Low Carb BBQ Chicken Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shredded chicken and cheese wrapped in tortillas and baked in a sauce that combines sweet BBQ flavor with traditional red enchilada sauce. A family-friendly casserole dish that uses the slow cooker or oven.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 cups shredded chicken (slightly packed)
- 3/4 tsp ground cumin
- 1/2 tsp granulated garlic
- 1/4 cup chopped green onions
- 1/2 tsp pink salt
- 1/4 tsp white pepper
- 1 1/4 cup low carb enchilada sauce ((or 10 ounce can))
- 2/3 cup low carb BBQ sauce ((plus 2 tbsp water))
- 2 cups shredded cheddar cheese (or Monterey Jack) (divided use)
- 8 low carb tortillas ((or low carb crepes or Cut de Carb Wraps))
- chopped cilantro for garnish
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 962mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 219mg
- Calcium
- 242mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 962MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.