These Keto Chicken Enchiladas are packed with so much flavor! Perfectly seasoned chicken topped with enchilada sauce and gooey cheese. This Mexican inspired dish will be hard to resist, even for those non-keto family members!
Oh mama...these keto chicken enchiladas are out of this world good, so easy, and perfect for meal prep.
I love them so much that I am having them for lunch today and I am hiding all of the leftovers from my husband, lol.
What makes this recipe so easy?
Well first, I poach the chicken breast in salted water which is pretty hands off. Second, I use canned enchilada sauce and pre-shredded cheese. Third, I use carb counter flour tortillas for the most enchilada like enchiladas.
Now don't get me wrong, you can definitely use something besides carb counter tortillas to make this recipe, but since this is something I make on occasion, I see no harm in the carb counter tortillas.
Now if you need a gluten free version, there are several options.
You could use sliced lunch meat, cheese wraps, or steamed cabbage. All would be delicious. If you try any of these options, the nutrition info will change. Some will provide less calories and carbs like the lunch meat and the cabbage. The cheese wraps would be less carbs but more calories.
As far as enchilada sauce goes, I use canned but I find one that has the least amount of carbs per serving.
You are going to love this recipe so much!
Be sure to check out these other keto friendly recipes when you get a chance:
Keto Chicken Enchiladas
Ingredients
- 3 Cups Cooked chopped chicken breast
- 1 ½ teaspoon Kosher salt
- 1 ½ teaspoon Cumin
- ½ teaspoon Garlic powder
- ½ teaspoon Chili powder
- ½ teaspoon Smoked paprika
- 2 ½ Cups Shredded Monterey Jack Cheese, divided
- 20 Ounces Enchilada Sauce, divided
- 6 Carb Counter Tortillas (see notes)
Instructions
- Pre-heat the oven to 350F. In a large mixing bowl combine chopped chicken and seasonings.
- Stir in 1 cup shredded cheese and 10 ounces enchilada sauce.
Enchilada Assembly:
- Measure heaping ½ cup meat mixture into tortilla. Roll and place into 9x13 casserole dish, seam side down. Repeat until mixture is gone, should make about 6 enchiladas.
- Add the remaining enchilada sauce over the top of your rolled enchiladas. Top with 1 ½ cup shredded cheese. Place into already preheated oven and bake for 30 minutes. Serve.
Jennifer's tips
- Enchilada Sauce - Find one that is sugar free or you can make your own!
- Tortillas - I used La Banderita Carb Counter wraps. They are 50 calories and 5 net carbs each. They are not gluten free.
- For a gluten free version, you can use thinly sliced chicken lunch meat, steamed cabbage or Folio cheese wraps. Of course, this will change the nutrition info.
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Mary B. says
These are my go-to enchiladas! So easy and so delicious!
Denise says
Just made this for lunch and it was so good!. It was easy to make. Leftovers for dinner. Thank you for sharing this recipe!
Danielle says
Easy and delicious, couldn’t ask for a better recipe!
Stephanie W says
Keto and going out to a Mexican restaurant is hard to do on Keto. It is nice to have this Mexican food option when my cravings hit without it breaking the carb budget. I make a huge batch of 10 and, by the end of the week, there is nothing left. I always have a bag of shredded rotisserie chicken in the freezer and I take this out for when I need a quick dinner idea.
Pam says
This has given me enchiladas again!!! Wonderful
Danielle says
This recipe is SO yummy and so easy to make! Delicious
Maureen says
Oh this looks delish!!! I need more recipes like this!!
Carol L says
Made these tonight and was very pleased. I will definitely be making again.
Kim says
just made this for supper tonight.
Jenny says
Made these tonight. They are delicious!!! Will definitely make them again soon.