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My Keto Enchiladas Taste Just Like the Real Deal
I’ve always loved the bold flavors in Mexican food, especially enchiladas, but but not the carbs that usually comes with them. Most restaurant versions are loaded with flour or corn tortillas and sugary sauces, so I wanted to create something that still hits all those cozy, saucy, cheesy notes… just without the carbs. These keto enchiladas are the result, and honestly, I don’t miss the original at all. Here’s why you’ll love them:
- You won’t know their keto – These taste just like the enchiladas I used to order out, but with less than 10g net carbs. The sauce is bold and savory with just the right amount of kick.
- Saucy, cheesy filling – The chicken is juicy and simmered in my enchilada sauce, then rolled up in tender low carb tortillas and topped with gooey cheese. It’s total comfort food.
- Easy to prep – You only need about 20 minutes of hands-on time before it all goes into the oven. I usually make the sauce and tortillas ahead to make it even faster.
- Tried-and-true tortilla swap – I use my coconut flour tortillas here, which hold up beautifully when rolled. You can also stuff them with beef, pork, or whatever filling you’re craving. See more ideas here!
Once you see how easy and delicious these are, you won’t go back to the carb-loaded kind. Make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my keto enchiladas recipe, what each one does, and substitution options. For measurements, see the recipe card.
Sauce:
- Enchilada Sauce – You can totally buy it, but I like to make my own so I know it doesn’t have any added sugar or weird ingredients. You’ll need about 2 cups (that’s one batch of my recipe). Feel free to add more if you love it super saucy, just keep in mind it’ll bump up the carbs a bit.
Chicken:
- Shredded Chicken – I usually make a quick batch of Instant Pot shredded chicken, but rotisserie chicken or any cooked chicken you have on hand will work. You can even switch it up with other keto meat fillings—see my ideas below!
- Avocado Oil – I use this to keep the filling nice and moist so it’s easy to scoop and roll. Olive oil or any neutral cooking oil works just fine too.
- Garlic – Fresh minced garlic gives the best flavor, but I’ve definitely used the jarred stuff when I’m short on time. No shame in that!
- Chicken Broth – I like using a low sodium broth so I can control the salt, but you can use any store-bought kind, make your own, or swap in bone broth if you want a little extra nutrition.
- Fresh Cilantro – Adds such a nice pop of flavor and color. If you’re not into cilantro, sliced green onions work great too, or you can just skip it.
Assembly:
- Coconut Flour Tortillas – I made my own low carb tortillas for this recipe, but you’ve got options. Almond flour tortillas work too, or you can grab a store-bought low carb tortilla if you don’t mind a few extra ingredients. Just check the label since some have gluten or binders.
- Colby Jack Cheese – I love the mild, melty flavor here, but honestly, any cheese that melts well will do. Cheddar cheese, Monterey Jack, or even a Mexican blend are all great swaps.
- Green Onions – They add that fresh, zesty finish on top. If you’re not into them, a sprinkle of extra cilantro works just as well.
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How To Make Keto Enchiladas
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make enchilada sauce. If you’re not using store-bought, go ahead and whip up a batch using my enchilada sauce recipe. It’s super easy and worth it!
- Make tortillas. I use this coconut tortilla recipe, and I always add the optional gelatin to keep them nice and flexible for rolling.
- Make the filling. Heat some of the oil in a large pan, then add the garlic and cook for about a minute. Stir in the shredded chicken, half the enchilada sauce, broth, and cilantro. Let it simmer for a few minutes to thicken slightly.
- Fill the tortillas. Scoop about 1/4 cup of the chicken mixture into the center of each tortilla.
- Roll them up. Roll it up gently and place it seam-side down in a greased casserole dish. Keep going with the rest until they’re all snug in the pan.
- Add the toppings. Pour the rest of the sauce over the enchiladas and sprinkle with the remaining cheese.
- Bake & serve. Pop your keto enchiladas in the oven and bake until the cheese is melted and bubbly. Add your favorite garnish and dig in!
My Recipe Tips
- If your tortillas are cold, they might crack. I like to warm mine slightly so they’re soft, flexible, and way easier to work with!
- Don’t skip the gelatin in the tortillas. I know it’s optional, but trust me, it helps them stay sturdy when you roll them and keeps them from falling apart later.
- Make sure the sauce is thick enough. It really brings out the flavor. You’ll know it’s ready when it coats the back of a spoon.
- Want a little heat? Toss some diced jalapeños into the filling or add a pinch of cayenne to the sauce.
Keto Enchiladas
By
My keto enchiladas are saucy, cheesy, and totally satisfying. Made with low carb tortillas and no shortcuts, you won’t miss the carbs!
Ingredients
[ See substitutions ]Tap underlined ingredients to see the ones I use.
Sauce
Chicken
Assembly
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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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.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 2 enchiladas with sauce
- Tips: Check out my recipe tips above to help you roll without cracks, get the perfect sauce texture, and make keto enchiladas that everyone will love!
- Variations: Don’t miss my recipe variations easy ways to change up your keto enchiladas and keep things interesting.
- Serving ideas: See my serving ideas below for tasty sides and toppings that pair perfectly with keto enchiladas.
- Store: Just cover and pop them in the fridge. They’ll keep for 3 to 4 days.
- Meal Prep: You can make the sauce, tortillas, and filling ahead of time, or even roll everything up and keep it in the fridge until you’re ready to bake.
- Reheat: Warm them in the oven at 325 degrees F until hot. If they’re frozen, it’ll take about 30 minutes (cover with foil if the cheese starts to brown too much).
- Freeze: Let them cool, wrap tightly, and freeze. I usually bake them straight from frozen when I’m ready.
- Note on nutrition info: The prep time doesn’t include making the tortillas or sauce, but the nutrition info does count both.
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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Enchiladas
Serving Ideas
If you’re like me and love piling on the sides, here are a few tasty ideas to try with your keto enchiladas:
- More Toppings – Load ’em up! I like adding shredded lettuce, diced tomato, sour cream, taco slaw, or a scoop of fresh salsa. Use whatever I’ve got on hand.
- Rice & Beans – Traditional spots usually serve enchiladas with rice and beans, but I keep it light with cilantro lime cauliflower rice. It still gives you that full meal vibe, just without the carbs.
- Chips & Dip – You can’t go wrong with keto tortilla chips and guac or salsa. And if you’re in the mood for something cheesy, a warm queso dip is always a hit.
And don’t forget the skinny margaritas!
Recipe Variations
Want to switch things up? Here are a few easy ways to change up these keto enchiladas and make them your own:
- Try another protein – Not feeling chicken? You can totally switch it up with ground beef, beef barbacoa, chopped turkey (leftovers work great), chorizo, or even grilled shrimp. Just cook the meat with a little taco seasoning or enchilada sauce for extra flavor.
- Go meatless – Want to keep it vegetarian? Swap the chicken for your favorite shredded keto cheese. You can also toss in some low carb beans, like black soybeans or lupini beans, to make it a little heartier.
- Make it green – Use your favorite gluten-free green enchilada sauce instead of red, and drizzle with salsa verde before serving.
49 Comments
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 🙂