Keto Classic Chicken Enchiladas

Indulge in the bold flavors of Mexican cuisine while staying on track with your keto lifestyle with this Keto Classic Chicken Enchiladas recipe. Packed with tender shredded chicken, creamy cheddar cheese, and a rich homemade enchilada sauce infused with cumin, chili powder, and oregano, this dish delivers all the comfort of traditional enchiladas without the carb-heavy guilt. The use of keto-friendly tortillas ensures this meal is low in carbs yet high in flavor, making it perfect for those following a ketogenic diet. Baked to cheesy perfection and garnished with fresh cilantro, these enchiladas are a hearty, satisfying dinner option that’s ready in under an hour. Whether you’re meal prepping or serving the family, this gluten-free, keto-approved recipe is guaranteed to be a crowd-pleaser.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups Cooked chicken breast
• 2 tablespoons Coconut oil
• 0.5 cup Onion, finely chopped
• 2 cloves Garlic, minced
• 8 pieces Keto-friendly tortillas
• 2 cups Shredded cheddar cheese
• 1 teaspoon Cumin
• 1 teaspoon Chili powder
• 1 teaspoon Oregano
• 2 tablespoons Tomato paste
• 1 cup Chicken broth
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh cilantro, chopped

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a skillet over medium heat, melt the coconut oil. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.

Step 3

Stir in cumin, chili powder, and oregano, cooking for another minute to release their flavors.

Step 4

Add the tomato paste to the skillet, stirring to combine. Gradually add the chicken broth while stirring, creating a smooth sauce.

Step 5

Season the sauce with salt and black pepper. Allow the sauce to simmer for 5 minutes, then remove from heat.

Step 6

In a large bowl, mix the shredded cooked chicken with half of the shredded cheddar cheese.

Step 7

Pour a small amount of the sauce into a 9x13 inch baking dish, just enough to coat the bottom.

Step 8

To assemble the enchiladas, place a portion of the chicken and cheese mixture onto each keto-friendly tortilla, roll them up, and place seam-side down in the prepared baking dish.

Step 9

Pour the remaining sauce over the rolled tortillas, ensuring they are fully covered.

Step 10

Sprinkle the remaining shredded cheddar cheese evenly over the top.

Step 11

Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.

Step 12

Garnish with fresh chopped cilantro before serving.

Nutrition Facts

Serving size	(1289.8g)

Amount per serving	% Daily Value*
Calories	2421.3

Total Fat 138.3g	0%
Saturated Fat 83.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 528.9mg	0%
Sodium 5139.0mg	0%
Total Carbohydrate 73.7g	0%
Dietary Fiber 31.0g	0%
Total Sugars 9.6g
Protein 223.4g	0%

Vitamin D 0IU	0%
Calcium 2178.3mg	0%
Iron 12.2mg	0%
Potassium 1298.2mg	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: 51.2%

Protein: 36.7%

Carbs: 12.1%