Keto Chicken Enchiladas
Transform your weeknight dinner into a low-carb fiesta with these irresistible Keto Chicken Enchiladas! Featuring tender shredded chicken seasoned with smoky spices and wrapped in crispy, oven-baked cheddar cheese shells, this recipe is a flavorful twist on a Tex-Mex classic. Smothered in a rich, keto-friendly enchilada sauce and topped with melted mozzarella, zesty sour cream, fresh cilantro, and creamy avocado slices, these enchiladas are a satisfying comfort food without the carb guilt. Perfect for keto dieters and anyone looking for a gluten-free, high-protein meal, these enchiladas come together in under an hour and are a guaranteed crowd-pleaser for your table.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts, boneless and skinless
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 3 cups Cheddar cheese, shredded
- 1 cup Mozzarella cheese, shredded
- 1 cup Enchilada sauce, keto-friendly
- 0.5 cup Sour cream
- 0.25 cup Fresh cilantro, chopped
- 1 piece Avocado, sliced
Instructions
Preheat your oven to 400°F (200°C).
Rub the chicken breasts with olive oil, then season with salt, black pepper, cumin, chili powder, paprika, and garlic powder.
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes on each side, until the chicken is fully cooked and an internal temperature of 165°F (74°C) is reached.
Remove the chicken from the skillet and let it rest for a few minutes. Once cool enough to handle, shred the chicken using two forks.
While the chicken is cooling, prepare the cheese shells. Line a large baking sheet with parchment paper. Spread 1/4 cup of shredded cheddar cheese into a round, thin layer (approximately 6 inches in diameter) on the parchment paper. Repeat until you have four cheese rounds.
Bake the cheese rounds in the preheated oven for 5-7 minutes, or until the edges are golden brown.
Remove the cheese rounds from the oven and let them cool for a minute. Carefully remove them from the parchment paper using a spatula and mold them into taco shell shapes over the edge of a baking dish or another suitable surface.
In a mixing bowl, combine the shredded chicken with 1/2 cup of the enchilada sauce.
Fill each cheese shell with the chicken mixture and place them seam-side down in a baking dish.
Pour the remaining enchilada sauce over the filled cheese shells.
Sprinkle the mozzarella cheese over the top.
Bake in the oven for 10-12 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven, top with sour cream, chopped cilantro, and avocado slices before serving.
Nutrition Facts
Calories |
3086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.0 g | 286% | |
| Saturated Fat | 112.4 g | 562% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 801 mg | 267% | |
| Sodium | 6835 mg | 297% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 15.1 g | ||
| Protein | 227.3 g | 455% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 3510 mg | 270% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2694 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
