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These low carb keto enchiladas pack all the meaty, cheesy taste you love into one dish, without the usual carby tortillas or fillings! Rather than layering flavors like keto Mexican ground beef casserole or Crock-Pot taco casserole, this dish keeps prep more traditional by rolling the filling in keto friendly tortillas. I’ll show you how to make low carb keto chicken enchiladas easily (plus other filling ideas) and keep all the flavor!
Why You’ll Love This Keto Enchiladas Recipe
- Zesty, classic enchilada taste
- Saucy meat with tender, cheesy tortillas
- Simple ingredients
- 20 minutes prep
- No corn tortillas or flour tortillas needed
- 9g net carbs per serving
Ingredients & Substitutions
This section explains how to choose the best ingredients for low carb enchilada casserole, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Sauce:
- Enchilada Sauce – You can buy this spiced Mexican tomato sauce, but I make my own homemade enchilada sauce to ensure there’s no added sugar or additives. Make sure to have 2 cups’ worth (or 1 batch of my recipe). You can make and use more sauce, but it will increase the carb count.
Chicken:
- Avocado Oil – Helps make the filling easy to scoop and spread. Use olive oil instead, or any neutral cooking oil you prefer.
- Garlic – Mince it fresh, or get jarred minced garlic to save time.
- Shredded Chicken – I prefer making my own Instant Pot shredded chicken, but you can use leftover chicken you have on hand, or even pulled rotisserie chicken from the grocery store. See other keto meat options you can use below!
- Chicken Broth – I’m using a low sodium version here, but you can substitute your favorite broth or swap in homemade bone broth.
- Fresh Cilantro – For a pop of color and flavor. If you’re not a fan of cilantro, try sliced green onions instead or simply omit.
Keto Enchiladas Assembly:
- Coconut Flour Tortillas – I made my own low carb tortillas for this recipe. You can also substitute almond flour tortillas or a store-bought low carb tortilla if you don’t mind the extra ingredients — just read labels carefully, as they may contain gluten or other binders.
- Colby Jack Cheese – Any shredded cheese that melts can work here, such as cheddar cheese, monterey jack cheese, or Mexican cheese blends.
- Green Onions – For a classic zesty garnish. You can also use more cilantro here.
How To Make Keto Chicken Enchiladas
This section shows how to make keto friendly enchiladas, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Make enchilada sauce. Follow my enchilada sauce recipe if not using store bought.
- Make tortillas. Follow this coconut tortilla recipe, including the optional gelatin to keep them pliable.
- Heat keto chicken enchilada filling. Heat oil in a large saute pan over medium high heat. Add garlic and cook until fragrant. Add chicken, half of the enchilada sauce, broth, and cilantro. Simmer until slightly thickened.
- Roll. Scoop 1/4 cup chicken mixture into the center of one tortilla to make a keto enchilada. Roll and place seam side down in a casserole dish. Repeat with remaining tortillas and filling.
- Top. Pour sauce over enchiladas. Sprinkle with cheese.
- Bake. Bake low carb enchiladas in a 375 degree F oven until the cheese is bubbling and melted. Garnish and serve.
Variations
- Keto beef enchiladas – Swap chicken with beef barbacoa, or ground beef cooked with a small amount of extra enchilada sauce or taco seasoning.
- Low carb shrimp enchiladas – Trade chicken for grilled shrimp, cooked and chopped into bite sized pieces.
- Meatless keto cheese enchiladas – Replace meat cup for cup with your favorite shredded keto cheese.
- Keto green enchiladas – Swap sauce with a gluten-free green enchilada sauce of your choosing.
- Keto turkey enchiladas – Use chopped cooked turkey (such as leftover air fryer turkey breast or even leftover Thanksgiving turkey) instead of chicken, or ground turkey cooked with taco seasoning.
Storage Instructions
- Store: Cover tightly and store leftovers in the fridge for 3-4 days.
- Meal prep: Make sauce, tortillas, and chicken filling separately and store until ready to bake. Alternatively, assemble the full enchilada recipe in the casserole dish, cover, and refrigerate until ready to bake.
- Reheat: Warm in a 325 degree F oven until heated through (at least 30 minutes if preparing keto enchiladas frozen). If the cheese browns too quickly, tent with foil and continue cooking.
- Freeze: Cool completely, wrap tightly in plastic wrap and foil, and store in the freezer. Reheat directly from frozen.
