These Low-Carb Chicken Enchiladas use low-carb tortillas for a version of green chile chicken enchiladas that’s much lower in carbs! And this recipe uses canned green chile enchilada sauce, so it’s quick and easy to make!

PIN the Low-Carb Chicken Enchiladas to try them later!

These Low-Carb Chicken Enchiladas are a favorite recipe I’m reminding you about for Friday Favorites this week. I bet this is a Mexican dinner you’re going to love! And recently I discovered the nutritional calculator I first used didn’t always calculated the carbs correctly for low-carb tortillas. So these enchiladas are even lower in carbs than I first thought!

This is one of those Denny Family Recipes that has good memories for me. Years ago my nephew Jake and I made a canned soup version of Green Chile Chicken Enchiladas when I was visiting my sister and her family. Of course that was delicious, but loaded with carbs!

Fast forward to when Jake had moved to Salt Lake and was coming to cook with me every other week, and we decided to create a low-carb version of chicken enchiladas to share on Kalyn’s Kitchen. And after quite a few tries we ended up with this delicious recipe. And if you’re looking for something to make for Cinco de Mayo in a few weeks, this will be just the thing!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What kind of enchilada sauce did I use?

I love Hatch Green Chile Enchilada Sauce (affiliate link) for this chicken enchilada recipe, but you can make it with any green chile sauce that’s low in carbs.

What tortillas did I use for Low-Carb Chicken Enchiladas?

I used Mission Carb Balance Whole Wheat Burrito Size Tortillas (affiliate link) for this recipe, but you can use any low-carb tortillas you prefer. Two other brands I have enjoyed are Mr. Tortilla 2 Net Carb Multigrain Tortillas (affiliate link) and La Banderita Low-Carb Tortillas (affiliate link).

Can you make this chicken enchilada recipe with leftover chicken or turkey?

This recipe calls for chicken breasts that you cook in water or stock with seasonings, but if you have leftover rotisserie chicken or leftover turkey you can use about 4 cups of diced leftover chicken or turkey.

How low in carbs are the Green Chile Chicken Enchiladas?

I recently discovered that the nutritional information had been calculated incorrectly for some of my recipes with low-carb tortillas. With the improved nutrition analyzer I am now using, these enchiladas have only 10 net carbs each, with 22 grams of protein!

How to make Low-Carb Chicken Enchiladas:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Trim chicken breasts and cut into 3 or 4 strips. Simmer the chicken in seasoned stock. 
2. Simmer two cans of green chile enchilada sauce over low heat until it’s thickened and reduced to 2 cups. I used Hatch Green Chile Enchilada Sauce (affiliate link), but there are many good brands. Check the carb count if that’s important to you.
3. When sauce has reduced and cooled a little, whisk in cream cheese and sour cream. 
4. When it’s cool enough to handle, shred or cut the chicken into small pieces.
5. Put chicken into a bowl and mix in 1 1/2 cups of the sauce mixture and 1 cup of the cheese. 
6. Divide chicken mixture among the 8 tortillas, and roll up enchilada style. I used Mission Carb Balance Whole Wheat Burrito Size Tortillas (affiliate link) with only 5 net carbs per tortilla.
7. Spray the casserole dish with non-stick spray and spread a layer of sauce on the bottom. 
8. Put the rolled enchiladas in a single layer in the dish and top with remaining sauce and cheese.
9. Bake 375F/190C for 30-40 minutes, or until the casserole is bubbling and cheese is lightly browned on top.

Make it a Low-Carb Mexican Meal:

Here are some ideas for things I think would taste great with the enchiladas:

More Low Carb Mexican Food:

Check out my collections of Keto Mexican Food Dinners and Low-Carb Mexican Food Favorites for lots more ideas to satisfy that craving for Mexican food! And if you’re a fan of low-carb tortillas to expand your options for low-carb Mexican food, here are my favorite recipes with low-carb tortillas.

Weekend Food Prep:

This recipe for Low-Carb Chicken Enchiladas has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week! And if I made this on the weekend, I would LOVE to have some left over for another meal.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These Chicken Enchiladas have low-carb ingredients like low-carb tortillas, chicken, cheese, cream cheese, and sour cream, and they are great for low-carb diets. I’m not tagging them Keto, but see the nutritional information based on the low-carb tortillas I used. This recipe is calorie dense and probably best for Phase 3 for the original South Beach Diet, or maybe an occasional treat for Phase 2.

