Keto Chicken Enchiladas Casserole

Warning, these Keto Chicken Enchiladas are packed with flavor and are crazy addicting!

Eeeeek I am SO pumped to share this Keto Chicken Enchiladas casserole recipe with you all! I don’t think I have swooned so hard over anything like I have with these incredibly delicious Low Carb Keto Chicken Enchiladas!

They are super flavourful and I love them especially with my homemade Almond Flour Tortillas. I can’t wait for you to make them, let me know in the comment section below what you think!

Why it works

1. Jalapeños, onion, tomato sauce, loads of spice and fresh cilantro bring a world of flavour to these Keto Enchiladas!
2. Use homemade almond flour tortillas to make these Keto Enchiladas from scratch, or use your favourite store bought low carb tortillas instead.
3. These beauties are not only easy to make, they are also incredibly delicious and, warning, crazy addicting!

Ingredients

• boneless skinless chicken breasts
• red onion
• jalapeños
• garlic
• chicken broth
• chili powder
• cumin
• paprika
• dried oregano
• sea salt
• ground black pepper
• sweetener
• organic crushed tomatoes
• cilantro
• keto tortillas
• cheddar cheese
• green onion

Boneless Skinless Chicken Breasts – Although thighs would work in these Keto Enchiladas, I prefer to use chicken breast. Either way, you’ll need them to be boneless and skinless. If you only have bone-in, check out this video to learn how to debone them.

Sweetener – We use just a little bit of sweeter to cut back on the acidity from the tomato sauce. I prefer Lakanto’s Monk Fruit sweetener, but you are welcome to use whichever sweetener you prefer.

Keto Tortillas – There’s nothing like homemade! This is why I like to make my own Almond Flour Tortillas for these Keto Chicken Enchiladas. They are super tasty and easy to make, but if you would like to save a bit of time, you can use store bought keto tortillas.

How to make Keto Chicken Enchiladas

Prep the Keto Enchiladas

If making these Almond Flour Tortillas, divide the recipe into 8 tortillas. Have them made and ready to go before starting these Keto Enchiladas.

Heat a deep skillet on medium high heat and season the chicken breasts with salt and pepper. Once the skillet it hot, sear the breasts on one side until lightly golden, flip them over, place a lid over top and reduce the heat to medium low. Continue to cook the chicken until the internal temperature reaches 180°.

In the meantime, finely chop the red onion and jalapeños, then push the garlic through a garlic press or mince finely. When the chicken is fully cooked, remove them to a plate and set aside for now. Add the diced red onion, jalapeños and minced garlic to the hot pan, increase the heat to medium and cook until the onion is soft.

Pour in the chicken broth and scrape the bottom of the pan with a wooden spoon to remove any blackened bits. Add the chili powder, cumin, oregano, paprika, sea salt, black pepper, sweetener and crushed tomatoes, then stir well until fully combined. Allow the sauce to come to a simmer and reduce for 15 minutes, until the sauce has thickened. Meanwhile, mince the cilantro, then take two forks and shred the chicken.

Take 1/2 cup sauce and spread evenly over the bottom of a 9×13″ baking dish, take another 1/2 cup sauce and set it aside for later, then mix the shredded chicken and minced cilantro into the remaining sauce.

Build the Keto Chicken Enchiladas

Heat the oven to 375° and shred the cheddar cheese.

Lay out 8 keto tortillas and divide the chicken mix between them, about 1/3 cup each. Shape the chicken into a line, the whole length of each tortilla, and press into a tight log. Cover the chicken with about 1 1/2 – 2 tbsp shredded cheddar.

Pull over the sides of each tortilla, as tight as possible, so that each tortilla has an overlap. Place them inside the baking dish with the seam down.

Once all 8 have been placed in the baking dish, side by side, spread the saved 1/2 cup sauce over top of the Keto Chicken Enchiladas, then sprinkle the remaining cheese over top of the sauce.

Bake in the preheated oven, uncovered, until the cheese is melted and bubbly, about 20 minutes. Garnish with chopped green onion and serve with sour cream if desired. Enjoy!

Expert Tips

1. How spicy do you want these Keto Enchiladas to be? If you would like them mild, discard the seeds and pith from the jalapeños. Spicy? Keep all the seeds and pith when dicing up the jalapeños.
2. I highly recommend these Almond Flour Tortillas! Be sure to divide the recipe into 8 tortillas, and press them until they are about 5 1/2″ in diameter.
3. Be sure to wrap the tortillas as tight as possible and lay them seam side down so that they don’t open during baking. If your tortillas are smaller, you may only be able to fit 1/4 cup chicken mixture inside.

