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 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
Ingredients
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.
prep Time10 minutes
Cook Time 55minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American, Mexican, Tex-Mex
Servings 8
Calories 431
ingridiants
- 1 recipe Keto Enchilada Sauce
- 10 boneless skinless chicken thighs about 2.5 pounds
- 3 cups shredded cheese cheddar, Colby, Monterey Jack, or a combination
- 8 low carb tortillas
Instructions
- Preheat the oven to 400. Put 2 tablespoons of the sauce in the bottom of a 9×13 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.
NOTE
Nutrition:his recipe has 8 servings. Low carb tortillas are mostly fiber so don’t be deterred by the total carb count. When using store-bought tortillas that have 4 NET carbs each (such as Mission Carb Balance) one chicken enchilada will have 7 NET carbs.Substitutions: use any meat that you like, such as ground beef, rotisserie chicken, or ground turkey. To Reheat: warm the enchiladas in the oven at 350 degrees for 10-15 minutes. Once they are hot, they are ready to eat. You can also heat them in the microwave. To Freeze: wrap each enchilada tightly in plastic wrap and place it in a freezer-safe airtight container, and they will last up to 3 months in the freezer. Thaw before heating up
NUTRITION
serving: 1 enchilada Calories: 431 Carbohydrates: 23g Protein: 42g Fat: 24g Saturated Fat: 12g Polyunsaturated Fat: 2g Trans Fat: 1g Cholesterol: 182mg Sodium: 1176mg Potassium: 521 mgFiber: 16g Sugar: 1g Vitamin A: 866IU Vitamin C: 6mg Calcium: 310 mgIron: 3 mg
