32+ Quick & Easy Diabetic Chicken Enchiladas Recipes Delicious, Healthy, and Low-Carb

Are you craving a delicious, comforting meal but need it to fit your diabetic-friendly diet?

Look no further than these 32+ diabetic chicken enchiladas recipes! Enchiladas are a beloved Mexican dish that can easily be adapted to suit your health needs, without compromising on flavor.

Whether you’re managing your blood sugar levels or simply seeking healthier alternatives to traditional recipes, these low-carb, high-protein enchiladas will satisfy your cravings while keeping your body in check.

Packed with lean chicken, fresh ingredients, and tasty fillings like zucchini, cauliflower rice, black beans, and more, these enchiladas prove that diabetic-friendly meals can be both nourishing and mouthwatering.

From creamy avocado enchiladas to spicy variations with roasted peppers, each recipe offers something unique, making it easier to stick to your dietary goals without sacrificing taste.

Let’s explore some incredible ways to enjoy this classic dish and feel good about it!

32+ Quick & Easy Diabetic Chicken Enchiladas Recipes Delicious, Healthy, and Low-Carb

Whether you’re looking for a light and fresh meal or a heartier option, these 32+ diabetic chicken enchiladas recipes provide a wide variety of choices that fit perfectly into your healthy eating plan.

By swapping out higher-carb ingredients for vegetables like zucchini, sweet potato, or cauliflower rice, and focusing on lean proteins like chicken, these enchiladas are designed to keep your blood sugar levels steady while satisfying your hunger.

Next time you’re craving comfort food, why not make one of these diabetic-friendly enchiladas?

They are easy to make, delicious, and versatile enough for every taste preference.

So, roll up those tortillas and get ready to enjoy a meal that’s as good for your health as it is for your taste buds!

Low-Carb Chicken Enchiladas

A delicious, low-carb twist on classic enchiladas, this recipe replaces traditional tortillas with low-carb alternatives while maintaining all the rich flavors. It’s perfect for those managing diabetes who still want to enjoy a comforting, cheesy, and satisfying meal.

Ingredients:

• 2 cups shredded cooked chicken breast
• 1 cup low-sodium enchilada sauce
• 1/2 cup diced green chilies
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 4 low-carb tortillas (such as whole wheat or almond flour)
• 1 cup reduced-fat shredded cheese (cheddar or Mexican blend)
• 1/4 cup chopped fresh cilantro (for garnish)
• 1/4 cup diced onions (optional)
• 1/4 cup Greek yogurt (for serving)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish with cooking spray.
2. In a bowl, mix the shredded chicken, 1/2 cup of the enchilada sauce, green chilies, garlic powder, cumin, and chili powder. Stir until well combined.
3. Lay out the low-carb tortillas and evenly distribute the chicken mixture onto each one. Roll them tightly and place them seam-side down in the baking dish.
4. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are fully covered.
5. Sprinkle the shredded cheese evenly on top.
6. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
7. Garnish with chopped cilantro and serve with Greek yogurt as a healthy sour cream substitute.

These low-carb chicken enchiladas are packed with protein and fiber, helping to keep blood sugar levels steady while satisfying your cravings for Mexican food. The balance of spices, lean protein, and reduced-fat cheese makes this dish a great diabetic-friendly meal without sacrificing flavor.

High-Fiber Black Bean and Chicken Enchiladas

By adding fiber-rich black beans to this dish, these enchiladas help slow the digestion of carbohydrates, preventing blood sugar spikes. This is an excellent option for those who want a hearty, nutritious meal that aligns with a diabetic-friendly diet.

Ingredients:

• 2 cups shredded cooked chicken breast
• 1/2 cup low-sodium black beans, rinsed and drained
• 1/2 cup low-sodium enchilada sauce
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 4 whole wheat tortillas
• 1 cup reduced-fat shredded cheese
• 1/4 cup diced tomatoes
• 1/4 cup chopped green onions
• 1 tablespoon lime juice
• 1/4 cup plain Greek yogurt (for serving)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. In a large mixing bowl, combine the shredded chicken, black beans, 1/4 cup of the enchilada sauce, cumin, smoked paprika, and garlic powder. Stir to combine.
3. Lay out the whole wheat tortillas and evenly distribute the mixture onto each one. Roll them up and place them seam-side down in the baking dish.
4. Pour the remaining enchilada sauce over the tortillas, making sure they are fully covered.
5. Sprinkle shredded cheese on top.
6. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted.
7. Garnish with diced tomatoes, green onions, and a drizzle of lime juice. Serve with Greek yogurt.

