Low Carb Buffalo Chicken Enchiladas

This delicious dish comes to us from Get Fit Laura!


2.5 cups shredded chicken
3/4 cup enchilada sauce
1/4 cup Moore's Original Buffalo Wing Sauce
5 low carb tortilla wraps
1 cup shredded cheese, Mexican blend


1. Cook and shred the chicken. I cook mine in the Instant Pot with chicken broth on manual/high pressure for 20 minutes. Manually release pressure and shred with two forks.
2. Preheat oven to 350. Spray an 11×7 baking dish with nonstick cooking spray.
3. Mix enchilada sauce with buffalo sauce and stir well. Spread a thin layer onto the bottom of baking dish.
4. To assemble enchiladas: Spread 2 Tbsp of enchilada sauce/buffalo sauce mixture onto bottom of each tortilla. Top with shredded chicken and add a sprinkle of cheese. Roll up and place seam side down into pan.
5. Once assembled, spoon remaining sauce on top of tortillas and top with 3/4 cup shredded cheese.
6. Cover with foil and bake for 25 minutes. Uncover and broil for 2 minutes.