Go Back
+ servings

Low Carb Chicken Enchiladas Recipe

In this Low Carb Chicken Enchiladas Recipe, sliced deli meat stands in for tortillas to roll up a savory cheesy chicken filling for a delicious low carb take on enchiladas! It's a great way to use rotisserie chicken or leftover turkey.
Course Main Course
Cuisine Mexican, Tex-Mex
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8 servings
Calories 354kcal


  • 2 1/2 cups enchilada sauce or homemade enchilada or molé sauce (see Notes), divided
  • 1 tablespoon olive oil
  • 1 poblano pepper chopped
  • 1 medium onion chopped
  • 2 medium-large cloves garlic minced
  • 8 oz cream cheese
  • 2 cups cooked chopped chicken or turkey
  • 1/4 teaspoon black pepper
  • 3 tablespoons fresh chopped cilantro
  • 2 scallions green and white parts, thinly sliced
  • 6 oz sharp white cheddar cheese shredded, divided
  • 18 oz deli-sliced (medium-thickness) turkey or chicken I used 3 (6 oz/170 g) packages Applegate Farms Organic Smoked Turkey Breast slices


  • Preheat oven to 375F; spread 1/2 cup enchilada sauce out in the bottom of each of two 2-quart casserole dishes.
  • Heat the oil in a medium skillet over medium heat; add the poblano pepper, onion, and garlic, and cook until softened, but not browned, about 5 to 7 minutes, stirring occasionally. Stir in 1/2 cup enchilada sauce and cream cheese and whisk until smooth.
  • Pour the creamy onion/poblano mixture into a large bowl and stir in the turkey, black pepper, cilantro, scallion, and 1/3 of the shredded white cheddar.
  • Place about 3 tablespoons of the filling length-wise onto a slice of turkey breast and roll it up. Place it seam-side-down into the prepared casserole dish and repeat this process until you run out of filling or sliced turkey (you should have enough to fill up the 2 casserole dishes).
  • Spread 1/2 cup enchilada sauce on top of the enchiladas in each dish, and divide the remaining cheese on top.
  • Bake until the cheese is melted and the enchiladas are warm throughout, about 20 minutes.
  • Sprinkle on additional scallion and cilantro if desired, and serve.


  • Net Carbs: 10g per serving
  • If There’s Extra Filling: Put it in a gratin dish, drizzle a little enchilada sauce on top, and sprinkle on a little cheese and bake until bubbling and warm throughout. Or if there’s extra filling, but you’re out of enchilada sauce and/or cheese, use the extra filling inside an omelet or make it into a grilled cheese sandwich.
  • Enchilada Sauce: I highly recommend Kevin is Cooking’s Molé Negro for this recipe. If you’re pressed for time you could use my Easy Roasted Tomato Chili Sauce, or if you’re really short on time you could use your favorite store-bought enchilada sauce.
  • To Reheat This Recipe After Freezing: Thaw it to room temperature. Cover the dish with foil and heat it in a 375F oven until warm throughout, about 20 minutes.


Calories: 354kcal | Carbohydrates: 12g | Protein: 27g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 113mg | Sodium: 1565mg | Potassium: 513mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1201IU | Vitamin C: 15mg | Calcium: 199mg | Iron: 1mg