These enchiladas are a great choice for a diabetic-friendly meal, thanks to the fiber from black beans and whole wheat tortillas, which help manage blood sugar levels. Plus, the spices and fresh toppings create a bold, satisfying flavor without excess sodium or unhealthy fats.

Spaghetti Squash Chicken Enchiladas

For a grain-free, extra low-carb option, spaghetti squash takes the place of tortillas in this innovative enchilada dish. This recipe is light, packed with nutrients, and full of the same bold flavors you love from traditional enchiladas.

Ingredients:

• 1 medium spaghetti squash
• 2 cups shredded cooked chicken breast
• 1 cup low-sodium enchilada sauce
• 1/2 cup diced bell peppers
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/2 teaspoon chili powder
• 1 cup reduced-fat shredded cheese
• 1/4 cup chopped fresh cilantro (for garnish)
• 1/4 cup diced avocado (optional)
• 1/4 cup Greek yogurt (for serving)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Place it cut-side down on a baking sheet lined with parchment paper.
2. Roast for about 40 minutes, or until the squash is tender and can be scraped into strands with a fork. Let cool slightly.
3. Reduce oven temperature to 375°F (190°C). Lightly grease a baking dish.
4. In a bowl, mix the shredded chicken, bell peppers, 1/2 cup of the enchilada sauce, cumin, garlic powder, oregano, and chili powder.
5. Scrape the spaghetti squash into strands and mix it with the chicken mixture.
6. Transfer the mixture to the baking dish and spread evenly. Pour the remaining enchilada sauce over the top and sprinkle with shredded cheese.
7. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and slightly golden.
8. Garnish with fresh cilantro and diced avocado. Serve with Greek yogurt.

This spaghetti squash enchilada bake is a fantastic alternative to traditional tortillas, offering a naturally low-carb, high-fiber meal that won’t spike blood sugar levels. With a rich blend of spices, cheese, and tender chicken, you’ll get all the comfort of enchiladas while sticking to a diabetic-friendly diet.

Avocado Chicken Enchiladas

A creamy, avocado-filled enchilada recipe that’s not only diabetic-friendly but also loaded with healthy fats and flavors. This version replaces sour cream with avocado for a rich and smooth texture, making it a great option for a light, satisfying meal.

Ingredients:

• 2 cups shredded cooked chicken breast
• 1/2 cup mashed avocado
• 1/2 cup low-sodium enchilada sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon onion powder
• 4 corn tortillas (or low-carb tortillas)
• 1 cup reduced-fat shredded cheese
• 1/4 cup chopped cilantro
• 1 tablespoon lime juice
• 1/4 cup diced tomatoes (for garnish)
• 1/4 cup Greek yogurt (optional for serving)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. In a bowl, combine the shredded chicken, mashed avocado, 1/4 cup of enchilada sauce, garlic powder, cumin, and onion powder. Mix well.
3. Lay out the tortillas and evenly spread the chicken mixture on each. Roll them tightly and place them seam-side down in the baking dish.
4. Pour the remaining enchilada sauce over the rolled tortillas.
5. Sprinkle the shredded cheese on top.
6. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh cilantro, lime juice, and diced tomatoes. Serve with a dollop of Greek yogurt.

These avocado chicken enchiladas are creamy and full of healthy fats from the avocado, making them ideal for managing diabetes while satisfying your craving for a rich, flavorful dish. The combination of fresh lime and cilantro adds a burst of freshness that makes every bite even more enjoyable.

Zucchini Chicken Enchiladas

Using zucchini instead of tortillas is a great way to reduce carbohydrates while still enjoying the flavors of enchiladas. These zucchini-based enchiladas are a perfect option for those who are looking to cut down on carbs but still want a comforting and delicious meal.

