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One great thing about Mexican recipes is they are both comforting in the winter and refreshing in the summer! If you follow Wholesome Yum regularly, you know how obsessed I am with Mexican food. This easy low carb chicken enchiladas recipe is packed with all the same Mexican flavors you’d normally expect from a dish like this.
But, this low carb enchilada casserole isn’t too high in carbs. You can fit the 9 grams net carbs per serving into a low carb lifestyle.
I’m excited to show you how to make low carb enchiladas. Converting traditionally high carb recipes to be low carb is one of my favorite things ever, so these were right up my alley!
What Tortillas To Use For Low Carb Enchilada Casserole?
The biggest issue with making enchiladas low carb is the tortillas. But, it’s really no problem – we can just make our own tortillas.
This low carb enchilada casserole recipe uses my homemade low carb coconut flour tortillas. They are easy to make with only 3 required ingredients, and a few optional ones. For enchiladas, I do recommend including the optional gelatin for maximum pliability.
Here’s a picture of what they look like. They aren’t identical to regular tortillas (much softer!), but for enchiladas that actually works great.
If you want to save time and don’t want to make your own tortillas, you can buy these coconut wraps. I love them!
How To Make Low Carb Enchilada Sauce
Virtually every store bought enchilada sauce is filled with added sugar and starch. I have yet to find one that isn’t (but do let me know if you know of one!).
So, we make our own low carb enchilada sauce instead. It’s super easy. Grab the gluten-free enchilada sauce recipe here! It looks like this when it’s done:
How To Make Low Carb Enchiladas
Once you have the tortillas and sauce, the rest of the steps for how to make low carb enchiladas is a total breeze!
Saute the garlic in a saute pan along with some oil. Add the chicken, half of the enchilada sauce, chicken broth, and cilantro. Simmer for about 5 minutes, until it’s a bit thickened and delicious. 😉
Scoop the chicken mixture inside each tortilla, roll up, and place into a baking dish. Repeat with all the tortillas and chicken.
Pour the remaining enchilada sauce over the enchiladas, then sprinkle cheese on top.
PRO TIP: You can add more sauce if you like saucier enchiladas. I chose this amount to keep the carb count down.
If you won’t be eating the casserole right away, this is a good point to place it in the fridge for later or even freeze it (if you lined the pan with foil).
PRO TIP: The cheese I used was finely shredded. You may need a bit more if using coarsely shredded cheese, which would cover less surface area.
You can even skip the cheese if you need to be dairy-free, though I do think you’d need more sauce to compensate.
Finally, place the pan into a preheated oven and bake for 10 minutes or so, until the low carb enchilada casserole is hot and the cheese is gooey. Sprinkle with some green onions on top before you pull out the cheesy goodness!
What To Serve With Low Carb Enchilada Casserole
Low carb chicken enchilada casserole is a meal all in one dish, so you don’t really need a side dish with it. But, if you want, feel free to make one of the veggies in the low carb side dishes section of the site. (Or some paleo side dishes if the enchiladas are enough dairy for this meal.)
Of course, that doesn’t mean the actual low carb enchildas can’t be without fixings! Here are some of my favorites to serve them with:
- Sour cream
- Additional enchilada sauce for drizzling
- Guacamole
- Sliced green onions
How To Make Keto Enchiladas Ahead
You can easily meal prep the enchiladas ahead of time! Initial meal prep steps can include making the enchilada sauce, the tortillas, and chicken filling separately. But if you’d like, you can even assemble the whole thing in the casserole dish, cover and refrigerate until ready to bake the day-of.
How To Freeze Low Carb Enchilada Casserole
If you want to know how to freeze this low carb enchilada recipe, it’s super easy! Simply line your pan with foil before assembling, with plenty of foil hanging over the sides.
Once assembled, don’t bake the low carb enchilada casserole, and instead let it cool completely. Then, lift the whole thing out using the edges of the foil. Wrap in foil on all sides, and freeze. This way you don’t have to tie up your pan in the freezer.
When you are ready to serve your low carb chicken enchiladas, you don’t need to thaw it. Simply unwrap the foil off the top, place back into the baking dish, and heat in the oven at 325 or 350 degrees F. It will take at least 30 minutes, sometimes longer, to heat all the way through. The cheese shouldn’t burn at these lower temperatures, but if it starts to before the enchiladas are heated through, you can tent the top with foil and continue baking.
More Low Carb Mexican Recipes
If you like this low carb enchilada casserole, try these other Mexican recipes:
- Keto Cheese Taco Shells
- Fresh Homemade Salsa – just 5 ingredients!
- Walking Taco Bowls
- Easy Taco Salad – super easy and super popular!
Tools To Make Low Carb Enchiladas:
Click the links below to see the items used to make this recipe.
- Saucepan – For making the enchilada sauce.
- 8-inch skillet – For making the homemade coconut tortillas.
- Coconut wraps – You can use these instead of homemade if you want to save time. I love the natural ingredients.
- Large saute pan – For the chicken.
