Keto Enchiladas with Chicken

Keto Enchiladas casserole close up with fresh herbs.

Enjoy our delicious Keto Enchiladas with Chicken for your perfect casserole dinner. Made with homemade enchilada seasoning, enchilada sauce, and shredded chicken wrapped in perfectly tailored tortillas, those low carb keto chicken enchiladas are an easy meal you can prepare even a day in advance.

Course Main dishes

Cuisine Mexican

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Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 134kcal

Author Zuzana Paar

Equipment

Ingredients

2 Cooked Chicken Breasts shredded
2 Cups Enchilada Sauce
7 Keto Tortillas
1,5 Cup Shredded White Cheese
1/2 Cup Shredded Cheddar Cheese

US Customary - Metric

Instructions

Prepare all of the ingredients for building enchiladas casserole. Enchilada seasoning is already inside the sauce, so there is no need to add more. Cooked chicken breasts could be shredded with a fork or pull apart using your hand. At the same time preheat oven to 350 Fahrenheit or 180 Celsius.
Start by placing one to two big scoops of keto enchilada sauce to the bottom of the skillet. Spread it all over, so the sauce in the bottom covers the base.
As you see in the video, take one tortilla, and in one corner, place a bit of shredded chicken. Layer white and cheddar shredded cheese and a dollop of sauce on top of the chicken. Roll and place filled tortillas onto the baking dish, ensuring they do not open up. Keep repeating this step until you have used all of the tortillas or the casserole is filled.
Once all of the tortillas are placed in the baking dish, pour the remaining enchilada sauce on the top middle of the tortillas. Top up with the remaining cheese and bake.
Place into the preheated oven and bake at 350 degrees Fahrenheit or 180 Celsius for 20 minutes. Bake in the oven until the cheese melts and the edges of the tortillas brown. Once ready to serve, sprinkle cilantro and serve with sliced avocado, sour cream, and lemon.

Video

Notes

Extra spicy - add more chili
Protein - can be replaced with ground beef, fish, turkey, or any of your favorite meat.
Prevent sogginess - the best way to keep your enchiladas from becoming too soft is to fry the tortillas in hot oil for a short time before stuffing and rolling them. This will form a protective layer, preventing the tortillas from absorbing an excessive amount of sauce and thus losing their shape.
The cheese type - could be any you prefer, like jack cheese, Emmenthaler, gouda, Mexican cheese, etc.
Canned enchilada sauce - make sure you read the labels, so sugar is not involved.

Nutrition