Ingredients:

• 2 large zucchinis, sliced thinly lengthwise
• 2 cups shredded cooked chicken breast
• 1 cup low-sodium enchilada sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1 cup reduced-fat shredded cheese
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro (for garnish)
• 1/4 cup Greek yogurt (for serving)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. Slice the zucchinis into long, thin strips to use as your “tortillas.”
3. In a bowl, combine the shredded chicken, 1/2 cup of the enchilada sauce, garlic powder, cumin, chili powder, and paprika. Mix well.
4. Lay a layer of zucchini strips in the bottom of the baking dish, then spread a layer of the chicken mixture on top. Repeat the process to build up layers of zucchini and chicken.
5. Pour the remaining enchilada sauce over the top layer and sprinkle with shredded cheese.
6. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
7. Garnish with green onions and cilantro. Serve with Greek yogurt.

Zucchini-based enchiladas offer a low-carb alternative without compromising on flavor. The tender zucchini slices absorb the enchilada sauce beautifully, and the chicken filling provides a satisfying and protein-packed meal. These enchiladas are ideal for those who want a lighter version of the classic dish without sacrificing taste.

Cabbage-Wrapped Chicken Enchiladas

Cabbage leaves are used as a healthy alternative to tortillas, making these enchiladas a great choice for anyone following a low-carb or gluten-free diet. Packed with lean chicken and bold flavors, this recipe is both light and filling.

Ingredients:

• 6 large cabbage leaves (blanched to soften)
• 2 cups shredded cooked chicken breast
• 1/2 cup low-sodium enchilada sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 cup reduced-fat shredded cheese
• 1/4 cup diced onions
• 1/4 cup chopped cilantro (for garnish)
• 1/4 cup Greek yogurt (for serving)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. Blanch the cabbage leaves by placing them in boiling water for 2-3 minutes until they are softened, then drain and pat dry.
3. In a bowl, combine the shredded chicken, 1/4 cup of enchilada sauce, garlic powder, cumin, and oregano. Stir to combine.
4. Lay out the cabbage leaves and spoon the chicken mixture onto each. Roll them up tightly and place them seam-side down in the baking dish.
5. Pour the remaining enchilada sauce over the cabbage rolls and sprinkle with shredded cheese.
6. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
7. Garnish with chopped onions and cilantro. Serve with a dollop of Greek yogurt.

These cabbage-wrapped chicken enchiladas provide a low-carb, high-fiber alternative to traditional enchiladas. The cabbage leaves are a light yet sturdy wrap, offering a fresh take on the classic dish. These enchiladas are perfect for those who want to enjoy a flavorful, healthy meal while managing their blood sugar levels.

Chicken and Cauliflower Rice Enchiladas

Cauliflower rice replaces traditional rice in this enchilada recipe, making it a great low-carb and fiber-rich option. The tender chicken and spicy sauce pair perfectly with the cauliflower rice, creating a wholesome and diabetic-friendly meal.

Ingredients:

• 2 cups shredded cooked chicken breast
• 1 cup cauliflower rice (fresh or frozen)
• 1 cup low-sodium enchilada sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 4 low-carb tortillas (such as almond flour tortillas)
• 1 cup reduced-fat shredded cheese
• 1/4 cup chopped cilantro (for garnish)
• 1/4 cup chopped red onions (optional)
• 1/4 cup Greek yogurt (for serving)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. In a skillet, sauté the cauliflower rice over medium heat for about 5-7 minutes until it softens and releases its moisture. Set aside to cool.
3. In a bowl, combine the shredded chicken, cooked cauliflower rice, 1/2 cup of enchilada sauce, garlic powder, cumin, and chili powder. Stir until well mixed.
4. Lay out the low-carb tortillas and evenly divide the chicken and cauliflower rice mixture among them. Roll them up tightly and place them seam-side down in the baking dish.
5. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the shredded cheese on top.
6. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
7. Garnish with cilantro and chopped onions. Serve with a dollop of Greek yogurt.

These chicken and cauliflower rice enchiladas provide a satisfying, low-carb meal that is full of fiber and flavor. Cauliflower rice is an excellent way to reduce carbs while still feeling full, and it pairs wonderfully with the spicy enchilada sauce. This dish is perfect for anyone managing diabetes who still wants to enjoy a comforting, hearty meal.

Chicken and Spinach Enchiladas

Packed with fresh spinach and lean chicken, these enchiladas are a great way to add extra vegetables to your meal while still enjoying all the flavors of the classic dish. This recipe is a healthy, diabetic-friendly option that is rich in vitamins and protein.

