Did I just say low-carb enchilada? Why, yes, I did. I know what you’re thinking…Oh, this must be one of those recipes using zucchini in place of the tortilla. Nope, not even close. I’m talking real-life, Mexican comfort food enchiladas using low-carb tortillas that look, taste, and perform like the real thing.
There’s nothing wrong with an enchilada-like casserole using a vegetable as a substitute for the tortilla wrapper. All dishes have their place, right? Here’s the thing, though – I grew up in Arizona, so for me, the tortilla is a necessity if I’m going to have true enchiladas.
With my last post being a super-fast and super-fresh enchilada sauce it only seems fitting the next post should be a recipe using that blissful sauce.
I’ve been combing through recipes everywhere for a low-carb tortilla option that really works, and while I still have many more to try, I have one recipe I’ve used several times now, and I am quite happy with it. Megha and Matt over at Keto Connect have a quick and easy recipe for low-carb tortillas featuring just a few simple ingredients you probably have in your kitchen right now. Coconut flour, eggs and baking powder – yes, that’s it. No complicated ingredients, just three simple items and any seasoning you like. Personally, I go for a little onion powder, garlic powder, and salt. Find the low-carb tortilla recipe here. A big thank you to Megha and Matt for bringing traditional Sonoran Mexican dishes back into my life! 🙂
Ok, so now that you’ve made the Keto Connect low-carb tortillas, or made/purchased your favorite low-carb tortilla, it’s time to get on with the sauce and filling.
Starting with the sauce, you can go to the store and pick up a can or jar of green enchilada sauce, but why would you when you can make a batch of the tastiest, freshest enchilada sauce right there and it’s incredibly quick. My Green Chili Enchilada Sauce recipe using just a sheet pan and a blender can be found over here.
Before we go any further, let me explain Suiza. It may be obvious – it translates to Switzerland (Swiss). How does that translate to Enchiladas? Generally speaking, Enchiladas Suiza calls for white cheese, often swiss, and the enchilada sauce is creamy. In this recipe, I use a little low-fat sour cream as an addition to the sauce and filling and low-fat mozzarella as the cheese. Other cheese options you might want to try include Swiss, pepper jack, queso fresco, or Oaxaca.
The filling is a simple mix of chicken, mushrooms, onion, green chilies, low-fat sour cream, and seasonings. It’s as simple as sauteing the onion and then mixing in the rest of the ingredients.
I’m using the Hatch chilies I roasted a couple weeks ago. My post “Roasting Hatch Green Chilies and Freezing for Later” is available here. You can also use Anaheim or Poblano chilies. Canned, fire roasted green chilis can be substituted as well.
Before spooning the filling onto the tortillas, sprinkle a little of the cheese on each tortilla. I use a combo of the white cheese and something a bit more pungent like a sharp cheddar or pepper jack.
Spoon the filling onto each tortilla.
Spoon some of the sauce into the pan.
Gently roll each tortilla and add to the pan seam side down.
Cover with the rest of the sauce and sprinkle with remaining cheese.
Look at this melted cheesy goodness! Can you tell they’re low carb? No? I promise you won’t be able to tell when you taste them either. Pair these enchiladas with some Cauliflower Spanish Rice for a perfect Cinco de Mayo anytime.
- 2 chicken breasts (about 16 ounces), cooked and shredded
- 2½ cups green enchilada sauce
- 1 cup low-fat sour cream, divided
- 16 low carb tortillas
- ½ white or yellow onion, finely chopped
- 7-ounce can of mushrooms, drained
- Hatch or another green chili, roasted (to taste)
- ¼ teaspoon garlic powder
- ¼ teaspoon cumin
- ⅛ teaspoon pepper
- 1½ cups low-fat mozzarella
- Red onion, thinly sliced for garnish
- Cilantro for garnish
- Preheat oven to 350F.
- Mix enchilada sauce with ½ cup sour cream and set aside.
- Spray pan with cooking spray, sauté onion over medium-low heat until soft. Remove from heat.
- Mix in chicken breast, remaining sour cream, mushrooms, green chili, garlic powder, cumin, salt, and pepper. Set aside.
- Lay out your tortillas in a single layer on some parchment paper. Sprinkle a small amount of cheese onto each tortilla and then spoon filling on top. Don’t put so much on that you can’t roll it!
- Spoon a small amount of the creamy enchilada sauce into a square or rectangle glass or casserole pan.
- Roll each filled tortilla careful and place seam side down in the pan in a single layer.
- Pour or spoon remaining sauce over enchiladas and sprinkle remaining cheese on top.
- Bake uncovered for 30 minutes or until cheese is melted and bubbling. Serve enchiladas topped with chopped cilantro and sliced red onion.