Ingredients:

  • 3 cups (≈420 g) cooked shredded chicken (from ~2 medium chicken breasts or 1 rotisserie breast)
  • 4 oz (113 g) cream cheese, softened
  • 1/2 cup (120 g) full-fat sour cream
  • 1 cup (113 g) shredded sharp cheddar (for the filling)
  • 1 (4 oz / 113 g) can diced green chiles, drained
  • 1/2 cup (80 g) finely diced yellow onion
  • 2 cloves garlic, minced
  • 1 tsp (5 g) ground cumin
  • 1 tsp (2 g) chili powder
  • 1/2 tsp (2.5 g) smoked paprika (optional)
  • 1/2 tsp kosher salt (adjust to taste)
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp (15 ml) olive oil or avocado oil (for sauté)
  • 6 low-carb tortillas (6–8 size) — store-bought low-carb or keto tortillas, or almond-flour/coconut-flour tortillas
  • 1 cup (240 ml) low-sugar enchilada sauce (store bought or homemade)
  • 1 cup (113 g) shredded cheddar or Mexican blend (for topping)
  • Fresh cilantro, chopped (optional, for garnish)
  • Sliced avocado, lime wedges and sour cream (optional, for serving)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease the baking dish or spray with oil.
  2. If using raw chicken breasts: poach or oven-bake until internal temperature reaches 165°F (74°C). Let rest, then shred with forks. If using rotisserie or pre-cooked chicken: shred and measure 3 cups.
  3. Heat 1 tablespoon oil in a skillet over medium heat. Sauté the diced onion until translucent (2–3 minutes), add minced garlic and cook 30–45 seconds until fragrant.
  4. In a mixing bowl (or in the skillet), combine shredded chicken, softened cream cheese, sour cream, 1 cup shredded cheddar, drained green chiles, cooked onion and garlic, cumin, chili powder, smoked paprika, salt and pepper. Stir until evenly combined and warm; taste and adjust seasoning.
  5. Warm each tortilla briefly in a dry skillet or microwave (10–15 seconds) to make pliable and prevent cracking.
  6. Spoon about 1/3–1/2 cup filling across the center of each tortilla, leaving edges clear. Roll tightly and place seam-side down in the prepared baking dish, packing snug but not squashed.
  7. Spoon the enchilada sauce evenly over the roll-ups (about 1 cup total) and sprinkle 1 cup shredded cheddar over the top.
  8. Bake at 375°F (190°C) for 15–20 minutes, until sauce is bubbling and cheese is melted. Optional: broil 1–2 minutes to brown and blister the cheese—watch closely.
  9. Let rest 3–5 minutes. Garnish with chopped cilantro, avocado slices, a squeeze of lime and extra sour cream if desired. Serve immediately.