Craving Mexican food but don’t want all the carbs!? If you’re on the keto diet or not you will fall in love with this low carb keto quesadillas recipe! All the flavor you love in quesadillas but without all the carbs.. how could you not get excited about this recipe?! Perfect for an on-the-go lunch or any easy dinner for the family! This will soon be one of your favorite keto Mexican recipes!
Let’s get started!
HOW TO MAKE KETO QUESADILLAS WITH CHICKEN ENCHILADA FILLING
Poach the chicken:
I like to poach the chicken in chicken broth for juicy and flavorful chicken.
Add the chicken broth and the chicken to a heavy bottom pot over medium high heat.
Let cook until the chicken reaches an internal temperature of 165F.
Remove from the broth with a slotted spoon to a large mixing bowl and set aside to cool.
When the chicken is cool, shred the chicken in the mixing bowl and add in 1 cup of the cheese and the enchilada sauce.
Make sure to mix well!
Here are our keto quesadilla components!
The cheese is quesadilla shredded cheese which I find at any major grocery store. It melts so creamy!
Lay one of the tortillas in the skillet and top half with 1/4 cup of the cheese.
Layer 1/4th of the chicken mixture on top, followed by 1/4 cup of the cheese.
Fold the tortilla in half and cook until the bottom is brown and the cheese starts to melt.
Flip and cook for a few minutes more on the other side. Remove from the skillet and set aside.
Continue with the remaining 4 quesadillas.
Serve with sour cream and guacamole to make this a low carb dream come true recipe! Yummy!
Like this keto/low carb recipe? Check out my recipes for Crockpot Chicken Fajitas, Keto Chicken Enchiladas Skillet or Avocado and Beef Quesadillas in the oven!
⭐ Did you make this Keto Chicken Enchilada Quesadillas Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Keto Quesadillas with Chicken Enchilada Filling
Ingredients
- 2 Cups Cubed chicken breast (about 1.5 boneless skinless breasts)
- 4 Cups Chicken Broth
- 1 3.5 ounce Can Enchilada Sauce
- 2 Cups Quesadilla cheese
- 4 medium size low carb tortillas
Instructions
Poach the chicken:
- Add the chicken broth and the chicken to a heavy bottom pot over medium high heat. Let cook until the cicken reaches an internal temperature of 165F. Remove from the broth with a slotted spoon to a large mixing bowl and set aside to cool.
- When the chicken is cooled, shred the chicken in the mixing bowl and add in 1 cup of the cheese and the enchilada sauce. Make sure to mix well!
Make the Keto Quesadillas
- Heat a large skillet over medium heat and spray with cooking spray.
- Lay one of the tortillas in the skillet and top half with 1/4 cup of the cheese. Layer 1/4th of the chicken mixture on top, followed by 1/4 cup of the cheese. Fold the tortilla in half and cook until the bottom is brown and the cheese starts to melt.
- Flip the quesadilla and cook for a few minutes more on the other side. Remove from the skillet and set aside.
- Continue with the remaining 4 quesadillas.
- Cut each one in half and serve with sour cream and quacamole.
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