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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!

Low-Carb Green Chile Chicken Enchilada Casserole finished casserole in baking dish

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!

Low-Carb Green Chile Chicken Enchilada Casserole process shots collage

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:

close-up photo Green Chile Chicken Enchilada Casserole

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.

Ingredients

  • 2 15 oz. cans Green Chile Enchilada Sauce, simmered to reduce to 2 cups. (see notes)
  • 4 boneless skinless chicken breasts
  • 2 cups chicken broth (see notes)
  • 1 tsp. poultry seasoning
  • 4 oz. cream cheese
  • 1/2 cup sour cream
  • 1 1/2 cups grated Four Cheese Mexican Blend cheese
  • 1/2 cup grated Mozzarella cheese
  • 8 Mission Carb Balance Whole Wheat Tortillas (see notes)

Instructions

  1. Trim the chicken breasts and cut lengthwise into 3 or 4 strips, depending on how big each piece of chicken is.
  2. Put the chicken breasts into a small pan with about 2 cups chicken chicken broth, the poultry seasoning, and enough water to cover the chicken and simmer on very low heat until chicken is barely cooked through, about 15 minutes.  (I use a Wire Mesh Fat Skimmer to remove the scum that accumulates as chicken cooks in water, but you can rinse it off as well.) Remove chicken and let it drain well until it’s cool enough to handle.
  3. Put the enchilada sauce into a small non-stick saucepan and simmer on low until it’s reduced to 2 cups, stirring occasionally.  (This will take 40-45 minutes.)
  4. Let sauce cool a few minutes, then whisk in the softened cream cheese and sour cream.
  5. Cut or shred the chicken into small pieces.
  6. Preheat oven to 375F/190C.  Spray a 10″ x 12″ glass or crockery casserole dish with olive oil or nonstick spray.  (The 8 enchiladas fit perfectly into that size, but if you have something similar you can make it work.)
  7. Put the diced chicken in a bowl and gently mix in 1 1/2 cups of the sauce mixture and 1 cup of the grated Mexican Blend cheese.
  8. Divide the mixture among the 8 flour tortillas, spreading a line of chicken/sauce mixture down the center and then rolling the tortilla around it.
  9. Spread 1/2 cup of sauce across the bottom of the casserole dish; then lay the enchiladas in a single layer in the dish.
  10. Top enchiladas with the remaining sauce, the remaining 1/2 cup Mexican Blend Cheese, and the 1/2 cup grated Mozzarella cheese.
  11. Bake 30-40 minutes, or until the enchiladas are bubbling and cheese is starting to slightly brown on top. Serve hot.
  12. The Low-Carb Chicken Enchiladas freeze well can be thawed and reheated in a microwave or toaster oven.

Notes

I used Hatch Green Chile Enchilada Sauce (affiliate link) and Mission Carb Balance Whole Wheat Burrito Size Tortillas (affiliate link). Check the carb count on the brand you find if that’s important to you.

You can use canned chicken broth + a little water for simmering chicken.

Nutritional information is based on the Enchilada Sauce and low-carb tortillas I us288.

This recipe created by Kalyn and Jake with memories of canned soup chicken enchilada casserole from the past.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 288Total Fat 17gSaturated Fat 9gUnsaturated Fat 8gCholesterol 86mgSodium 1432mgCarbohydrates 12gFiber 2gSugar 9gProtein 22g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Square image of Low-Carb Green Chile Chicken Enchiladas shown in baking dish on napkin, with plates and forks in front.

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.

Pinterest image of Low-Carb Green Chile Chicken Enchiladas

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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Low-Carb Pasta e Fagioli Soup pumps up the flavor with Italian sausage and ground beef and switches pasta for zucchini noodles! My slow cooker version of this famous soup is pretty low in net carbs, but see tips in this post to make a version with even fewer carbs if you prefer.

PIN Low-Carb Pasta e Fagioli Soup to try it later!

Slow Cooker Zucchini e Fagioli Soup finished soup in bowl with Parmesan garnish

This Low-Carb Pasta e Fagioli Soup made in the slow cooker is a lower-carb variation of a famous Italian soup many people may have had in a restaurant! And because I switched out the pasta for zucchini noodles I used to call this recipe Zucchini e Fagioli Soup but it seemed like people didn’t get the joke, so I changed the recipe title to something people would recognize! And this no-pasta version of Pasta e Fagioli Soup is also gluten-free!

