Name: Keto Chicken Enchiladas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 lb chicken, cubed; 1-2 Tbsp olive oil; 1 cup onion, diced; 1 4oz can of green chilis, drained; 1 tsp cumin; 1/2 tsp chili powder; 1 jar enchilada sauce; 8 Mission Carb Balance tortillas; 2 cups colby jack cheese, shredded; Non-stick cooking spray

Low carb and keto chicken enchiladas makes for a yummy Mexican inspired dinner no one will even know is low carb. The keto enchiladas with low carb tortillas lets you enjoy enchiladas when you’re on a keto diet.

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Serve the keto chicken enchiladas with cauliflower rice, riced broccoli, or a simple salad. For your friends and family that aren’t eating low carb, you can also serve quick Spanish rice or refried beans on the side.

And if you adore Mexican inspired recipes too, then you’ll definitely want to try our popular recipes for crustless taco pie, low carb taco soup, keto taco salad, chicken fajita bake, and chicken green chili casserole.

Are Enchiladas Keto Friendly?

First things first before you go any further with our post about low carb chicken enchiladas. Are enchiladas keto friendly? When you think of the classic Mexican restaurant recipe or even home-cooked enchiladas, high carb tortillas are the first thing that comes to mind.

Keto diet enchiladas do have a place on a low carb health plan as long as you swap regular grocery store tortillas with the low carb high fiber tortillas you can now get on the market. While these kinds of tortillas still have a decent amount of carbs, they’re offset but very high amounts of fiber, which get subtracted from the carb count.

If you’re balking at giving up 8 net carbs to enjoy one keto enchilada, a suggestion is to do what my keto husband does when he wants to enjoy a periodic meal that is on the high end for a keto diet…..he simply plans out 1-2 zero carb meals for that particular day! One is usually bullet coffee for breakfast (which is surprisingly filling!) and the other is a medley of almost no carb snacks that when put together, make the perfect lunch for work.

Keto Enchiladas

Mexican food is something our family seriously could enjoy multiple times a week, we seriously just can’t get enough of it. And while we love to frequent our favorite Mexican restaurant, it’s hard for us to skip the carbs, which means we typically stick to fajitas without the shells or a taco salad with no tortilla, chips, or beans.

Making your own Mexican food at home is the best way to cut your food bill, plus you know exactly what ingredients are being used and how many carbs you’re eating.

Keto chicken enchiladas in low carb tortillas are one of the best ways to enjoy restaurant-quality food, plus it serves many people at once in just one pan.

There are four basic steps to making low carb chicken enchiladas bake:

Cook the chicken and veggies in a pan
Fill the tortillas with the chicken mix, sauce, and cheese
Top with more sauce and cheese
Bake for 20 mins

While we cooked the chicken in a skillet as part of this dish, feel free to skip that step and mix in rotisserie chicken, leftover chicken, pan fried chicken tenders, instant pot Mexican shredded chicken, or shredded baked chicken.

Ingredients for Low Carb Chicken Enchiladas

To make sure these stay keto enchiladas, it’s super important you read the labels of whatever brands you buy to make sure you aren’t accidentally adding in extra sugar and carbs.

Keto Enchilada Ingredients

2 lb chicken, cubed
1-2 Tbsp olive oil
1 cup onion, diced
1 4oz can of mild green chilis, drained
1 tsp cumin
1/2 tsp chili powder
1 jar no sugar enchilada sauce or homemade enchilada sauce
8 low carb tortillas
2 cups Colby jack cheese, shredded
Non-stick cooking spray

For the low carb chicken enchiladas recipe, we used Mission Carb Balance taco shells that you can find at your local grocery store. There could be even lower carb tortillas on the market that you prefer, but my keto dieting hubby eats those and personally hasn’t had any issues.

You can also substitute homemade low carb tortillas if you prefer! These are 2 net carbs less than the grocery store low carb tortillas.

Most store-bought enchilada sauces include a little bit of sugar in them, to keep the carbs as low as possible buy a brand like Rosarita that doesn’t include sugar (at most grocery stores) OR make your own homemade enchilada sauce.

And by chance you don’t have cumin and chili powder on hand, feel free to mix in a little taco seasoning or fajita seasoning instead!

Needed Supplies

9×13 baking pan
skillet
spatula

How to Make Low Carb Enchiladas

Cook the Chicken

In a large skillet over medium-high heat, heat the olive oil in the pan. Cook the onions for 3-4 minutes until the onion starts to soften.

Add the bite-sized chicken pieces, cumin, and chili powder and cook until the pieces are white on the outside. The chicken won’t be cooked all the way through at this point, but will finish cooking in the oven. Stir in the drained green chilis.

Feel free to substitute roasted chicken or another type of shredded chicken you might have on hand. Making low carb enchiladas makes perfect use for leftover shredded chicken!

Preheat the oven to 350F.

Assemble the Keto Enchilada in Red Sauce

Spray a 9×13″ pan with non-stick cooking spray.

Add a large spoonful of enchilada sauce to each tortilla and spread the sauce on one side of the tortilla.

Add chicken down the center of the tortilla, which will be about 1/2 cup of chicken.

Sprinkle with a generous sprinkle of cheese.

Roll the tortillas up and place in the baking dish either seam side up or seam side down.

Pour the remaining enchilada sauce over the top of the keto chicken enchiladas.

Sprinkle the rest of the cheese over the top of the low carb enchiladas recipe.

Bake and Serve

Bake for 15-20 minutes at 350F until cooked through and the cheese is melted.

Garnish with cilantro if desired, and serve with sour cream, avocado, salsa, or chives on the side.

Makes 8 servings. Enjoy!

Keto Enchilada Bake Variations

Here are a few other ideas on how you can change up the keto enchilada recipe:

Substitute ground beef, ground chicken, ground turkey or pre-cooked roasted shredded chicken for the pan cooked chicken.
Instead of Colby Jack cheese, try a different kind of cheese or mix your favorites together. Some ideas include cheddar, Sharp cheddar, Mexican cotija cheese, Monterey jack, 3 cheese blend, or Mexican cheese blend.
We don’t recommend using pre-shredded cheese since it uses potato starch as a binder, which adds carbs to the dish and it doesn’t melt as well.
Swap the keto enchilada red sauce for a green sauce
Add in extra low carb veggies like mushrooms, black olives or bell peppers.
Add some spice by cooking 1 jalapeno with the vegetable mix, or swap the green chilis for canned jalapenos
Serve with avocado, sliced black olives, sour cream, sliced jalapenos, or salsa

Other Low Carb Mexican Recipes You’ll Love

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Keto Chicken Enchiladas

Yield: 8

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients

2 lb chicken, cubed
1-2 Tbsp olive oil
1 cup onion, diced
1 4oz can of green chilis, drained
1 tsp cumin
1/2 tsp chili powder
1 jar enchilada sauce
8 Mission Carb Balance tortillas
2 cups colby jack cheese, shredded
Non-stick cooking spray