Enjoy these delicious keto enchiladas with chicken, beef, or pork. They have all the amazing flavors you would expect from an enchilada with just a fraction of the carbs!
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These enchiladas are on a pretty frequent rotation at my house. They are seriously delicious and make an excellent healthy dinner any time of the year.
While these aren't exactly authentic Mexican Enchiladas, they are delicious in their own rite.
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Ingredients and Substitutions
Don't let the lengthy ingredient list turn you off. Most of the ingredients are spices and seasonings for the enchilada sauce. If you would prefer, you can buy canned enchilada sauce. Just be aware that it won't be nearly as good, and may have higher carbs than this easy low carb sauce 😉
For the Enchilada Sauce:
- Olive Oil
- Ground Cumin
- Garlic Powder
- Chili Powder
- Dried Oregano
- Cinnamon
- Tomato Sauce
- Vegetable Broth
- Apple Cider Vinegar
For substitutions and tips for making the sauce, check out my Low Carb Enchilada Sauce Recipe!
For the Enchiladas:
- Cooked and shredded chicken, shredded beef, shredded pork, or cooked and drained ground beef. This is a great way to use up leftover roasts!
- Tomato Sauce, salsa, or rotel.
- Black Soybeans, optional
- Taco Seasoning
- Low Carb Tortillas or steamed cabbage leaves
- Colby Jack Cheese, monterey jack cheese, or cheddar cheese.
See the recipe card for quantities.
Instructions
To make these enchiladas, start out by making the enchilada sauce. You can find detailed instructions for the sauce by checking out my enchilada sauce post.
After you have prepared the sauce, combine the cooked chicken (beef, or pork) with the tomato sauce, taco seasoning, and black soybeans in a large bowl.
Next, spread a little of the enchilada sauce in the bottom of a greased 9x13 inch baking dish. Then, set up your assembly station. Place the tortillas on a plate or other food-safe surface. Place the bowls with the chicken mixture, the enchilada sauce, and the 2 cups of shredded cheese around the tortillas.
Hint: For super-easy enchilada assembly, set up an assembly station by placing the tortillas on a plate or other food-safe surface. Then, place the bowls with the chicken mixture, the enchilada sauce, and the 2 cups of shredded cheese around the tortillas.
Add about ⅓ cup of the chicken mixture to the center of a tortilla then add about 2½ tablespoons of the cheese on top of the chicken.
Carefully roll up the tortillas around the filling. Place the filled tortillas seam side down in the prepared baking dish. Repeat with the remaining tortillas, cheese, and meat.
Tip: If your tortillas are too stiff or they are cracking, wrap them in a clean dish towel and heat them in the microwave for 30 seconds to 1 minute.
Once all of the tortillas are filled, pour the remaining enchilada sauce down the center of the dish over the top of the filled tortillas, then sprinkle with the remaining cheese.
Bake uncovered until the cheese is melted and the edges of the tortillas are beginning to get crispy.
Serve immediately topped with cilantro, avocado, and sour cream if desired.
Variations
- Grain and gluten free (plus even lower carb!) - Swap the low carb tortillas with steamed cabbage leaves
- Spicy - add dried cayenne powder to taste to the enchilada sauce and/or the filling.
- Vegan - It is super easy to make these enchiladas vegan. Used cooked ground beef alternative, additional beans, or jackfruit in place of the meat, and use your favorite vegan cheese in place of the regular cheese.
Equipment
This recipe only requires very basic equipment. You will need:
- A saucepan
- Mixing Spoons
- Measuring Cups and Spoons
- Large Bowls
- 9x13" Baking Dish
- A spatula for serving
Storage and Freezing Instructions
You can store leftover enchiladas in the fridge for up to one week. Reheat in the microwave or oven until heated through.
Enchiladas are also a great freezer meal, so go ahead and double the recipe! To make these for the freezer, simply prepare them as directed up to step 5. Store the shredded cheese, and remaining enchilada sauce in freezer bags and set them in the baking dish with the enchiladas. Then, seal the baking dish with a lid, foil, or plastic wrap. Freeze for up to six months.
To cook from frozen, allow to thaw in the fridge if possible then top with the enchilada sauce and cheese and bake as directed in the recipe card.
If you don't have time to thaw the enchiladas, remove the enchilada sauce and cheese from the dish. Cover the enchiladas with foil and bake at 350 degrees for about 1 hour. Then, remove the foil and top with the enchilada sauce and cheese. Bake uncovered for an additional 20-30 minutes.
