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
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?
