These Keto Chicken Enchiladas are loaded with tender shredded chicken, stuffed into homemade tortillas and topped with gooey cheese and a bold flavored classic enchilada sauce.

❤️ Why You’ll Love this Low Carb Chicken Enchilada Recipe

• Rich bold classic Mexican flavors
• Easy to assemble and bake
• Filling, hearty and very satisfying
• Family friendly

From soft and chewy homemade Keto tortillas to a rich and robust sauce, these cheesy enchiladas are a fiesta of flavors that will satisfy all your Mexican food cravings. They only take a few easy steps to assemble but taste like they took you hours to make.

This Keto chicken enchilada recipe is perfect for potlucks or family dinners because there’s no way anyone can resist them. They taste just as good if not better than the restaurant version. They’re the perfect way to enjoy your favorite Mexican dish with just a fraction of the carbs.

These enchiladas make a hearty entree, so all you need to go with them is a simple salad or a side of this tasty Mexican Cauliflower Rice for a complete and very satisfying meal!

🛒 What’s in this Keto Enchiladas Recipe

• Keto Tortillas
• Chicken
• Monterey jack cheese
• Cheddar cheese
• Easy Enchilada Sauce
• Onion
• Olive oil
• Optional: Cilantro 

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• 9 x 13 Baking pan
• Large skillet

🔪 How to Make Chicken Enchiladas

Preheat oven to 350°F.

Heat a large skillet to medium and add in the olive oil and onion, sauté for a few minutes until the onion is translucent.  

Add 1/2 cup of the enchilada sauce, then add in the chicken and stir until well combined. Remove from the heat and allow to cool slightly while you prepare your casserole.

Tip: You can also prepare this mixture ahead of time, then stuff and bake it when you’re ready to serve it.

Take a 9 x 13 casserole baking dish and spray with nonstick spray.  Spread a small amount of the enchilada sauce over the bottom of the pan and save the rest for the tops.

Add 1/8th of the chicken mixture to one side of each tortilla. Mix the 2 shredded cheeses together, then add some over the chicken and roll it up.

Place it seam side down in your prepared baking dish and repeat with the remaining tortillas.

Pour the remaining enchilada sauce over the tops, then add the remaining cheese over the tops. 

Bake for 25-30 minutes or until the cheese is melted and bubbling.

Allow to cool slightly before serving and top with your favorite toppings.

What Toppings Are Good on Enchiladas?

You can load them up with all your favorite toppings, diced avocados, tomatoes, sour cream, salsa, black olives, diced red onion and/or chopped scallions, pickled jalapeños are all great choices.

You can also add even more cheese to the top once they come out the oven. Mexican crumbling cheeses like Queso Fresco or Cotija are perfect with these enchiladas.

Tips for Making the Best Homemade Enchiladas

Should I cover chicken enchiladas when baking? This is mostly a personal preference. If they are well covered in sauce and cheese, they do not have to be covered. But if you’ve gone light on the sauce, you may want to cover them with foil to keep them moist.

Why are my enchiladas soggy on the bottom? Tortillas easily soaks up liquid, so you only want to add just enough sauce (and not too much) on the bottom to coat the dish.

How do I keep my enchiladas from unrolling? Once you’ve got them rolled up, place the seam side down in the baking dish. This keeps them sealed and prevents the filling from falling out.

Why are my enchiladas breaking when I roll them? This usually happens when they have become too dry. To make soft and more pliable, layer them with damp paper towels and stick them in the microwave for about 15-20 seconds.

Are Enchiladas Keto Friendly?

Traditional enchiladas can have close to or sometimes over 40 grams of carbs per serving. This recipe gives them a low carb makeover with homemade, low-carb tortillas and a Keto friendly sauce that brings the carbs to just 6 net carbs per serving.

Variations of Low Carb Enchiladas

• Chicken: You can use shredded chicken breasts, thighs or leftover rotisserie chicken. You can also make them beef enchiladas using ground beef or leftover shredded roast beef.

• Cheese: One of the most common variations is the type of cheese you use. Feel free to use your favorite. If you really want to take these enchiladas to a whole new level, drizzle some Keto Sausage Rotel Dip over the top, after they come out of the oven.  

• Sauce: When it comes to the sauce, this homemade sauce in this recipe is not only healthy and taste amazing, and well worth the extra few minutes. You can use canned enchilada sauce without adding too many carbs. But you should try to find a brand that is organic, that doesn’t use soybean oil or other inflammatory oils.

• Tortillas: Just like the sauce, it’s well worth the effort it takes to make warm and chewy homemade tortillas. But if you’re in a pinch for time, you can use low carb store-bought tortillas.

Can I Make Them in Advance?

Make the sauce and the tortillas then assemble the enchiladas ahead of time. Place them in a casserole dish and cover with plastic wrap and chill for up to 24 hours. Then just pop them in the oven when it’s time for dinner!

What Can I Use Instead of Tortillas for Enchiladas?

If you prefer not to use tortillas, you can choose to use veggies as a wrap. Steamed cabbage leaves work well. You can even use thin slices of a mild deli-meat like chicken or turkey.

More Keto Mexican Recipes

• Easy Taco Casserole
• Chili Relleno Soup
• Creamy Chicken Poblano
• Baked Southwest Skillet
• Stuffed Poblano Peppers