Egg White "Tortilla" Low Carb Enchiladas

Nutrition: 184 Calories

Gooey, cheesy chicken enchiladas wrapped in homemade egg white tortillas. These easy Low Carb Enchiladas are a great go-to for quick, delicious meal.

Enchiladas are a favorite around our house. It’s easy to make up a batch in the morning, and then pop them in the oven for dinner. I’ve experimented with ways to make enchiladas low-carb. Zucchini enchilada boats work nice. I’ve also opted for a enchilada casserole, skipping the tortillas and just eating all the yummy filling. But sometimes it’s nice to serve up a regular enchilada.

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I was so excited when I tried these egg white tortillas for the first time. They really work great and roll up just like enchiladas. They are my new go-to for low carb enchiladas. During the experimentation process to create these tortillas, I new the tortillas had to be thin. The first one I made I tried flipping it over, like an omelet, but it ended up breaking on me. The next one, I just put a lid on the pan and let the egg white tortilla cook through. After 2-3 minutes, the tortilla slid right out of the pan onto a plate without breaking. It worked great.

The great thing about these egg white tortillas is you can fill them with your favorite enchilada ingredients. Here, I share easy cheesy-chicken enchiladas. After you make the egg tortillas, the Low Carb Enchilada possibilities are endless. To make this meal more Keto, add some avocado and sour cream. Yum!!

Egg White Tortillas

To make the egg white enchilada, start by seasoning the egg whites with chili powder, ground cumin, and a little salt. Mix it in a liquid measuring cup for easy pouring. Heat a non-stick pan on the stove over medium heat. Spray the pan with non-stick spray to ensure the tortilla will slide out. Then, measure out 1/3 cup of the seasoned egg whites into frying pan. I measured the egg white into a 1/3 cup dry measuring cup to make sure each tortilla was the same size.

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Once the measured egg whites are in the pan, cover the pan with a lid. Let the tortilla cook for 2-3 minutes. Once it’s fully cooked, gently slide the egg white tortilla onto a plate. Repeat the process until you have 8 tortillas. Place parchment paper between tortillas and let them cool.

Cheesy Chicken Filling

For the filling, combine shredded cheese and enchilada sauce with shredded chicken. Canned chicken and rotisserie chicken both work great. Once the filling is mixed together, fill you egg white tortillas and roll them up. 8 low carb enchiladas fit in a 9″ x 13″ baking pan very well. When all your enchiladas are in the pan, top them with more enchilada sauce and shredded cheese. At this point you can put the enchiladas straight in the oven, or cover and refrigerate them to cook later.

Bake the Low Carb Enchiladas at 375º for 20 minutes, until the pan is bubbly around the edges and the cheese is melted. Some great topping options are shredded lettuce, sour cream, avocado, and Pico de Gallo.