Keto Chicken Enchiladas
Tender shredded chicken rolled in cheesy almond flour tortillas, smothered in a rich red enchilada sauce and bubbling cheese. At just 4g net carbs per serving and ready in about 50 minutes, this comforting Tex-Mex bake tastes like the real thing.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
These keto chicken enchiladas deliver all the cozy, cheesy comfort of the classic Tex-Mex favorite without the carb-heavy corn tortillas. Creamy shredded chicken, a smoky homemade red sauce, and a blanket of melted cheese come together for a weeknight dinner the whole family will love.
Ingredients
- 3 cups cooked shredded chicken (about 1.25 lb, from a rotisserie chicken)
- 12 low-carb almond flour tortillas (6-inch, about 3g net carbs each)
- 2 cups shredded Mexican-blend or cheddar cheese, divided
- 4 oz cream cheese, softened
- 1 (15 oz) can tomato sauce (no sugar added)
- 1 cup chicken broth
- 2 tbsp tomato paste
- 2 tbsp avocado oil
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp garlic powder, plus 1 tsp onion powder
- 1/4 cup chopped fresh cilantro, for garnish
Instructions
- 1
Preheat oven to 375°F (190°C). In a saucepan over medium heat, warm the avocado oil, then stir in the chili powder, cumin, garlic powder, and onion powder for 30 seconds until fragrant.
- 2
Whisk in the tomato sauce, tomato paste, and chicken broth. Simmer 8-10 minutes until slightly thickened, then season with salt and pepper. Spread a thin layer of sauce over the bottom of a 9x13-inch baking dish.
- 3
In a bowl, mix the shredded chicken with the cream cheese, 1/2 cup of the shredded cheese, and 1/3 cup of the enchilada sauce until creamy and well combined.
- 4
Warm the tortillas briefly so they're pliable. Spoon filling down the center of each, roll up snugly, and place seam-side down in the baking dish.
- 5
Pour the remaining sauce evenly over the rolled enchiladas and scatter the remaining 1.5 cups of cheese on top.
- 6
Bake 25-30 minutes until the cheese is melted and bubbling at the edges. Let rest 5 minutes, then garnish with fresh cilantro before serving.
Tips & notes
- Look for almond flour or coconut flour tortillas with 3g net carbs or fewer; cheese-based 'fathead' tortillas also work well and add richness.
- Make it spicier by stirring a diced chipotle in adobo into the sauce, or top with sliced jalapeños before baking.
- Store leftovers covered in the fridge up to 4 days. These reheat beautifully and are great for meal prep; reheat at 350°F until warmed through.
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Frequently asked questions
- How many carbs are in keto chicken enchiladas?
- Each serving has 4g net carbs (6.5g total carbs minus 2.5g fiber), along with 415 calories, 34g protein, and 27g fat. This recipe makes 6 servings of two enchiladas each.
- What can I use instead of regular tortillas to keep these keto?
- Use store-bought low-carb almond flour or coconut flour tortillas (3g net carbs or fewer), or make homemade fathead tortillas from mozzarella, almond flour, and egg. Corn and flour tortillas are far too high in carbs for keto.
- Can I make keto chicken enchiladas ahead of time?
- Yes. Assemble the dish through the cheese topping, cover tightly, and refrigerate up to 24 hours before baking; add a few extra minutes in the oven. Fully baked leftovers also keep for 4 days and reheat well.
