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–+ servings
A white baking dish contains six neatly arranged, golden-brown keto enchiladas, topped with bright red enchilada sauce. Then topped with fresh avocado chucks, sour cream and cialtro. The dish is placed on a light-colored surface with a hint of a green cloth in the background. An onion, lime, and tomato are partially visible in the top right corner next to the dish.

Keto Enchiladas

4.50 from 8 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 144 kcal

Equipment

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Serving: 1Calories: 144kcalCarbohydrates: 5gProtein: 12gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 5gCholesterol: 41mgSodium: 266mgFiber: 2gSugar: 2g
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