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Best Keto Chicken Enchiladas

These are the best keto chicken enchiladas we’ve tried. They’re topped with delicious keto enchilada sauce and stuffed with spiced creamy sauce coated chicken. The tortillas are “protein tortillas”, or actually slices of deli chicken. Add a side salad, and it’s the perfect low carb family meal.

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The best keto chicken enchiladas with a creamy spiced chicken on the inside, wrapped in protein tortillas, and baked with sugar-free enchilada sauce and cheddar cheese. #ketodinner #ketoenchiladas

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Keto Mexican Food

I’ve heard from many readers how much they wish to have Mexican food again but how difficult it is to replicate in a keto-friendly way.

There are all the tortillas, beans, and rice that are staples of a Mexican food diet. All of which do not aid a keto diet and should be avoided. Luckily, there are some pretty good substitutes so we can still enjoy the amazing flavors and textures of the traditional recipes.

I don’t at all claim to exactly replicate authentic Mexican flavors. However, I have to say, these keto chicken enchiladas come pretty close while at the same time being high-protein and gluten-free.

🍽 Equipment

The best keto chicken enchiladas with a spiced creamy chicken filling and sugar-free enchilada sauce. Rolled in deli chicken slices for tortillas. #ketorecipes #ketodinner

🥘 Ingredients

  • 1 tablespoon butter
  • 1 pound chicken breasts, about 2
  • 1/4 chopped onion
  • 2 oz. cream cheese
  • 1/4 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1/2 tsp dried parsley
  • 1/2 tsp dried oregano
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1/2 tsp chili powder
  • 1/4 cup chicken bone broth
  • 1 garlic clove, minced
  • 1/3 cup chopped bell pepper, red or preferred color
  • 1/2 pound deli-sliced chicken breast (sugar-free)
  • 1 cup keto enchilada sauce (or other sugar-free enchilada sauce)
Delicious keto chicken enchiladas on a white plate overhead.

🔪 Instructions

To begin, preheat the oven to 350 degrees Fahrenheit. Also, get out an 8-inch by 8-inch square glass baking dish and a cast-iron skillet or frying pan. Set aside the baking dish for now.

Filling

Next, cube the chicken and place in a bowl. I find the easiest way is to use kitchen scissors and cut the meat into bite-sized pieces. However, you can always use a sharp knife and cutting board.

After that, melt one tablespoon of butter in a cast-iron skillet or frying pan. Then over medium heat, cook the chicken until it’s no longer pink and juices run clear, about three to four minutes.

Chicken and peppers in a frying pan

Now, add the onion, bell pepper, room temperature cream cheese, half a cup of the cheddar cheese, parsley, oregano, and ground black pepper. Heat it through until the cheese melts, stirring well. There should be no clumps, but a creamy sauce surrounding the chicken.

Keto chicken enchilada filling in a skillet.

The last step in the filling is to stir in the salt, water, chili powder, and garlic. Then take it off the heat.

Assembly

Now it’s time to put together the keto chicken enchiladas.

Grab the 8-inch by 8-inch square baking dish you got out earlier. Next, position the filling, the protein tortillas (the deli-sliced chicken breast), and enchilada sauce just next to it for easy assembly.

First, spoon in some enchilada sauce and spread it around with the spoon just to coat the bottom of the dish. Second, select one good slice of deli chicken breast, and in it carefully roll about one-fourth of a cup of filling.

Rolling the keto chicken enchiladas in protein tortillas (deli-sliced chicken)

Place the roll in the corner of the baking dish and continue the process with even amounts of the mixture. Use the sliced deli chicken breast as if it were a fragile tortilla.

Usually, about 8 will fit in the dish.

Next, cover the rolls with keto enchilada sauce and sprinkle on top one-half a cup of shredded cheddar cheese.

Keto chicken enchiladas are ready to bake.

⏲️ Baking time

Then bake the dish uncovered in the preheated oven for about 20 minutes. Let it cool 10 minutes before serving and top with chopped cilantro or sour cream, although these are optional as you wish.

Baked keto chicken enchiladas with chopped cilantro.

🥣 How to store it

If you don’t eat all the keto chicken enchiladas immediately, how do you store it?

Well, first off, let them cool down. Then cover the dish as air-tight as possible and place it in the refrigerator for up to about four days.

🧊 How to freeze it

If you want to keep the enchiladas for longer or for future meal planning, freezing is always an option.

