Posted by If you’re craving a delicious, Mexican-inspired dish that perfectly aligns with your keto lifestyle, these Low-Carb Keto Chicken Enchiladas are a must-try! These enchiladas are packed with flavor, tender chicken, and a melty cheesy filling, all wrapped in low-carb tortillas. Even if you’re not on a keto diet, your friends and family won’t realize this meal is low in carbs, making it the perfect choice for dinner parties or family meals. The combination of cumin, chili powder, and green chilies enhances the flavor, while the gooey melted cheese completes the dish beautifully. This recipe is an excellent way to enjoy a comfort food favorite without compromising on your low-carb goals.
Ingredients
- 2 pounds of chicken breast, cubed into bite-sized pieces
- 1-2 tablespoons olive oil (for cooking)
- 1 cup onion, finely diced
- 1 can (4 oz) green chilies, drained
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 jar enchilada sauce (you can choose mild or hot, depending on your preference)
- 8 Mission Carb Balance tortillas (low-carb version)
- 2 cups Colby Jack cheese, shredded (you can also use a Mexican cheese blend for a different flavor)
- Non-stick cooking spray (to grease your baking dish)
How to Make
Step 1: Preparing the Chicken and Vegetables
Begin by preheating your oven to 350°F (175°C) to ensure it’s hot and ready to bake the enchiladas once assembled. While the oven heats up, take a large skillet and heat 1-2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the diced onions and sauté them for 3-4 minutes, until they soften and become translucent. Add the cubed chicken to the pan and stir to combine with the onions. Sprinkle the chicken with cumin and chili powder, cooking the mixture until the chicken pieces are lightly browned on the outside (they don’t need to be fully cooked, as they’ll finish cooking in the oven). Stir in the drained green chilies to incorporate them into the mixture. The chilies add a slight kick and depth of flavor, making the dish truly stand out.
Step 2: Assembling the Keto Enchiladas
Once the chicken is partially cooked and seasoned, it’s time to assemble the enchiladas. Start by spraying a 9×13-inch baking dish with non-stick cooking spray to prevent sticking. Lay each Mission Carb Balance tortilla flat on a clean surface. Spoon a generous amount of enchilada sauce onto one side of the tortilla and spread it evenly using the back of a spoon. Then, add approximately 1/2 cup of the chicken mixture down the center of each tortilla. Top the chicken with a generous amount of shredded Colby Jack cheese (or your preferred cheese blend).
Now, carefully roll each tortilla up with the chicken and cheese inside, placing the rolled tortillas seam-side down in the prepared baking dish. Repeat the process for all eight tortillas, packing them closely together in the dish. After the enchiladas are arranged, pour the remaining enchilada sauce evenly over the top. Then, sprinkle the remaining cheese on top of the sauce, ensuring that each enchilada is generously covered with cheese for that irresistible meltiness.
Step 3: Baking and Serving
With the enchiladas assembled, place the dish in the oven and bake for 15-20 minutes, or until the cheese is fully melted and bubbly, and the enchiladas are cooked through. Once out of the oven, you can garnish your enchiladas with fresh cilantro for an added burst of flavor. Serve with sour cream, sliced avocado, fresh salsa, or chopped chives to elevate the meal further.
These low-carb keto chicken enchiladas are so hearty and satisfying that they’ll quickly become a go-to recipe in your meal rotation. Whether you’re serving them for dinner or taking them to a gathering, these enchiladas will impress and keep everyone coming back for seconds!
Customization and Tips:
- Make it Spicy: If you like more heat, try adding jalapeños or using a spicier enchilada sauce.
- Leftover Chicken: This recipe is perfect for using up leftover chicken or even rotisserie chicken. Just shred it and follow the same steps.
- Cheese Variety: If you prefer a different cheese, feel free to swap out the Colby Jack for cheddar, mozzarella, or a mix of both.
- Tortilla Substitutes: If you want to try a different brand of low-carb tortillas, make sure they’re keto-friendly and have low net carbs.
Chicken Enchiladas Recipe
These easy-to-make Low-Carb Keto Chicken Enchiladas are a quick and satisfying dinner option that’s perfect for anyone following a keto lifestyle. The tender chicken, flavorful spices, and melty cheese wrapped in low-carb tortillas create a delightful meal that’s both filling and healthy. This recipe is not only keto-friendly but also gluten-free and easy to make with minimal preparation time.
Duration:
- Prep time: 10 MINUTES
- Cook time: 25 MINUTES
- Total time: 35 MINUTES
- Yield: 8 servings
Ingredients
- 2 lb chicken, cubed
- 1-2 Tbsp olive oil
- 1 cup onion, diced
- 1 (4 oz) can green chilies, drained
- 1 tsp cumin
- 1/2 tsp chili powder
- 1 jar enchilada sauce
- 8 Mission Carb Balance tortillas
- 2 cups shredded Colby Jack cheese
- Non-stick cooking spray
Instructions
- Preheat oven to 350°F (175°C).
- Heat olive oil in a skillet over medium-high heat. Sauté the onions until softened, about 3-4 minutes.
- Add cubed chicken, cumin, and chili powder. Cook until the chicken is browned on the outside.
- Stir in green chilies.
- Spray a 9×13-inch baking dish with non-stick cooking spray.
- Spread enchilada sauce on each tortilla and fill with chicken and cheese. Roll up and place in the baking dish.
- Pour remaining enchilada sauce on top and sprinkle with cheese.
- Bake for 15-20 minutes, or until cheese is melted and bubbly.
- Garnish with cilantro and serve with sour cream, avocado, or salsa.
Enjoy your keto-friendly chicken enchiladas!
Nutrition Information (Per Serving):
- Calories: 500
- Total Fat: 29g
- Saturated Fat: 11g
- Cholesterol: 135mg
- Sodium: 475mg
- Carbohydrates: 25g
- Net Carbs: 8g
- Fiber: 17g
- Protein: 42g
