Keto Classic Chicken Enchiladas
Satisfy your Tex-Mex cravings with these irresistible Keto Classic Chicken Enchiladas—bursting with bold flavors and completely low-carb! This recipe reinvents a traditional favorite by swapping in keto-friendly tortillas and crafting a flavorful homemade enchilada sauce spiced with cumin, chili powder, and oregano. Tender shredded chicken, gooey cheddar cheese, and a rich, savory sauce come together for a hearty, satisfying dish that's perfect for family dinners or meal prep. Ready in just 45 minutes, these enchiladas are topped with fresh cilantro for a vibrant finishing touch. Whether you're following a keto lifestyle or simply looking for a healthier twist on a classic, this recipe is sure to become a go-to favorite.
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast
- 2 tablespoons Coconut oil
- 0.5 cup Onion, finely chopped
- 2 cloves Garlic, minced
- 8 pieces Keto-friendly tortillas
- 2 cups Shredded cheddar cheese
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Oregano
- 2 tablespoons Tomato paste
- 1 cup Chicken broth
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped
Instructions
Preheat your oven to 350°F (175°C).
In a skillet over medium heat, melt the coconut oil. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.
Stir in cumin, chili powder, and oregano, cooking for another minute to release their flavors.
Add the tomato paste to the skillet, stirring to combine. Gradually add the chicken broth while stirring, creating a smooth sauce.
Season the sauce with salt and black pepper. Allow the sauce to simmer for 5 minutes, then remove from heat.
In a large bowl, mix the shredded cooked chicken with half of the shredded cheddar cheese.
Pour a small amount of the sauce into a 9x13 inch baking dish, just enough to coat the bottom.
To assemble the enchiladas, place a portion of the chicken and cheese mixture onto each keto-friendly tortilla, roll them up, and place seam-side down in the prepared baking dish.
Pour the remaining sauce over the rolled tortillas, ensuring they are fully covered.
Sprinkle the remaining shredded cheddar cheese evenly over the top.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Garnish with fresh chopped cilantro before serving.
Nutrition Facts
Calories |
2421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.3 g | 177% | |
| Saturated Fat | 83.1 g | 415% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 5139 mg | 223% | |
| Total Carbohydrate | 73.7 g | 27% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 9.6 g | ||
| Protein | 223.4 g | 447% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2178 mg | 168% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1298 mg | 28% | |
*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.
