Low Carb BBQ Chicken Enchiladas

September 12, 2018Laura

I decided to make another enchilada variation to add to my recipe collection. I already have a Low Carb Buffalo Chicken Enchilada recipe, an easy traditional enchilada recipe, Low Carb Enchilada Soup and a tasty Low Carb Enchilada Bake here on the blog. I love BBQ chicken anything and thought these would be a great addition-and they were! These enchiladas turned out so cheesy and delicious! They will be a part of our regular rotation for sure!

You just need shredded chicken, enchilada sauce, sugar free BBQ sauce, your favorite low carb tortilla wrap and of course cheese! I prefer the G. Hughes brand of BBQ sauce. I find it at Walmart with the other condiments. For the enchilada sauce, I always use the Las Palmas brand. It’s tasty and only contains 2 net carbs for a 1/4 cup serving. That’s far less than any of the other’s I’ve looked at. I find it at Walmart as well. Like all of my other recipes, this one is easy to throw together and is is a meal the entire family will enjoy! If you give these a try, I hope you love them as much as we did!

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Print Recipe

Low Carb BBQ Chicken Enchiladas

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Serves: 5
  • Calories 233

Ingredients

  • 2.5 cups shredded chicken
  • 3/4 cup enchilada sauce
  • 1/4 cup sugar free BBQ sauce
  • 1 cup shredded mexican cheese
  • 5 low carb tortilla wraps, I use Cutdacarb*
  • 1 tsp BBQ seasoning blend, I use Daks

Method

  • 1)

    Cook and shred the chicken. I cook mine in the Instant Pot with chicken broth on manual/high pressure for 20 minutes. Manually release pressure and shred with two forks.

  • 2)
    Preheat oven to 350. Spray an 11×7 baking dish with nonstick cooking spray.
  • 3)

    Mix enchilada sauce, bbq sauce and bbq seasoning together and stir well. Spread a thin layer onto bottom of baking dish.

  • 4)

    To assemble enchiladas: Spread 2 Tbsp of enchilada sauce/bbq sauce mixture onto bottom of each tortilla. Top with shredded chicken and add a sprinkle of cheese. Roll up and place seam side down into pan.

  • 5)

    Once assembled, spoon remaining sauce on top of tortillas and top with 3/4 cup shredded cheese.

  • 6)

    Cover with foil and bake for 25 minutes. Uncover and broil for 2 minutes.

Notes

Net carbs per serving: 7g

*I cut one Cutdacarb flatbread in half to make 2 tortillas.

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