Egg White “Tortilla” Low Carb Enchiladas

Low Carb Enchiladas
Grain Free Keto Friendly Kid Friendly Low Carb

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.

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.

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.

Egg White “Tortilla” Low Carb Enchiladas

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

Total Time: 45 min
Prep Time: 25 min
Cook Time: 20 min

Ingredients

  • 2 2/3 Cup Egg Whites
  • 1 tsp Chili Powder
  • 1 tsp Ground Cumin
  • 1/4 tsp Salt
  • 1 1/2 Cup Shredded Cheese, Divided
  • 2-12.5 oz Cans of Canned Chicken, Drained (or Rotisserie Chicken)
  • 19 oz can Enchilada Sauce, Divided

Directions

  1. To make the tortillas, whisk together the eggs whites, chili powder, ground cumin and salt.
  2. Heat a non-stick skillet over medium heat. Once the pan is hot, spray with cooking spray and gently pour in 1/3 cup of the egg white mixture. Cover the pan with a lid and cook 2-3 minutes.
  3. When the egg white tortilla is cooked, use a spatula to gently slide it onto a plate.
  4. Spray the skillet again, and repeat the process with another 1/3 cup of the egg white mixture until you have 8 tortillas. Place parchment paper between the egg white tortillas and let them cool. Pre-heat the oven to 375º.
  5. For the enchilada filling, combine 1 cup of shredded cheese, the chicken and 3/4 cup enchilada sauce in a bowl and mix together.
  6. Fill each tortilla with about 1/3 cup of the filling. Roll up the enchilada and place it seam side down in a 9″ x 13″ baking pan. 
  7. Once all the enchiladas are in the pan, top with the remaining enchilada sauce and sprinkle with the remaining cheese.
  8. Bake at 375º for 20 minutes. The sauce should be bubbling at the edges of the pan, and the cheese should be melted. Serve with your favorite toppings and enjoy.

Nutrition: 

Yield: 8 servings, Serving Size: 1 Enchilada

Amount Per Serving:  Calories: 184,  Total Fat: 5.2g, Saturated Fat: 2.8g,  Cholesterol: 14.1mg, Sodium: 638mg, Carbohydrates: 5.5g, Fiber 0.1g, Sugars: 1.2g, Protein 20.5g

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5/5 (3 Reviews)

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