Keto Chicken Enchiladas

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Are you following a keto diet but have a sudden craving for Mexican food? These keto chicken enchiladas offer only 7 grams of net carbs, 48 grams of protein, and 28 grams of fat, making it a keto-perfection.

If you are a home cook that is constantly looking for new, delicious, and low-carb recipes, then this keto chicken enchiladas are about to become your new favorite dish. These enchiladas combine the rich, savory flavors of traditional Mexican cooking with the health benefits of a keto-friendly diet.

So, what makes them a great option?

You know that enchiladas use tortillas, which we all know are not very keto-friendly. This recipe uses deli-sliced chicken breast instead of tortillas, making it a perfect choice if you want to reduce your carb intake.

Keto Chicken Enchiladas

What I love about this meal is that thanks to its high protein content (48 grams per serving!) ensures you stay full and satisfied for longer, helping in weight management.

Plus, it’s incredibly easy to make, it only requires a few simple steps to create this meal that provides comfort with each bite.

Now, the key to this recipe lies in the quality of its ingredients. So, when possible, opt for organic chicken and vegetables. And, when choosing the deli sliced chicken breast, choose a brand that uses minimal preservatives and is free of added sugars.

Keto Chicken Enchiladas with sour cream

Ingredients and Substitutes

1 tbsp butter – You can also use ghee for a creamier and more flavorful option.

Chicken breasts (1 lb) – You could also use turkey or lean beef.

1/2 onion – You can use onion flakes if you don’t feel like chopping an onion.

1/2 bell pepper – Try using different colored bell peppers to add more nutrients and flavor to your meal.

2 garlic cloves – You can also use garlic flakes if you don’t want to mince garlic, or try preparing a large batch of minced garlic and place it in olive oil so it lasts.

Chili powder (1/2 tsp) – To add variety to the flavors, you can replace this ingredient with paprika or chipotle powder.

Salt (1/4 tsp)

Black pepper (1/4 tsp)

Cream cheese (1/4 cup) – Don’t use the low-fat version since it can affect the flavor and consistency of the dish.

Chicken broth (1/4 cup) – Try making the chicken broth at home, or opt for one that doesn’t have a lot of preservatives.

Shredded cheddar cheese (1 cup) – I’ve also tried using mozzarella, Colby Jack, and pepper Jack.

Dried parsley (1/2 tsp) – Don’t skip the herbs, they add a range of flavor that’s absolutely necessary.

Dried oregano (1/2 tsp)

Heavy cream (1/4 cup)

Red enchilada sauce (1 cup)

Deli sliced chicken breast (1/2 lb) – Use deli sliced chicken breast that is thick. Using very thin ones can make it more challenging to create the enchiladas.


Sour cream – If you want to add an extra dose of protein, switch the plan to Greek yogurt (it has a similar flavor and consistency as sour cream but with more protein).

ingredients for Keto Chicken Enchiladas

How to Make Keto Chicken Enchiladas

Step 1. Preheat the oven to 350F and prepare a baking dish. Place a skillet over medium-high heat and melt the butter.

Step 2. Add the chicken to the skillet. 

Step 3. Cook the chicken until it’s no longer pink. It should take roughly 7 minutes.

Step 4. Now, add the onion and bell pepper, cooking for another 2-3 minutes.

Step 5. Stir in the minced garlic, chili powder, salt, and black pepper.

Step 6. Mix everything thoroughly and cook for another couple of minutes.

Step 7. Add in the cream cheese, chicken broth, ½ cup of cheddar cheese, parsley, and oregano. Simmer for 3-5 minutes.

Step 8. Remove the skillet from the heat and stir in the heavy cream.

step by step instructions for Keto Chicken Enchiladas

Step 9. Take each slice of deli chicken and place some of the chicken mix on one side.

Step 10. Roll it up to create an enchilada.

Step 11. Spoon some enchilada sauce onto the bottom of the baking dish.

Step 12. Fill the baking dish with the rolled chicken slices. 

Step 13. Cover with the remaining enchilada sauce and add the rest ½ cup of cheddar cheese.

Step 14. Bake for 20 minutes and garnish with cilantro and sour cream before serving.

Keto Chicken Enchiladas recipe

What to Serve with Keto Enchiladas

Keto chicken enchiladas are highly versatile. I haven’t figured out a side dish that doesn’t combine with this delicious recipe.

However, these are some of my favorite sides that I’ve found to complement the dish perfectly.

  • Green salad with avocado, cherry tomatoes, and lemon dressing
  • Cauliflower rice (or regular rice for those following a traditional meal plan)
  • Roasted vegetables
  • Cauliflower mash

Leftovers and Storage

When I make this recipe, I always make sure to make a little bit more to have the rest of the way. Here are some of the best tips I can provide you to make sure you store them properly and keep the flavors and texture intact.

Allow the enchiladas to cool completely before placing them in an airtight container. They can be stored for up to 3-4 days.

If you want to keep them for longer, you can freezer the enchiladas. I like to wrap them individually and then place them in a freezer-safe container. They can be kept in the freezer for up to 3 months.

To reheat the enchiladas, place them in an oven-safe dish and cover with foil. Bake them at 350F until heated through, which should take 20 minutes.

If you are reheating them from frozen, add an additional 10-15 minutes.

high protein Keto Chicken Enchiladas

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Keto Chicken Enchiladas

These keto chicken enchiladas are so filling, yummy and full of flavors. They're keto, high protein adn gluten-free.
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Servings: 6 enchiladas


  • 1 tbsp butter
  • 1 lb chicken breasts skinless and boneless, cut into cubes
  • 1/2 onion finely chopped
  • 1/2 bell pepper chopped
  • 2 garlic cloves minced
  • 1/2 tsp chili powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup cream cheese
  • 1/4 cup chicken broth
  • 1 cup cheddar cheese shredded
  • 1/2 tsp dried parsley
  • 1/2 tsp dried oregano
  • 1/4 cup heavy cream
  • 1 cup red enchilada sauce sugar-free
  • 1/2 lb deli sliced chicken breast the bigger the slices, the better


  • Cilantro chopped
  • Sour cream


  • Preheat the oven to 350F and get a baking dish out.
  • Heat up the skillet to medium-high heat. Melt the butter, add in the chicken, and cook it until it’s no longer pink. It will take around 7 minutes.
  • Now, add the onion, bell pepper and cook for another 2-3 minutes.
  • Then, add in minced garlic, chili powder, salt, and black pepper. Stir to coat the chicken with spices, then add in the cream cheese, chicken broth, 1/2 cup cheddar cheese, parsley and oregano. Stir well and let it simmer for 3-5 minutes.
  • Finally, stir in the heavy cream and take the skillet off the heat.
  • Take the baking dish out and spoon some enchilada sauce onto the bottom of the baking dish.
  • Now, take each chicken deli meat slice, place the chicken mixture we’ve just cooked up on one side of the deli meat, and roll it up as if it were a tortilla. Do it with all of the deli meats – around 8 will fit into the baking dish.
  • Place each rolled deli meat on the baking dish right next to each other, filling up the baking dish.
  • Cover with enchilada sauce and the remaining 1/2 cup cheddar cheese.
  • Bake in the oven for 20 minutes. Garnish with cilantro and sour cream.


Serving: 1 enchilada | Calories: 328kcal | Carbohydrates: 7.4g | Protein: 32g | Fat: 19g | Saturated Fat: 9.9g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 4.9g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 713mg | Potassium: 472mg | Fiber: 1.2g | Sugar: 4g | Vitamin A: 1.17IU | Vitamin C: 168mg | Calcium: 168mg | Iron: 0.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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