Find More Recipes Like This One:
Use Casserole Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe for Low-Carb Green Chile Chicken Enchiladas was first posted in October 2014. It was updated and improved in 2021 and last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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Here are my new favorite shrimp tacos! There’s tender shrimp cooked with the perfect blend of spices and butter, mashed avocado, and a quick and crunchy slaw!

I could happily eat these tacos once a week (maybe more!). We’re especially generous with the spices for the shrimp. You’ll find chili powder, smoked paprika, cumin, coriander, plus my secret ingredient: unsweetened cocoa powder. Trust me on this one! I only add a little bit, but it’s so worth it for the flavor.

If you want to try a different flavor profile for your next shrimp taco night, consider swapping the chile butter shrimp shown here for our cilantro lime butter shrimp (they are just as tasty). And, I wouldn’t be doing you justice if I didn’t remind you how simple and delicious homemade corn tortillas are to make. They will take these tacos to an entirely new level!

Key Ingredients

• Shrimp: Use fresh, high-quality jumbo or large shrimp. I like to remove the tails from my shrimp for these tacos, which makes them easier to eat. I also leave the shrimp whole, though you can certainly chop them if you like.
• Shrimp Spice Rub: This is where the magic happens! Our shrimp are generously coated in a robust spice rub featuring ancho chile powder (mild and sweet), chipotle powder (for smoky heat), cumin, and coriander. My secret ingredient is a touch of unsweetened cocoa powder. The cocoa powder may seem a little strange, but it works really well with the chile powders (somewhat similar to a mole sauce, which often includes a dark or unsweetened chocolate). If you can’t find chipotle powder, smoked paprika makes an excellent substitute and has a similar smoky flavor. For spicy shrimp tacos, increase the chipotle powder (it packs a punch).
• Butter: I love to cook our shrimp in butter. It melts down and mixes with the spices to make a little bit of a butter sauce. It’s incredible! If you are opposed to butter, olive oil or avocado oil work perfectly fine.
• Red Cabbage Slaw: We keep this slaw dairy-free and super simple. To make it, you’ll toss shredded cabbage and onions with fresh lime juice, salt, and cilantro. This crunchy, tangy slaw is the perfect counterpoint to the spiced shrimp and creamy avocado.
• Avocado: I love adding a layer of mashed avocado with lime and salt to the tortillas before adding my shrimp and slaw. It acts as our taco sauce, and works so nicely with the other flavors.
• Tortillas: Use corn or flour tortillas. I love corn tortillas for their flavor, but it really is up to you. And if you’re feeling ambitious, I highly recommend trying your hand at making them from scratch! Homemade tortillas truly take these tacos to the next level. You can find recipes for homemade corn tortillas and homemade flour tortillas on the blog!

When making these shrimp tacos, I toss the shrimp with the spices first, then set the bowl aside while I prepare the slaw and mash the avocado. This brief resting time allows the shrimp to really soak in all that incredible flavor from the spice mix.

The slaw takes minutes to make, so I make that next. The salt and lime help to wilt the cabbage and onion a little, so making it before you cook the shrimp is a great idea.

Then, for assembly, I love the creamy layer of avocado, the chili butter shrimp, and a generous helping of the slaw. I can’t wait for you to try these tacos. They are easily one of my favorite shrimp recipes on the blog!

More Shrimp Recipes

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Green Chile Chicken Tacos are a perfect family-friendly dinner, and you can make the chicken in the Instant Pot or the slow cooker. These tacos will be low in carbs when you use low-carb tortillas, or eat the slightly-spicy green chile chicken in lettuce wraps for an option that’s Keto or gluten-free!

PIN Green Chile Chicken Tacos to try them later!

These Green Chile Chicken Tacos are going to be perfect for Cinco de Mayo, and Kara and I really enjoyed this when we worked on the recipe! We loved the spicy green chile chicken, the slightly-spicy slaw with chopped Poblano peppers, and the squeeze of lime we added at the table. And when Kara took leftovers home, her family devoured the tacos too.

And I’m happy to have both an Instant Pot and a Slow Cooker version of this recipe. The tacos were originally inspired by my love of Hatch Green Chile Enchilada Sauce, something I’ve used often since I first tried it. Any recipe with that sauce is going to be something I’ll enjoy! And recently I discovered that my original nutrition calculator sometimes was not accurate for low-carb tortillas, and I’m happy to say these tacos are even lower in carbs than I thought, see more below about that.

Either version of Green Chile Chicken Tacos will be tasty, and even the slow cooker method only takes a little over three hours to cook. So this is pretty easy for a chicken taco dinner no matter which method you choose! I hope you enjoy trying it.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What are Poblano Chile Peppers?

