Green Chile Chicken Enchiladas with Cilantro-Lime Slaw (THM S)

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I haven’t had, or made, enchiladas in a very long time. Mainly, for two reasons: 1) Carbs, carbs, carbs and 2) heavy.


These gorgeous babies rewrite the whole enchilada book. And at only 6g of net carbs each?! Come on now.

Green Chile Chicken Enchiladas (THM S)

  • Servings: Multiple
  • Time: 45 minutes
  • Difficulty: Easy
  • Print

Credit: Erin Murray, My Fling with Food


  • 1lb boneless skinless chicken breasts (raw)
  • 4oz cream cheese
  • 1/4 c shredded mozzarella or Monterrey Jack cheese
  • 1/3 c roasted green chiles (I used the ones from Trader Joe’s frozen section. They’re turning out to be spicier than I anticipated. It was ok for me, since my kids don’t eat meat stuff yet – but if yours do and you’re doing this for them go for the canned chiles. They aren’t as spicy.)
  • Zest of 3 limes (mine were small, if yours are larger do just one or two.)
  • Juice of 1/2 a lime
  • 1/4 c fresh cilantro
  • Low carb tortillas (6g of net carbs each, or less. I used Low Carb La Tortilla Factory. Mission and Trader Joe’s also make something similar.)
  • 1/2 tsp chipotle chile powder
  • 1/2 tsp garlic powder
  • 1 tsp ground coriander
  • pinch red pepper flakes
  • salt and pepper
  • For the Low Carb Enchilada Sauce (THM FP):
  • 1 6oz can tomato paste
  • 1/4 c water
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp chipotle chile powder
  • 1 tsp chili powder
  • salt and pepper


  1. Start by boiling the chicken in water with the chile powder, garlic powder, coriander, red pepper flakes, salt and pepper for 10 minutes. While that’s happening, start the enchilada sauce.
  2. Place all ingredients for the enchilada sauce in a small saucepan over medium-low heat. Heath through and stir well until you get a warm, saucy consistency. Turn off the heat, and set to the side.
  3. When the chicken is done, take it out of the water and sit it on a cutting board to rest and cool before shredding.
  4. In a small bowl, combine the chiles, cheeses, lime zest and juice, cilantro, shredded chicken, scant teaspoon of ground coriander, salt and pepper. Mixture is thick.
  5. Take an 8×11 or 9×13 pan, and pour about 1/4 c of the enchilada sauce in the bottom and spread it around evenly. Start to assemble the enchiladas by placing a heaping spoonful of the filling on one side of the tortilla and wrap it up. You can just roll it, I went for a side tuck because they fit better in my pan that way. Either way you do it, keep wrapping and rolling until your filling is gone.
  6. Pour the rest of the enchilada sauce evenly over the top of the rolls, and use a hefty sprinkling of shredded cheese.
  7. Take a piece of foil, and spray it lightly with coconut oil. This prevents the dreaded foil-cheese stickiness. Cover and bake at 400 for about 20 minutes, uncover and let them go another 10. If you like browned tops, and really who doesn’t, put them under a low broiler for about 3-5 minutes at the very end.

Cilantro Lime Slaw (THM FP)

  • Servings: Multiple
  • Time: 7 minutes
  • Difficulty: Easy
  • Print

Credit: Erin Murray, My Fling with Food


  • 1 small head green cabbage
  • 1 small head purple cabbage
  • Juice of 2 1/2 limes (the ones you zested for the enchiladas)
  • 1 1/2 Tbsp mayonnaise
  • 1/2 c fresh cilantro
  • salt and pepper


  1. Shred the cabbages, and place into a medium-sized bowl.
  2. Juice limes right over top of the cabbage, add the mayo, salt and pepper and toss to combine.
  3. Refrigerate until serving for the flavors to meld.

Serve yourself a beautiful enchilada with a big pile of slaw, and dig in!

Some people enjoy their enchiladas with lettuce, salsa, sour cream, tomatoes, etc. These were so flavorful, I only wanted something fresh on top. Sliced avocados, a sprinkle of cilantro, and a squeeze of lime were just right.


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