Low Carb BBQ Chicken Enchiladas
Ingredients
-
4
cups
shredded chicken
-
¾
teaspoon
ground cumin
-
½
teaspoon
granulated garlic
-
¼
cup
chopped green onions
-
½
teaspoon
pink salt
-
¼
teaspoon
white pepper
-
1 ¼
cups
low carb enchilada sauce
-
⅔
cup
low carb BBQ sauce
-
2
tablespoons
water
-
2
cups
shredded cheddar cheese
-
8
pieces
low carb tortillas
-
to taste
chopped cilantro
Instructions
- If using homemade enchilada sauce, prepare it 30 minutes before starting the enchiladas.
- Preheat the oven to 375°F and prepare a casserole dish.
- Mix the enchilada sauce with BBQ sauce and water, and set aside.
- Chop the green onions and cilantro.
- Season the shredded chicken with cumin, garlic, green onions, salt, and pepper.
- Mix 1 cup of cheese and 1 cup of the BBQ enchilada sauce into the chicken.
- Spoon ¼ cup of sauce into the bottom of the casserole dish.
- Fill each tortilla with 1/8 of the chicken filling and roll them up, placing seam-side down in the dish.
- Pour the remaining BBQ enchilada sauce over the rolled enchiladas and top with remaining cheese.
- Cover with foil and bake for 20-30 minutes until bubbly.
- Remove foil and broil to brown the cheese.
- Garnish with cilantro and let sit for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
306
Total fat
13.55g
Total carbohydrates
18g
Total protein
30g
Sodium
1120mg
Cholesterol
75mg
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