Low Carb 5-Ingredient Chicken Enchiladas
Looking for a quick, low-carb dinner that doesn’t skimp on flavor? These 5-ingredient chicken enchiladas are the ultimate dump-and-bake meal, perfect for busy weeknights. With minimal prep, you can have a cheesy, satisfying dish on the table in under 30 minutes!
This recipe features shredded rotisserie chicken, cauliflower rice, and green enchilada sauce, delivering all the flavor of classic enchiladas without the carbs. It’s simple, delicious, and guaranteed to become a family favorite.
Why You’ll Love Low Carb 5-Ingredient Chicken Enchiladas
- Low Carb & Keto-Friendly – Perfect for anyone watching their carb intake.
- Quick and Easy Prep – Dump, bake, and serve in just a few simple steps.
- Minimal Ingredients – Only 5 ingredients required—most of them pantry staples.
- Great for Meal Prep – Store leftovers for quick lunches or dinners during the week.
- Family-Friendly – Even picky eaters will love this cheesy, flavorful dish.
What You Need to Make Low Carb 5-Ingredient Chicken Enchiladas
To make this recipe, you’ll need a handful of simple ingredients you likely already have in your kitchen or can quickly grab from the store. Full details, including quantities, can be found in the recipe card below.
Here’s what you’ll need:
- Frozen cauliflower rice (for a low-carb base)
- Shredded rotisserie chicken (for convenience and flavor)
- Chicken taco seasoning (to spice things up)
- Green enchilada sauce (adds a tangy, zesty kick)
- Mexican shredded cheese (for a melty, cheesy topping)
You’ll also want some avocado oil spray to prevent sticking and make cleanup a breeze.
How to Make Low Carb 5-Ingredient Chicken Enchiladas
1
Prepare the Cauliflower Rice: Cook the frozen cauliflower rice in the microwave according to the package instructions.
2
Layer the Ingredients: Spray a casserole dish with avocado oil. Spread the cooked cauliflower rice evenly across the bottom. Add the shredded chicken and sprinkle in the chicken taco seasoning. Mix lightly to combine.
3
Add the Sauce and Cheese: Pour the green enchilada sauce evenly over the chicken and rice mixture. Then, sprinkle the shredded Mexican cheese on top.
4
Bake to Perfection: Place the casserole dish in a preheated oven at 375°F. Bake for 15–20 minutes or until the cheese is melted and bubbly.
5
Serve and Enjoy: Let it cool for a few minutes before serving. Garnish with fresh cilantro, sliced avocado, or a dollop of sour cream if desired.
Commonly Asked Questions
Can I make this recipe ahead of time?
Absolutely! Assemble everything in the casserole dish, cover it tightly, and store it in the refrigerator for up to 24 hours before baking.
What can I substitute for cauliflower rice?
You can use cooked broccoli rice or zucchini noodles if cauliflower isn’t your thing. Just be sure to drain any excess moisture to prevent sogginess.
Is this recipe freezer-friendly?
Yes! Assemble and freeze before baking. When ready to cook, thaw overnight in the fridge and bake as directed.
Can I add extra toppings?
Of course! Try adding diced jalapeños, olives, or even a dollop of guacamole after baking for added flavor.
What sides go well with this dish?
Pair these enchiladas with a simple side salad, roasted veggies, or even a low-carb tortilla for dipping into the sauce.
Low Carb Chicken Enchiladas
Ingredients
- 1 bag of cauliflower rice freezer section
- 1 rotisserie chicken shredded
- 1/2 packet of chicken taco seasoning
- 1 can of green enchilada sauce
- 1 cup of Mexican shredded cheese
Instructions
- Cook your rice in the microwave
- Spray your casserole dish with avocado oil, layer your rice, then chicken, mix in your seasoning
- Pour the enchilada sauce on top and top with cheese
- Bake on 375 – 15-20 minutes
