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A Secret Ingredient Keeps These Chicken Enchiladas Gluten Free, Low Carb & High Protein!

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This quick and easy, healthy chicken enchilada recipe is gluten free, and low carb, thanks to a secret ingredient: egg white “tortillas!

A Secret Ingredient Keeps These Chicken Enchiladas Gluten Free, Low Carb & High Protein!

  • Yield: 2
  • Prep Time: 30 hr
  • Cooking Time: 10 hr


  • 1 boneless skinless chicken breast, shredded (about 1 cup)
  • 2 cups Liquid egg whites
  • ½ tablespoon olive oil
  • ½ small onion, chopped (about ¼ cup)
  • ½ tablespoon garlic, minced
  • ½ cup fire roasted tomatoes, blended in a food processor
  • 3 tablespoons salsa
  • ¼ teaspoon red chili powder
  • ⅛ teaspoon cumin
  • ⅛ teaspoon smoked paprika
  • ⅛ teaspoon crushed red pepper, optional
  • salt and pepper, to taste
  • ¼ cup frozen corn, if frozen, thawed
  • ½ cup reduced fat shredded cheddar cheese
  • ¾ cup enchilada sauce
  • For the Avocado Crema:
  • ¼ cup avocado, about half a large avocado
  • ¼ cup plain greek non fat yogurt
  • salt and pepper, to taste


  1. For the enchiladas:
  2. Bring a large pot of salted water to a boil and cook the chicken breast until it is no longer pink inside, about 15-20 minutes. Using two forks, shred the chicken and set aside to cool.
  3. reheat your oven to 400°F and spray a small baking dish (mine was 6x8) with cooking spray, set aside.
  4. Spray a small, non-stick, frying pan with cooking spray and heat on high. Once hot, turn down the heat to medium/low and slowly pour ½ cup of liquid egg whites in, covering with a tight fitting lid. Cook until the top of the whites are just set and slightly bubbly (about 2-3 minutes). Remove the lid, carefully flip the egg whites and cook for an additional 2-3 minutes, or until the “tortilla” is cooked. Slide onto a plate and repeat with the remaining 1 ½ cup egg whites.
  5. While the egg whites are cooking, heat the ½ Tablespoon oil in a large pan on medium/high heat. Cook the chopped onion and garlic until soft, about 1-2 minutes. Stir in the blended tomatoes, salsa, chili powder, cumin, paprika and red pepper flakes, if using. Season to taste with salt and pepper.
  6. To assemble:
  7. Take one egg white “tortilla” and place 2 Tablespoons of the tomato sauce in a line along the bottom portion. Top with 1 Tablespoon of the thawed corn and ¼ cup of shredded chicken. Roll up tightly and place in the prepared baking dish, securing with a toothpick if needed. Repeat for the remaining enchiladas.
  8. Pour the enchiladas sauce evenly over the dish and top with the grated cheese.
  9. Bake until the cheese is melted, 8-10 minutes.
  10. While the enchiladas bake, add the avocado and Greek yogurt into a small food processor, and blend until well combined. Season to taste with salt and pepper.
  11. Serve the enchiladas hot with the avocado crema and cilantro.

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Source: Healthy Chicken Enchilada Recipe on Food Faith Fitness

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