Zesty Lowcarb Chicken Enchilada Rollups
Quick Hook
Ever had dinner desperation hit at 6 pm? LOW CARB CHICKEN ENCHILADA ROLL became my lifesaver on those nights. It’s cheesy, tangy, and has that Tex-Mex punch without the flour-tortilla guilt.
I first made it after a rotisserie run. Honestly, using leftover rotisserie chicken felt like cheating in the best way.
The filling is creamy with a gentle kick from cumin and green chiles.
Brief Overview
This low-carb enchilada recipe leans on classic flavors but swaps carbs for smart choices. It’s rooted in Tex-Mex comfort, updated for Keto and low-carb kitchens.
Difficulty is easy. You can have dinner on the table in about 33– 37 minutes if you use pre-cooked chicken. Makes six roll-ups, enough for 4 6 friends; plan 1 2 per person.
I often pair these with a crisp Vegetable Salad or a zesty Low Carb Zucchini side. They’re great for Healthy Meal Prep too I’ve reheated leftovers that still tasted fresh.
Main Benefits
Top perk: high protein and low carbs. This fits Keto weeknight dinners and those scanning for balanced meals. Using a sugar-free enchilada sauce keeps carbs down and flavor big.
Perfect for casual dinners, potlucks, or lazy Sundays. They’re also a crowd pleaser when you want to sneak veggies in with a side of cauliflower tortilla recipe options for even fewer carbs.
What makes it special is the combo of creamy cheese, shredded chicken from rotisserie chicken recipes , and quick bake time. Oh my gosh, the first bite is gooey, spicy, and homey.
Quick tip: warm your tortillas before rolling to avoid cracks this is a key technique. I’ve learned that Almond flour tortillas work great, but you can switch to a Cauliflower tortilla or even cheese-wraps if needed.
If you’re into Keto chicken roll ups , this is basically that, but saucier and more enchilada-ey. Now, ready to gather the ingredients? Next up: the ingredient list and simple steps to roll these up.
“As my gran used to say, good food fixeth the soul.” That line always gets me. Oh my gosh, these Zesty Low-Carb Chicken Enchilada Roll-Ups do exactly that.
They’re simple. They’re cozy. They’re a proper LOW CARB CHICKEN ENCHILADA ROLL comfort.
Main Ingredients
Filling
- 3 cups (≈420 g) cooked shredded chicken use rotisserie for best ease and flavor.
- 4 oz (113 g) cream cheese, softened. Use full-fat for richness.
- 1/2 cup (120 g) full-fat sour cream.
- 1 cup (113 g) shredded sharp cheddar. Freshly shredded melts best.
- 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.
- 1/4 tsp black pepper.
- 1 tbsp (15 ml) olive oil or avocado oil for sauté.
Assembly & Topping
- 6 low-carb tortillas (6 8"). Almond flour or proven store brands work. See cauliflower tortilla recipe if you want ultra-low carb.
- 1 cup (240 ml) low-sugar enchilada sauce pick a sugar-free enchilada sauce for lowest carbs.
- 1 cup (113 g) shredded cheddar for topping.
- Fresh cilantro, avocado, lime wedges for serving.
Quality notes: use fresh shredded cheese. Pick a low-sugar enchilada sauce. Rotisserie chicken gives juicy texture.
Seasoning Notes
Essential combo: cumin + chili powder + smoked paprika. It’s classic Tex-Mex. Add garlic and sautéed onion for depth.
Flavor boosters: a squeeze of lime, chopped cilantro, or a splash of hot sauce.
Quick swaps: no cream cheese? Use 1/2 cup (120 g) full-fat Greek yogurt + 2 tbsp cream cheese. No low-carb tortilla? Try almond flour tortillas or a cheese-wrap.
Equipment Needed
- Baking dish (9×13" or 10×6").
- Large skillet.
- Mixing bowl and spatula.
- Measuring cups & spoons.
Household alternatives: use an ovenproof dish instead of a baking dish. Use a fork to shred chicken. An instant-read thermometer helps when cooking raw chicken to 165° F ( 74° C) .