- Lasagna baking pan – You don’t have to use one for lasagna, but the size is perfect for low carb chicken enchiladas and the handles are convenient. Plus, you can also use it to make zucchini lasagna!
- Restaurant style turner – The large size of this one is perfect for getting the enchiladas out of the pan in one piece. It’s pictured above!
Reader Fave Keto Recipes
The recipe card is below! Readers also made these similar recipes after making this one.
RECIPE CARD
Low Carb Chicken Enchiladas Recipe
Step-by-step guide for how to make low carb enchiladas with homemade low carb tortillas, enchilada sauce, chicken & cheese! This low carb chicken enchiladas recipe is easy, delicious and keto friendly.
Recipe Video
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PrintIngredients
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Sauce
Chicken
Assembly
Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Make low carb tortillas like this. Make the version including optional gelatin.
In a large saute pan, heat oil over medium-high heat. Add the minced garlic and cook for about a minute, until fragrant.
Add chicken, 1 cup enchilada sauce (half of the total amount), chicken broth, and cilantro. Simmer for about 5 minutes.
Meanwhile, preheat the oven to 375 degrees F. Grease a 9x13 baking dish.
Scoop about 1/4 cup chicken mixture into the center of each tortilla. Roll up and place seam side down in the baking dish.
Pour remaining 1 cup enchilada sauce over the enchiladas. Sprinkle with shredded cheese.
Bake for about 10 to 12 minutes, until enchiladas are hot and cheese melts. Sprinkle with green onions to serve.
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Recipe Notes
Serving size: 2 enchiladas with sauce
Prep time does not include enchilada sauce or coconut tortillas. Nutrition info does include both.
Video Showing How To Make Low Carb Enchiladas With Chicken:
Don't miss the VIDEO above - it's the easiest way to learn how to make Low Carb Enchiladas With Chicken!
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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17 Comments
Michele Willoughby
Didn’t care for the texture for these for tortillas. I made them according to recipe except I used coconut milk. Mine indeed were like pancakes, so my husband and I ate them that way. Quite tasty!
Wholesome Yum M
Hi Michelle, Sorry you didn’t like the texture of the tortillas. It sounds like the batter was a bit too thick. There is a section in the coconut tortillas post that discusses how to thin them to get the right consistency for thinner tortillas.
April Leger
I made these last night and they were a big hit at my house! I’ll admit it took a while to get the right consistency for the coconut flour tortillas. At first they were too egg-y, so I kept adding more coconut milk and a little more flour until they came out right. I may try them with one less egg next time. Also, I messed up a few before I figured out how to get them out of the pan. Once I got the hang of it though, they were great. The sauce was very tasty and I actually doubled the sauce recipe so I could put a little sauce on top when serving. Now that I have the tortillas down, I am sure I will be making this again! Thanks, Maya!
Karin
What’s the serving size?
Wholesome Yum M
Hi Karin, The total recipe serves 6, so 2 enchiladas per serving.
Belen
Made this tonight, after wanting to use up leftover chicken in the fridge. Taco Tuesday is a staple in my house. I’m so glad I tried something new because the WHOLE family loved it! Even my teenage daughter who swears she doesn’t like Mexican food . Thank you!
Ann Ohr
Just made it tonight with the tortilla recipe from your book. Oooooooh, the enchilada sauce! My hubby said oh, this is a repeat! Also, it’s VERY filling. Thank you!
Lanette
This was AMAZING!!!! It really didn’t take that long to make everything… I would probably cut down on the garlic a little bit (8 cloves total between the sauce and the filling). The “tortillas” were great. Tasted very fresh and authentic!!
Lynn
I’m from New Mexico, and we New Mexicans are usually pretty skeptical about Mexican/New Mexican recipes created by folks not from the Southwest. That said, this looks to be a very tasty, as well as healthful, recipe. Your enchilada sauce sounds like it would please pretty much any Southwesterner who, like me, is very used to the real thing on a regular basis. Chile powder and cumin are essential to a good sauce. I’m going to make this tonight for dinner. Thank you!
Amanda
I think it is time to give taco Tuesday a break and go for these enchiladas. I love that you have provided a recipe for the enchilada sauce, too.
Taylor Kiser
I am making this for dinner! Looks crazy delicious!
Gloria
We LOVE and I mean LOVE Mexican food. It is our favorite family fun dinner night. I know everyone would love this recipe. I always make my own tortillas but have never tried making them this way. I am going to try tonight!
Tawnie Kroll
They look amazing!! So easy and yummmmy!
Cliona Keane
I love that you’ve made these low carb with the homemade tortillas! What a genius way to have a classic without worrying about being unhealthy.
Renee Goerger
These are definitely obsession-worthy enchiladas! Thanks for the tasty recipe!
Linda
I will have to try those low carb tortillas. We love Mexican in our house too and those tortillas are always the thing that blows our diet for the day. And you’re definitely right on the enchilada sauce and homemade is so much better anyway. Now I’m off to make enchiladas for dinner. 🙂
Hannah
Enchiladas are one of my favorite meals! I love that these are low carb! They were a hit when we made them 🙂