Ingredients:

• 2 cups shredded cooked chicken breast
• 2 cups fresh spinach, chopped
• 1 cup low-sodium enchilada sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 4 low-carb tortillas (such as whole wheat or almond flour)
• 1 cup reduced-fat shredded cheese
• 1/4 cup diced tomatoes (for garnish)
• 1/4 cup chopped green onions (for garnish)
• 1/4 cup Greek yogurt (for serving)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. In a skillet, sauté the spinach over medium heat for 2-3 minutes, until wilted. Set aside to cool.
3. In a bowl, combine the shredded chicken, sautéed spinach, 1/4 cup of the enchilada sauce, garlic powder, cumin, and paprika. Stir until well mixed.
4. Lay out the tortillas and evenly distribute the chicken and spinach mixture onto each. Roll the tortillas tightly and place them seam-side down in the baking dish.
5. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are fully covered.
6. Sprinkle the shredded cheese on top.
7. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
8. Garnish with diced tomatoes and chopped green onions. Serve with a dollop of Greek yogurt.

These chicken and spinach enchiladas are a great way to sneak in extra vegetables while enjoying the classic enchilada flavors. The spinach adds a healthy dose of nutrients without adding too many carbs, and the chicken provides a lean protein source that will help keep blood sugar levels stable.

Chicken and Sweet Potato Enchiladas

Sweet potatoes offer a healthy, naturally sweet alternative to traditional starches, making them a perfect addition to a diabetic-friendly enchilada recipe. Combined with chicken and a flavorful enchilada sauce, this dish offers a satisfying balance of flavors and nutrients.

Ingredients:

• 2 cups shredded cooked chicken breast
• 1 medium sweet potato, peeled and diced
• 1 cup low-sodium enchilada sauce
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 4 corn tortillas (or low-carb tortillas)
• 1 cup reduced-fat shredded cheese
• 1/4 cup chopped cilantro (for garnish)
• 1/4 cup diced red onion (optional)
• 1/4 cup Greek yogurt (for serving)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. In a skillet, sauté the diced sweet potato over medium heat for about 10-12 minutes, until softened. Set aside to cool slightly.
3. In a bowl, combine the shredded chicken, cooked sweet potato, 1/4 cup of enchilada sauce, cumin, garlic powder, and chili powder. Stir to combine.
4. Lay out the tortillas and evenly distribute the chicken and sweet potato mixture on each. Roll them up tightly and place them seam-side down in the baking dish.
5. Pour the remaining enchilada sauce over the rolled tortillas, making sure they are fully covered.
6. Sprinkle the shredded cheese on top.
7. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
8. Garnish with cilantro and diced red onion. Serve with a dollop of Greek yogurt.

These chicken and sweet potato enchiladas offer a rich, naturally sweet flavor, thanks to the sweet potatoes, while the chicken provides lean protein to keep you full. Sweet potatoes are a great choice for people with diabetes, as they offer a low glycemic index and are rich in fiber, making them a perfect addition to this diabetic-friendly recipe.

Chicken and Mushroom Enchiladas

This recipe uses mushrooms to add depth of flavor and extra nutrients to your enchiladas. The earthy taste of mushrooms pairs wonderfully with the savory chicken and spicy enchilada sauce, making this a flavorful, low-carb option that’s perfect for a diabetic-friendly diet.

Ingredients:

• 2 cups shredded cooked chicken breast
• 1 cup mushrooms, finely chopped
• 1 cup low-sodium enchilada sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 cup chopped onion
• 4 low-carb tortillas (such as almond flour or whole wheat)
• 1 cup reduced-fat shredded cheese
• 1/4 cup chopped cilantro (for garnish)
• 1/4 cup Greek yogurt (for serving)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. In a skillet, sauté the mushrooms and onions over medium heat for 5-7 minutes, until softened and any excess moisture from the mushrooms evaporates.
3. In a large bowl, combine the shredded chicken, sautéed mushrooms and onions, 1/4 cup of enchilada sauce, garlic powder, cumin, and smoked paprika. Stir to mix.
4. Lay out the tortillas and evenly distribute the chicken and mushroom mixture on each. Roll them up tightly and place them seam-side down in the baking dish.
5. Pour the remaining enchilada sauce over the tortillas and sprinkle the shredded cheese on top.
6. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh cilantro and serve with Greek yogurt.