FAQs
Serve these enchiladas with a simple salad, Spanish cauliflower rice, or keto Mexican street corn salad.
Sour cream, cilantro, diced avocado, salsa, diced tomatoes, and guacamole are all great low-carb topping ideas!
You won't even miss the carbs one bit with these delicious recipes:
- Keto Mexican Chicken and Cauliflower Rice
- Creamy Chicken Taco Soup (Instant Pot)
- Mini Taco Stuffed Peppers
- Nacho Cheese Crisps
Yes! Canned black soybeans (affiliate) are one of the best low-carb alternatives to traditional beans that you will find. They have just 5 net carbs for a half-cup serving and also have a lot of protein so they are very filling. Unfortunately, they can be hard to find, so I usually buy them in bulk online.
Top tip
If your tortillas are too stiff or they are cracking, wrap them in a clean dish towel and heat them in the microwave for 30 seconds to 1 minute.
📖 Recipe
Keto Enchiladas (Chicken, Beef, or Pork)
Equipment
- 2 quart Saucepan
- Measuring Cups and Spoons
- Large Bowl
Ingredients
For the Enchilada Sauce:
- ½ tablespoon Olive Oil
- 1 teaspoon Ground Cumin
- ¼ teaspoon Garlic Powder
- ½ tablespoon Chili Powder
- ¼ teaspoon Dried Oregano
- pinch Cinnamon
- 8 oz Tomato Sauce
- ½ cup Vegetable Broth
- ¼ teaspoon Salt more or less to taste
- Black Pepper to taste
- 1 teaspoon Apple Cider Vinegar
For the Enchiladas:
- 2 lb Cooked and Shredded Chicken or use shredded beef, shredded pork, or cooked and drained ground beef
- 8 oz Tomato Sauce
- 1 can Black Soybeans drained and rinsed, optional
- ¼ cup Taco Seasoning
- 12 Low Carb Tortillas 8"
- 3 cups Colby Jack Cheese shredded
Optional Toppings:
- Cilantro chopped
- Avocado cubed
- Sour Cream
Instructions
- Preheat the oven to 350° then prepare the enchilada sauce.
To make the enchilada sauce:
- Heat the oil in a saucepan over medium-high heat. Add the spices and cook them, stirring constantly for 1-2 minutes or until they are fragrant.½ tablespoon Olive Oil, 1 teaspoon Ground Cumin, ¼ teaspoon Garlic Powder, ½ tablespoon Chili Powder, ¼ teaspoon Dried Oregano, pinch Cinnamon
- Add the tomato sauce, vegetable broth, salt, and pepper to the saucepan. Continue cooking over medium-high heat until the mixture reaches a boil. After it begins to boil, reduce the heat to medium-low.8 oz Tomato Sauce, ½ cup Vegetable Broth, ¼ teaspoon Salt, Black Pepper
- Continue simmering the sauce, uncovered, for 15-20 minutes, stirring frequently until it has thickened to your liking. Stir in the vinegar and season with additional salt and pepper if desired.1 teaspoon Apple Cider Vinegar
To make the enchiladas:
- Combine the cooked chicken, tomato sauce, taco seasoning, and black soybeans in a large bowl.2 lb Cooked and Shredded Chicken, 8 oz Tomato Sauce, ¼ cup Taco Seasoning, 1 can Black Soybeans
- Spread about ¼ cup of the prepared enchilada sauce in the bottom of a 9x13 inch baking dish.
- Set up your assembly station. Place the tortillas on a plate or other food-safe surface. Place the bowls with the chicken mixture, the enchilada sauce, and the 2 cups of the shredded cheese around the tortillas.12 Low Carb Tortillas, 3 cups Colby Jack Cheese
- Add approximately ⅓ to ½ cup of the chicken mixture to the center of a tortilla then add about 2½ tablespoon of the cheese on top of the chicken.
- Carefully roll up the tortillas around the filling. Place the filled tortillas seam side down in the prepared baking dish. Repeat with the remaining tortillas, cheese, and meat.
- Once all of the tortillas are filled, pour the remaining enchilada sauce down the center of the dish over the filled tortillas, then sprinkle with the remaining 1 cup of cheese.
- Bake uncovered in the preheated oven for 20-30 minutes until the cheese is melted and the edges of the tortillas are beginning to get crispy.
- Serve immediately topped with cilantro, avocado, and sour cream if desired.Cilantro, Avocado, Sour Cream
Notes
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
Nutrition
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