Classic Chicken Enchiladas with Cheese Wraps (Low-Carb, Keto-Friendly)

PREP TIME: 30 minutes
COOK TIME: 20 minutes
TOTAL TIME: 50 minutes
SERVINGS: 4-6
DIFFICULTY: Easy
DIETARY: Low-carb, Keto-friendly, Gluten-free

Equipment Needed:

Large skillet or sauté pan
9×13 baking dish
Mixing bowls
Measuring cups and spoons

Pro tip: A stand mixer with a paddle attachment makes shredding chicken super quick!

Fresh chicken and mexican spices spread on a rustic wooden table

Ingredients:

For the Filling:

1.5 lbs (680g) boneless skinless chicken breasts
1 can (14 oz/400g) diced tomatoes, drained
1 can (4 oz/113g) green chilies
2 tsp ground cumin
1 tsp chili powder
Salt and pepper to taste

For Assembly:

6-8 cheese wraps (like Crystal Farms)
2 cups (480ml) enchilada sauce
2 cups (200g) shredded Mexican cheese blend

Optional Toppings:

Fresh cilantro
Sour cream
Diced avocado
Sliced jalapeños

Method:

Preheat oven to 350°F (175°C).
Season chicken breasts with salt and pepper.
Cook in a skillet over medium heat for 8-10 minutes per side until internal temperature reaches 165°F (74°C).
Shred chicken using two forks (or stand mixer).
Mix with drained tomatoes, chilies, cumin, and chili powder.

Shredded chicken in a mixing bowl with aromatic spices and steam rising

Warm cheese wraps according to package instructions until pliable.
Spread 1/2 cup enchilada sauce in the baking dish.
Assembly process:
– Lay cheese wrap flat.
– Add 1/3 cup chicken mixture down the center.
– Roll tightly and place seam-side down in the baking dish.

Professional assembly line with colorful cheese wrap filling process

Pour remaining sauce over enchiladas.
Top with shredded cheese.
Bake for 20 minutes until cheese is melted and bubbly.

Action shot of rolling enchiladas, drizzled with sauce and melted cheese

Crucial Tips:

Don’t overfill wraps – they’ll split!
Keep cheese wraps warm while working.
Pat tomatoes very dry to prevent soggy enchiladas.

Storage:

Refrigerate up to 3 days.
Freeze up to 1 month.
Reheat in a 350°F oven until hot.

Common Mistakes:

Working with cold cheese wraps (they’ll crack).
Using wet filling (causes sogginess).
Overcrowding the baking dish.

Variations:

Swap chicken for ground beef.
Use different cheese wrap flavors.
Add sautéed peppers and onions.
Make it spicier with extra chilies.

Golden brown enchiladas garnished with fresh herbs, steaming hot on a plate

Need to feed a crowd? Double everything and use two baking dishes. The prep time stays nearly the same!

These enchiladas give you all the comfort of traditional Mexican food without the carb overload. They’re perfect for meal prep and actually taste better the next day as the flavors develop.