These chicken and mushroom enchiladas offer a savory, umami-packed flavor from the mushrooms, which enhance the overall taste while adding fiber and nutrients. This recipe is a great option for those looking to cut back on carbs while still enjoying a hearty, flavorful meal.

Lemon Chicken and Broccoli Enchiladas

A zesty twist on traditional enchiladas, this version incorporates fresh lemon and broccoli, which pair beautifully with the chicken and enchilada sauce. The broccoli provides a healthy dose of fiber, while the lemon gives a refreshing burst of flavor, perfect for a diabetic-friendly meal.

Ingredients:

• 2 cups shredded cooked chicken breast
• 1 cup steamed broccoli, chopped
• 1/2 cup low-sodium enchilada sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 4 low-carb tortillas (such as whole wheat or almond flour)
• 1 cup reduced-fat shredded cheese
• 1/4 cup chopped parsley (for garnish)
• 1/4 cup Greek yogurt (optional for serving)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. In a large bowl, combine the shredded chicken, steamed broccoli, 1/4 cup of enchilada sauce, garlic powder, onion powder, lemon zest, and fresh lemon juice. Stir until well mixed.
3. Lay out the tortillas and evenly divide the chicken and broccoli mixture among them. Roll them up tightly and place them seam-side down in the baking dish.
4. Pour the remaining enchilada sauce over the tortillas, ensuring they are completely covered.
5. Sprinkle the shredded cheese on top.
6. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and golden.
7. Garnish with chopped parsley and serve with a dollop of Greek yogurt for added creaminess.

These lemon chicken and broccoli enchiladas are packed with fresh, bright flavors and a healthy dose of vegetables. The lemon zest adds a refreshing citrus note that cuts through the richness of the cheese and enchilada sauce, making this a great option for anyone looking for a flavorful, diabetic-friendly meal.

Chicken and Bell Pepper Enchiladas

This recipe features the sweet crunch of bell peppers combined with tender chicken and a spicy enchilada sauce, creating a perfect balance of flavors. The bell peppers provide an extra boost of vitamins and antioxidants, making this a great choice for a diabetic-friendly dinner.

Ingredients:

• 2 cups shredded cooked chicken breast
• 1 cup bell peppers (red, yellow, or green), chopped
• 1/2 cup low-sodium enchilada sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 cup diced onion
• 4 low-carb tortillas (such as whole wheat or almond flour)
• 1 cup reduced-fat shredded cheese
• 1/4 cup chopped cilantro (for garnish)
• 1/4 cup Greek yogurt (for serving)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. In a skillet, sauté the chopped bell peppers and onion over medium heat for 5 minutes, until they soften slightly.
3. In a large mixing bowl, combine the shredded chicken, sautéed bell peppers and onions, 1/4 cup of enchilada sauce, garlic powder, cumin, and chili powder. Mix until well combined.
4. Lay out the tortillas and evenly distribute the chicken and bell pepper mixture onto each. Roll them up tightly and place them seam-side down in the baking dish.
5. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
6. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
7. Garnish with chopped cilantro and serve with Greek yogurt.

These chicken and bell pepper enchiladas are a delightful combination of tender chicken, sweet bell peppers, and a rich, spicy sauce. Bell peppers are an excellent source of vitamin C, and they add a crunchy texture to the dish, making it both satisfying and nutritious for those managing diabetes.

Chicken and Avocado Lime Enchiladas

This recipe combines the creamy texture of avocado with the bright, zesty flavor of lime, creating a refreshing and diabetic-friendly version of traditional enchiladas. The combination of chicken, avocado, and a tangy lime-infused enchilada sauce is both satisfying and flavorful.

Ingredients:

• 2 cups shredded cooked chicken breast
• 1 ripe avocado, mashed
• 1 tablespoon fresh lime juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 4 low-carb tortillas (such as almond flour or whole wheat)
• 1 cup reduced-fat shredded cheese
• 1/4 cup chopped cilantro (for garnish)
• 1/4 cup diced tomatoes (optional for garnish)
• 1/4 cup Greek yogurt (optional for serving)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. In a large bowl, combine the shredded chicken, mashed avocado, fresh lime juice, garlic powder, cumin, and chili powder. Mix until well combined.
3. Lay out the tortillas and evenly distribute the chicken and avocado mixture onto each. Roll them up tightly and place them seam-side down in the baking dish.
4. Pour the enchilada sauce over the rolled tortillas.
5. Sprinkle the shredded cheese on top.
6. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
7. Garnish with cilantro and diced tomatoes. Serve with a dollop of Greek yogurt for added creaminess.

