Keto Enchiladas


5 from 145 votes
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These keto enchiladas are a low carb and grain free twist on the classic Mexican dish! An easy keto enchilada sauce takes these to another level, you won’t stop at one! 3 grams net carbs per serving. 

keto enchiladas

Keto Enchiladas

When it comes to keto comfort food, my favorite recipes to make are mac and cheese, lasagna, and these keto enchiladas.

If I had to pick a favorite cuisine, Mexican food would win hands down. Ever since my very first Mexican meal, I’ve been hooked, and eat it as often as I can. My all time favorite dish is enchiladas, which to me, are the epitome of comfort food. There’s something special about tortillas filled with chicken, cheese, and vegetables, with a spicy sauce and covered in cheese. Since going keto, I’ve tried my hardest to make my own version of it and have been eating it on repeat since! 

I’ve been meaning to share a keto enchiladas recipe for quite some time. It is so quick and easy to prepare and tastes incredible. Now, these enchiladas may look incredibly fancy, but I promise you, they are a foolproof recipe. No grains and no sugar are needed, but you’d never tell. They are spicy, smoky, sweet, and cheesy, and the best part is how customizable these are- Fill them with anything and everything!

I had some friends over for a big Mexican dinner and NO ONE believed me when I said these were low carb- They tasted like traditional enchiladas, if not better! 

Ingredients to make keto chicken enchiladas

For the keto enchilada sauce

  • Tomato sauce– Also known as tomato passata, it forms the base of the sauce. Do not use tomato paste or tomato sauce with added sugar. 
  • Onion and garlic- Adds flavor and fragrance to the sauce. 
  • Cumin– Slightly sweet and slightly bitter, this meshes very well with the filling ingredients. 
  • Smoked paprika and chili powder- These add smokiness, slight sweetness, and of course, a punch of spice. 
  • Salt and pepper– To taste! 

For the enchilada filling

  • Olive oil– To try everything it. 
  • Onion and bell peppers– Adds flavor, color, and some added crunch.
  • Protein of choice– Chicken, ground beef, fish, or even plant based meat crumbles. 
  • Taco seasoning– All the delicious Mexican spices. I used keto taco seasoning
  • Low carb tortillas– For this recipe, I used store bought low carb tortillas, as it was easier to make. However, you can also use homemade keto tortillas
  • Shredded cheese– A blend of cheddar and spicy cheddar cheese. 

How do you make keto enchiladas?

Start by preparing your enchilada sauce. In a high speed blender, add all the ingredients and blend until completely combined. Pour it into a large bowl and set aside. Next, prepare the enchilada filling. In a non-stick pan, add the olive oil. Once hot, add the onions and bell peppers and cook for 2-3 minutes, until the onions start to brown. Add the chopped protein of choice (I used chicken breast), followed the taco seasoning, and cook for 8-10 minutes, until the chicken is completely cooked. 

Now, prepare the enchiladas. Place on low carb tortilla onto a flat surface. Cover it with enchilada sauce, before adding the filling into the center. Sprinkle with shredded cheese and fold both sides to the middle of the tortilla. Place a toothpick to hold it in place and transfer into a large baking dish. Repeat the process until all the filling has been used up. Spread with the remaining enchilada sauce and cover with more cheese.

Finally, bake the enchiladas for 10-12 minutes, or until the cheese has melted. Remove from the oven and serve immediately. 


Tips to make the best low carb enchiladas

  • Use a good quality brand low carb tortillas, like woolworths or Mission. Some brands fall apart when you add the filling to it.
  • Unlike traditional enchiladas, I recommend you go lighter on the sauce, and keep the edges dry. This will ensure they hold their shape the entire time. 
  • Feel free to add extra cheese or other low carb vegetables, for some added bulk. Spinach, zucchini, and eggplant are all fantastic options. 
  • You can use a store bought enchilada sauce if you prefer. Just be wary that many brands have added sugar and thickeners in them. 