Simply place serving sizes in freezer-safe airtight containers. Then I like to put a bit of masking tape on the side with the date made and contents on the front. After that, stack them neatly in the freezer for easy future keto-friendly meals.

💭 Top tip

My top tip for keto chicken enchiladas is not to be too picky. Don’t be hard on yourself. If one of the protein tortillas rips (deli chicken breast slice), roll it up anyway and cover it with sauce and cheese.

It will look and taste fabulous! Did I mention my daughter requests this recipe once a week? We don’t eat it quite that often but pretty near to it!

📋 Variations

It’s very easy to vary this recipe with the meat you have on hand. Easily substitute beef, turkey, or even pork for the filling. Or, add different kinds of cheese instead of the meat in the filling for a cheese enchilada!

One of the most difficult things sometimes with this recipe is the deli meat, or protein noodles. It’s important to select good quality, sugar-free deli meat.

Usually, you can find a good chicken breast and have the deli slice it as you wish. However, if that’s not available, sliced turkey breast can also be a good option.

🥗 Side dishes

My favorite side dish to have with keto chicken enchiladas is a simple green salad. Make it easy by using extra enchilada sauce and sour cream for dressing and enjoy!

Other options for a side could be steamed asparagus, broccoli, or green beans. It’s up to you! Then take your time and savor your food and conversations.

What other Mexican foods could use a keto makeover?

I hear so often from people who miss Mexican food and all those carb-filled ingredients. It’s sometimes a quick fix like cauliflower rice for rice, or extra meat instead of beans.

What other Mexican dishes do you miss? What would you like to see with a keto makeover? I’d love to hear your ideas and give it a go.

¡Buen provecho!

Pin the recipe here:

A popular low carb family meal, these are the best keto chicken enchiladas. Gluten-free and sugar-free Mexican food. #ketorecipes #ketodinner

Tag me in your recipe pics on Instagram @explorermomma.

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📖 Recipe

Keto chicken enchiladas with protein tortillas. Gluten-free, sugar-free amazing! #ketorecipes #ketodinners

Keto Chicken Enchiladas

Yield: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Delicious keto chicken enchiladas have gluten-free protein tortillas and a fabulous creamy yet spicy chicken filling.

Ingredients

  • 1 tablespoon butter
  • 1 pound chicken breasts, about 2
  • 1/4 chopped onion
  • 2 oz. cream cheese
  • 1/4 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1/2 tsp dried parsley
  • 1/2 tsp dried oregano
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1/4 cup chicken bone broth
  • 1/2 tsp chili powder
  • 1 garlic clove, minced
  • 1/3 cup chopped bell pepper, red or preferred color
  • 1/2 pound deli sliced chicken breast (sugar-free)
  • 1 cup keto enchilada sauce (or other sugar-free enchilada sauce)

Instructions

Filling

  1. Preheat the oven to 350 degrees Fahrenheit and get out an 8" x 8" square glass dish. Set aside.
  2. Using a sharp knife or kitchen scissors, cube the chicken. Melt one tablespoon of butter in a cast-iron skillet or frying pan. Then over medium heat, cook the chicken until no longer pink and juices run clear.
  3. Add the onion, cream cheese, 1/2 cup cheddar cheese, parsley, oregano, and ground black pepper. Heat it through until the cheese melts, stirring well.
  4. Stir in salt, water, chili powder, bell pepper, and garlic. Take off the heat.

Assembly

  1. Take the 8" x 8" square dish, the filling, and the protein tortillas (the deli-sliced chicken breast).
  2. Spoon some enchilada sauce to coat the bottom of the dish.
  3. Carefully roll even amounts of the mixture in the sliced deli chicken breast as if it's a tortilla.
  4. Usually, about 8 will fit in the dish.
  5. Cover with keto enchilada sauce and sprinkle on 1/2 cup shredded cheddar cheese.
  6. Bake uncovered in the preheated oven 20 minutes. Let cool 10 minutes before serving and top with chopped cilantro or sour cream (optional).
Nutrition Information:
Yield: 4 Serving Size: 2 enchiladas
Amount Per Serving: Calories: 435Total Fat: 26gCarbohydrates: 2gFiber: 0gProtein: 44g

*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

Did you make this recipe?

Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

Nutrition Disclaimer

Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program.

I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.  

This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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