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Low Carb Buffalo Chicken Enchiladas

This delicious dish comes to us from Get Fit Laura!

Wing Sauces



  • 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.

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