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!
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.
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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!
Keto Enchiladas Recipe
Preheat your oven to 375º F.
Begin by preheating a skillet to medium-high heat. Add in ground beef and begin to brown the meat.
While meat is cooking, add in green chiles, salt, pepper, garlic powder and onion powder. Stir to combine.
Once the meat is cooked through, put the skillet on the back burner and let cool.
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.
Lay out each individual slice of chicken in preparation for filling.
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.
Do this for all slices until you have a full loaf pan. Add any excess meat mixture directly on top of the rolled enchiladas.
Cover the entire dish with the remainder of the enchilada sauce. Then add the cheese on top.
Pop into the preheated oven for about 15 minutes or until the cheese is done to your preference.
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!
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!