Craving a taste of Mexico without sacrificing your keto goals? Look no further than these incredibly delicious Low-Carb Keto Chicken Enchiladas! Packed with tender chicken, a luscious cheesy filling, and authentic Mexican spices, all nestled in low-carb tortillas, these enchiladas are a guaranteed crowd-pleaser. Even those not following a keto diet will devour them, making them perfect for any occasion, from casual weeknight dinners to festive gatherings. The vibrant blend of cumin, chili powder, and green chilies creates a symphony of flavors, while the gooey, melted cheese adds the perfect finishing touch. Prepare to be amazed by how satisfying and flavorful a low-carb meal can be!
Ingredients: Your Keto Enchilada Arsenal
- 2 pounds chicken breast, cubed
- 1-2 tablespoons olive oil
- 1 cup onion, finely diced
- 1 can (4 oz) green chilies, drained
- 1 teaspoon cumin
- ½ teaspoon chili powder
- 1 jar enchilada sauce (mild or hot)
- 8 Mission Carb Balance tortillas (low-carb)
- 2 cups Colby Jack cheese, shredded (or Mexican blend)
- Non-stick cooking spray
- Optional Garnishes: Fresh cilantro, sour cream, sliced avocado, fresh salsa, chopped chives
Crafting Your Keto Enchiladas: A Step-by-Step Guide
Step 1: Sautéing the Chicken and Aromatics
Preheat your oven to 350°F (175°C). In a large skillet over medium-high heat, add the olive oil. Once heated, add the diced onions and sauté for 3-4 minutes until softened and translucent. Add the cubed chicken to the skillet and stir to combine with the onions. Sprinkle the chicken with cumin and chili powder. Cook until the chicken is lightly browned on the outside (it doesn’t need to be fully cooked). Stir in the drained green chilies.
Step 2: Assembling the Enchilada Masterpiece
Spray a 9×13 inch baking dish with non-stick cooking spray. Lay each tortilla flat. Spread a generous amount of enchilada sauce on one side of each tortilla. Place about ½ cup of the chicken mixture down the center of each tortilla. Top with a generous amount of shredded cheese. Roll up each tortilla tightly, placing them seam-down in the baking dish. Repeat for all tortillas. Pour the remaining enchilada sauce over the enchiladas. Sprinkle with the remaining cheese.
Step 3: Baking to Perfection and Serving
Bake for 15-20 minutes, or until the cheese is melted, bubbly, and the enchiladas are cooked through. Garnish with fresh cilantro (optional). Serve hot with your favorite toppings like sour cream, avocado, salsa, or chives.
Enchilada Enhancements: Tips and Customization
- Spice It Up: Add jalapeños or use a spicier enchilada sauce for extra heat.
- Leftover Chicken Savior: Use leftover or rotisserie chicken (shredded) for a quick meal.
- Cheese Adventures: Experiment with different cheeses like cheddar, mozzarella, or a blend.
- Low-Carb Tortilla Alternatives: Explore other keto-friendly low-carb tortillas. Just be sure to check the net carbs.
Keto Chicken Enchiladas
These easy-to-make chicken enchiladas are packed with tender, spiced chicken, melty cheese, and a savory enchilada sauce, all wrapped in low-carb tortillas. They’re gluten-free, keto-friendly, and perfect for a quick, satisfying meal!
Total Time: 35 Minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 8
Ingredients
- 2 lbs chicken, cubed
- 1-2 Tbsp olive oil
- 1 cup onion, diced
- 1 (4 oz) can green chilies, drained
- 1 tsp cumin
- ½ tsp chili powder
- 1 jar enchilada sauce (keto-friendly)
- 8 low-carb tortillas (Mission Carb Balance or homemade)
- 2 cups shredded Colby Jack cheese
- Non-stick cooking spray
Instructions
Preheat Oven: Set to 350°F (175°C).
Cook Chicken & Aromatics
- Heat olive oil in a skillet over medium-high heat.
- Sauté onions for 3-4 minutes until softened.
- Add cubed chicken, cumin, and chili powder. Cook until chicken is browned.
- Stir in green chilies and mix well.
Prepare the Enchiladas
- Spray a 9×13-inch baking dish with non-stick cooking spray.
- Spread enchilada sauce inside each tortilla, then fill with chicken and cheese.
- Roll up and place seam-side down in the baking dish.
Bake & Serve
- Pour remaining enchilada sauce over the rolled tortillas.
- Sprinkle with cheese and bake for 15-20 minutes until bubbly.
- Garnish with cilantro and serve with sour cream, avocado, or salsa.
Nutrition (Per Serving)
Calories: 500
Total Fat: 29g
Saturated Fat: 11g
Cholesterol: 135mg
Sodium: 475mg
Carbs: 25g
Net Carbs: 8g
Fiber: 17g
Protein: 42g