Low-Carb Chicken Enchiladas with Keto Tortillas

Perfect for a satisfying and healthy dinner, these Low-Carb Chicken Enchiladas with Keto Tortillas are bursting with flavor without the guilt. This dish features homemade keto-friendly tortillas wrapped around a creamy, spicy chicken filling, smothered in a rich enchilada sauce, and topped with melted cheese. It's a comforting meal that won't compromise your dietary goals.

Course Dinner

Cuisine Mexican

Keyword Keto Dinner, Keto Tortillas, Low-Carb Chicken Enchiladas, Low-Carb Mexican Food

Prep Time 20

Cook Time 25

Total Time 45

Servings people

Calories 350kcal

Equipment

Mixing bowls
Rolling pin
Parchment paper
Non-stick skillet
Baking dish

Ingredients

Keto Tortillas

1 cup almond flour 112g / 4oz
2 tbsp coconut flour 14g / 0.5oz
1 tsp xanthan gum
½ tsp baking powder
¼ tsp salt
1 egg beaten
1 tbsp water 15ml

Chicken Filling

2 cups cooked chicken shredded, approximately 250g / 8.8oz
½ cup red enchilada sauce sugar-free, low-carb, 120ml
½ tsp chili powder
½ tsp ground cumin
¼ tsp garlic powder
¼ tsp onion powder
Salt and pepper to taste

Assembly

1 cup shredded cheddar cheese approximately 113g / 4oz
½ cup enchilada sauce sugar-free, low-carb, 120ml
Fresh cilantro for garnish (optional)

Instructions

Prepare the Keto Tortillas: In a mixing bowl, combine almond flour, coconut flour, xanthan gum, baking powder, and salt. Add the beaten egg and water, and mix until a dough forms. Divide the dough into 4 equal balls. Place each ball between two pieces of parchment paper and roll out into a thin tortilla shape. Heat a non-stick skillet over medium heat and cook each tortilla for about 1 minute on each side or until lightly browned. Set aside.
Make the Chicken Filling: In a separate bowl, mix together the shredded chicken, 1/2 cup of enchilada sauce, chili powder, cumin, garlic powder, onion powder, salt, and pepper until well combined.
Assemble the Enchiladas: Preheat the oven to 350°F (175°C). Spoon the chicken mixture evenly onto the center of each keto tortilla, then roll them up tightly. Place the rolled enchiladas seam side down in a greased baking dish.
Top and Bake: Pour the remaining 1/2 cup of enchilada sauce over the top of the enchiladas. Sprinkle the shredded cheese evenly over the sauce. Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.
Garnish and Serve: Remove from oven, let cool for a few minutes, then garnish with fresh cilantro if desired. Serve hot.

Notes

Ensure your enchilada sauce is low-carb and sugar-free; check the labels as many store-bought sauces contain added sugars.

For extra heat, add diced jalapeños or more chili powder to the chicken mixture.

The keto tortillas can also be made in advance and stored in the refrigerator for up to 3 days.

To store leftover enchiladas, cover the baking dish with foil or transfer to an airtight container and refrigerate for up to 3 days. Reheat in the oven or microwave.

For a dairy-free version, use a dairy-free cheese alternative that melts well.

Nutrition