Course: dinner, Main Course

Cuisine: Mexican

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 6

Calories: 333kcal


  • 3 Cups Cooked chopped chicken breast
  • 1 ½ teaspoon Kosher salt
  • 1 ½ teaspoon Cumin
  • ½ teaspoon Garlic powder
  • ½ teaspoon Chili powder
  • ½ teaspoon Smoked paprika
  • 2 ½ Cups Shredded Monterey Jack Cheese, divided
  • 20 Ounces Enchilada Sauce, divided
  • 6 Carb Counter Tortillas (see notes)


  • Pre-heat the oven to 350F. In a large mixing bowl combine chopped chicken and seasonings.
  • Stir in 1 cup shredded cheese and 10 ounces enchilada sauce.

Enchilada Assembly:

  • Measure heaping ½ cup meat mixture into tortilla. Roll and place into 9×13 casserole dish, seam side down. Repeat until mixture is gone, should make about 6 enchiladas.
  • Add the remaining enchilada sauce over the top of your rolled enchiladas. Top with 1 ½ cup shredded cheese. Place into already preheated oven and bake for 30 minutes. Serve.


  • Enchilada Sauce – Find one that is sugar free or you can make your own!
  • Tortillas – I used La Banderita Carb Counter wraps.  They are 50 calories and 5 net carbs each.  They are not gluten free.  
  • For a gluten free version, you can use thinly sliced chicken lunch meat, steamed cabbage or Folio cheese wraps.  Of course, this will change the nutrition info.


Calories: 333kcal | Carbohydrates: 21g | Protein: 35g | Fat: 18g | Fiber: 13g