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Keto Chicken Enchiladas Recipe

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★★★★★

4.8 from 420 reviews

This Keto Chicken Enchiladas recipe is a low-carb, flavor-packed dish that combines tender chicken breasts cooked with aromatic spices, cream cheese, and cheddar. Rolled in sliced deli chicken breast instead of tortillas for a keto-friendly twist, these enchiladas are then baked in a sugar-free red enchilada sauce and topped with melted cheese, making a creamy, satisfying meal perfect for ketogenic and low-carb diets.

Ingredients

Scale

Main Ingredients

  • 1 tbsp butter
  • 1 lb skinless, boneless chicken breasts, 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 (divided into 1/2 cup and 1/2 cup)
  • 1/2 tsp dried parsley
  • 1/2 tsp dried oregano
  • 1/4 cup heavy cream
  • 1 cup sugar-free red enchilada sauce
  • 1/2 lb deli sliced chicken breast (thick slices preferred)

Garnish

  • Chopped cilantro
  • Sour cream

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (177°C) and prepare a baking dish by setting it aside.
  2. Cook Chicken: Heat a skillet over medium-high heat and melt the butter. Add the cubed chicken breasts and cook until the chicken is no longer pink inside, about 7 minutes.
  3. Sauté Vegetables: Add the finely chopped onion and chopped bell pepper to the skillet. Cook together for 2-3 minutes until softened.
  4. Add Spices and Cream Cheese Mixture: Stir in minced garlic, chili powder, salt, and black pepper. Mix to coat the chicken well with the spices. Next, add cream cheese, chicken broth, half of the shredded cheddar cheese (1/2 cup), dried parsley, and oregano. Stir everything together and let the mixture simmer gently for 3-5 minutes until creamy and combined.
  5. Finish Filling: Stir in the heavy cream and remove the skillet from the heat to prevent overcooking.
  6. Prepare Baking Dish: Spoon a layer of the sugar-free red enchilada sauce on the bottom of the baking dish to prevent sticking and add flavor.
  7. Assemble Enchiladas: Take each deli chicken breast slice and place a portion of the warm chicken mixture on one side. Roll the slice tightly around the mixture like a tortilla. Repeat with all slices; the recipe will make around 8 rolled enchiladas that fit snugly in the baking dish.
  8. Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled chicken enchiladas. Sprinkle the remaining 1/2 cup shredded cheddar cheese on top to cover.
  9. Bake: Place the baking dish in the preheated oven and bake uncovered for 20 minutes, until the cheese is melted and bubbly.
  10. Garnish and Serve: Remove from oven and garnish with chopped cilantro and a dollop of sour cream before serving.

Notes

  • You can substitute deli sliced turkey breast if preferred, but chicken provides the best flavor.
  • For extra spice, add a pinch of cayenne pepper or use a spicy enchilada sauce.
  • Ensure the cream cheese is softened to blend smoothly with the chicken and broth.
  • If you don’t have sugar-free enchilada sauce, you can make a homemade keto-friendly sauce using tomato paste, chili powder, and spices with no added sugars.
  • Store leftovers covered in the fridge and consume within 3 days for best freshness.
  • This recipe is best served fresh to enjoy the creamy texture and melty cheese.

Keywords: keto chicken enchiladas, low carb enchiladas, keto enchiladas, sugar-free enchiladas, chicken recipes, keto mexican

Find it online: https://tastybella.com/keto-chicken-enchiladas-recipe/