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Homemade Keto Enchiladas photo

Keto Enchiladas

These Keto Enchiladas are a low-carb dream! Packed with chicken, cheese, and zesty flavors, they’ll satisfy your cravings without guilt.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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
  1. 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!
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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!