And it’s soup weather in Utah, so I’ve been making soup in the Instant Pot, in the slow cooker, and on the stove! But there is something so appealing about making a pot of soup in the slow cooker and making your house smell great while it cooks all day. And this soup is loaded with great flavors from ground beef, Italian Sausage, tomatoes, beef broth, and spices, and if you try it I bet you won’t miss the pasta a bit!

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.)

What is Pasta e Fagioli Soup?

The name “Pasta e Fagioli” means pasta and beans in Italian, and there are many variations of this famous Italian soup that combines those ingredients. Even though this low-carb version doesn’t actually have pasta, I kept that word in the title so people would recognize that this recipe is a low-carb version of this popular soup.

How did I make Pasta e Fagioli Soup that’s lower in carbs?

In my low-carb version of this famous soup I reduced the carbs by adding both ground beef and turkey Italian sausage, replacing the pasta with chopped zucchini noodles, and using fewer beans, which makes a soup with only 9 net carbs per serving and the soup also has 25 grams of protein.

How to make this Pasta e Fagioli Soup even lower in carbs:

If you check the nutritional information you’ll see that this soup recipe is quite low in carbs, but just eliminate carrots and beans and use more zucchini noodles if you want an even lower-carb version of this tasty soup.

What makes this soup extra flavorful?

Using ground fennel (affiliate link) and Parmesan rind are two things I used to make the flavor outstanding in this soup, and I urge you to use ground fennel when you season the vegetables, and also to add a few chunks of Parmesan rind to the soup when it cooks if you have those ingredients. But even if you don’t have either of those, the flavors in tomatoes, Italian sausage, ground beef, garlic, and a touch of spicy, red pepper make this an extra tasty soup!

Slow Cooker Zucchini e Fagioli Soup process shots collageSlow Cooker Zucchini e Fagioli Soup process shots collage

How to Make Low-Carb Pasta e Fagioli Soup:

(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. Heat a little olive oil in a non-stick pan; then cook the Italian sausage and ground beef until it’s nicely browned, breaking it apart with a turner as it cooks. Or you can use a potato masher (affiliate link) to break the meat apart, which is what I do!
  2. While the meat cooks, chop the onion and carrots (if using.)
  3. When meat is browned, add it to the slow cooker and lightly saute onions and carrot in the same pan for about 3 minutes. Then add the minced garlic and all the seasonings and cook 1-2 minutes more. Put the vegetable mixture into the slow cooker.
  4. While vegetables are cooking, rinse and drain the beans (if using).
  5. If you’re lucky enough to have some Parmesan rind saved in the freezer, chop up some of that.
  6. Add the drained beans, petite dice tomatoes, beef stock and Parmesan rind (if using), to the soup and cook on high for 2 1/2 to 3 hours, or slightly longer if your slow cooker cooks a bit cooler.
  7. When the soup has cooked for nearly 3 hours, use your preferred method to make zucchini noodles and then coarsely chop the noodles until you have 1 1/2 cups chopped zucchini (or more if you’re omitting beans and/or carrots).
  8. Add the zucchini to the soup and cook 30-45 minutes more (or a bit longer if you want the zucchini to be really soft.
  9. When the soup is done, stir in 2 T balsamic vinegar and season to taste with salt and fresh-ground pepper.
  10. I love the Pasta e Fagioli soup with Parmesan cheese added at the table; your choice on that!

Square image for Lower-Carb Pasta e Fagioli Soup shown in bowl with spoon and Parmesan in background.Square image for Lower-Carb Pasta e Fagioli Soup shown in bowl with spoon and Parmesan in background.