These chicken and avocado lime enchiladas offer a delicious and creamy twist on the classic dish. The avocado gives the enchiladas a smooth texture, while the lime adds a refreshing citrus note that brightens the entire dish. This is a great diabetic-friendly option packed with healthy fats and flavor.

Spicy Chicken and Butternut Squash Enchiladas

Butternut squash adds a subtle sweetness and richness to these enchiladas, balancing the heat of the enchilada sauce and spices. With lean chicken and a creamy butternut squash filling, these enchiladas are a healthy, diabetic-friendly alternative to the traditional recipe.

Ingredients:

• 2 cups shredded cooked chicken breast
• 1 cup cooked butternut squash, mashed
• 1/2 cup low-sodium enchilada sauce
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 4 low-carb tortillas (such as whole wheat or almond flour)
• 1 cup reduced-fat shredded cheese
• 1/4 cup chopped cilantro (for garnish)
• 1/4 cup Greek yogurt (for serving)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. In a bowl, combine the shredded chicken, mashed butternut squash, enchilada sauce, chili powder, cumin, and paprika. Mix well.
3. Lay out the tortillas and evenly distribute the chicken and butternut squash mixture onto each. Roll them up tightly and place them seam-side down in the baking dish.
4. Pour the remaining enchilada sauce over the rolled tortillas.
5. Sprinkle the shredded cheese on top.
6. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
7. Garnish with cilantro and serve with a dollop of Greek yogurt.

These spicy chicken and butternut squash enchiladas offer a unique and diabetic-friendly twist on the traditional recipe. The sweetness of the butternut squash complements the spiciness of the enchilada sauce, making each bite a satisfying combination of flavors. Butternut squash also provides additional fiber and nutrients, making these enchiladas a well-rounded and healthy meal.

Chicken and Roasted Red Pepper Enchiladas

The smoky flavor of roasted red peppers adds a deep, rich taste to these chicken enchiladas, creating a flavorful, diabetic-friendly version of the dish. With lean chicken, roasted red peppers, and a tangy enchilada sauce, these enchiladas offer a satisfying combination of smoky, savory, and spicy flavors.

Ingredients:

• 2 cups shredded cooked chicken breast
• 1/2 cup roasted red peppers, chopped
• 1/2 cup low-sodium enchilada sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 4 low-carb tortillas (such as almond flour or whole wheat)
• 1 cup reduced-fat shredded cheese
• 1/4 cup chopped cilantro (for garnish)
• 1/4 cup Greek yogurt (for serving)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. In a bowl, combine the shredded chicken, chopped roasted red peppers, enchilada sauce, garlic powder, cumin, and smoked paprika. Stir until well mixed.
3. Lay out the tortillas and evenly distribute the chicken and roasted red pepper mixture onto each. Roll them up tightly and place them seam-side down in the baking dish.
4. Pour the remaining enchilada sauce over the rolled tortillas.
5. Sprinkle the shredded cheese on top.
6. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh cilantro and serve with Greek yogurt.

These chicken and roasted red pepper enchiladas offer a smoky, rich flavor that is both satisfying and diabetic-friendly. Roasted red peppers are a great source of vitamins A and C, and they pair wonderfully with the tender chicken and spicy enchilada sauce. This dish is perfect for anyone looking to enjoy a healthy, flavorful twist on the classic enchilada.

Chicken and Zucchini Enchiladas

This recipe features zucchini as a low-carb and nutritious vegetable that perfectly complements the chicken and enchilada sauce. The zucchini adds a subtle texture and moisture, making these enchiladas juicy and flavorful while remaining light and diabetic-friendly.

