
7. Spray the casserole dish with non-stick spray and spread a layer of sauce on the bottom. 
8. Put the rolled enchiladas in a single layer in the dish and top with remaining sauce and cheese. 
9. Bake 375F/190C for 30-40 minutes, or until the casserole is bubbling and cheese is lightly browned on top.

More Low Carb Mexican Food:

• Chicken with Green Chiles and Cheese
• Cheesy Low-Carb Taco Casserole
• Instant Pot Salsa Chicken 
• Baked Stuffed Chicken Breast with Green Chiles and Cheese
• Green Chile Chicken Burrito Bowl

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Continue to Content

Print

Yield: 8 servings

Low-Carb Green Chile Chicken Enchiladas

Prep Time 1 hour

Cook Time 30 minutes

Total Time 1 hour 30 minutes

These Low-Carb Green Chile Chicken Enchiladas are perfect for a comforting and delicious meal, and this recipe uses low-carb tortillas for a version of chicken enchiladas that are much lower in carbs!

Ingredients

• 2 15 oz. cans Green Chile Enchilada Sauce, simmered to reduce to 2 cups. (see notes)
• 4 boneless skinless chicken breasts
• 2 cups chicken broth (see notes)
• 1 tsp. poultry seasoning
• 4 oz. cream cheese
• 1/2 cup sour cream
• 1 1/2 cups grated Four Cheese Mexican Blend cheese
• 1/2 cup grated Mozzarella cheese
• 8 Mission Carb Balance Whole Wheat Tortillas (see notes)

Instructions

1. Trim the chicken breasts and cut lengthwise into 3 or 4 strips, depending on how big each piece of chicken is.
2. Put the chicken breasts into a small pan with about 2 cups chicken chicken broth, the poultry seasoning, and enough water to cover the chicken and simmer on very low heat until chicken is barely cooked through, about 15 minutes.  (I use a Wire Mesh Fat Skimmer to remove the scum that accumulates as chicken cooks in water, but you can rinse it off as well.) Remove chicken and let it drain well until it's cool enough to handle.
3. Put the enchilada sauce into a small non-stick saucepan and simmer on low until it’s reduced to 2 cups, stirring occasionally.  (This will take 40-45 minutes.)
4. Let sauce cool a few minutes, then whisk in the softened cream cheese and sour cream.
5. Cut or shred the chicken into small pieces.
6. Preheat oven to 375F/190C.  Spray a 10″ x 12″ glass or crockery casserole dish with olive oil or nonstick spray.  (The 8 enchiladas fit perfectly into that size, but if you have something similar you can make it work.)
7. Put the diced chicken in a bowl and gently mix in 1 1/2 cups of the sauce mixture and 1 cup of the grated Mexican Blend cheese.
8. Divide the mixture among the 8 flour tortillas, spreading a line of chicken/sauce mixture down the center and then rolling the tortilla around it.
9. Spread 1/2 cup of sauce across the bottom of the casserole dish; then lay the enchiladas in a single layer in the dish.
10. Top enchiladas with the remaining sauce, the remaining 1/2 cup Mexican Blend Cheese, and the 1/2 cup grated Mozzarella cheese.
11. Bake 30-40 minutes, or until the enchiladas are bubbling and cheese is starting to slightly brown on top. Serve hot.
12. This freezes well can be thawed and reheated in a microwave or toaster oven.

Notes

I used Hatch Green Chile Enchilada Sauce (affiliate link) and Mission Carb Balance Whole Wheat Burrito Size Tortillas (affiliate link). Check the carb count on the brand you find if that’s important to you.

You can use canned chicken broth + a little water for simmering chicken.

Nutritional information is based on the Enchilada Sauce I used and calculating as net carbs for the low-carb tortillas.

This recipe created by Kalyn and Jake with memories of canned soup chicken enchilada casserole from the past.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 333Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 98mgSodium: 572mgCarbohydrates: 15gFiber: 2gSugar: 8gProtein: 28g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
The Low-Carb Green Chile Chicken Enchiladas have plenty of low-carb ingredients like chicken, cheese, cream cheese, and sour cream, and they could be eaten for low-carb diets if you’re not severely limiting carbs; see the nutritional information which is based on the low-carb tortillas I used. Even with low-carb tortillas this recipe is still calorie dense and probably best for Phase 3 for the original South Beach Diet, or maybe an occasional treat for Phase 2. 

Find More Recipes Like This One:
Use Casserole Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe that I created with my nephew Jake was first posted in October 2014. It was updated and improved in 2021 and last updated with more information in 2023.

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