Quick Low Carb Enchiladas

This recipe is designed to teach everyone how to make quick low carb enchiladas
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Course: Main Course
Prep Time: 5 minutes
Cook Time: 20 minutes


  • 6-8 10 inch low carb tortillas
  • 2 cups cheese, shredded

1 Minute Enchilada Sauce

  • 15 oz can tomato sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dry cumin
  • 1 tsp dry oregano
  • 2 tsp chili powder
  • seasoned salt, to taste
  • seasoned pepper, to taste


  • 2 cups chicken, cooked and shredded
  • 1/4 of an onion, finely chopped
  • 14 oz can black beans, drained and rinsed


  • Preheat oven to 350 degrees. Spray 3 quart casserole dish with cooking spray
  • In medium bowl whisk together all of the sauce ingredients until fully combined and smooth. Set aside
  • In a separate medium bowl stir together filling ingredients until fully combined, Set aside
  • Evenly divide chicken mixture among the center of all the tortillas. DO NOT OVER FILL. sprinkle extra cheese over the chicken mixture if desired.
  • Gently roll the tortilla over the filling and place enchilada seam side down into prepared casserole dish
  • Spoon sauce evenly over enchiladas until fully coated. Top with desired amount of cheese
  • Bake 20 minutes or until cheese is melted and enchiladas are heated through. Let stand in pan 5 minutes then serve

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