If you’re craving a cozy, cheesy dinner without the carb overload, this Low Carb Enchiladas Cheesy Chicken Filling is a weeknight superstar. It pairs tender shredded chicken with cream cheese, taco seasoning, and melty Mexican blend cheese, all wrapped in low carb crepes and bathed in a vibrant red enchilada sauce. The result is comfort food that feels indulgent but keeps carbs in check — perfect for busy evenings or thoughtful meal prep.

This recipe is built around simple pantry staples and comes together quickly if you have cooked chicken on hand. The filling is rich and creamy thanks to the cream cheese and shredded cheese, while the taco seasoning brings familiar southwestern flavor. Spoon on the enchilada sauce, bake until bubbly, and finish with your favorite toppings like plain yogurt, avocado, or salsa for a fresh contrast.

Why you’ll love it

Simple ingredients: Two cups of shredded chicken, a block of cream cheese, taco seasoning, and cheese make the filling deeply satisfying with minimal fuss.
Low carb swap: Using low carb crepes instead of tortillas keeps the texture familiar while significantly reducing carbs.
Flexible toppings: Customize with plain yogurt, avocado slices, or salsa to make each plate your own.
Make-ahead friendly: Assemble ahead and bake when ready; leftovers reheat beautifully.

Ingredients

8 low carb crepes
2 cups shredded chicken
4 ounce cream cheese, room temperature
2 teaspoons taco seasoning
1 3/4 cups Mexican blend shredded cheese, divided
1 1/2 cups healthy red enchilada sauce

Optional toppings:

plain yogurt or sour cream
avocado slices
salsa

Equipment

Mixing bowl
Oven-safe baking dish (about 9×13 or similar)
Spoon or spatula for mixing
Spoon for spreading sauce
Measuring cups and spoons

Prep notes

Bring the cream cheese to room temperature before you begin — this makes it much easier to blend smoothly with the shredded chicken. If your chicken is cold from the fridge, let it sit a few minutes so it warms slightly; this helps the filling meld together when you mix it with the cream cheese and seasoning.

If your low carb crepes are very small, plan to use two per enchilada or slightly overlap them. If they’re large, one crepe per enchilada is perfect. The quantities here are balanced for eight crepes and should yield about eight enchiladas, depending on crepe size.

Step-by-step instructions

The directions below are rewritten as clear, sequential steps so you can move from prep to oven with confidence. They follow the original order of assembly and baking while using the ingredient list as the source of truth.

Preheat your oven to 350°F (175°C). Lightly grease a baking dish that will fit your enchiladas in a single layer — a 9×13-inch dish works well for this amount.
In a medium mixing bowl, combine 2 cups shredded chicken and 4 ounces cream cheese (room temperature). Use a fork or spatula to break up the cream cheese and mix until evenly distributed and mostly smooth.
Add 2 teaspoons taco seasoning to the chicken and cream cheese mixture. Stir thoroughly so the seasoning is evenly incorporated throughout the filling.
Fold in 1 1/4 cups of the Mexican blend shredded cheese into the chicken mixture, reserving the remaining 1/2 cup for topping later. Mix until the cheese is evenly distributed and the filling has a cohesive, cheesy texture.
Spoon a generous portion of the filling down the center of a low carb crepe. Roll the crepe around the filling, placing the seam side down in the prepared baking dish. Repeat this process until all eight crepes are filled and arranged in the dish.
Pour 1 1/2 cups healthy red enchilada sauce evenly over the rolled crepes. If needed, use the back of a spoon to spread the sauce so all enchiladas are coated and covered with sauce.
Sprinkle the reserved 1/2 cup Mexican blend shredded cheese over the top of the sauced enchiladas, distributing it evenly so you get a nice melted layer.
Place the baking dish in the preheated oven and bake for 18–22 minutes, or until the sauce is bubbling and the cheese on top is melted and slightly golden. Oven times vary, so start checking around 18 minutes.
Remove the enchiladas from the oven and allow them to rest for 3–5 minutes. This helps the filling set slightly and makes them easier to serve.
Serve warm with optional toppings: a dollop of plain yogurt or sour cream, fresh avocado slices, and a spoonful of salsa. Enjoy immediately.

