Washington, DC personal trainer

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Low-Carb Enchiladas

I love enchiladas, but I almost never order them when I’m out because they are soooo freakin’ bad for you – mounds of fat, cheese, refined starch… But, now there’s me to the rescue. These are enchiladas that you can eat with no guilt at all, yet they still taste great!


2.5 cups pre-cooked chicken breast (shred by pulling apart with 2 forks) 578
2 x 14-15 oz. cans green enchilada sauce 279
8 La Tortilla Factory (or Mission) 6” low-carb, whole wheat tortillas (if you don’t use low carb tortillas, then you are NOT following directions) 400
1.5 cup low-fat cheddar cheese 480
Short spray olive oil 75
2-4 tbs fresh cilantro (minced)
1 medium onion (quartered & sliced, not chopped) 43
1 small red pepper (sliced thinly, lengthwise) 19
1 small green pepper (sliced thinly, lengthwise) 19
1 jalapenos (seeded & diced) 10


  1. Pre-heat oven to 350°F, and tear chicken breast to shreds with 2 forks & chop veggies.
  2. Heat a large non-stick skillet over medium-high heat with a very small amount of olive oil. 1st add onions for 1-2 min. 2nd add peppers cook for additional 1-2min. 3rd add remaining veggies and cook until onions are translucent. 4th turn off heat, and add 2/3 to 3/4 of a can of enchilada sauce and chicken and stir until thoroughly mixed.
  3. Spray a 9” x 13” baking dish with a small amount of olive oil.
  4. Roll 1/8 of the mixture from pan into each of the low-carb tortillas, and place in pan. Top with remaining enchilada sauce & finally cheese. 5. Bake for 15 min. and enjoy.