Keto Chicken Enchiladas
Simple and delicious Keto Chicken Enchiladas with only 2g net carbs per serve. So damn tasty, this recipe is perfect for the whole family.
Servings: 6 serves
Calories: 325kcal
Ingredients
- 1 tablespoon olive oil
- 1/2 onion diced
- 2 cloves garlic finely chopped
- 1-2 tablespoons Keto Taco Seasoning click for recipe, see notes
- 600 g chicken breast fillets or thigh fillets, cut into 4 cm/ 1 1/2 inch pieces
- 2 cups Keto Enchilada Sauce click for recipe, see notes
- 6 Keto Tortillas click for recipe, see notes
- 1 cup shredded mozzarella
- optional toppings: guacamole, salsa, fresh coriander leaves, pickled jalapenos, sour cream
Instructions
CONVENTIONAL METHOD
- Saute onion - place a large skillet over medium-high heat. Add the oil, onion, garlic, and taco seasoning; sauté until the onion is soft.
- Cook chicken - add chicken; cook, turning, occasionally until the chicken is cooked through. Fold through 3/4 cup of enchilada sauce. Transfer to a bowl.
- Preheat oven to 180°C fan/200°C static/350°F. Spoon 1/2 cup of enchilada sauce into the base of a 18 x 24 cm /7 x 10 inch baking pan.
- Fill & Roll - Lay tortilla flat and fill with 2-3 tablespoons of chicken. Sprinkle with cheese and roll. Place seam-side down into the baking tray. Repeat with remaining tortillas.
- Bake - pour over remaining sauce and sprinkle with cheese. Bake 15-20 minutes until cheese has melted and is deliciously golden.
- Serve with favourite enchilada toppings.
THERMAL METHOD
- Chop - Add the oil, onion, garlic, and taco seasoning; chop 3 sec/speed 6.
- Saute onion - scrape down sides of bowl; cook 4 min/100°C/speed 2/cap off.
- Cook chicken - add chicken; cook 12 min/100°C/reverse/slowest speed/cap off. Extend cooking time if chicken is not cooked through. Fold through 3/4 cup of enchilada sauce. Transfer to a bowl. Follow from step 3 above.
Notes
INGREDIENTS
1. Tortillas - I use my own homemade Keto Tortillas. I have included more options in the blog post. Use homemade or low carb store-bought.
2. Chicken - use breast, thigh fillets or leftover shredded rotisserie chicken.
3. Enchilada Sauce - I make my own so I know what is in it.
What to serve with low carb enchiladas? Serve with a side salad, guacamole, salsa (pic de Gallo) and more enchilada sauce.
How long can I store them?
Keep in the fridge for 2-3 days.
Can chicken enchiladas be frozen?
You can freeze enchiladas and thaw in the fridge overnight before reheating. This can be done before or after baking.
The BEST Chicken Enchilada Thermomix recipe – I have included a thermal method and still bake in the oven. You can steam it if you prefer and use a butane torch to crisp up the top.
You can also use your air fryer to air fry chicken enchiladas. Bake for 5 minutes at 200°C.
This recipe yields approximately 6 servings. The actual number of servings will depend on your preferred portion sizes.
To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 6. The result will be the weight of one serving.
Nutritional values shown are a guideline only. They are for 1 serving using the ingredients listed.
All recipes have been tested using all of the cooking methods included by various recipe testers.
The recipe card instructions contain the most basic of steps and a list of ingredients. If you have any queries, questions or are unsure of substitutions, please scroll up to the blog post for more information.
Nutrition
Serving: 1serve | Calories: 325kcal | Carbohydrates: 2g | Protein: 30g | Fat: 20g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 117mg | Potassium: 387mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 30IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 0.4mg | Magnesium: 27mg | Net Carbs: 2g