Low Carb Chicken Enchiladas

4.8 from 6 reviews

Tortilla less Low Carb Enchiladas that are just as flavorful and tasty as the original.

  • Author: Olena of
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Casserole
  • Method: Oven
  • Cuisine: Mexican


  • 1 lb boneless & skinless chicken breasts
  • 1/2 tsp chili powder
  • 1/2 tsp cumin, ground
  • 3 Poblanos or 3 green bell peppers + 2 jalapeños*
  • 4 large white Swiss chard leaves
  • 1 cup low fat mozzarella cheese, divided
  • Avocado and cilantro for garnish, optional

Enchilada Sauce:

  • 2 x 14 oz cans tomato sauce
  • 1 tsp cumin, ground
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • 1/2 tsp black pepper, ground


  1. Preheat oven to 425 degrees F and line rimmed baking sheet with foil or parchment paper. In a small bowl, mix chill powder with cumin and rub chicken breasts with the mixture. Place in a single layer on prepared baking sheet along with poblanos (3 green bell peppers + 2 jalapeños). Bake uncovered for 35 minutes. Remove from the oven, transfer chicken to a medium bowl and peppers to another bowl that you can cover tightly with a lid. Let peppers sit covered and chicken to cool down for 15 minutes.
  2. In the meanwhile, rinse Swiss chard and shake off excess water. Lay flat on a cutting board, one leaf at a time, and using sharp knife remove the membrane and cut into 2 parts. Repeat the same steps with remaining leaves. You should end up with 8 “tortillas”. Set aside.
  3. In a medium bowl, mix together Enchilada Sauce Ingredients. Spread 1 cup sauce on the bottom of 8″ x 11″ baking dish. Set aside.
  4. Remove the stem, seeds (leave some in, they are not very hot) and skin from poblanos (3 green bell peppers + 2 jalapeños). Some skin left on is fine. Cut or rip with your hands into wide strips and set aside in a bowl. Shred cooled down chicken using 2 forks and mix with 1 + 1/2 cup Enchilada Sauce.
  5. To roll enchiladas: Place one “tortilla” at a time on a flat surface and fold in half lengthwise. Fill with 1/4 cup chicken mixture and top with 1 – 2 poblano strips + 1 tbsp cheese and roll. Place into previously prepared baking dish and repeat this step with remaining enchiladas.
  6. Top evenly rolled enchiladas with remaining Enchilada Sauce and 1/2 cup cheese. Bake for 10 mins. Remove from the oven, cover with foil and let stand for 10 minutes. Serve hot with avocado and cilantro if desired.

Store: Refrigerate covered for up to 2 – 3 days.


*Poblanos are mild green chili peppers that are sold in many supermarkets. If you can’t find poblanos, substitute with 3 green bell peppers + 2 jalapeños. Once baked, remove as many seeds from jalapeños as you like as they are hotter than poblanos. This substitute will give you similar flavour, sweetness and spiciness as poblanos.

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