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The Best of Two Keto Recipes, All in One Dish
You know those moments when two of your favorite recipes just belong together? That’s exactly how these Keto Chicken Enchiladas came to be.
I took the creamy, flavorful filling from my Green Chile Mexican Chicken and wrapped it up in my 2-Ingredient Keto Tortillas — except this time, I used Baker Baking Company Protein Flour, which I reviewed here.
The result? Soft, pliable, high-protein tortillas filled with spicy, cheesy chicken goodness — baked until bubbly and golden. It’s comfort food made keto-friendly, and my family devoured it!
Why You’ll Love These Keto Chicken Enchiladas
- Two recipes in one: Combines my fan-favorite tortilla and chicken recipes into a hearty meal.
- Restaurant flavor, keto ingredients: Everything you love about enchiladas — minus the carbs.
- Flexible options: Use homemade protein tortillas or grab store-bought zero-carb ones for ease.
- Meal prep friendly: These freeze and reheat beautifully for quick dinners.
Ingredients You’ll Need
For the Tortillas
Choose one of these options:
- Option 1: 2-Ingredient Keto Tortillas Made with mozzarella cheese and almond flour (or sub protein flour for a lighter texture).
- Option 2: Use the Protein Flour Tortilla variation
- ¾ cup Baker Baking Company Protein Flour
- 1 cup shredded mozzarella
- 1 egg
- Pinch of salt
- Option 3: Store-bought keto tortillas (Mission Carb Balance or Zero Carb)
For the Filling
From Green Chile Mexican Chicken:
- 2 cups shredded chicken (rotisserie or cooked chicken breasts)
- 1 (10-oz) can diced tomatoes with green chiles (Rotel)
- 1 (10-oz) can green enchilada sauce
- 1 tsp garlic salt or taco seasoning
- ½ cup shredded cheese (Monterey Jack or cheddar)
For the Topping
- ½ cup shredded cheese (for topping)
- Fresh cilantro, sour cream, or avocado for serving (optional)
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) and lightly grease a 9×13” baking dish.
- Make the Filling: In a skillet, combine shredded chicken, green enchilada sauce, diced tomatoes with chiles, and seasoning. Stir and simmer for about 5 minutes until warm and thickened.
- Prepare the Tortillas: Make your tortillas using my 2-Ingredient Recipe or the protein flour version above. (If using store-bought, warm them for 10–15 seconds in the microwave to make them pliable.)
- Assemble the Enchiladas: Spoon 2–3 tablespoons of chicken mixture into each tortilla. Roll tightly and place seam-side down in your baking dish. Continue until the pan is full.
- Top and Bake: Pour any remaining sauce over the enchiladas and sprinkle with shredded cheese. Bake uncovered for 15–20 minutes, until cheese is melted and bubbly.
- Serve and Enjoy: Top with fresh cilantro, sour cream, or avocado slices for the perfect keto Mexican meal!
Macros (Per Serving — about 2 enchiladas)
- Calories: 365
- Fat: 24g
- Protein: 30g
- Total Carbs: 6g
- Net Carbs: 4g
(Macros vary depending on tortilla choice — using protein flour yields slightly higher protein and fewer carbs than almond flour or store-bought options.)
Substitutions & Tips
- Dairy-free: Use dairy-free mozzarella and omit cheese topping.
- Spice it up: Add a few jalapeño slices or extra green chiles.
- Want red enchiladas? Substitute red enchilada sauce instead of green.
- Make-ahead: Assemble the enchiladas, cover tightly, and refrigerate up to 24 hours before baking.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container up to 4 days.
- Freeze: Freeze individually wrapped enchiladas for up to 2 months.
- Reheat: Bake at 350°F until warmed through or microwave 2–3 minutes per serving.
Keto Chicken Enchiladas
Low-carb enchiladas made with homemade protein flour tortillas and creamy green-chile chicken filling.
Ingredients
- - 2 cups shredded chicken
- - 1 (10-oz) can diced tomatoes with green chiles
- - 1 (10-oz) can green enchilada sauce
- - 1 tsp garlic salt or taco seasoning
- - 1 cup shredded cheese (divided)
- - 6–8 keto tortillas (homemade or store-bought)
Instructions
- Preheat oven to 375°F and grease a 9x13” baking dish.
- In a skillet, combine chicken, enchilada sauce, diced tomatoes, and seasoning. Simmer 5 minutes.
- Fill each tortilla with 2–3 tbsp of the chicken mixture and roll up.
- Place seam-side down in the pan, top with remaining sauce and cheese.
- Bake 15–20 minutes until bubbly and golden.
- Serve with cilantro, sour cream, or avocado.
Notes
Macros (Per Serving — about 2 enchiladas)
- Calories: 365
- Fat: 24g
- Protein: 30g
- Total Carbs: 6g
- Net Carbs: 4g
(Macros vary depending on tortilla choice — using protein flour yields slightly higher protein and fewer carbs than almond flour or store-bought options.)
