Red Cheese Enchiladas


  • 2 tbsp canola oil
  • 3 tbsp chili powder
  • 1/2 tsp garlic
  • 1/4 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 2 cups chicken broth
  • 2 tsp xanthan gum
  • 3 cups Fiesta Blend Cheese
  • 8 Ole Xtreme Wellness High Fiber Low Carb Tortilla Wraps


Grease a 11×7 pan and set aside, preheat oven to 350. In small saucepan over medium heat, whisk together oil and spices. Whisk in chicken broth. After no spice lumps remain, heat the sauce for fifteen minutes. Whisk in xanthan gum. Let sauce cool slightly before proceeding to the next step to prevent burning your hands during the rolling process. To make each enchilada, dip tortilla in sauce and lay in prepared pan. Add 1/4 cup cheese to the center of middle of the tortilla. Roll and push to the edge of the pan. Repeat with remaining 7 tortillas. Pour remaining sauce over the enchiladas and top with remaining cheese. Bake in preheated oven for 25 minutes. If desired top, with shredded lettuce and sour cream (not included in nutrition estimate).

Nutrition Estimate
Servings: 8
Amount per serving
Calories 300
Total Fat 19.1g
Net Carbohydrates 7.5g
Protein 15g
*Disclaimer: Nutrition is an approximate.

White Chicken Enchiladas

Adapted from The Pioneer Woman’s “White Chicken Enchiladas”

  • 10 Mama Lupe’s Low-Carb Tortillas
  • 2-1/2 cups shredded cooked chicken
  • 2 cups chicken broth
  • 1 tablespoon olive oil
  • 1 onion minced
  • 1 fresh jalapeño, seeded and minced
  • 3 whole 4 oz cans diced green chilies, drained
  • 1 teaspoon paprika
  • 1/2 cup heavy cream
  • 2 TBSP butter
  • 8 oz. cream cheese
  • 1 tsp xanthan gum
  • 3 cups shredded monterey jack cheese
  • 1/4 tsp pepper
  • Optional garnish: low-carb salsa, sour cream, cilantro (not included in nutritional facts below)


To make filling, mince onions and jalapeno in food processor or Ninja chopper and and saute with 2 cans green chillis for a few minutes, just until onion begins to brown. Add chicken, 1/2 cup chicken broth, cream, and paprika. Bring mixture to a light boil, stiring constantly, and remove from heat. To make sauce, melt butter and cream cheese in a medium saucepan, whisking constantly. Once softened, whisk in 1 1/2 cups chicken broth. Add remaining chilies and 1 1/2 cups grated cheese. Stir until cheese is melted and then whisk in pepper and xanthan gum. Fill each low-carb tortilla with 1/3 cup filling, roll, and place in a casserole dish (9×13 inch). Cover with sauce and top with remaining cheese. Bake at 350°F for 30 minutes. If desired top with 1 tablespoon salsa, cilantro leaves, and sour cream.

Nutrition Facts
Servings: 10
Amount per serving
Calories 382
Total Fat 28.4g
Net Carbohydrates 6.2g
Protein 24.7g
Disclaimer: Nutrition is approximate.