Hey there! It’s Anne from BeyondTheBayouBlog. If you’re like me and have been doing the keto diet for a while, you probably miss your favorite Mexican dishes. Well, I’ve got some good news for you – these keto enchiladas will satisfy that craving without kicking you out of ketosis.
I came up with this recipe after tons of experimenting to get that authentic enchilada flavor we all love. The secret is in the sauce – made with arrabbiata sauce, cream cheese and spices. It’s ridiculously close to the real thing. For the tortillas, I use low-carb wraps which hold up really well.
This dish is a total crowd pleaser, even for those not eating keto. My non-keto husband and kids devoured it! It’s easy enough for a weeknight meal too. So let’s get into the simple steps to make these delicious keto enchiladas!
Why You Will Love This Recipe?
- Completely worth the effort to make from scratch
- Family-friendly
- Cheesy, comforting, and full of delicious flavor
- A simple, green chicken enchiladas recipe that is low-carb and keto-friendly
Overview: How To Make Keto Enchiladas?
Craving a low-carb version of a classic Mexican favorite? These keto enchiladas are just what you need! This recipe transforms traditional enchiladas into a keto-friendly delight by using low-carb tortillas filled with grilled chicken, colorful vegetables, and plenty of cheese, all smothered in a delicious homemade enchilada sauce.
Start by making the enchilada sauce. Blend tomato passata, onion, garlic, and taco seasoning until smooth, then set it aside. Next, prepare the filling by sautéing chopped red onion and green bell pepper in olive oil until golden. Add diced chicken breasts and taco seasoning, cooking until the chicken is thoroughly done. This savory mixture forms the heart of your enchiladas.
To assemble, spread a bit of enchilada sauce on each tortilla, then add the chicken filling and a sprinkle of shredded cheese. Roll them up, secure with a toothpick if needed, and place them in a greased baking dish. Cover with remaining sauce and cheese, then bake until the cheese is perfectly melted.
In just 20 minutes, you’ll have a dish that’s not only quick and easy to prepare but also satisfies your Mexican food cravings while keeping your carb count low. Enjoy these keto enchiladas fresh from the oven for a tasty, healthy meal!
Keto Enchiladas Recipe
Equipment
- Mixing Bowl
- Baking Dish
- Knife
- Measuring Cups
- Spatula
Ingredients
FOR THE ENCHILADA SAUCE
- 1 1/2 cups tomato sauce passata
- 1/2 large onion
- 3 cloves garlic
- 2 tablespoon taco seasoning
FOR THE FILLING
- 2 tablespoon olive oil
- 1 large red onion chopped
- 1 large green bell pepper diced
- 4 small chicken breasts chopped
- 1/4 cup taco seasoning
- 6 large low carb tortillas homemade or store bought
- 1 1/2 cups shredded cheese divided
Instructions
- Preheat oven to 180C/350F and grease a large baking tray.
- Blend enchilada sauce ingredients until smooth, then set aside.
- Sauté diced onions and peppers in oil until golden, then add chicken and taco seasoning. Cook until chicken is done.
- Assemble enchiladas: Spread sauce on tortilla, add chicken filling and cheese, then fold and secure with toothpicks. Repeat for all tortillas.
- Cover enchiladas with remaining sauce and cheese, then bake for 10-12 minutes until cheese melts.
- Remove toothpicks and serve hot.
Nutrition
Tips To Make The Best Low Carb Enchiladas!
- Choose High-Quality Low Carb Tortillas: Opt for trusted brands like Woolworths or Mission. Some cheaper brands can fall apart when filled, ruining your enchiladas.
- Go Light on the Sauce: Unlike traditional enchiladas, use less sauce and keep the edges dry. This technique helps the enchiladas hold their shape better.
- Add Extra Cheese and Veggies: Boost the flavor and nutrition by adding extra cheese and low-carb vegetables like spinach, zucchini, or eggplant. These additions provide great texture and bulk without adding many carbs.
- Be Selective with Store-Bought Sauce: If you use a store-bought enchilada sauce, check the ingredients for added sugars and thickeners. These can sneak in extra carbs and affect the overall taste.
- Pre-Warm the Tortillas: Slightly warming the tortillas before filling them can make them more pliable and easier to roll without breaking.
- Layer Ingredients Evenly: Distribute your filling evenly across the tortilla. This ensures each bite is packed with flavor and prevents overstuffing, which can cause the tortillas to tear.
- Bake with Foil First: Cover your dish with foil for the first half of the baking time to keep the enchiladas moist. Remove the foil later to get a nice, bubbly cheese topping.
What To Serve With Keto Enchiladas?
Guide To Store Leftovers!
- Storing Enchiladas To keep your enchiladas fresh, cover them and store them in the refrigerator. They’ll stay good for up to 5 days.
- Freezing Enchiladas If you want to freeze your enchiladas, take them out of the baking dish and place them in a shallow container. You can keep them in the freezer for up to 6 months.
- Reheating Enchiladas For the best results, reheat your enchiladas in a preheated oven until the cheese is melted and the edges are crispy. You can even reheat them straight from the freezer—no need to thaw first!