These Keto enchiladas are packed with mouth watering flavors! Shredded chicken wrapped in soft tortillas and smothered in a rich, homemade enchilada sauce is simply irresistible.
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Sometimes, I crave hearty comfort food. Other times, I need something that’s bursting with rich flavor.
And when I want both, I make these Keto enchiladas! Shredded chicken wrapped up in fluffy tortillas and then smothered with an irresistible (yet oh-so-easy) homemade enchilada sauce and baked to molten perfection… seriously, what could be better?
I just love how simple this dish is to make, too. Combine the sauce ingredients, simmer for five minutes, wrap the chicken and a little sauce in the tortillas, smother with the rest of the sauce, then throw it all in the oven.
Start to finish, this dinner can be ready in under 45 minutes! Once the enchiladas have finished baking, all you have to do is add your favorite toppings and dig right in.
How Many Carbs Are In Enchiladas?
Traditional enchiladas often use corn tortillas, but some recipes call for flour tortillas as well. Depending on the size of the tortillas, this can cause the carbs to add up quickly.
This Keto chicken enchilada recipe, on the other hand, uses my delicious homemade Keto tortillas! With only 2 net carbs per tortilla, it’s a great way to drastically reduce the carbs.
Thanks to the other low-carb ingredients, this dish comes out to about 5 net carbs per serving. Talk about some great Keto comfort food!
Variations For Low-Carb Enchiladas
Enchiladas are a super versatile dish. That means there are tons of ways you can make this recipe your own!
I typically eat dairy free, so I choose to leave cheese off my enchilada bake. But if cheese agrees with you, go ahead and throw some on there! I would recommend adding the cheese on top for the last five minutes of the bake to get it nice and melty.
Have some leftover shredded beef or pork? You could swap out the chicken for either of those options! You could also fill half of the tortillas with one meat and half with another for a little variety in your dish.
Love heat in your Mexican-inspired dishes? Add a little more cayenne to the sauce!
At the end of the day, it’s hard to go wrong with enchiladas. Feel free to have some fun trying out different options.
What To Serve With Keto Chicken Enchiladas
When it comes to toppings, I like to add a little avocado and fresh cilantro. It keeps things nice and simple! If I’m craving a kick, I might throw a few jalapeño slices on there.
If you’re not dairy-free, feel free to drizzle a little sour cream on top as well. You could also use my one minute Keto guacamole instead of avocado.
Enchiladas are a very flavorful dish, which means you can keep your sides pretty simple. There’s nothing wrong with a nice side salad for some green!
How To Make Keto Enchiladas
Preheat the oven to 350 degrees. Grease a loaf pan or small casserole dish well.
In a saucepan over medium heat, whisk together the tomato sauce, butter, garlic, cumin, chili powder, onion powder, a pinch of salt, a dash of cayenne pepper, and a pinch of keto sweetener if desired. Simmer for 5 minutes.
Add the shredded chicken to a bowl. Toss with a squeeze of lime juice and ¼ of the sauce mixture.
One at a time, fill a homemade keto tortilla with chicken mixture.
Roll the tortilla close, then place in the prepared pan, seam-side down. Repeat with remaining tortillas and chicken mixture.
Top with the rest of the sauce.
Bake in the oven for 15 minutes.
Remove from the oven and garnish with chopped avocado, fresh cilantro, and sour cream (omit if dairy free) before serving.
Other Dinner Options From The Keto Option That You Might Like
- 6 homemade keto tortillas (click for recipe)
- 2 cups shredded chicken
- Squeeze of lime juice
- 1 cup tomato sauce
- 1 tablespoons butter unsalted
- 1 teaspoon minced garlic
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- Pinch of salt
- Dash of cayenne pepper
- Pinch of keto sweetener (optional)
- 2 tablespoons sour cream (skip if dairy-free)
- ½ avocado chopped
- Fresh chopped cilantro
- Preheat the oven to 350 degrees. Grease a loaf pan or small casserole dish well.
- In a saucepan over medium heat, whisk together the tomato sauce, butter, garlic, cumin, chili powder, onion powder, a pinch of salt, a dash of cayenne pepper, and a pinch of keto sweetener if desired. Simmer for 5 minutes.
- Add the shredded chicken to a bowl. Toss with a squeeze of lime juice and ¼ of the sauce mixture.
- Fill a homemade keto tortilla with the chicken mixture.
- Roll the tortilla close, then place in the prepared pan, seam-side down. Repeat with remaining tortillas and chicken mixture.
- Top with the rest of the sauce.
- Bake in the oven for 15 minutes.
- Remove from the oven and garnish with chopped avocado, fresh cilantro, and sour cream (omit if dairy free) before serving.
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Amount Per Serving: Calories: 144Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 41mgSodium: 266mgCarbohydrates: 5gNet Carbohydrates: 3gFiber: 2gSugar: 2gProtein: 12g
Nutrition is calculated using a third party plug-in. It is best to always validate!