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Keto Chicken Enchiladas Recipe - Low Carb Dinner Ideas For The Family

Keto Chicken Enchiladas

Bring a world of flavour to the dinner table with these incredibly delicious Keto Chicken Enchiladas. Warning, they are crazy addicting!
Course Main Course
Cuisine Canadian, Low Carb, Mexican
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 enchiladas
Calories 334kcal
Author Aleta


  • 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


Equipment Needed

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 9x13" 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!


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.


Serving: 1enchilada | Calories: 334kcal | Carbohydrates: 10.6g | Protein: 28.7g | Fat: 19.1g | Sodium: 921mg | Fiber: 5.9g | Sugar Alcohols: 0.5g | Net Carbs: 4.2g