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!
Free Keto Food ListGet It Now
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 (190 degrees C). 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.
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.