Easy Keto Enchiladas Recipe

If you thought that Keto enchiladas were off the table, think again! Thanks to a couple shortcut ingredients, you can whip a tasty batch of this Mexican favorite in no time at all!


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In most traditional enchilada recipes, the delicious filling is stuffed inside corn tortillas. You could easily swap this out for a low carb tortilla, but I know not everyone includes those in their diet.

Easy Keto Enchiladas Preparation

My version uses something a little different — sliced chicken deli meat. I’ll be honest, chicken is not a deli meat I buy regularly. To me, it tends to smell a little funky and it’s a little off-putting. In this recipe, however, you can’t even taste or smell it! It’s the perfect vehicle for all of the delicious flavors we’re going to add in. This recipe is also gluten-free and suitable for those with Celiac disease, as well!

5 from 4 votes
Easy Keto Enchiladas Recipe
Keto Enchiladas Recipe
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

You can't go wrong with a batch of my Keto Enchiladas -- one bite and you're hooked!

Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 426 kcal
Ingredients
  • 1 pound ground beef
  • 6-10 slices chicken deli meat
  • 8 oz red enchilada sauce
  • ½ cup monterey jack cheese
  • 4 oz diced green chiles
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp pepper
Instructions
  1. Preheat your oven to 375º F.

  2. Begin by preheating a skillet to medium-high heat. Add in ground beef and begin to brown the meat.

  3. While meat is cooking, add in green chiles, salt, pepper, garlic powder and onion powder. Stir to combine.

  4. Once the meat is cooked through, put the skillet on the back burner and let cool.

  5. While the beef mixture is cooling, spoon about 1/4 of your enchilada sauce on the bottom of a loaf pan. This will help prevent sticking.

  6. Lay out each individual slice of chicken in preparation for filling.

  7. Spoon the beef mixture onto each slice of chicken and roll like a cigar. Place each roll seam-side down in the loaf pan. The amount of filling will vary depending on the size of your deli meat.

  8. Do this for all slices until you have a full loaf pan. Add any excess meat mixture directly on top of the rolled enchiladas.

  9. Cover the entire dish with the remainder of the enchilada sauce. Then add the cheese on top.

  10. Pop into the preheated oven for about 15 minutes or until the cheese is done to your preference.

  11. Enjoy!

Nutrition Facts
Keto Enchiladas Recipe
Amount Per Serving
Calories 426 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Total Carbohydrates 8g 3%
Dietary Fiber 2g 8%
Protein 24g 48%
* Percent Daily Values are based on a 2000 calorie diet.

I love to finish mine with a big dallop of sour cream and a sprinkling of cilantro before eating. You can also serve this over cauliflower rice to make it a more complete meal!

Easy Keto Enchiladas from NoBunPlease.com

Keto Enchiladas Tips

  • The chicken deli meat can be a little delicate, so be careful when filling and rolling. I tend to use the Applegate Farms brand because it will keep a while unopened in the refrigerator. Even if it tears a little bit, you can just piece it together. It’s going to get covered with cheese and sauce, anyways!
  • While my recipe calls for red enchilada sauce, experiment with other varieties, such as green!
  • The carb count for enchilada sauces do vary by company, so always check the labels. I find that most are 2g-3g carbs per serving.
  • Another fun variation — make chicken enchiladas! Instead of beef, use shredded chicken breast or rotisserie chicken as the base for the filling.
  • In the mood for something creamy and comforting? My Fiesta Lime Chicken Chowder is equally easy and yummy!
  • If convenience is more your thing, I really enjoy the low carb enchiladas offered by Real Good Foods. They are becoming more widely available in grocery stores and also use chicken in place of a tortilla.
  • Nutritional information will vary slightly, depending on the enchilada sauce and chicken used.

Do you like Mexican food as much as I do? Comment below!

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7 Comments

  1. Jenn on January 17, 2019 at 10:07 am


    Is the 6g of carbs for one single enchilada?

    • Dominic on January 18, 2019 at 12:39 pm

      Hi there, it would depend on how many you got out of the recipe. With my ingredients, the 6g of carbs is for 1/4 of the total recipe. About 3 enchiladas in my case 😛

      Hope this helps!

  2. Katie on January 15, 2019 at 11:01 pm


    Amazing recipe! It’s super flavorful, but super easy to throw together on a week night. Definitely a keeper!

  3. Tina Rickert on January 9, 2019 at 3:31 pm

    Wondering if you tried this using roast beef instead of chicken? My husband has a sensitivity to poultry. Thanks

    • Dominic on January 10, 2019 at 8:24 am

      I haven’t, but I imagine it would work just fine. If you try it out, let us know! It sounds delicious to me 🙂

  4. Patty garvey on January 6, 2019 at 5:04 pm


    Made these better then any I’ve had before family loved them

  5. CATHERINE LEE on January 6, 2019 at 3:58 pm


    I know what you mean, why does chicken deli meat look and smell so gross? And it doesn’t keep well for long. So looking forward to trying this recipe out though, sounds awesome! Thank you!

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