What To Serve With Low Carb Enchiladas
You can serve this dish all on its own, with easy toppings like sour cream and fresh tomato salsa, or with these low carb enchilada sides and garnishes:
More Keto Mexican Food Recipes
There are so many ways to enjoy your favorite Mexican flavors and stay low carb! If you like low carb chicken enchiladas, try these easy dishes next (or find more healthy keto Mexican recipes here).
Tools To Make Low Carb Chicken Enchiladas
- Large Saute Pan – Just the right size for making the meaty filling.
- Baking Dish – Pretty enough to move from oven to table.
- Restaurant Style Turner – Perfect for removing servings of this keto chicken enchilada recipe in one piece.
Low Carb Keto Chicken Enchiladas
Low Carb Keto Chicken Enchiladas
Make low carb keto chicken enchiladas with shredded chicken, Mexican enchilada sauce, low carb tortillas, and melty cheese. Easy to customize!
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Sauce
Chicken
Assembly
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Make low carb tortillas like this. Make the version including optional gelatin.
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In a large saute pan, heat oil over medium-high heat. Add the minced garlic and cook for about a minute, until fragrant.
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Add chicken, 1 cup enchilada sauce (half of the total amount), chicken broth, and cilantro. Simmer for about 5 minutes.
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Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 baking dish.
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Scoop about 1/4 cup chicken mixture into the center of each tortilla. Roll up and place seam side down in the baking dish.
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Pour remaining 1 cup enchilada sauce over the enchiladas. Sprinkle with shredded cheese.
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Bake for about 10 to 12 minutes, until enchiladas are hot and cheese melts. Sprinkle with green onions to serve.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our free low carb support group, too – I’d love to see it!
Readers Who Liked This Easy Recipe Also Made:
Recipe Notes
Serving size: 2 enchiladas with sauce
Prep time does not include enchilada sauce or coconut tortillas. Nutrition info does include both.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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34 Comments
Kim
0Can I use pre-packaged low-carb tortillas?
Wholesome Yum D
0Hi Kim, I don’t use them, but you could do that.
Wendy
0These were so good! I already have them on the menu again.
Journa Liz Ramirez
0One of the best chicken enchiladas recipes I tried. Instructions are clearly stated and it is flavorful and healthy. Highly recommended!
Greta
0These were so delicious! It came out super tasty. Thanks x
Cam
0This was so delicious! I love making this for my family!
Helen Lewandowski
0My almond tortillas stuck so bad I never successful make them. What did I do wrong?
Wholesome Yum D
0Hi Helen, This recipe calls for coconut flour tortillas, I suggest you try that recipe.
Celia
0I made this enchilada batter and it stuck to the pan. I will probably use it for waffles, couldn’t do a thing with it in non stick pan. I needed more egg.
Wholesome Yum D
0Hi Celia, Sorry these enchiladas didn’t turn out as expected. It sounds like you needed to oil the pan or use a non-stick pan.
Amber
0Made this tonight for dinner, they are so good! I used Mission Carb Balance tortillas, but used your sauce recipe, so easy and delicious.
Chris
0There are many companies that make low carb tortillas. I would like to see more recipes including low carb tortillas. They are inexpensive as well and many stores sell them now.
Wholesome Yum D
0Hi Chris, I try not to use store bought tortillas because of the ingredients included in them like wheat. If you don’t like or want to use the coconut flour tortillas in this recipe, you can also use this almond flour tortilla recipe.
Wholesome Yum A
0These turned out beautifully for me. I did end up needing an additional large egg and half cup of milk to get the right batter consistency. One thing that helped is instead of using a spatula to turn them over, I flipped the tortilla from the pan onto a plate and then back over into the pan to cook the other side. I only had one rip using this method!
Kathreen
0How do you shred your chicken?
Wholesome Yum D
0Hi Kathleen, You can find an easy shredded chicken recipe here.
Mary W
0These were delicious! I used ground chicken instead of shredded. The sauce was easy to make and very tasty! I really liked the tortillas too! The chicken, tortillas and sauce made a delicious dinner that I’ll be making again!
Michele Willoughby
0Didn’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
0Hi 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
0I 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
0What’s the serving size?
Wholesome Yum M
0Hi Karin, The total recipe serves 6, so 2 enchiladas per serving.
Belen
0Made 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
0Just 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
0This 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
0I’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!
Wholesome Yum A
0I 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
0I am making this for dinner! Looks crazy delicious!
Gloria
0We 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
0They look amazing!! So easy and yummmmy!
Cliona Keane
0I 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
0These are definitely obsession-worthy enchiladas! Thanks for the tasty recipe!
Linda
0I 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
0Enchiladas are one of my favorite meals! I love that these are low carb! They were a hit when we made them 🙂