Honestly, I once tore tortillas five times. Warm them properly and you’ll avoid tears. These roll-ups fit right into Keto weeknight dinners, Healthy Meal Prep, and even pair with a crunchy Vegetable Salad or Low Carb Zucchini side.
Try them and tell me what you think.
Cooking Method
A little mantra I repeat while cooking: Comfort food doesn't need carbs. I call this my LOW CARB CHICKEN ENCHILADA ROLL because it hits that Tex-Mex craving without the heavy dough.
Prep Steps
- Essential mise en place: Shred 3 cups chicken, grate 1 cup cheddar, drain chiles, and soften cream cheese. Have tortillas warmed and a sprayed baking dish ready.
- Time-saving organization tips: Use rotisserie chicken from the store. Stack tortillas between damp paper towels and microwave 15 20 seconds to keep them flexible.
- Safety reminders: If you cook raw chicken, cook to 165° F ( 74° C) with an instant-read thermometer. Wash hands after handling raw poultry.
step-by-step Process
- Preheat oven to 375° F ( 190° C) and grease the dish.
- Sauté onion and garlic in 1 tbsp oil until translucent, about 2– 3 minutes .
- Mix shredded chicken, cream cheese, sour cream, cheddar, green chiles, and spices. Heat until warm.
- Warm each tortilla briefly. Spoon 1/3 1/2 cup filling into center and roll tightly. Place seam-side down.
- Pour 1 cup sugar-wise enchilada sauce over rolls and sprinkle 1 cup cheese.
- Bake at 375° F ( 190° C) for 15– 20 minutes , until sauce bubbles and cheese melts. Optional broil 1– 2 minutes for browning.
- Rest 3– 5 minutes . Garnish and serve.
Visual cues for doneness: sauce must bubble at edges. Cheese should be gooey and slightly golden. If chicken was prepped, filling should feel hot when touched.
Pro Tips
- Use rotisserie chicken recipes for instant flavor. Shred while still warm.
- For tortillas, try Almond flour tortillas or a Cauliflower tortilla recipe when ultra low-carb.
- Common mistakes to avoid: over-saucing the pan that makes soggy bottoms. Don’t overfill tortillas.
- Make-ahead options: Assemble, cover tightly, and freeze. Bake from frozen at 375° F ( 190° C) for 30– 40 minutes covered, then uncover to brown.
Honestly, this is my go-to for Keto weeknight dinners . Pair with a crisp Vegetable Salad or roasted Low Carb Zucchini for a quick Healthy Meal Prep win.
Try it and tell me if it doesn’t feel like cheating.
Recipe Notes: Serving Suggestions
"Cook once, eat twice" became my motto.
This LOW CARB CHICKEN ENCHILADA ROLL is proof.
Plate one roll on a warm dish.
Add a spoonful of salsa on top.
Try a crisp Vegetable Salad on the side.
I love shredded Low Carb Zucchini ribbons with lime.
For drinks, pick a dry white wine.
Or a sparkling water with lime.
These pair well with Keto weeknight dinners .
If you want tacos vibes, serve with sliced avocado.
Honestly, rotisserie chicken recipes save dinner time.
Storage Tips
Cool leftovers before storing.
Refrigerate in an airtight container.
Use within 3 to 4 days.
Freeze for longer storage if needed.
Wrap tightly in foil or freezer safe bag.
Label with the date.
To reheat from fridge, bake at 350° F until hot.
Reheat to an internal temp of 165° F for safety.
From frozen, bake covered 30 40 minutes.
Uncover and brown cheese briefly.
Microwaving works for single portions.
Cover loosely to keep moisture.
Variations
Want dairy-free? Try dairy-free cream cheese.
Swap cheddar for dairy-free shreds.
For ultra low carb, use a Cauliflower tortilla recipe .
I sometimes use Almond flour tortillas .
Love spice? Add chipotles in adobo.
Prefer green? Use salsa verde instead.
These ideas turn it into Keto chicken roll ups.
Seasonal swap: add roasted corn in summer.