More Tasty Soup with Zucchini:

Weekend Food Prep:

This recipe for a lower-carb version of Pasta e Fagioli Soup has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

Ingredients

  • 1 lb. ground beef
  • 3 links turkey Italian sausage (see notes)
  • 2 tsp. + 1 tsp. olive oil
  • 1/2 cup chopped carrots
  • one medium onion chopped small
  • 1 T minced garlic (we used garlic from a jar)
  • 1 tsp. Italian Herb Blend
  • 1 tsp. Spike Seasoning
  • 1 tsp. ground fennel seed
  • 1/2 tsp. ground red pepper flakes (more or less to taste)
  • one 15 oz. can small red beans, rinsed in a colander and drained (see notes)
  • 8 cups beef broth (see notes)
  • two 14.5 oz. cans petite diced tomatoes
  • a few pieces of chopped Parmesan rind if you have them
  • 1 1/2 cup chopped zucchini noodles (see notes)
  • 2 T balsamic vinegar
  • salt and fresh ground black pepper to taste
  • freshly grated Parmesan cheese for serving (optional)

Instructions

  1. Heat 2 tsp. olive oil in a large non-stick frying pan (or in the Ninja Cooker), add the ground beef and Italian sausage and cook over medium-high heat until it’s nicely browned, breaking apart with a turner or potato masher (affiliate link) while it cooks.
  2. When it’s browned well, put the meat into the slow cooker.
  3. Add the other teaspoon of oil to the frying pan, add the carrots and onions, and cook about 3 minutes.
  4. Then add the minced garlic, Italian Herb Seasoning (affiliate link), Spike Seasoning (affiliate link), ground fennel, and red pepper flakes and cook about 2 minutes more.
  5. Add the vegetables to the slow cooker.
  6. Add the beef stock or broth, petite diced tomatoes, and drained beans to the slow cooker, with some pieces of Parmesan rind if you’re lucky enough to have some.
  7. Cook on HIGH for 2 1/2 – 3 hours. (The Ninja cooks a little hot, so you might need a little more than 3 hours if you’re using a different slow cooker.)
  8. When the soup has cooked about 3 hours, make zucchini noodles using the method you prefer.
  9. Then coarsely chop the noodles until you have 1 1/2 cups chopped zucchini (or more if you are omitting the beans or carrots.)
  10. Add zucchini to the soup and cook 30-45 minutes more, or until the zucchini is done to your liking.
  11. Remove the Parmesan rind if it hasn’t all dissolved.
  12. Stir in the balsamic vinegar and season soup to taste with salt and fresh ground black pepper. (Taste before salting if you use the Parmesan, because it’s a bit salty.)
  13. Serve hot, with freshly grated Parmesan to add at the table if desired.

Notes

The three links of turkey Italian sausage I used was 12 ounces of sausage; if you want to use the whole package just add about 1/2 cup more beef stock.

I used  homemade beef stock for this recipe, but if you use canned beef broth just use four 15 oz. cans. See my post on how to make zucchini noodles if you need help with that.

If you want to make an even lower-carb version of this recipe just skip the beans and carrots and add about another cup of zucchini noodles.

I used my Six-Quart Ninja Cooker (affiliate link) to make this soup, but any 5-6 quart slow cooker will work. If you’re using the Ninja Cooker, you can saute the meat and vegetables right in the slow cooker.

Recipe created by Kalyn with inspiration from Slow Cooker Vegetarian Pasta e Fagioli Soup.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 270Total Fat 13gSaturated Fat 5gTrans Fat 1gUnsaturated Fat 7gCholesterol 66mgSodium 1412mgCarbohydrates 12gFiber 3gSugar 4gProtein 25g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Lower-Carb Pasta e Fagioli Soup shown in soup bowl with Parmesan in back.Lower-Carb Pasta e Fagioli Soup shown in soup bowl with Parmesan in back.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
My lower-carb Pasta e Fagioli Soup has only 9 net carbs per serving; if you want a version with even fewer carbs, skip the carrots and beans and use more zucchini noodles! Carrots aren’t recommended for Phase One on the original South Beach Diet, so if you want to eat this for Phase One you should probably omit the carrots (although truthfully I wouldn’t lose sleep over 1/2 cup carrots in 8 servings of soup.)

Find More Recipes Like This One:
Use Soup 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:
When I made this low-carb variation of Pasta e Fagioli Soup using zucchini noodles to replace the pasta in 2016, I called it Zucchini e Fagioli Soup! But eventually I realized people were not getting the joke and changed the recipe title to something people could recognize. The recipe was last updated with more information in 2025.

Pinterest image of Pasta e Fagioli Soup (Low-Carb)

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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