Ingredients:

• 2 cups shredded cooked chicken breast
• 1 medium zucchini, grated
• 1 cup low-sodium enchilada sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 4 low-carb tortillas (such as whole wheat or almond flour)
• 1 cup reduced-fat shredded cheese
• 1/4 cup chopped cilantro (for garnish)
• 1/4 cup Greek yogurt (for serving)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. In a skillet, sauté the grated zucchini over medium heat for about 5 minutes, just until softened. Set aside to cool.
3. In a large bowl, combine the shredded chicken, sautéed zucchini, 1/4 cup of enchilada sauce, garlic powder, cumin, and paprika. Stir until well mixed.
4. Lay out the tortillas and evenly distribute the chicken and zucchini mixture onto each. Roll them up tightly and place them seam-side down in the baking dish.
5. Pour the remaining enchilada sauce over the rolled tortillas.
6. Sprinkle the shredded cheese on top.
7. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
8. Garnish with chopped cilantro and serve with a dollop of Greek yogurt.

These chicken and zucchini enchiladas are a great way to incorporate more vegetables into your diet while keeping the dish light and low-carb. The zucchini adds moisture and texture, making the enchiladas juicy and satisfying without the extra calories or carbs. This is a perfect diabetic-friendly option for a healthy, flavorful meal.

Chicken and Cabbage Enchiladas

Cabbage serves as a great low-carb substitute for tortillas in this unique enchilada recipe. By using cabbage as a wrap, these enchiladas are much lower in carbs but still packed with all the flavor of a traditional enchilada, making them a fantastic option for people managing diabetes.

Ingredients:

• 2 cups shredded cooked chicken breast
• 6 large cabbage leaves, blanched
• 1 cup low-sodium enchilada sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 cup diced onion
• 1 cup reduced-fat shredded cheese
• 1/4 cup chopped cilantro (for garnish)
• 1/4 cup Greek yogurt (optional for serving)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. Blanch the cabbage leaves by boiling them for about 2-3 minutes until softened. Remove the stems and set aside.
3. In a skillet, sauté the diced onion over medium heat for 2-3 minutes until softened.
4. In a large bowl, combine the shredded chicken, sautéed onions, enchilada sauce, garlic powder, cumin, and chili powder. Stir until well mixed.
5. Lay out the blanched cabbage leaves and evenly distribute the chicken mixture onto each leaf. Roll them up like you would a burrito and place them seam-side down in the baking dish.
6. Pour the remaining enchilada sauce over the cabbage rolls.
7. Sprinkle the shredded cheese on top.
8. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
9. Garnish with chopped cilantro and serve with Greek yogurt if desired.

These chicken and cabbage enchiladas are a clever twist on the traditional recipe, using cabbage as a healthier, low-carb alternative to tortillas. The cabbage provides crunch and a satisfying texture, while the savory chicken filling offers protein and flavor. This recipe is perfect for anyone on a diabetic diet looking for a creative, low-carb meal.

Chicken and Black Bean Enchiladas

This version combines lean chicken with fiber-rich black beans, creating a heartier enchilada option that helps stabilize blood sugar levels. The black beans provide a great source of protein and fiber while the chicken adds lean protein to keep you feeling full.

Ingredients:

• 2 cups shredded cooked chicken breast
• 1 cup cooked black beans, drained and rinsed
• 1 cup low-sodium enchilada sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 4 low-carb tortillas (such as whole wheat or almond flour)
• 1 cup reduced-fat shredded cheese
• 1/4 cup chopped cilantro (for garnish)
• 1/4 cup Greek yogurt (for serving)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. In a bowl, combine the shredded chicken, black beans, 1/4 cup of enchilada sauce, garlic powder, cumin, and chili powder. Stir until well mixed.
3. Lay out the tortillas and evenly distribute the chicken and black bean mixture onto each. Roll them up tightly and place them seam-side down in the baking dish.
4. Pour the remaining enchilada sauce over the rolled tortillas.
5. Sprinkle the shredded cheese on top.
6. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
7. Garnish with chopped cilantro and serve with Greek yogurt for added creaminess.

These chicken and black bean enchiladas are a great way to combine lean protein and fiber in one dish. The black beans help keep blood sugar levels steady and add a rich, satisfying texture to the enchiladas. This dish is an excellent choice for anyone following a diabetic-friendly eating plan that still wants a hearty, comforting meal.

Chicken and Spinach Enchiladas

This healthy and nutrient-packed recipe combines tender chicken with spinach, creating a flavorful, low-carb, and fiber-rich dish. The spinach adds a wonderful green element, packed with vitamins and minerals, making these enchiladas both satisfying and great for anyone managing diabetes.

