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Low Carb Keto Enchiladas Recipe

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4 from 70 reviews

Delicious low carb keto enchiladas featuring tender shredded chicken, a flavorful blend of cheese and enchilada sauce, baked to melted perfection. This recipe offers a satisfying Mexican-inspired dish that fits perfectly into a keto lifestyle, served best over cauliflower rice and garnished with pepitas and cilantro for a healthy, hearty meal.

Ingredients

Enchilada Filling

  • 2 Tablespoons Mild Tasting Oil (such as vegetable oil)
  • 1 Cup Onion, chopped
  • 1 Bell Pepper, chopped
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Pepper
  • 4 Ounce Can Green Chilies, diced
  • 4 Tablespoons Keto Taco Seasoning (or 1 (1.25-ounce) package taco seasoning)
  • 1/4 Cup Water
  • 3 Cups Cooked + Shredded Chicken
  • 1 Cup Cottage Cheese
  • 3 Cups Sharp Cheddar Cheese, shredded (1 cup mixed in filling, 2 cups for topping)
  • 12 Ounce Jar Red Enchilada Sauce

Serving Suggestions

  • Cauliflower Rice
  • Pepitas
  • Cilantro

Instructions

  1. Prepare the Chicken: Shred the cooked chicken using two forks or by hand. To poach chicken, simmer chicken breasts in water or broth until fully cooked and tender, then shred.
  2. Preheat Oven: Set your oven to 400°F (204°C) to prepare for baking the enchiladas.
  3. Sauté Vegetables: Heat 2 tablespoons of mild oil in a large oven-safe pan over medium heat until shimmering. Add 1 cup chopped onion and 1 chopped bell pepper, sautéing them for about 10 minutes or until soft and fragrant.
  4. Season the Mixture: Turn off heat. Stir in 1 teaspoon kosher salt, 1/2 teaspoon pepper, the entire 4-ounce can of diced green chilies, 4 tablespoons keto taco seasoning, and 1/4 cup water. Stir thoroughly until taco seasoning dissolves evenly.
  5. Combine Filling Ingredients: Add 3 cups shredded chicken, 1 cup cottage cheese, the full 12-ounce jar of red enchilada sauce, and 1 cup shredded sharp cheddar cheese into the pan. Mix everything well, ensuring the chicken is coated uniformly with the sauce.
  6. Add Cheese Topping: Evenly sprinkle the remaining 2 cups of shredded sharp cheddar cheese over the top of the mixture in the pan.
  7. Bake Enchiladas: Place the pan in the preheated oven and bake for 15 minutes, or until the casserole is heated through and the cheese on top starts to brown and bubble.
  8. Serve: Spoon the enchilada mixture over cauliflower rice and garnish with pepitas and fresh cilantro as desired. Enjoy your low carb keto enchiladas!

Notes

  • To poach chicken: Place boneless, skinless chicken breasts in a pot, cover with water or broth, bring to a simmer, then cook until chicken is no longer pink inside (about 15-20 minutes). Let cool slightly before shredding.
  • This recipe uses a keto-friendly taco seasoning which can be store-bought or homemade without added sugars.
  • For an oil substitute, avocado oil or light olive oil can be used depending on your dietary preferences.
  • Customize toppings with avocado slices or sour cream for additional flavor and texture.
  • Cauliflower rice is recommended as a low-carb substitute for traditional rice to keep the dish keto-friendly.

Find it online: https://flavorspath.com/low-carb-keto-enchiladas-recipe/