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Low Carb BBQ Chicken Enchiladas

GetFitLaura
This wonderful Recipe is by Laura at: https://www.getfitlaura.comI decided to make another enchilada variation to add to my recipe collection. I already have a Low Carb Buffalo Chicken Enchilada recipe, a Pulled Pork BBQ Enchilada recipe, Low Carb Enchilada Soup and a tasty Low Carb Enchilada Bake here on the blog. I love BBQ chicken anything and thought these would be a great addition-and they were! These enchiladas turned out so cheesy and delicious! Enjoy!
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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine Mexican
Servings 5 pieces
Calories 233 kcal

Ingredients
  

  • 2.5 cup shredded chicken
  • 3/4 cup enchilada sauce
  • 1/4 cup sugar free BBQ sauce
  • 1 cup shredded mexican cheese
  • 5 low carb tortilla wraps I use Cutdacarb
  • 1 tsp BBQ seasoning blend I use Daks

Instructions
 

  • Cook and shred the chicken. I cook mine in the Instant Pot with chicken broth on manual/high pressure for 20 minutes. Manually release pressure and shred with two forks.
  • Preheat oven to 350. Spray an 11×7 baking dish with nonstick cooking spray.
  • Mix enchilada sauce, bbq sauce and bbq seasoning together and stir well. Spread a thin layer onto bottom of baking dish.
  • To assemble enchiladas: Spread 2 Tbsp of enchilada sauce/bbq sauce mixture onto bottom of each tortilla. Top with shredded chicken and add a sprinkle of cheese. Roll up and place seam side down into pan.
  • Once assembled, spoon remaining sauce on top of tortillas and top with 3/4 cup shredded cheese.
  • Cover with foil and bake for 25 minutes. Uncover and broil for 2 minutes.

Notes

Net carbs per serving: 7g
I cut one Cutdacarb flatbread in half to make 2 tortillas.
Keyword Low Carb BBQ Chicken Enchiladas

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