Keto Enchiladas

My keto enchiladas recipe features low-carb tortillas stuffed with juicy meat, tender veggies, and cheese. It’s covered in homemade enchilada sauce and baked until bubbling! 3 grams net carbs.

Ready for more keto comfort foods? You’ll love my keto shepherd’s pie, keto mac and cheese, and keto chicken casserole next.

When the family votes for Mexican night, my keto enchiladas are the first dish that comes to mind. 

The trick to these enchiladas comes down to the tortillas, which must be soft and stuffable, and the sauce, which must be flavorful with no added sugar. It took some testing to nail down the recipe, but according to my family, these low-carb enchiladas are even better than my regular recipe!

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make keto enchiladas
4. Arman’s recipe tips
5. Storage instructions
6. Frequently asked questions
7. More keto Mexican food favorites
8. Keto Enchiladas (Recipe Card)

Why I love this recipe

• It’s completely homemade. The enchilada sauce is made entirely from scratch, and you can even make the tortillas if you so choose. 
• Pure comfort food. It’s recipes like these that make being low-carb feel like a treat, not a chore. 
• Make it your own. Use whatever protein you prefer, swap the cheese or veggies, or save time with a store-bought enchilada sauce. 
• As good as any restaurant. Especially when you pair it with a keto margarita!

Ingredients needed

For the keto enchilada sauce:

• Tomato sauce. Also known as tomato passata, it forms the base of the sauce. Make sure there’s no added sugar, and avoid using tomato paste because it’s too concentrated. 
• Onion and garlic. Adds flavor and aroma. 
• Spices. I used cumin, smoked paprika, and chili powder. Feel free to omit or increase the chili depending on how spicy you want your enchiladas. 
• Salt and black pepper. To taste.

For the enchilada filling:

• Olive oil. To sauté everything. Avocado oil also works. 
• Onion and bell peppers. I used yellow onions and a trio of bell peppers for color and texture. 
• Protein. My family raves over my keto chicken enchiladas, so I used shredded chicken, but any protein will work, be it ground beef, ground turkey, or pork carnitas. 
• Keto taco seasoning. Yes, believe it or not, many brands hide sugar in their taco seasoning. That’s why I prefer to make my own. 
• Low-carb tortillas. For this recipe, I used store-bought low-carb tortillas for convenience. However, you can also use homemade keto tortillas. 
• Shredded cheese. I used a blend of shredded cheddar cheese and Monterey jack cheese.

How to make keto enchiladas

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep. Preheat the oven and grease a baking dish. 

Step 2- Blend the sauce. Add all of the sauce ingredients to a blender and blend until smooth. 

Step 3- Cook the filling. Add the veggies to a well-oiled large skillet and cook until translucent. Add the meat and seasoning and cook until the meat is fully cooked. 

Step 4- Assemble. Place a tortilla on a flat surface, add enchilada sauce, the chicken mixture, and cheese. Fold and use a toothpick to keep it in place. Place the tortilla in the casserole dish and repeat with the remaining tortillas. 

Step 5- Bake. Pour the enchiladas with the remaining sauce and sprinkle the cheese on top. Bake until the cheese melts. Remove the toothpicks and serve warm.

Arman’s recipe tips

• Use a good-quality tortilla brand. I’m partial to Woolworths or Mission Low-Carb tortillas, as I’ve found other brands tend to fall apart when you add the filling. 
• Go light on the sauce. Unlike traditional enchiladas, I suggest going light on the sauce so the edges stay dry and hold their shape. 
• Make an enchilada casserole instead. Rather than stuff each tortilla, layer everything like you would a lasagna: tortillas, sauce, meat, cheese, and end on the remaining sauce and cheese. 
• Serve the enchiladas with sour cream, keto guacamole, and fresh cilantro. 
• Get an extra crispy top. Broil the enchiladas for 2-3 minutes before serving.

Storage instructions

To store: Enchiladas can be stored in the fridge in an airtight container for up to 5 days. 

To freeze: Store the cooled enchiladas in a freezer-safe container and freeze for up to 6 months. 

Reheating: Reheat leftovers in a microwave or preheated oven until the cheese is warm and the tortillas are crispy. Feel free to reheat directly from frozen. 

Frequently asked questions

More keto Mexican food favorites

• Keto taco casserole
• Keto quesadillas
• Keto nachos
• Keto tacos