Spoon a little enchilada sauce into the baking dish, roll the shredded chicken (and maybe some cheese) in a low carb tortilla or wrap. Place seam side down in the baking dish. Top with enchilada sauce and cheese. Bake at 350 until the enchiladas are heated through and the sauce is bubbly.
Preheat oven to 400°F degrees. Heat the olive oil in a medium skillet over medium-high heat. Sauté onions and garlic until soft and translucent, about 4-5 minutes. Add chicken, corn, black beans, cilantro, chili powder, cumin and 1/2 cup enchilada sauce to the skillet. Stir to combine and cook for another 4-5 minutes. Remove from heat.
For an outstanding enchiladas recipe that could be made in under 90 minutes, we saved time preparing the tortillas by spraying them with vegetable oil and warming them on a baking sheet in the oven. Another timesaver in our enchilada recipe...
Preheat oven to 350ºF. In large skillet over medium heat, heat oil. Add onion and salt. Cook until golden and brown. It’s about 5 minutes. Add garlic, cumin, chili powder, shredded chicken and 1 cup enchilada sauce. Stir well until combined. Using a vegetable peeler or a mandolin make thin slices of zucchini.