What to serve with Keto Enchiladas

• Mexican Low Carb 7 Layer Dip
• Instant Pot Low Carb Refried Beans
• 7 Minute Low Carb Baked Tortilla Chips
• Low Carb Hot Bean and Cheese Dip

Love this recipe? Try these keto friendly recipes next:

• Instant Pot Carnitas
• Salsa BBQ Keto Slow Cooker Chicken Thighs
• Butter Chicken
• Quesadilla with Chicken, Avocado and Refried Beans
• 4 Ways to do Low Carb Tacos

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Keto Chicken Enchiladas

Bring a world of flavour to the dinner table with these incredibly delicious Keto Chicken Enchiladas. Warning, they are crazy addicting!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Canadian, Low Carb, Mexican

Servings 8 enchiladas

Calories 334 kcal

Ingredients

  

1x2x3x

• 1 lb boneless skinless chicken breasts
• ¼ cup red onion
• 2 jalapeños
• 4 cloves garlic
• 1 ½ cup chicken broth
• 2 tbsp chili powder
• 1 tbsp cumin
• 2 tsp paprika
• 2 tsp dried oregano
• 1 tsp sea salt
• ½ tsp ground black pepper
• 1 tsp monk fruit sweetener
• 14 oz organic crushed tomatoes
• ½ bunch cilantro
• 8 Keto Tortillas
• 2 cups cheddar cheese
• 2 green onions

Instructions

 

Equipment Needed

• Deep skillet with lid
• Cutting board & Knife
• Garlic press
• Digital meat thermometer
• 9×13” baking dish

Prep the Keto Enchiladas

• If making these Almond Flour Tortillas, divide the recipe into 8 tortillas. Have them made and ready to go before starting these Keto Enchiladas.
• Heat a deep skillet on medium high heat and season the chicken breasts with salt and pepper. Once the skillet is hot, sear the breasts on one side until lightly golden, flip them over, place a lid over top and reduce the heat to medium low. Continue to cook the chicken until the internal temperature reaches 180°.
• In the meantime, finely chop the red onion and jalapeños, then push the garlic through a garlic press or mince finely. When the chicken is fully cooked, remove them to a plate and set aside for now. Add the diced red onion, jalapeños and minced garlic to the hot pan, increase the heat to medium and cook until the onion is soft.
• Pour in the chicken broth and scrape the bottom of the pan with a wooden spoon to remove any blackened bits. Add the chili powder, cumin, oregano, paprika, sea salt, black pepper, sweetener and crushed tomatoes, then stir well to fully combine. Allow the sauce to come to a simmer and reduce for 15 minutes, until the sauce has thickened. Meanwhile, mince the cilantro, then take two forks and shred the chicken.
• Take 1/2 cup sauce and spread it evenly over the bottom of a 9×13" baking dish, take another 1/2 cup sauce and set side for later, then mix the shredded chicken and minced cilantro into the remaining sauce.

Build the Keto Chicken Enchiladas

• Heat the oven to 375° and shred the cheddar cheese.
• Lay out 8 keto tortillas and divide the chicken mix between them, about 1/3 cup each. Shape the chicken into a line, the whole length of each tortilla, and press into a tight log. Cover the chicken with about 1 1/2 – 2 tbsp shredded cheddar.
• Pull over the sides of each tortilla, as tight as possible, so that each tortilla has an overlap. Place them inside the baking dish with the seam down. Once all 8 have been placed in the baking dish, side by side, spread the saved 1/2 cup sauce over top of the Keto Chicken Enchiladas, then sprinkle the remaining cheese over top of the sauce.
• Bake in the preheated oven until the cheese is melted and bubbly, about 20 minutes. Garnish with chopped green onion and serve with sour cream if desired. Enjoy!

Notes

Expert Tips

1. How spicy do you want these Keto Enchiladas to be? If you would like them mild, discard the seeds and pith from the jalapeños. Spicy? Keep all the seeds and pith when dicing up the jalapeños.
2. I highly recommend these Almond Flour Tortillas! Be sure to divide the recipe into 8 tortillas, and press them until they are about 5 1/2″ in diameter.
3. Be sure to wrap the tortillas as tight as possible and lay them seam side down so that they don’t open during baking. If your tortillas are smaller, you may only be able to fit 1/4 cup chicken mixture inside.

 

Nutrition Facts

Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.  

 * Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.

The suggested Almond Flour Tortillas are included in the nutrition facts.

Deduct fibre ( 5.9g ) and sugar alcohols ( 0.5g ) from the total carbs to get 4.2 g net carbs per enchilada.

 

Nutrition

Serving: 1enchiladaCalories: 334kcalCarbohydrates: 10.6gProtein: 28.7gFat: 19.1gSodium: 921mgFiber: 5.9g

Keyword keto chicken enchiladas, keto enchiladas

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