Low Carb Keto Chicken Enchiladas

Front side shot of Low Carb Keto Chicken Enchiladas  in a baking dish
Front shot of Chicken Enchiladas wrapped in low card pita
Close up shot of Low Carb Keto Chicken Enchiladas
Healthy dinners to kickstart your weight loss
$7.99 Limited time offer $2.99
As Seen On
Site logo 1
Site logo 2
Site logo 3
Site logo 4
Site logo 5
Site logo 6
Site logo 7
Site logo 8
Site logo 9
Site logo 10

Enchiladas date back to the Mayan times, starting with corn tortillas dipped in a spicy chili sauce. Over time, they were stuffed with different ingredients such as cheese & meat, which became the enchiladas we have all known to love. Creating a low-carb keto version of this beloved dish is Keto chicken enchiladas.

Juicy roasted & pulled whole chicken. You can choose to roast this at home or pick up a pre-roasted chicken from your local market. Home roasted does give the best results. Smoky chipotle peppers marinate the chicken and create the red enchilada sauce that is a perfect combination of sweet, salty, and spicy, paired with Mexican cotija cheese or your favorite cheese—wrapped in low-carb tortillas from La Tortilla Factory with only 6 grams of net carbs per tortilla. Topped with more enchilada sauce, crumbled cotija cheese, sour cream, red onion, scallions, chopped fresh tomatoes, fresh cilantro, fresh lime juice, and the almighty avocado, you'll be craving this dish over & over again. Great for a snack, lunch, or family dinner. 

Pair with a blended Keto lime margarita & be prepared for a fiesta! 

Author: Jennifer Dodd
Average: 5 (2 votes)
Prep Time
15 mins
Cook Time
120 mins
Total Time
135 mins


Red Enchilada Sauce
Pulled Chicken
Low Carb Keto Chicken Enchiladas


Red Enchiladas Sauce
Place a medium-sized heavy bottomed pot onto the stovetop & set to medium high heat.
Add in the olive oil heat for 10 seconds.
Add in the diced onions sweat them out for 1 minute until the onions are slightly browned & translucent. 
Add the garlic and sauté for 30 seconds.
Add the brown sugar alternative & allow the sugar to dissolve. 
Add the tomatoes, adobo sauce (only the sauce, not the chilies), lime juice, bay leaves & salt. 
Turn the temperature to a low simmer for 30 minutes. 
Once the sauce is complete, it should be thickened and rich, remove from the stovetop and cool for 20 minutes.
Set up a high-powered blender, blend the sauce removing the bay leaf before blending. Scrape the sauce from blender using spatula into a medium bowl, set aside. 
Pulled Chicken
Preheat oven to 325 °F.
Place whole chicken into a medium-sized roasting pan.
Lather the chicken with olive oil, salt & pepper.
Place chicken into the oven to roast for 1 to 1 1/2 hours until a food safety thermometer reads 165 °F when pierced between the thigh and breast. If you don't have access to a thermometer, split the thigh from the breast & ensure the liquid that comes out runs clear. If not ready, continue roasting check every 10 minutes. 
Once the chicken is done, remove it from the oven to cool for 20 minutes. 
After the chicken has cooled down, begin pulling the chicken meat off the bones, discarding the skin or any fat. Next, sort the chicken, check for any bones & place the meat into a medium-sized bowl. 
Once all the meat is removed, shred the chicken into small pieces using your hands or fork.
Add 1 cup of red enchilada sauce, mixing with the shredded chicken. Set aside for the filling.
Low Carb Keto Chicken Enchiladas
Preheat oven to 350 °F. 
Place a large nonstick pan onto the stovetop setting the temperature to medium-high heat.
Add 1/2 teaspoon of olive oil to the pan & place a tortilla into the pan, and toast briefly for 10 seconds on each side, flipping the tortilla over with a rubber spatula. This helps make the tortillas more pliable when rolling them into your enchiladas. Repeat this process with the remaining tortillas.
Once tortillas are toasted set onto a baking sheet, using a pastry brush, brush each side of the tortillas with the enchilada sauce. This is just to coat the tortillas, so they won't get dry while baking in the oven. 
Repeat this process until all the tortillas are toasted & coated with enchilada sauce.  
After tortillas are ready, you can begin filling each tortilla with the marinated pulled chicken as well as one teaspoon of cheese. Once they are all filled, roll them up tightly as you would for a wrap with the seam facing the bottom. 
Using a 9 x 13 inch baking dish, add 1 layer or red enchilada sauce onto the bottom of the pan. Line up all the stuffed tortillas. They should be touching but not jammed into the dish. 
Add another layer of sauce onto the enchiladas and the remainder of the cheese & bake in the oven for 20 minutes until sauce is bubbling & cheese is melted. 
Remove from the oven and cool for 5 minutes.
Top with avocado, drizzles of sour cream, cilantro, lime juice, red onion, scallions & tomatoes. Portion onto a plate with a spoon of sauce & you're in for a fiesta! 

This recipe has been meticulously written by an independently selected Editorial Team or community member. In an effort to be fully transparent, Classic Bakes may earn a small commission from the external links on this page (at no cost to you) should you decide to buy any product. The links do not influence the recipes and are there for your convenience only. We use the income to offset costs such as website hosting, maintenance and to pay our editors. We know you will appreciate the hard work required to bring such high quality recipes to you for free. We thank you very much for your support.
keto chicken enchiladas, recipe, cream cheese, white, green chili, sauce, easy

Add new comment

The content of this field is kept private and will not be shown publicly.
All Recipes menu css sprite Healthy Recipes menu css sprite Recipes by Diet menu css sprite