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Homemade Keto Enchiladas photo

Keto Enchiladas

These Keto Enchiladas are a delicious, low-carb twist on a classic! Packed with chicken, cheese, and vibrant veggies, they make for a satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce:
  • 1 1/2 cups tomato sauce (passata)
  • 1/2 large onion
  • 3 cloves garlic
  • 2 tablespoons taco seasoning
  • 2 tablespoons olive oil
For the Filling:
  • 1 large red onion (chopped)
  • 1 large green bell pepper (diced)
  • 4 small chicken breasts (chopped)
  • 1/4 cup taco seasoning (extra)
  • 6 large low-carb tortillas
  • 1 1/2 cups shredded cheese (divided)

Equipment

  • Large skillet
  • Mixing bowl
  • 9x13 inch baking dish
  • Spatula
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

Instructions:
  1. Step 1: Prepare the Sauce - In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped half onion and minced garlic, sautéing until they become fragrant and translucent, about 3-4 minutes. Pour in the tomato sauce and taco seasoning, stirring to combine. Let it simmer for about 5 minutes while you prepare the filling.
  2. Step 2: Cook the Chicken and Veggies - In the same skillet, add the chopped chicken breasts. Sprinkle with the additional 1/4 cup taco seasoning and sauté until the chicken is cooked through and no longer pink, around 7-10 minutes. Add the red onion and green bell pepper, cooking until tender, about 3-5 minutes.
  3. Step 3: Assemble the Enchiladas - Preheat your oven to 350°F (175°C). Spread a thin layer of the sauce at the bottom of your baking dish. Take a low-carb tortilla and fill it with the chicken and veggie mixture, then sprinkle a little shredded cheese on top. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
  4. Step 4: Top with Sauce and Cheese - Once all the enchiladas are in the baking dish, pour the remaining sauce over the top, ensuring each enchilada is covered. Sprinkle the remaining shredded cheese over everything for that perfect cheesy topping.
  5. Step 5: Bake to Perfection - Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown. Your kitchen will be filled with an irresistible aroma!
  6. Step 6: Serve and Enjoy - Remove the enchiladas from the oven and allow them to cool for a few minutes. Serve hot, garnished with fresh cilantro, avocado slices, or a dollop of sour cream if you desire. Enjoy your Keto Enchiladas with a side salad or steamed vegetables for a complete meal!

Notes

  • Feel free to add extra veggies like zucchini or spinach for added nutrition.
  • For a different protein, swap chicken for ground turkey or beef.
  • Store leftovers in an airtight container in the fridge for up to 3 days.