Storing and freezing enchiladas

  • To store: Enchiladas can be stored in the refrigerator, covered, for up to 5 days. 
  • To freeze: Remove the enchiladas from the baking dish and place them in a shallow container. Store the container in the freezer for up to 6 months.
  • Reheating: Enchiladas are best reheated in a preheated oven until the cheese is warm and the edges of the tortillas are crispy. You can reheat from frozen. 

low carb enchiladas

What to serve with keto enchiladas

keto enchiladas

Keto Enchiladas

5 from 145 votes
These keto enchiladas are a low carb twist on the classic Mexican dish! Tortillas filled with grilled chicken, vegetables, cheese, keto enchilada sauce, and baked with even more cheese!
Servings: 6 servings
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes


For the enchilada sauce

For the filling

  • 2 tablespoon olive oil
  • 1 large red onion chopped
  • 1 large green bell pepper diced
  • 4 small chicken breasts chopped
  • 1/4 cup taco seasoning
  • 6 large low carb tortillas homemade or store bought
  • 1 1/2 cups shredded cheese divided


  • Preheat the oven to 180C/350F. Grease a large baking tray and set aside.
  • Place all your enchilada sauce ingredients into a high speed blender. Blend well, until smooth. Pour into a bowl and set aside.
  • Place large pot or saucepan over medium heat. Add the oil and once hot, add the diced onions and peppers and cook for 2-3 minutes, until the onions are golden. Add the diced chicken and taco seasoning and mix well. Cook for 8-10 minutes, while stirring regularly, until the chicken is fully cooked.
  • Start assembling the enchiladas. Place a single tortilla onto a plate. Spread 1-2 tablespoons of enchilada sauce, or enough to cover the tortilla. Add some of the chicken filling into the center, followed by a few tablespoons of shredded cheese. Fold either together and use a toothpick to hold it in place. Place the filled tortilla into the baking dish. Repeat until all the tortillas are filled.
  • Cover the tortillas with any remaining enchilada sauce and sprinkle with the remaining cheese. Bake for 10-12 minutes, or until the cheese has melted. Remove the toothpicks and serve immediately.


TO STORE: Enchiladas can be stored in the refrigerator, covered, for up to 5 days. 
TO FREEZE: Remove the enchiladas from the baking dish and place them in a shallow container. Store the container in the freezer for up to 6 months.
REHEATING: Enchiladas are best reheated in a preheated oven until the cheese is warm and the edges of the tortillas are crispy. You can reheat from frozen. 


Serving: 1servingCalories: 355kcalCarbohydrates: 11gProtein: 40gFat: 17gSodium: 1543mgPotassium: 880mgFiber: 8gVitamin A: 1605IUVitamin C: 36mgCalcium: 171mgIron: 2mgNET CARBS: 3g
Course: Main Course
Cuisine: Mexican
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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5 from 145 votes (136 ratings without comment)

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Recipe Rating


  1. 5 stars
    So Yummy! I used Siete Almond Flour Tortillas for the first time with this recipe and it turned out so good. I have made many Keto friendly recipes from here and loved all of them. My whole family loved it. This recipe is a keeper!

  2. 5 stars
    I have been following your keto recipes so I want to thank you so so much. Every recipe you have share was wonderful. My son and I have been on keto so you have been giving me great ideas. I want to thank you so much.

  3. 5 stars
    My kids (and my ex-husband) are allergic to onions, garlic, potatoes, carrots (all root vegetables), so it’s incredibly hard to find a recipe we all can eat. I put onions in mine, but not theirs (they have a true allergy where an epi-pen is required). This recipe is so adaptable. I’ve made it every week for a month! Thank you!!!

  4. 5 stars
    Followed recipe as written except for the sauce. I used store bought. This was incredibly delicious. My whole family thoroughly enjoyed every bite! Thanks Arman!!!

  5. 5 stars
    Thank you!!! It was delicious.

    I made 2 8” pans. Mine had vegan Daisy Mexican cheese, and my husband’s was cows milk Mexican style cheese.

    I made cheese 11 enchiladas. I used your recipe for tortillas. A bag of frozen Trader Joe’s fire roasted bell peppers and onion was perfect with the cheese for filling. I added tomato sauce, cumin and cilantro for filling.
    More cheese on top.
    We served it with Mexican cauliflower rice on the side yum!!!

  6. Very excited that you had this recipe. I love your recipe for tortillas! I just made a batch of your tortillas and was searching for a keto cheese enchilada recipe.

    I will be making it with just cheese. I’m going to have two 8 x 8 pans going. My husband will have regular cheese, and I will have vegan cheese. Both Mexican blend

    Great idea to also have onions and bell peppers. I plan to use the Trader Joe’s frozen bell pepper strips.

  7. 5 stars
    We love this recipe. I do tweak it a bit. I use precooked shredded chicken and egglife egg wraps. It makes it a quick go to recipe that the family lovea.

  8. Will be making this soon with few subs i never had enchiladas before will dm you if i make this and let you know how it goes Thanks Ramya