In autumn, stir in roasted poblano and squash.
Nutrition Basics
This is a filling, protein forward meal.
Approximate carbs stay low per roll.
Protein is high from chicken and cheese.
Fat comes from cheese and cream cheese.
Choosing sugar-free enchilada sauce helps.
Use sugar-free enchilada sauce for lower carbs.
Key benefits: satiety, protein for muscles, low carbs.
Great for Healthy Meal Prep too.
Quick note: I once over sauced and got soggy rolls.
Lesson learned: keep sauce light.
Go forth and make these.
You’ve got this easy, tasty, and low-carb.
Frequently Asked Questions
What exactly is a Zesty Low-Carb Chicken Enchilada Roll-Up and how is it different from regular enchiladas?
Think of it as all the Tex-Mex comfort of enchiladas but rolled into individual low-carb tortillas so you get less starch per serving and easier portion control. The filling is the same cheesy, seasoned shredded chicken, but the key difference is using low-carb or alternative wraps (almond/coconut flour tortillas, cheese wraps or cauliflower tortillas) and a sugar-wise enchilada sauce.
It’s great for weeknight dinners or a Super Bowl spread when you want the flavour without the carb load.
Is this LOW CARB CHICKEN ENCHILADA ROLL recipe suitable for keto and other low-carb diets?
Yes with the right tortilla and sauce choices this recipe fits keto and many low-carb plans: the example estimates around 9 g net carbs per serving, largely from the tortilla and sauce.
Use store-bought low-carb or homemade almond/coconut tortillas and a sugar-free enchilada sauce to keep carbs down, and watch portion sizes if you’re tracking strict macros. Also consider full-fat dairy to keep you fuller longer and preserve keto-friendly fat-to-protein ratios.
How do I stop low-carb tortillas from cracking and prevent soggy bottoms?
Warm the tortillas briefly in a dry skillet or wrapped in a damp paper towel in the microwave (10 20 seconds) to make them pliable and reduce tearing while you roll. Don’t overfill each tortilla and spread sauce sparingly a thin base layer in the dish and a modest pour on top prevents soaking.
If you’re worried about sogginess, bake just long enough for the cheese to bubble (15 20 minutes) and let the rolls rest 3 5 minutes before serving so they set up.
Can I make these low-carb chicken enchilada rolls ahead of time or freeze them?
Absolutely these freeze and reheat well: assemble the rolls, place seam-side down in the dish, cover tightly and freeze before baking. To bake from frozen, cook covered at 375°F (190°C) for about 30 40 minutes, then uncover and finish to brown the cheese; refrigerated assembled rolls will keep 2 3 days.
For single servings, reheat in the oven at 350°F (175°C) until hot through, or microwave shorter portions if you’re in a hurry.
What are easy swaps or tasty variations if I want to change the flavour or adjust nutrition?
Swap in chipotle in adobo for smoky heat, use salsa verde and Monterey Jack for a green enchilada twist, or switch to buffalo sauce with blue cheese ribbons for a fun variation. For lighter fillings, replace half the cream cheese with full-fat Greek yogurt; to lower carbs further try cheese-crisp wraps or cauliflower tortillas.
You can also swap chicken for shredded turkey or pork just expect the calorie and macronutrient profile to shift depending on the protein and tortilla you choose.
How can I tell the roll-ups are cooked properly any doneness cues or safety tips?
Look for bubbling sauce and fully melted, slightly golden cheese as your visual cue, and ensure the filling is hot all the way through; an instant-read thermometer should read ~165°F (74°C) in the center if you want to be precise.
If you used pre-cooked or rotisserie chicken, your main goal is to heat it through without drying it out, so cover briefly if necessary. Let the dish rest a few minutes after baking so juices redistribute and the rolls hold together when you serve.
Zesty Lowcarb Chicken Enchilada Rollups
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 490 kcal |
|---|---|
| Protein | 36 g |
| Fat | 31 g |
| Carbs | 9 g |
| Fiber | 3 5 g |
| Sugar | 3 5 g |
| Sodium | 700 900 mg |
