About the Recipe
If you're looking for a low-carb version of enchiladas, these Cheese Wrap Enchiladas are a perfect option. They're made with cheese wraps instead of tortillas, making them a keto-friendly and gluten-free option. This recipe is easy to make and is sure to satisfy your craving for Mexican cuisine.
8 oz shredded cheddar cheese
1/4 cup tomato sauce
1/4 cup chicken broth
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1 cup cooked shredded chicken
1/2 cup diced green chiles
1/4 cup chopped fresh cilantro
Preheat the oven to 375°F.
Line a baking sheet with parchment paper.
Divide the shredded cheddar cheese into 8 equal portions and place each portion on the baking sheet, flattening it into a thin circle.
Bake the cheese wraps in the preheated oven until the cheese is melted and bubbly, about 8-10 minutes.
In a small saucepan, whisk together tomato sauce, chicken broth, chili powder, cumin, garlic powder, salt, and pepper. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally.
In a large bowl, combine shredded chicken, diced green chiles, and chopped cilantro. Toss to combine.
To assemble the enchiladas, spoon a small amount of the sauce into the bottom of a 9x13 inch baking dish.
Place a cheese wrap on a work surface and spoon 1/4 cup of the chicken mixture onto the center of the cheese wrap.
Roll up the cheese wrap to enclose the filling and place it seam-side down in the baking dish.
Repeat with the remaining cheese wraps and chicken mixture.
Pour the remaining sauce over the top of the enchiladas.
Bake the enchiladas in the preheated oven until the cheese is melted and the filling is hot, about 15-20 minutes.
Serve the enchiladas hot, garnished with additional chopped cilantro if desired.