Cuisine: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 1 med onion chopped
  • 1 tbsp. veg oil
  • 3 garlic cloves chopped
  • 2 cups cooked chopped chicken I used 2 med chicken breasts
  • 1 4oz can chopped green chilies
  • 2 10oz cans red enchilada sauce
  • 2 tbsp. fresh chopped cilantro
  • 1 cup shredded 4 cheese blend or any you have on hand
  • 6 or 8 8-inch low carb flour tortillas or regular tortillas
  • Salt
  • Pepper
  1. Preheat oven to 425 degrees.
  2. Sauté onion in 1 tbsp. hot oil in saucepan until tender & brown about 7min. Add garlic sauté for 10 seconds. Set aside
  3. Sprinkle chicken with salt/pepper drench in little bit of enchilada sauce. Heat few tablespoons in same sauce pan, cook chicken for 10-15mins depending on thickness of chicken. Once cooked chop or shred chicken.
  4. Stir chicken, onion/garlic, green chilies, cilantro, 1 cup enchilada sauce, ½ cup cheese.
  5. Spoon few tablespoon of mixture in each tortillas. Roll up put seam side down in lightly greased baking dish. You can fill 6 or 8 depending on how much each is filled.
  6. Pour other can of enchilada sauce over tortillas and rest ½ cup cheese. Bake covered for 15mins. Than uncover and bake 10mins.
  7. Enjoy!
Serving size will depend on how many tortillas you will.
Recipe by Cooking With Shazia at