Poblano chile peppers are large dark green peppers that are mild but have a really delicious flavor. In U.S. grocery stores they are sometimes called Pasilla Peppers.

Making Green Chile Tacos for Weekend Food Prep:

If you’re making this for Weekend Food Prep and planning on leftovers to eat later, it would be best to only put dressing on half the slaw if you want it to stay crisp. Refrigerate slaw ingredients and taco meat separately, then heat the chicken and tortillas and add dressing to the rest of the slaw right before you eat the rest of the tacos.

Which method did we like best for Green Chile Chicken Tacos?

For the slow cooker version we recommend reducing the sauce so the finished result isn’t too watery, and using the Instant Pot made it super-easy to reduce the sauce after the chicken had cooked. So for that feature only I’d say I liked the Instant Pot method a bit better.

What Instant Pot or Slow Cooker Did I Use?

I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes! For the slow cooker version I used my favorite 3.5 Quart Slow Cooker (affiliate link) but any size that’s close to that will work.

How low in carbs are the Green Chile Chicken Tacos?

With the Mission Carb Balance Low-Carb Tortillas (affiliate link) I used, these tacos have only 7 net carbs each, with 13 grams of protein.

How to Make Instant Pot Green Chile Chicken Tacos:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Trim chicken, put in Instant Pot, and season with salt and pepper. 
2. Pour Hatch Green Chile Enchilada Sauce (affiliate link) over the chicken, along with diced green chiles (affiliate link) if using.
3. Lock lid on the Instant Pot and set to MANUAL, HIGH, 10 MINUTES. 
4. When time is up let pressure release naturally for 20 minutes, then release remaining pressure.
5. Remove chicken to cutting board and shred, leaving sauce in the Instant Pot.
6. Turn Instant Pot to SAUTE, MEDIUM and reduce the sauce for about 10 minutes while you shred the chicken apart.
7. Then put shredded chicken back in the Instant Pot to keep warm and let chicken absorb the sauce.
8. While chicken cooks, chop the poblanos, green onions, and cilantro.
9. Whisk together mayo, lime juice, and Green Tabasco Sauce (affiliate link) to make the dressing.
10. Chop up green and red cabbage, and mix in the chopped poblano, green onion, and cilantro (if using).
11. Then toss slaw with dressing until it’s a wet as you prefer.
12. We used Mission Carb Balance Low-Carb Tortillas (affiliate link) with 4 carbs each. (The package has changed.)
13. We heated each tortilla in a hot dry pan, just about 10-15 seconds per side.
14. Fill each taco shell with 1/8 of the spicy chicken and 1/8 of the slaw, and serve right away.
15. We loved this with a squeeze of lime to add at the table!

How to Make Slow Cooker Green Chile Chicken Tacos:

(This is only a summary; scroll down for complete printable recipe.)

1. Simmer Hatch Green Chile Enchilada Sauce (affiliate link) until it’s reduced to 3/4 cup, about 45 minutes. 
2. While sauce reduces, trim chicken breasts, cut in half lengthwise, put in slow cooker, and season with salt and pepper.
3. Put the reduced sauce (and 1 can additional diced green chiles if desired) over the chicken. 
4. Cook on high in slow cooker for about 2 1/2 hours.  
5. When the chicken is tender and starting to fall apart, remove to a cutting board and shred, leaving the sauce in the slow cooker.
6. Put the shredded chicken back in the slow cooker and turn to low to keep warm and let the chicken absorb the sauce.
7. I used Mission Carb Balance Whole Wheat Fajita Shells with 3 carbs each for this version, and heated the foil-wrapped tortillas in a toaster oven.
8. Mix together ingredients to make dressing for the spicy slaw.
9. Chop poblanos, green onions, cabbage, and cilantro and make the spicy slaw right before you’re ready to eat the tacos.
10. To serve, fill each taco shell with 1/8 of the spicy chicken and 1/8 of the slaw.
11. The original version was served with Cotija cheese. (Through the years I’ve made these tacos more often without it, but it’s tasty if you have some.)

