Keto Chicken Enchiladas are super easy and a crave-worthy dinner great for any occasion. Perfect for eating low-carb, these keto enchiladas are great to fulfill your Mexican craving!
Mexican food always has a special place in my heart and is always welcome at our dinner table. Filled with melty cheese, homemade low carb enchilada sauce, juicy chicken, and low carb tortillas, what could be better? I say there isn’t a whole lot that’s better!
If you are heading out to a potluck and want something that everyone will enjoy, bring these low carb keto chicken enchiladas. There is no way anyone can resist the flavors of these keto enchiladas whether they are eating a low carb diet or not.
Other than the flavor, one of the reasons we love this low carb Mexican recipe is that it’s pretty easy. It takes some time, but it’s not hands-on time. You just have to be patient, and once it’s done you will know that you made the right decision! Oh, and the way it smells as it’s baking is heavenly.
Keto Enchilada Sauce - The key ingredient is the easy keto friendly homemade enchilada sauce. It’s what makes them so tasty and my recipe takes only 10 minutes to make! Buying store-bought canned enchilada sauce means that there is a good chance it’s filled with sugar and other additives, so read the labels if you decide to skip making it.
Chicken Thighs - You’ll for sure want to use chicken thighs that don’t have bones or skin. It will cook much easier and you won’t have to worry about trying to get rid of the bones.
Cheese - Lots of options when it comes to cheese. You could use shredded cheddar cheese, Colby Jack cheese, Monterey Jack cheese, or a combination of any of them.
Low Carb Tortillas - I love how great low carb keto tortillas taste, and I don’t have to worry about a bunch of added carbs. You can make your own or just buy store-bought low carb tortillas, such as Mission carb balance tortillas. I don't use these daily since they are 'dirty keto' but for an occasional meal, we do enjoy them.
How To Make Keto Chicken Enchiladas
I love taking traditional meals and putting my own keto spin on them, and these enchiladas are a home run!
Step One: Warm up the oven to 400 degrees.
Step Two: Add two tablespoons of the enchilada sauce to the bottom of a 9x13 casserole dish. Top with the chicken and add two more tablespoons of sauce on top of the chicken.
Step Three: Bake the chicken for 25-35 minutes or until the chicken reaches 160 degrees. Allow the chicken to cool for 5 minutes, then shred it. Throw out any of the cooking liquid. Be careful; it will be hot.
Step Four: Mix the shredded chicken with half of the cheese. Then divide it between the tortilla shells.
Roll up each of the keto chicken enchiladas and place it in the baking dish.
Expert Tip: Don't feel like rolling up the low carb enchiladas? Simply layer the ingredients instead to make a chicken enchilada casserole.
Pour on the remaining enchilada sauce over the top and sprinkle with the rest of the shredded cheese.
Step Five: Bake the keto enchiladas recipe for 25-30 minutes or until the cheese has melted and it’s bubbly. You can broil it for 2-3 minutes to brown the cheese up a little bit more.
Can I Use Different Meat?
Of course! We love the way the keto enchiladas taste with chicken, but you could easily swap it for different meat. Ground beef or turkey would be really good. If you opt to use another meat you can brown it up, then add a little bit of sauce to the meat. Then add it to the tortillas and follow the rest of the directions.
What Should I Serve With Keto Enchiladas?
While you can eat the keto chicken enchiladas plain, you can also serve them with all the toppings you want. Here are a few ideas:
Pico de Gallo - Pico de Gallo is a fresh salsa made with chopped vegetables. It is naturally low carb.
Sour Cream - My kids favorite topping! It helps balance any spiciness in Mexican food.
Lettuce - You can add shredded lettuce on top or serve this dish on top of a bed of lettuce.
Diced Tomatoes - Fresh tomatoes add a hint of sweetness in the summer.
Jalapenos - We like to make this Roasted Jalapeno Salsa to serve on the side.
Black Olives - Sliced black olives are another popular topping option that is low carb.
Cauliflower Rice - You can add some cauli-rice to the filling or serve with with it on the side.
Green Chile - Add a drained can of green chilies for a bold flavor.
Cilantro - I love the pop of color adding cilantro gives. I normally serve it on the side since not everyone likes it.
Salsa - Jarred salsa is normally fine for keto, just check for added sugar.
Guacamole - We like to make our own Keto Guacamole in my house.
Green Onions - Sliced scallions or green onions are another great topping choice.
Tips for Keto Chicken Enchiladas
Here are a few tips to consider when making these comforting low carb keto enchiladas.
- You can prep the chicken and cook it, then store it in the fridge up to 24 hours in advance. Then follow the rest of the directions and cook when you are ready for it.
- Add in any extra ingredients such as onions, diced jalapenos, or bell peppers to the enchiladas. You can saute them or add them in chopped and let them cook in the oven. If you don’t precook them, they will end up a little crunchier.
- Want your enchiladas to have some spice? Sprinkle in a little bit of cayenne pepper, chili powder, or red pepper flakes.
- If you are in a huge hurry, you can use rotisserie chicken, and it will turn out great.
Low Carb Tortilla Options
If you prefer to make your own tortillas for your low carb chicken enchiladas here are a few great low carb recipes:
Low Carb Tortillas - These only need almond flour, mozzarella, and salt so they are naturally gluten free.
Keto Corn Tortillas - If you prefer a corn tortilla when you have enchiladas these are a great choice.
Cauliflower Tortillas - Want some extra veggies in your enchiladas? Try making some cauliflower tortillas.
Keto Fiber Tortillas - If you need a little more fiber this is the recipe for you.
Cheese Tortilla Recipe - Made from mozzarella cheese and coconut flour.
Keto Chicken Enchiladas
- Preheat the oven to 400. Put 2 tablespoons of the sauce in the bottom of a 9x13 casserole dish. Top with the chicken. Spread an additional 2 tablespoons of sauce on top of the chicken thighs.
- Bake for 25-35 minutes until the chicken is at least 160 degrees. Let cool for 5 minutes and then shred the chicken. Discard the cooking liquid.
- Combine the slightly cool shredded chicken with half of the cheese. Divide between the tortillas. Roll each up and place in the casserole dish. Top with the rest of the enchilada sauce. Top with the remaining cheese.
- Bake for an additional 25-30 minutes or until hot and bubbly. Optional: broil for 2-3 minutes at the end to brown the cheese.
Originally Published February 8, 2021. Revised and Republished June 5, 2023.