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Keto Chicken Enchiladas Pending - A Cozy, Low-Carb Comfort Dish

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the enchiladas:
  • 3 cups cooked shredded chicken (rotisserie works great)
  • 1 1/2 cups shredded Monterey Jack or mozzarella
  • 1 cup shredded cheddar
  • 1 small onion, finely diced
  • 2 tablespoons olive oil or avocado oil
  • 1/4 cup chopped fresh cilantro (optional)
  • 8–10 low-carb tortillas (4–6 net carbs each) or 3–4 medium zucchini, sliced thin lengthwise
  • For the keto enchilada sauce (quick version):
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste (no sugar added)
  • 1 1/2 cups chicken broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cinnamon (optional, depth of flavor)
  • Salt and black pepper to taste
  • Pinch of keto-friendly sweetener (optional, balances acidity)
  • For topping and serving:
  • 1/2 cup sour cream
  • Sliced avocado
  • Extra cilantro and green onions
  • Lime wedges

Method
 

  1. Make the sauce: Warm 2 tablespoons oil in a saucepan over medium heat. Stir in tomato paste and cook 1 minute. Whisk in chicken broth, chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, and cinnamon. Simmer 5–7 minutes until slightly thickened. Season with salt, pepper, and a small pinch of sweetener if desired. Set aside.
  2. Prep the filling: In a skillet, heat 2 tablespoons oil over medium heat. Sauté the diced onion with a pinch of salt until soft and lightly golden, about 5–7 minutes. Add shredded chicken and 1/2 cup of the enchilada sauce. Stir to coat and warm through. Remove from heat and fold in cilantro.
  3. Prep the “tortillas”: If using low-carb tortillas, set aside. If using zucchini, slice lengthwise into thin ribbons (a mandoline helps). Lay slices on a towel, sprinkle lightly with salt, and let sit 10 minutes to draw out moisture. Pat dry.
  4. Assemble: Preheat oven to 375°F (190°C). Spread 1/2 cup sauce on the bottom of a 9x13-inch baking dish. Working one at a time, place a tortilla (or overlap 2–3 zucchini slices to form a “sheet”), add a spoonful of chicken filling and a little Monterey Jack. Roll tightly and place seam-side down in the dish. Repeat with remaining filling.
  5. Sauce and cheese: Pour the remaining enchilada sauce evenly over the rolls. Top with the cheddar and any remaining Monterey Jack.
  6. Bake: Bake 18–22 minutes, until the cheese is melted and bubbly. For golden spots, broil 1–2 minutes at the end, watching closely.
  7. Finish and serve: Let rest 5 minutes. Top with sour cream, avocado, cilantro, and green onions. Serve with lime wedges.