Keto Chicken Enchiladas Recipe
These Keto Chicken Enchiladas are a low-carb, delicious twist on a classic Mexican favorite. Packed with shredded chicken, green chilies, and a rich keto-friendly enchilada sauce, this recipe offers a flavorful and satisfying meal that’s perfect for those following a ketogenic or low-carb lifestyle. Topped with melted Mexican cheese and baked to perfection, these enchiladas are easy to make and perfect for a comforting dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 enchiladas (serves 3-4)
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low Carb
Ingredients
Enchiladas
- 6 low-carb tortillas
- 2 cups shredded chicken breast or rotisserie chicken
- 1 cup Mexican cheese blend, shredded
- 1 can (4 ounces) diced green chilis
- 1 cup keto enchilada sauce
- 1 teaspoon olive oil (for greasing the baking dish)
To Serve
- Chopped fresh cilantro
- Avocado slices
- Sour cream
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a baking dish with 1 teaspoon of olive oil to prevent the enchiladas from sticking and to add subtle flavor.
- Mix Filling: In a mixing bowl, combine the shredded chicken, half of the shredded Mexican cheese blend, the entire can of diced green chilis, and half of the keto enchilada sauce. Stir thoroughly until all ingredients are well incorporated and evenly mixed.
- Assemble Enchiladas: Spoon a portion of the chicken mixture onto each low-carb tortilla. Roll each tortilla tightly and place seam side down in the prepared baking dish, arranging them evenly to fit snugly.
- Add Sauce: Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are completely covered to keep them moist and flavorful while baking.
- Top with Cheese: Sprinkle the remaining shredded Mexican cheese blend generously over the top of the sauced enchiladas to create a delicious melted layer.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is fully melted and the filling is heated through.
- Bake Uncovered: Remove the foil and continue baking for an additional 5 minutes to allow the cheese to lightly brown and develop a slightly crisp texture.
- Cool and Serve: Carefully remove the enchiladas from the oven and let them cool for a few minutes. Serve warm topped with chopped fresh cilantro, avocado slices, and sour cream as desired. Enjoy your delicious keto-friendly meal!
Notes
- Use low-carb tortillas to keep the dish keto-friendly; alternatives include almond flour or coconut flour tortillas.
- Rotisserie chicken works well for a quick meal, but homemade shredded chicken is also great.
- Adjust the amount of enchilada sauce based on personal preference for sauciness.
- To make this dish dairy-free, substitute the cheese with a vegan cheese alternative or omit it.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
Find it online: https://justsosavory.com/keto-chicken-enchiladas-recipe/
