If you’re on a low-carb journey and desperately miss the comforting embrace of cheesy enchiladas, you’re in for a treat! These Keto Enchiladas are packed with flavor and satisfy that craving without straying from your keto lifestyle. With tender chicken, a zesty tomato sauce, and gooey cheese, this dish will have you wondering how you ever lived without it. Let’s dive into the world of low-carb deliciousness!

The Upside of Keto Enchiladas

Keto Enchiladas are a game changer for anyone looking to enjoy their favorite Mexican flavors without the guilt. Here’s why you’ll love them:

Low-Carb Delight: With low-carb tortillas and no added sugars, these enchiladas fit perfectly into your keto meal plan.
High in Protein: Loaded with chicken breast, this dish is a protein powerhouse that keeps you full and satisfied.
Flavor Explosion: The combination of spices, cheese, and fresh vegetables creates an irresistible flavor profile.
Meal Prep Friendly: Make a batch ahead of time for an easy weeknight dinner that can be reheated.
Customizable: You can add your favorite toppings or switch up the protein for variety!

Ingredient Notes

Let’s take a closer look at the ingredients that make these Keto Enchiladas so special:

1 1/2 cups tomato sauce (passata): This will serve as the base of your enchiladas, providing moisture and flavor.
1/2 large onion: Adds sweetness and depth to the filling.
3 cloves garlic: Enhances the overall flavor with its aromatic qualities.
2 tablespoons taco seasoning: A blend of spices that will give your filling that classic taco taste.
2 tablespoons olive oil: For sautéing the veggies and chicken, adding healthy fats.
1 large red onion: Chopped for a colorful touch and extra crunch in the filling.
1 large green bell pepper: Adds sweetness and texture.
4 small chicken breasts: Chopped for the protein-packed filling.
1/4 cup taco seasoning: To season the chicken, enhancing the flavor profile.
6 large low-carb tortillas: These will be the vessel for your delicious filling.
1 1/2 cups shredded cheese: Divided between the filling and topping for that melty goodness.

Before You Start: Equipment

Gather these essential tools to make your cooking experience seamless:

Large skillet: For sautéing the chicken and vegetables.
Mixing bowl: To combine the filling ingredients.
Baking dish: To assemble and bake your enchiladas.
Sharp knife and cutting board: For chopping veggies and chicken.
Measuring cups and spoons: To ensure accurate ingredient measurements.

From Start to Finish: Keto Enchiladas

Now let’s get into the nitty-gritty of making these delicious Keto Enchiladas!

Step 1: Prepare Your Ingredients

Start by chopping your onions, bell pepper, and chicken breast into bite-sized pieces. Keep everything organized for easy assembly!

Step 2: Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the chopped red onion and green bell pepper, cooking until they are soft and fragrant, about 5-7 minutes.

Step 3: Cook the Chicken

Add the chopped chicken breast to the skillet. Sprinkle with 1/4 cup of taco seasoning and cook until the chicken is no longer pink, about 8-10 minutes. Stir frequently to ensure even cooking.

Step 4: Add Garlic and Tomato Sauce

Once the chicken is cooked, add the minced garlic and the 1 1/2 cups of tomato sauce (passata) to the skillet. Stir well and let it simmer for about 5 minutes, allowing the flavors to meld together.

Step 5: Assemble the Enchiladas

Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of the sauce mixture on the bottom. Take a low-carb tortilla, fill it with the chicken mixture, and sprinkle with shredded cheese. Roll it up tightly and place it seam-side down in the baking dish. Repeat until all tortillas are filled.

Step 6: Top with Sauce and Cheese

Once all the enchiladas are in the baking dish, pour any remaining sauce over the top. Sprinkle the remaining shredded cheese generously over the enchiladas.

Step 7: Bake

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.

Step 8: Serve and Enjoy!

Once baked, remove from the oven and let cool for a few minutes. Serve your Keto Enchiladas warm, garnished with fresh cilantro or avocado if desired!

Spring–Summer–Fall–Winter Ideas

These Keto Enchiladas are adaptable for any season! Here are some delicious variations based on seasonal ingredients:

Spring: Add fresh spinach or asparagus to the filling for a burst of spring flavor.
Summer: Incorporate grilled zucchini or corn (in moderation) for a refreshing twist.
Fall: Mix in roasted butternut squash or pumpkin puree for a seasonal depth.
Winter: Use hearty greens like kale or Swiss chard for an extra layer of nutrition.