Make it a Low-Carb Meal:

Here are some tasty things to serve with the Green Chile Chicken Tacos:

More Low-Carb Mexican Dinners:

Check out my collections of Keto Mexican Food Dinners and Low-Carb Mexican Food Favorites for more ideas to satisfy that craving for Mexican food! And if want more recipes using low-carb tortillas, here are my favorite recipes with low-carb tortillas.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
The small low-carb flour tortillas used in these Green Chile Chicken Tacos have only 2 – 4 net carbs each (depending on which brand you choose), making them a good choice for low-carb diet plans. If you’re following the original South Beach diet choose a low-carb tortilla that fits that plan and look for Green Chile Enchilada Sauce with the lowest amount of carbs you can find. You can eat the Green Chile Chicken inside lettuce wraps for an option that’s Keto or gluten-free.

Find More Recipes Like This One:
Use Slow Cooker Recipes or Instant Pot Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
The Green Chile Tacos were first posted in 2014, and I’ve made this recipe many times since then. The post was last updated with more information and corrected nutritional information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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This Green Chile Chicken Enchilada Casserole has the flavors you love in green chile chicken enchiladas, minus quite a few of the carbs! In this mock enchilada recipe, whole roasted green chiles replace the tortillas to make it low in carbs and gluten-free!

PIN the Green Chile Chicken Enchilada Casserole to make it later!

Green Chile Chicken Enchilada Casserole is a tasty lower-carb dish that has all the flavors people love in Mexican enchiladas. And when Jake and I came up with the idea of using roasted green chiles in a chicken casserole with enchilada flavors, it was a winner. And in my huge extended family this recipe has been a favorite for years!

 We replaced tortillas with layers of mild roasted green chiles from a can. We also used canned green chile enchilada sauce to make this easy to make. And when I first tested the Green Chile Chicken Enchilada Casserole with Jake, we loved the flavors. Hope you’ll try this soon if you also like Mexican flavors.

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

Where can you buy whole roasted green chiles?

If you don’t live in the west, the hardest thing about this recipe might be finding big cans of roasted green chiles. If you have a Mexican market near you, that’s the best place to get a good price on 27 oz. cans of whole green chiles. But if that’s not an option you can buy 27 oz. cans of whole green chiles at Amazon.com (affiliate link).

Is Green Chile Chicken Enchilada Casserole low in carbs?

This casserole has about 11 net carbs in a serving and 28 grams of protein with the enchilada sauce I used. That should work for a nice carb-conscious dinner to enjoy when you’re craving Mexican food! I’m not tagging it Keto because and the green chile enchilada sauce has a small amount of cornstarch.

Is Green Chile Chicken Enchilada Casserole gluten-free?

I used Hatch Green Chile Enchilada Sauce (affiliate link) and that product is certified gluten-free. Every other ingredient in this recipe is naturally gluten-free.

How to make Green Chile Chicken Enchilada Casserole:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Trim chicken breasts and cut each one in half lengthwise. Put the chicken breasts in a pan, cover with water, and simmer over low heat until the chicken is cooked through.
2. As soon as the chicken is done, drain it in a colander and remove to a cutting board to cool.
3. When it’s cool enough to handle, shred the chicken apart into bite-sized pieces.
4. Simmer the green chile enchilada sauce until it’s thickened and reduced to 2 cups. (Look for the lowest sugar green chile enchilada sauce you can find.
5. When the enchilada sauce has reduced to 2 cups, turn off the heat and then whisk in the cream cheese and sour cream.
6. Put the colander back into the sink and drain the  27 oz. can of whole roasted green chiles (affiliate link).
7. Then use your fingers to split each green chile and remove the seeds, making them into two equal piles so you can make two layers of chiles in the casserole.
8. Spray a crockery or glass baking dish with non-stick spray and make a layer of green chiles.
9. Make a layer of shredded chicken over the green chiles.
10. Spread half the sauce over the chicken, then sprinkle half the cheese over the sauce.
11. Make another layer each of whole roasted green chiles, chicken, sauce, and cheese.
12. Bake uncovered at 375F/190C until the casserole is bubbling and the cheese on top is getting browned.
13. Let cool about 5 minutes, then cut and eat while it’s hot.
14. This Green Chile Chicken Enchilada Casserole will keep in the fridge for several days and can be reheated in the microwave, and it also freezes well.

Make it for a Low-Carb meal:

Most Mexican side dishes are NOT low in carbs! But you could serve No Mayo Vinegar Coleslaw, Tomato Salad with Cucumbers, Avocado, and Cilantro, or Kalyn’s Keto Coleslaw Recipe with this for a low-carb meal.

Want more low-carb Mexican food?

Check out Low-Carb Mexican Food Favorites for more recipe with Mexican flavors without too many carbs!

Weekend Food Prep:

This recipe for Chicken Enchilada Casserole made with green chile sauce has been added to a new category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

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