Made with the flavored low-carb enchilada sauce, chicken and cheese, Keto chicken enchiladas recipe is not only Keto-friendly but it is also delicious and easy to make.
As provides only 349 calories per serving, this tasty Keto chicken may also be served to those who do not follow a low-carb diet.
If you are looking for something good to eat at dinner, give the following recipe for chicken enchiladas a try. It promises to satisfy the appetite of you and your whole family.
Keto Chicken Enchiladas
Course: MainCuisine: MexicanDifficulty: Easy6
servings20
minutes20
minutes349
kcalMade with the flavored low-carb enchilada sauce, chicken and cheese, Keto chicken enchiladas recipe is not only Keto-friendly but it is also delicious and easy to make.
Ingredients
- For chicken
3 cups cooked chicken, shredded
1/4 cup chicken broth
1/4 cup cilantro, chopped
4 cloves garlic, minced
1 tbsp avocado oil
- For assembling
3/4 cup Colby jack cheese, shredded
12 coconut tortillas (homemade or store-bought)
1/4 cup green onions, chopped
For sauce
2 cups enchilada sauce (homemade)
Directions
- Heat up some oil in a large saute pan over medium-high heat. Add the minced garlic and cook for about a minute, until fragrant.
- Add chicken, chicken broth, 1 cup enchilada sauce and cilantro into the pan. Bring to a simmer for about 5 minutes.
- Preheat the oven to 375 degrees F. Grease a 9×13 baking dish.
- Lay the tortilla on a flat surface. Spread about 1/4 cup chicken mixture evenly over the center of each tortilla. Roll up and place seam side down in the baking dish.
- Pour the remaining enchilada sauce over the enchiladas. Top with shredded cheese.
- Bake in preheated oven for about 10 to 12 minutes, until enchiladas are hot and cheese melts.
- Once baked, remove from the oven; sprinkle with green onions. Serve.
Notes
- s most of enchilada sauce bought at stores is filled with added sugar and starch, it’s better to make the sauce of your own, especially when you are on a low-carb diet. The recipe is super simple, so you may make it while waiting for the enchiladas baked.
FAQ
Is Keto Chicken Enchiladas suitable for a ketogenic or low-carb diet?
Yes. This recipe uses low-carb coconut tortillas and a keto-friendly enchilada sauce, making it suitable for ketogenic and low-carb diets when macros are portioned correctly.
Can I use store-bought enchilada sauce for this recipe?
You can, but it is important to choose a low-carb or keto-approved enchilada sauce with no added sugar or starches. Homemade enchilada sauce is often the safest option.
What type of chicken works best for Keto Chicken Enchiladas?
Cooked and shredded chicken breast or chicken thighs both work well. Chicken thighs provide more moisture and flavor, while chicken breasts are leaner.
Are coconut tortillas required for this recipe?
Coconut tortillas are recommended for keto compliance, but you can also use other low-carb tortillas made from almond flour, cheese, or egg-based wraps.
Can I make Keto Chicken Enchiladas ahead of time?
Yes. You can assemble the enchiladas in advance, cover them tightly, and refrigerate for up to 24 hours before baking.
How should leftovers be stored and reheated?
Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Can I freeze Keto Chicken Enchiladas?
Yes. Assemble the enchiladas without baking, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.
What cheese works best for this recipe?
Colby jack melts well and provides mild flavor, but cheddar, Monterey Jack, or a Mexican cheese blend are also good options.
Can I add vegetables to the filling?
Yes. Low-carb vegetables such as spinach, zucchini, or bell peppers can be added to the chicken mixture without significantly increasing carbs.
Is this dish family-friendly for non-keto eaters?
Yes. The flavors are familiar and comforting, making this dish enjoyable for both keto and non-keto eaters.