What Not to Do

To ensure your Keto Enchiladas turn out perfectly, avoid these common mistakes:

Don’t Overfill: It’s tempting to pack in the filling, but too much can lead to messy enchiladas that won’t hold together.
Avoid Soggy Tortillas: Make sure to use low-carb tortillas that can hold up to baking; otherwise, they may fall apart.
Skip the Foil: Covering your dish while baking prevents the cheese from burning and keeps the enchiladas moist.
Don’t Rush the Cooking: Allow the chicken and vegetables to cook thoroughly for the best flavor.

Refrigerate, Freeze, Reheat

These enchiladas are perfect for meal prep! Here’s how to store them:

Refrigerate: Allow the enchiladas to cool completely before storing them in an airtight container in the fridge for up to 4 days.

Freeze: To freeze, wrap individual enchiladas in plastic wrap and then place them in a freezer-safe container. They can be stored for up to 2 months.

Reheat: To reheat, thaw in the fridge overnight if frozen, then bake at 350°F (175°C) until heated through, about 15-20 minutes.

Quick Q&A

Can I use beef instead of chicken?

Absolutely! You can substitute ground beef or shredded beef for the chicken, just adjust the cooking time as needed to ensure it’s fully cooked.

What if I can’t find low-carb tortillas?

You can make your own tortillas using almond flour or coconut flour, or use large lettuce leaves for a grain-free option.

Can I make these enchiladas vegetarian?

Yes! Substitute the chicken with a mix of beans, sautéed mushrooms, or a variety of roasted vegetables for a tasty vegetarian version.

What toppings can I add?

Top your enchiladas with sour cream, avocado, fresh cilantro, or diced tomatoes for added flavor and freshness.

Desserts to Finish

No meal is complete without a sweet treat! Here are some delightful low-carb dessert ideas to pair with your Keto Enchiladas:

Next Steps

Now that you have the ultimate Keto Enchiladas recipe, it’s time to get cooking! Gather your ingredients, follow the steps, and enjoy a delicious meal that aligns perfectly with your keto lifestyle. Don’t forget to experiment with different fillings and toppings to keep things exciting. Happy cooking!

Keto Enchiladas

These Keto Enchiladas are a low-carb dream! Packed with chicken, cheese, and zesty flavors, they’ll satisfy your cravings without guilt.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 servings

Course: Main Course

Cuisine: Mexican

Ingredients Equipment Method Notes

Ingredients

For the Filling:

1.5 cups tomato sauce (passata)
0.5 large onion
3 cloves garlic
2 tablespoons taco seasoning
2 tablespoons olive oil
1 large red onion chopped
1 large green bell pepper chopped
4 small chicken breasts chopped
0.25 cups taco seasoning for chicken
6 large low-carb tortillas
1.5 cups shredded cheese divided

Equipment

Large skillet
Mixing bowl
Baking dish
Sharp knife and cutting board
Measuring cups and spoons

Method

Instructions

Step 1: Prepare Your Ingredients
Start by chopping your onions, bell pepper, and chicken breast into bite-sized pieces. Keep everything organized for easy assembly!
Step 2: Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped red onion and green bell pepper, cooking until they are soft and fragrant, about 5-7 minutes.
Step 3: Cook the Chicken
Add the chopped chicken breast to the skillet. Sprinkle with 1/4 cup of taco seasoning and cook until the chicken is no longer pink, about 8-10 minutes. Stir frequently to ensure even cooking.
Step 4: Add Garlic and Tomato Sauce
Once the chicken is cooked, add the minced garlic and the 1 1/2 cups of tomato sauce (passata) to the skillet. Stir well and let it simmer for about 5 minutes, allowing the flavors to meld together.
Step 5: Assemble the Enchiladas
Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of the sauce mixture on the bottom. Take a low-carb tortilla, fill it with the chicken mixture, and sprinkle with shredded cheese. Roll it up tightly and place it seam-side down in the baking dish. Repeat until all tortillas are filled.
Step 6: Top with Sauce and Cheese
Once all the enchiladas are in the baking dish, pour any remaining sauce over the top. Sprinkle the remaining shredded cheese generously over the enchiladas.
Step 7: Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
Step 8: Serve and Enjoy!
Once baked, remove from the oven and let cool for a few minutes. Serve your Keto Enchiladas warm, garnished with fresh cilantro or avocado if desired!

Notes

These enchiladas are great for meal prep! Store in the fridge for up to 4 days.
Freeze individual enchiladas for up to 2 months for a quick meal later.
Experiment with different fillings like beans or sautéed mushrooms for variety!

Keto Enchiladas

The Upside of Keto Enchiladas

Ingredient Notes

Before You Start: Equipment