Keto Chicken Enchiladas

Keto Chicken Enchiladas

I’m all about easy and fast keto cooking when it comes to busy weekday meals. I know that many of you are pressed for time and want easy recipes but ones that are also very tasty! If you love Mexican food, you must try these simple enchiladas!

I made the tortillas for Keto Chicken Enchiladas 2 different ways but today I will give you the SUPER Easy recipe. One is a little more work than the other one but they both are amazing! This version is also dairy free if needed. I will blog the harder version in the future, but for now I would love to hear your thoughts on this easy Keto Enchilada recipe!

Another tip I want to give to those of you who do not want to cook anything… pick up an organic rotisserie chicken and shred it with 2 forks. Then open a can of green chilis and combine well into the shredded chicken. This will be your filling. But seriously, making shredded chicken in a slow cooker is very easy too.

One more tip to make this a fast dinner is to prep this a few days ahead and if you really like this, make a triple batch and store 2 batches in the freezer for an easy meal.

Do not use store bought enchilada sauce for this recipe! Have you looked at the ingredients in that stuff??? Check it out:

Ingredients = Water, Tomato Paste, Modified Corn Starch, Spices, Salt, enchilada casseroleOnion Powder, Soybean and/or Cottonseed Oil, Garlic Powder, Hydrolyzed Corn Gluten, Soy and Wheat Gluten Proteins, Citric Acid, Dried Yeast, Soy Flour. Contains: soybeans and wheat

 

 

Keto Chicken Enchiladas Option 1
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • FILLING:
  • 2 chicken breasts
  • ½ cup chicken broth (homemadeor Kettle and Fire chicken broth)
  • ¼ cup diced onion
  • 1 (4.5 oz) can green chilis, drained
  • ENCHILADA SAUCE:
  • 1 cup favorite salsa (check for added sugars and vegetable oils)
  • 2 tablespoons tomato purée
  • ¾ cup beef/chicken broth, homemade preferred but boxed works
  • ¼ cup chili powder
  • ¼ teaspoon cumin powder
  • ¼ teaspoon garlic powder
  • TORTILLAS:
  • 12 slices organic deli chicken
  • TOPPING:
  • Shredded Monterey Jack or sharp cheddar cheese (omit if dairy free)
  • Chopped Cilantro Leaves
Instructions
  1. Place the filling ingredients in a 4 quart slow cooker. Turn on low for 6-8 hours (or on high for 4 hours). Shred with a fork. Can be made up to 2 days ahead.
  2. Place all enchilada sauce ingredients in a blender and combine until smooth. Use for Keto enchiladas. Store in airtight container in the fridge for up to one week. Can be frozen for up to a month.
  3. Place the sauce in the bottom of a 9 by 11 inch casserole dish.
  4. Place a few tablespoons of shredded chicken in the center of a slice of deli chicken. Roll up like an enchilada. Place onto sauce in the casserole dish. Repeat with remaining filling and "tortillas". Top with cheese if using. Place in oven to bake for 10 minutes or until heated through and cheese is melted.
  5. NOTE: You can skip the baking and microwave on HIGH for 1 minute or until cheese is melted.
  6. Garnish with chopped cilantro.
Notes
Nutritional Info:
213 calories, 7g fat, 28g protein, 7g carbs, 2g fiber

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 Thank you for your love and support!

About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 15 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of "Keto.". Click here for Keto. http://amzn.to/2EfrECi Click here for our new Keto Courses: http://keto-adapted.com/school/

19 Comments

  • Kathy says:

    Hi Maria,
    I’m a big fan of yours and love enchiladas so I’m anxious to try your recipe.
    Two questions, though. It calls for “your favorite enchilada sauce”. Do you have a recommended brand or recipe? The recipe also calls for 4 tablespoons chili powder. Is that correct?
    Thanks much,
    Kathy

  • Pamela says:

    Yummy! I didn’t see the macros for the servings. it looks wonderful, will be trying this for sure 🙂 All your recipes are fabulous! Thanks for all you and your family do for us Ketonians!!

  • I would have never thought about deli chicken for a tortilla wrap! Ingenious! Thanks for what sounds like a delicious recipe!

  • Kathleen says:

    Maria, your thought to use deli chicken as the tortilla in this recipe just made my day. We had been missing out on a lot of our favorite foods because I just wasn’t happy with the alternatives. I will be making this tonight. Thank you so much for sharing your wisdom on your emails. I have learned so much. And I love watching your boys grow.

  • Wen says:

    What a great idea! Can’t wait to try it out!

  • Donya says:

    This looks yummy! Does it have a macro count?

  • If I use the chicken breast, will it turn out too dry?

  • Melissa says:

    This sounds amazing! Can’t wait to try it! 🙂

  • Kristin says:

    Is 1/4 cup chili powder correct? Thanks

  • Randi says:

    These were great! Slow-cooked chicken the night prior – shredded easy. After work this evening, straight from the fridge, rolled half shredded chicken with sliced chicken and the other half with ham (actually preferred ham, bf preferred chix). Followed recipe and baked at 350 for roughly 25 mins (in my toaster oven because I love it.) Was great!! Keto-ish boyfriend said he’d definitely have again – neither of us missed the *real* toritallas. Thank you for the recipe!

  • Kim (Buffalo/Niagara Falls) says:

    Hi Maria! I made these tonight for dinner. DELICIOUS! Everyone said this is a keeper. I knew it would be just as good as your protein lasagna – another family favorite! As a side note I asked my library to purchase Keto. and they did. OMG, you and Craig are amazing. This is a must read for everyone even if you have been keto for years. Now I have to order my own copy and more for gifts. Great information that I will want to look at all the time!! Thank you both!

  • Casey says:

    I added 8oz cream cheese to the filling and it gave it a wonderful creaminess. Delicious! Next time I think I’ll reduce the broth amount in the filling just a bit to reduce runniness

  • Mindy Kelly says:

    Maria, this was easy, fast, delicious, and lunch is made for the week! I was nervous about using the deli meat, but the sturdiness provided the perfect tortilla and the flavors were spot on once cooked. Thanks again for a wonderful recipe!