Keto Chicken Enchiladas

Indulging in a delicious meal while sticking to your keto diet has never been easier with this recipe for Keto Chicken Enchiladas. These enchiladas are wrapped in low-carb tortillas, packed with seasoned chicken and veggies, and smothered in a rich, homemade enchilada sauce. Each serving boasts just 3 grams of net carbs, making it a guilt-free delight. Let’s dive into the details of crafting this culinary masterpiece.

Ingredients for Keto Chicken Enchiladas

For the Keto Enchilada Sauce:

  • Tomato Sauce (Passata): The base of our sauce, providing a rich tomato flavor without added sugars.
  • Onion and Garlic: These aromatics add depth and a wonderful fragrance to the sauce.
  • Cumin: Offers a slightly sweet and bitter note that enhances the overall flavor.
  • Smoked Paprika and Chili Powder: Infuse the sauce with smokiness, subtle sweetness, and a spicy kick.
  • Salt and Pepper: Essential seasonings to taste.

For the Enchilada Filling:

  • Olive Oil: For sautéing the vegetables and protein.
  • Onion and Bell Peppers: These add flavor, vibrant color, and a delightful crunch.
  • Protein of Choice: Chicken, ground beef, fish, or plant-based meat crumbles—your choice!
  • Taco Seasoning: A blend of classic Mexican spices; opt for a keto-friendly version.
  • Low Carb Tortillas: Store-bought or homemade, these tortillas keep the carbs in check.
  • Shredded Cheese: A mix of cheddar and spicy cheddar cheese for melty, cheesy goodness.

Making the Perfect Keto Enchilada Sauce

To make an easy and flavorful enchilada sauce, follow these steps:

  1. Blend the Ingredients: Combine the tomato sauce, onion, garlic, cumin, smoked paprika, chili powder, salt, and pepper in a high-speed blender. Blend until smooth and well-combined.
  2. Set Aside: Pour the sauce into a bowl and set it aside. This will be the flavorful base for your enchiladas.

Preparing the Enchilada Filling

The filling is the heart of your enchiladas. Here’s how to prepare it:

  1. Sauté the Vegetables: Heat olive oil in a non-stick pan over medium heat. Add the chopped onions and bell peppers, cooking for 2-3 minutes until the onions are golden and aromatic.
  2. Cook the Protein: Add your choice of protein (chicken breast works great) and sprinkle with taco seasoning. Stir well and cook for 8-10 minutes until the protein is fully cooked.

Assembling Your Keto Chicken Enchiladas

Now that your sauce and filling are ready, it’s time to assemble the enchiladas:

  1. Prepare the Tortillas: Lay out a low-carb tortilla on a flat surface. Spread a generous amount of enchilada sauce over it.
  2. Add the Filling: Place some of the cooked filling in the center of the tortilla. Sprinkle with a handful of shredded cheese.
  3. Fold and Secure: Fold both sides of the tortilla toward the center and secure with a toothpick. Repeat with the remaining tortillas and filling.

Baking Your Enchiladas

  1. Arrange in a Baking Dish: Place the assembled tortillas in a large baking dish. Pour the remaining enchilada sauce over the top and sprinkle with additional shredded cheese.
  2. Bake: Preheat your oven to 180°C (350°F). Bake the enchiladas for 10-12 minutes until the cheese is melted and bubbly.
  3. Serve: Remove from the oven, discard the toothpicks, and serve immediately.

Tips for the Best Low Carb Enchiladas

  • Choose Quality Tortillas: Opt for brands like Woolworths or Mission for low-carb tortillas that hold up well during cooking.
  • Light on Sauce: Unlike traditional enchiladas, go lighter on the sauce to keep the tortillas from getting soggy.
  • Add Extra Veggies: Boost the nutritional content with low-carb veggies like spinach, zucchini, or eggplant.
  • Store-Bought Sauce: If short on time, use a store-bought enchilada sauce but check for added sugars and thickeners.

Storing and Freezing Keto Enchiladas

  1. To Store: Keep leftovers in the refrigerator, covered, for up to 5 days.
  2. To Freeze: Place enchiladas in a shallow container and freeze for up to 6 months.
  3. Reheating: Reheat in a preheated oven until the cheese is melted and the edges are crispy. Frozen enchiladas can be reheated directly without thawing.

Keto Chicken Enchiladas

Recipe by Admin
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Course: MainCuisine: American, Mexican


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Enjoy a delicious low-carb Mexican dish with these simple keto chicken enchiladas, filled with grilled chicken, veggies, cheese, and smothered in keto enchilada sauce.


  • For the Enchilada Sauce:
  • 1 1/2 cups tomato sauce (passata)

  • 1/2 large onion

  • 3 cloves garlic

  • 2 tablespoons taco seasoning

  • For the Filling:
  • 2 tablespoons olive oil

  • 1 large red onion, chopped

  • 1 large green bell pepper, diced

  • 4 small chicken breasts, chopped

  • 1/4 cup taco seasoning

  • 6 large low carb tortillas (homemade or store-bought)

  • 1 1/2 cups shredded cheese, divided


  • Preheat the Oven: Set your oven to 180°C (350°F). Grease a large baking tray and set it aside.
  • Make the Enchilada Sauce: Blend all sauce ingredients in a high-speed blender until smooth. Pour into a bowl and set aside.
  • Cook the Filling: Heat oil in a large pot over medium heat. Add onions and bell peppers, cooking for 2-3 minutes until golden. Add chicken and taco seasoning, cooking for 8-10 minutes until chicken is fully cooked.
  • Assemble the Enchiladas: On a plate, spread 1-2 tablespoons of enchilada sauce on each tortilla. Add chicken filling and shredded cheese in the center. Fold tortillas and secure with toothpicks.
  • Bake: Place filled tortillas on the baking dish, cover with remaining sauce and cheese. Bake for 10-12 minutes until cheese is melted. Remove toothpicks before serving.


  • Storing: Cover and refrigerate for up to 5 days.
  • Freezing: Store in a shallow container in the freezer for up to 6 months.
  • Reheating: Reheat in a preheated oven until cheese is melted and edges are crispy. Can reheat from frozen.
  • Net Carbs 2g.

Nutrition Facts

  • Calories: 355kcal
  • Carbohydrates: 11g
  • Protein: 40g
  • Fat: 17g
  • Sodium: 1543mg
  • Potassium: 880mg
  • Fiber: 8g
  • Calcium: 171mg
  • Iron: 2mg

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