Keto Chicken Enchiladas

Satisfy your Tex-Mex cravings without breaking your carb goals with these irresistible Keto Chicken Enchiladas! Tender, seasoned chicken breasts are shredded and enveloped in crispy, golden cheddar cheese shells—no tortillas in sight! Each enchilada is stuffed with bold flavors of cumin, chili, and paprika, then smothered in a rich keto-friendly enchilada sauce and topped with gooey mozzarella cheese. Baked to bubbly perfection, these enchiladas are finished with a dollop of tangy sour cream, fresh cilantro, and creamy avocado slices. Ready in under an hour, this low-carb comfort food masterpiece is perfect for keto enthusiasts looking for a flavorful, satisfying meal that hits all the right notes. Perfect for family dinners or meal prep, these Keto Chicken Enchiladas are as visually stunning as they are delicious!

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 pieces Chicken breasts, boneless and skinless
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 teaspoon Cumin
• 1 teaspoon Chili powder
• 1 teaspoon Paprika
• 1 teaspoon Garlic powder
• 3 cups Cheddar cheese, shredded
• 1 cup Mozzarella cheese, shredded
• 1 cup Enchilada sauce, keto-friendly
• 0.5 cup Sour cream
• 0.25 cup Fresh cilantro, chopped
• 1 piece Avocado, sliced

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Rub the chicken breasts with olive oil, then season with salt, black pepper, cumin, chili powder, paprika, and garlic powder.

Step 3

Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes on each side, until the chicken is fully cooked and an internal temperature of 165°F (74°C) is reached.

Step 4

Remove the chicken from the skillet and let it rest for a few minutes. Once cool enough to handle, shred the chicken using two forks.

Step 5

While the chicken is cooling, prepare the cheese shells. Line a large baking sheet with parchment paper. Spread 1/4 cup of shredded cheddar cheese into a round, thin layer (approximately 6 inches in diameter) on the parchment paper. Repeat until you have four cheese rounds.

Step 6

Bake the cheese rounds in the preheated oven for 5-7 minutes, or until the edges are golden brown.

Step 7

Remove the cheese rounds from the oven and let them cool for a minute. Carefully remove them from the parchment paper using a spatula and mold them into taco shell shapes over the edge of a baking dish or another suitable surface.

Step 8

In a mixing bowl, combine the shredded chicken with 1/2 cup of the enchilada sauce.

Step 9

Fill each cheese shell with the chicken mixture and place them seam-side down in a baking dish.

Step 10

Pour the remaining enchilada sauce over the filled cheese shells.

Step 11

Sprinkle the mozzarella cheese over the top.

Step 12

Bake in the oven for 10-12 minutes, or until the cheese is melted and bubbly.

Step 13

Remove the enchiladas from the oven, top with sour cream, chopped cilantro, and avocado slices before serving.

Nutrition Facts

Serving size	(1409.2g)

Amount per serving	% Daily Value*
Calories	3086.2

Total Fat 223.0g	0%
Saturated Fat 112.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 801.3mg	0%
Sodium 6835.1mg	0%
Total Carbohydrate 54.1g	0%
Dietary Fiber 16.6g	0%
Total Sugars 15.1g
Protein 227.3g	0%

Vitamin D 75.5IU	0%
Calcium 3509.5mg	0%
Iron 13.2mg	0%
Potassium 2694.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.1%

Protein: 29.0%

Carbs: 6.9%