Ben with 1031 Meals whips up a delicious, low-carb recipe you can make ahead for lunches or dinners. Using a rotisserie chicken is great in a time crunch, but you can always grill, bake or boil your own chicken breasts or thighs and use that!


  • 2 tbsp olive oil
  • 1 precooked rotisserie chicken
  • 2 teaspoons cumin
  • 1 tablespoon garlic powder
  • 1 red onion, chopped
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 8 La Banderita Carb Counter tortillas (or Mission low carb )

Enchilada Sauce Ingredients (far less sugar than store bought):

  • 1 8oz can Great Value tomato sauce (this brand is low sugar)
  • 1 1/2 cups water
  • 2 tablespoons chili powder
  • 1/4 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Salt and pepper to taste


Preheat oven to 350 degrees.

Spray a 9×13 pan with cooking spray.

Combine all the ingredients for the sauce in a small saucepan on medium heat. Stir periodically and reduce down to desired thickness. Add salt and pepper to taste.

Debone the chicken and heat in a skillet on medium heat. Stir in the cumin, garlic powder, red onion, and salt and pepper to taste.

Divide the chicken mixture among 8 tortillas. Sprinkle with cheddar and roll them up and place in the baking dish.

Finally cover the top of the enchiladas with sauce and add a topping of cheddar and mozzarella cheese. Place in the oven for 15 minutes. Use the broiler for the last few minutes to brown the top.

Serve with a nice salad loaded with veggies!


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