Healthy Comfort Food: Low Carb Chicken Enchiladas

Each week Tim and I plan a healthy date night, take one of our favourite comfort food recipes and put a lighter, cleaner, gluten free and dairy free #JennyApproved spin on it. And I don’t know about you, but I am definitely craving healthy comfort food right now!

First up, our best Chicken Enchiladas recipe.

This easy enchilada recipe is made possible by Siete Foods and their amazing almond flour low carb tortillas and red enchilada sauce. This is not a sponsored post – I just really love their products and how they make eating healthy Mexican food easy.

As part of my weekly meal prep, I usually have some instant pot shredded chicken in the fridge (place frozen chicken breasts in your instant pot, cover with 1 cup of broth and cook on manual for 30 minutes for rotisserie-style chicken) and it’s perfect in this recipe (I also use it in my Low Carb Chinese Chicken Salad recipe)We have also tried this recipe with grass-fed ground beef, taco seasoning, and green enchilada sauce and it’s delicious too!

Low Carb Chicken Enchiladas

(serves 2) 

  • 2 tablespoons avocado oil
  • 1 zucchini, diced
  • 1/2 white onion, diced
  • 2 cloves garlic, minced
  • 2 chicken breasts, cooked and shredded
  • 1 jar Siete Foods Red Enchilada Sauce
  • 6 Siete Foods Almond Flour Tortillas
  • 1 cup Violife Foods Mozarella Shreds
  • 2 scallions, chopped
  • Coconut yoghurt ‘sour cream’ (1 cup unsweetened coconut yoghurt mixed with the juice of half a lemon and a pinch of salt and pepper).

Preheat over to 400 degrees.

Pour the avocado oil into a large skillet and saute the zucchini, onion and garlic until soft. Turn off the heat, add the shredded chicken, three-quarters of the red enchilada sauce and mix well.

Layout 6 of the almond flour tortillas, and place 1/6 of the filling in the centre each tortilla. Fold the edges into the middle, and place into a baking dish, seam side down. When all of the tortillas are in the dish pour over the remainder of the sauce, sprinkle with the mozzarella shreds and bake in the oven for 20-25 minutes.

Remove from the oven and top with the scallions and dairy free sour cream. Serve with a green side salad.

This recipe is perfect for those following my 8 Week Lean and Clean Program! Join before May 31st and receive a free 30-minute health coaching or personal training session. 

 



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