Serving suggestions

These enchiladas pair beautifully with a simple green salad, roasted vegetables, or cauliflower rice to keep the meal low in carbs. Fresh garnishes like chopped cilantro or thinly sliced green onions add brightness. If you like heat, drizzle on a little hot sauce or serve with pickled jalapeños.

Make-ahead and storage

To assemble ahead: Prepare the filling and roll the crepes, then cover the baking dish tightly with foil and refrigerate for up to 24 hours. When ready, remove from the fridge while the oven preheats, then bake following the directions, adding a couple extra minutes to account for the chilled dish.
To freeze: Assemble the enchiladas in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight before baking, or bake from frozen at 350°F (175°C) for a longer period — roughly 40–50 minutes covered, then uncover and bake until bubbly and golden.
Leftovers: Store cooled enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions.

Ingredient swap ideas

If you prefer a milder filling, reduce the taco seasoning to 1 teaspoon.
Stir in a handful of chopped spinach or finely diced bell pepper to boost the veggie content. If adding fresh veggies, sauté briefly first to remove excess moisture.
For extra creaminess, fold in 2 tablespoons of plain yogurt or a splash of heavy cream to the filling before assembling.
If you want a smokier note, try adding a pinch of smoked paprika to the taco seasoning mix.

Tips for success

Room-temperature cream cheese mixes much more smoothly with shredded chicken than straight-from-the-fridge cheese. Plan ahead for the best texture.
Drain any excess moisture from freshly cooked chicken; a lightly packed, not wet, shredded chicken prevents a soggy filling.
Evenly distribute the enchilada sauce so every crepe gets flavor and moisture — this keeps the baked enchiladas cohesive and saucy.
Let the dish rest a few minutes after baking; this improves slicing and serving, and the filling holds its shape better.

Nutrition snapshot

Nutrition will vary based on the exact brands and sizes of crepes and cheese used, but this dish emphasizes protein-forward ingredients with lower carbohydrate content thanks to the low carb crepes and modest use of sauce. The cheese and cream cheese offer satisfying fat and flavor, which helps the meal feel indulgent while keeping carbs lower than traditional enchiladas.

Final thoughts

This Low Carb Enchiladas Cheesy Chicken Filling is a dependable recipe that balances comfort and mindful eating. The creamy, seasoned chicken filling, melty cheese, and bright enchilada sauce deliver all the cozy flavor you want in a single bake. Assemble ahead for busy nights, swap in add-ins to suit your tastes, and top with yogurt, avocado, or salsa for a finishing touch that brings freshness and texture. These enchiladas are proof that satisfying weeknight dinners can be both delicious and smart.

Enjoy this cheesy, comforting dish with your favorite simple sides and watch how quickly it becomes a go-to in your recipe rotation.

Low Carb Enchiladas Cheesy Chicken Filling

Comforting low-carb enchiladas with a creamy, cheesy chicken filling baked until bubbly.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 8 servings

Ingredients Equipment Method Notes

Ingredients

8 low carb crepes
2 cups shredded chicken
4 ounce cream cheese room temperature
2 teaspoons taco seasoning
1 3/4 cups Mexican blend shredded cheese divided (3/4 cup for filling, 1 cup for topping)
1 1/2 cups healthy red enchilada sauce
sour cream or plain yogurt optional topping
avocado slices optional topping
salsa optional topping

Equipment

Mixing Bowl
Spatula or spoon
8x8 or similar baking pan
Measuring cups and spoons
Oven

Method

Preheat the oven to 350°F (175°C).
In a medium mixing bowl, beat the cream cheese until smooth, then stir in the taco seasoning until evenly combined.
Fold the shredded chicken and 3/4 cup of the Mexican blend cheese into the seasoned cream cheese until well mixed.
Spoon 1/2 cup of enchilada sauce into the bottom of an 8x8 (or similar) baking pan and spread it into an even layer.
Place about 2 tablespoons of the chicken filling onto each crepe, roll tightly, and arrange seam-side down in the prepared pan.
Pour the remaining enchilada sauce over the rolled crepes, then sprinkle the remaining 1 cup (approximately) of Mexican blend cheese evenly on top.
Bake for about 20 minutes, until the cheese is melted and the sauce is bubbly.
Serve hot with optional toppings such as sour cream or plain yogurt, avocado slices, and salsa.