Ingredients:

• 2 cups shredded cooked chicken breast
• 2 cups fresh spinach, chopped
• 1 cup low-sodium enchilada sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon onion powder
• 4 low-carb tortillas (such as almond flour or whole wheat)
• 1 cup reduced-fat shredded cheese
• 1/4 cup chopped cilantro (for garnish)
• 1/4 cup Greek yogurt (optional for serving)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. In a skillet, sauté the chopped spinach over medium heat for 3-4 minutes until wilted and most of the moisture evaporates.
3. In a large bowl, combine the shredded chicken, sautéed spinach, 1/4 cup of enchilada sauce, garlic powder, cumin, and onion powder. Stir until well combined.
4. Lay out the tortillas and evenly distribute the chicken and spinach mixture onto each. Roll them up tightly and place them seam-side down in the baking dish.
5. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
6. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
7. Garnish with chopped cilantro and serve with Greek yogurt for a creamy finish.

These chicken and spinach enchiladas are a nutritious, diabetic-friendly dish full of green goodness. The spinach provides fiber, vitamins, and antioxidants, while the chicken ensures a satisfying, protein-packed meal. This is a great way to enjoy enchiladas without the guilt!

Chicken and Sweet Potato Enchiladas

Sweet potatoes offer a natural sweetness and a rich texture that pairs perfectly with the savory chicken and enchilada sauce. This diabetic-friendly recipe uses sweet potatoes as a healthy alternative to traditional fillings, making the enchiladas both flavorful and nutritious.

Ingredients:

• 2 cups shredded cooked chicken breast
• 1 cup sweet potato, cooked and mashed
• 1 cup low-sodium enchilada sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 4 low-carb tortillas (such as whole wheat or almond flour)
• 1 cup reduced-fat shredded cheese
• 1/4 cup chopped cilantro (for garnish)
• 1/4 cup Greek yogurt (optional for serving)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. In a bowl, combine the shredded chicken, mashed sweet potato, 1/4 cup of enchilada sauce, garlic powder, cumin, and paprika. Mix until well combined.
3. Lay out the tortillas and evenly distribute the chicken and sweet potato mixture onto each. Roll them up tightly and place them seam-side down in the baking dish.
4. Pour the remaining enchilada sauce over the rolled tortillas.
5. Sprinkle the shredded cheese on top.
6. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
7. Garnish with chopped cilantro and serve with Greek yogurt for a creamy touch.

These chicken and sweet potato enchiladas offer a unique twist on the traditional recipe. Sweet potatoes are rich in fiber, vitamins, and minerals, providing a great balance to the savory chicken and enchilada sauce. This is an ideal diabetic-friendly option that combines comfort and nutrition.

Chicken and Cauliflower Rice Enchiladas

For a low-carb alternative to traditional rice-filled enchiladas, cauliflower rice is used as a base in this recipe. With cauliflower rice as a filler, these enchiladas become a flavorful, light option that still feels like comfort food, without the excess carbs.

Ingredients:

• 2 cups shredded cooked chicken breast
• 1 cup cauliflower rice (steamed or cooked)
• 1 cup low-sodium enchilada sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 4 low-carb tortillas (such as almond flour or whole wheat)
• 1 cup reduced-fat shredded cheese
• 1/4 cup chopped cilantro (for garnish)
• 1/4 cup Greek yogurt (optional for serving)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. In a skillet, sauté the cauliflower rice for 4-5 minutes until it softens and becomes tender. Set aside to cool slightly.
3. In a large bowl, combine the shredded chicken, cauliflower rice, 1/4 cup of enchilada sauce, garlic powder, cumin, and chili powder. Mix until well combined.
4. Lay out the tortillas and evenly distribute the chicken and cauliflower rice mixture onto each. Roll them up tightly and place them seam-side down in the baking dish.
5. Pour the remaining enchilada sauce over the rolled tortillas.
6. Sprinkle the shredded cheese on top.
7. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
8. Garnish with chopped cilantro and serve with Greek yogurt for a creamy contrast.

These chicken and cauliflower rice enchiladas are a fantastic low-carb option for those managing diabetes. The cauliflower rice provides a great, light alternative to regular rice while still allowing you to enjoy all the flavors of traditional enchiladas. This is a great meal for anyone looking for a healthy, flavorful dinner option.

Note: More recipes are coming soon!