Easy & Delicious Keto Chicken Enchiladas Recipe – Low-Carb

Craving Mexican comfort food without compromising your low-carb lifestyle? Look no further! This Keto Chicken Enchiladas Recipe is the perfect combination of creamy, cheesy, spicy, and satisfying — all while being keto-friendly. Traditional enchiladas are often loaded with carbs due to the use of corn tortillas and sugary sauces, but this version ditches the carbs and replaces them with wholesome, keto-approved ingredients.

These enchiladas are made using low-carb tortillas, tender shredded chicken, a homemade sugar-free enchilada sauce, and plenty of gooey cheese. They’re perfect for dinner, meal prep, or even to impress your guests with a delicious, healthy twist on a Mexican classic.

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🥘 Ingredients

For the Enchiladas:

• 2 cups cooked and shredded chicken breast (rotisserie or homemade)

• 1 cup shredded cheddar cheese

• 1 cup shredded Monterey Jack cheese

• 6 low-carb tortillas (store-bought or homemade, around 3g net carbs each)

• ½ cup chopped onions (optional for extra flavor)

• 2 tbsp chopped fresh cilantro (optional for garnish)

• ¼ cup sour cream (for serving)

For the Keto Enchilada Sauce:

• 2 tbsp olive oil

• 2 tbsp tomato paste

• 1½ cups chicken broth (unsweetened)

• 1 tsp ground cumin

• 1 tsp chili powder

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt and pepper to taste

• Pinch of xanthan gum (optional, for thickening)

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🍽️ Equipment Needed

• Large skillet

• Mixing bowls

• 9×13 inch baking dish

• Wooden spoon or spatula

• Cheese grater (if using block cheese)

• Oven

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⏲️ Timing Summary

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🍽️ Servings and Calories

• Servings: 6 (1 enchilada per serving)

• Calories per Serving: Approx. 310 kcal

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🌎 Cuisine & Course

• Cuisine: Mexican, Keto Fusion

• Course: Dinner, Main Course

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🥗 Nutrition Information (Per Serving Approx.)

• Calories: 310

• Total Fat: 21g

• Saturated Fat: 9g

• Carbohydrates: 5g

• Net Carbs: 3g

• Fiber: 2g

• Protein: 24g

• Sugar: 1g

(Nutritional values may vary slightly based on specific brands of tortillas and cheeses used.)

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🔪 Instructions

Step 1: Prepare the Keto Enchilada Sauce

1. In a skillet over medium heat, add olive oil and tomato paste.

2. Stir and cook for 1–2 minutes until the tomato paste darkens slightly.

3. Add chicken broth, cumin, chili powder, garlic powder, onion powder, and a pinch of salt and pepper.

4. Let the sauce simmer for about 5–7 minutes until it slightly thickens.
   (Optional: Add a pinch of xanthan gum to thicken further. Whisk it in and stir well.)

5. Remove from heat and set aside.

Step 2: Preheat the Oven

• Preheat your oven to 375°F (190°C).

Step 3: Mix the Chicken Filling

1. In a large bowl, combine the shredded chicken, half of the cheddar and Monterey Jack cheese, and chopped onions.

2. Add ¼ cup of the enchilada sauce to the mix to keep it moist.

3. Mix thoroughly.

Step 4: Assemble the Enchiladas

1. Take one low-carb tortilla and spoon about ⅓ cup of the chicken filling into the center.

2. Roll it up tightly and place seam-side down in a greased 9×13-inch baking dish.

3. Repeat with the remaining tortillas and filling.

Step 5: Add Sauce and Cheese

1. Pour the remaining enchilada sauce evenly over the rolled tortillas.

2. Sprinkle the rest of the cheddar and Monterey Jack cheese on top.

Step 6: Bake

• Bake uncovered for 20–25 minutes until the cheese is bubbly and slightly golden.

Step 7: Garnish and Rest

• Remove from the oven and let rest for 5 minutes.

• Top with fresh chopped cilantro and serve with a dollop of sour cream.

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✅ Tips and Variations

• Make It Spicier: Add diced jalapeños to the filling or a pinch of cayenne to the sauce.

• Dairy-Free Option: Use vegan cheese and coconut cream-based sour cream.

• Freezer Friendly: Prepare the enchiladas and freeze before baking. Just thaw overnight and bake when ready.

• Low-Carb Tortilla Alternatives: Use thin omelets or cheese wraps if you want zero-carb substitutes.

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💡 Why You’ll Love This Keto Chicken Enchiladas Recipe

• Low in Carbs: Only 3g net carbs per enchilada.

• High in Flavor: Packed with spices and cheese for an authentic Mexican flavor.

• Quick to Prepare: Perfect for weeknight dinners or meal prepping.

• Family-Friendly: Even non-keto eaters will love this dish.

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🧊 Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: Freeze individual portions in freezer-safe containers for up to 2 months.

• Reheat: Microwave on medium power for 1–2 minutes or reheat in the oven at 350°F for 10–12 minutes.

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🥑 Suggested Sides (Low-Carb)

• Mexican cauliflower rice

• Avocado salsa or guacamole

• Keto coleslaw

• Roasted vegetables

• Cilantro lime zucchini noodles

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Final Thoughts

This Keto Chicken Enchiladas Recipe is a delicious twist on a beloved classic that won’t kick you out of ketosis. It’s hearty, flavorful, and satisfying — perfect for anyone following a low-carb or ketogenic diet who still wants to indulge in Mexican cuisine. Serve it with your favorite keto sides and enjoy a healthy meal that feels anything but restrictive.

Whether you’re meal prepping for the week, hosting a dinner party, or simply in the mood for something cheesy and spicy, this recipe will hit the spot. Give it a try and make it a weekly staple!