Low Carb Keto Chicken Enchiladas

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These low carb keto enchiladas pack all the meaty, cheesy taste you love into one dish, without the usual carby tortillas or fillings! Rather than layering flavors like keto Mexican ground beef casserole or Crock-Pot taco casserole, this dish keeps prep more traditional by rolling the filling in keto friendly tortillas. I’ll show you how to make low carb keto chicken enchiladas easily (plus other filling ideas) and keep all the flavor!

Why You’ll Love This Keto Enchiladas Recipe

  • Zesty, classic enchilada taste
  • Saucy meat with tender, cheesy tortillas
  • Simple ingredients
  • 20 minutes prep
  • No corn tortillas or flour tortillas needed
  • 9g net carbs per serving
Keto enchiladas in a baking dish.

Ingredients & Substitutions

This section explains how to choose the best ingredients for low carb enchilada casserole, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.


  • Enchilada Sauce – You can buy this spiced Mexican tomato sauce, but I make my own homemade enchilada sauce to ensure there’s no added sugar or additives. Make sure to have 2 cups’ worth (or 1 batch of my recipe). You can make and use more sauce, but it will increase the carb count.


  • Avocado Oil – Helps make the filling easy to scoop and spread. Use olive oil instead, or any neutral cooking oil you prefer.
  • Garlic – Mince it fresh, or get jarred minced garlic to save time.
  • Shredded Chicken – I prefer making my own Instant Pot shredded chicken, but you can use leftover chicken you have on hand, or even pulled rotisserie chicken from the grocery store. See other keto meat options you can use below!
  • Chicken Broth – I’m using a low sodium version here, but you can substitute your favorite broth or swap in homemade bone broth.
  • Fresh Cilantro – For a pop of color and flavor. If you’re not a fan of cilantro, try sliced green onions instead or simply omit.

Keto Enchiladas Assembly:

  • Coconut Flour Tortillas – I made my own low carb tortillas for this recipe. You can also substitute almond flour tortillas or a store-bought low carb tortilla if you don’t mind the extra ingredients — just read labels carefully, as they may contain gluten or other binders.
  • Colby Jack Cheese – Any shredded cheese that melts can work here, such as cheddar cheese, monterey jack cheese, or Mexican cheese blends.
  • Green Onions – For a classic zesty garnish. You can also use more cilantro here.
Keto chicken enchiladas ingredients in bowls.

How To Make Keto Chicken Enchiladas

This section shows how to make keto friendly enchiladas, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

  1. Make enchilada sauce. Follow my enchilada sauce recipe if not using store bought.
  2. Make tortillas. Follow this coconut tortilla recipe, including the optional gelatin to keep them pliable.
  3. Heat keto chicken enchilada filling. Heat oil in a large saute pan over medium high heat. Add garlic and cook until fragrant. Add chicken, half of the enchilada sauce, broth, and cilantro. Simmer until slightly thickened.
Oil and garlic cooking in a pan.
Shredded chicken with sauce cooking in a skillet.

  1. Roll. Scoop 1/4 cup chicken mixture into the center of one tortilla to make a keto enchilada. Roll and place seam side down in a casserole dish. Repeat with remaining tortillas and filling.
Enchilada filling in a tortilla.
Filled tortillas seam side down in a baking dish.

  1. Top. Pour sauce over enchiladas. Sprinkle with cheese.
Sauce poured over low carb chicken enchiladas.
Keto enchiladas topped with shredded cheese.

  1. Bake. Bake low carb enchiladas in a 375 degree F oven until the cheese is bubbling and melted. Garnish and serve.
Baked low carb chicken enchiladas in a baking dish.


  • Keto beef enchiladas – Swap chicken with beef barbacoa, or ground beef cooked with a small amount of extra enchilada sauce or taco seasoning.
  • Low carb shrimp enchiladas – Trade chicken for grilled shrimp, cooked and chopped into bite sized pieces.
  • Meatless keto cheese enchiladas – Replace meat cup for cup with your favorite shredded keto cheese.
  • Keto green enchiladas – Swap sauce with a gluten-free green enchilada sauce of your choosing.
  • Keto turkey enchiladas – Use chopped cooked turkey (such as leftover air fryer turkey breast or even leftover Thanksgiving turkey) instead of chicken, or ground turkey cooked with taco seasoning.

Storage Instructions

  • Store: Cover tightly and store leftovers in the fridge for 3-4 days.
  • Meal prep: Make sauce, tortillas, and chicken filling separately and store until ready to bake. Alternatively, assemble the full enchilada recipe in the casserole dish, cover, and refrigerate until ready to bake.
  • Reheat: Warm in a 325 degree F oven until heated through (at least 30 minutes if preparing keto enchiladas frozen). If the cheese browns too quickly, tent with foil and continue cooking.
  • Freeze: Cool completely, wrap tightly in plastic wrap and foil, and store in the freezer. Reheat directly from frozen.
Two low carb chicken enchiladas on a plate.

What To Serve With Low Carb Enchiladas

You can serve this dish all on its own, with easy toppings like sour cream and fresh tomato salsa, or with these low carb enchilada sides and garnishes:

More Keto Mexican Food Recipes

There are so many ways to enjoy your favorite Mexican flavors and stay low carb! If you like low carb chicken enchiladas, try these easy dishes next (or find more healthy keto Mexican recipes here).

Recipe Video

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Tap on the times in the instructions below to start a kitchen timer while you cook.

  1. Make low carb tortillas like this. Make the version including optional gelatin.

  2. In a large saute pan, heat oil over medium-high heat. Add the minced garlic and cook for about a minute, until fragrant.

  3. Add chicken, 1 cup enchilada sauce (half of the total amount), chicken broth, and cilantro. Simmer for about 5 minutes.

  4. Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 baking dish.

  5. Scoop about 1/4 cup chicken mixture into the center of each tortilla. Roll up and place seam side down in the baking dish.

  6. Pour remaining 1 cup enchilada sauce over the enchiladas. Sprinkle with shredded cheese.

  7. Bake for about 10 to 12 minutes, until enchiladas are hot and cheese melts. Sprinkle with green onions to serve.

Recipe Notes

Serving size: 2 enchiladas with sauce

Prep time does not include enchilada sauce or coconut tortillas. Nutrition info does include both.

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 349

Fat 19g

Protein 31g

Total Carbs 17g

Net Carbs 9g

Fiber 8g

Sugar 3g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂

Keto enchilada recipe pin.

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