Low Carb & Keto Chicken Enchiladas

Low Carb & Keto Chicken Enchiladas that taste like the real deal! They are undoubtedly delicious and easy to make.

For some, being on a low carb or keto diet can feel so restrictive. In addition, trying to recreate all the delicious carb-y food you used to love just seems like a lot of work. Making your own bread, pasta, and dessert from scratch does take up a lot of your time. Sometimes we just overthink things and forget to keep it simple.

When it comes to this low carb & keto chicken enchiladas recipe, I have done just that. No longer will you have to create your own tortillas or buy the premade version with a laundry list of ingredients. For you, I have dialed it back and have used lunchmeat in place of the tortillas. 

Using lunchmeat as your tortilla is a total game changer. If you’ve been on a low carb or keto diet for any amount of time, you probably have your deli drawer fully stocked. Therefore that’s one less thing you’d have to get from the grocery store. 

Another awesome thing about this recipe is the amount of protein in one serving! If you’re having trouble meeting your protein goals and looking for protein rich meals, this is definitely one of them!

I guarantee that once you have these chicken enchiladas with a deli meat “tortilla” you’ll think, “Why the heck didn’t I think of that!” But it’s okay, that’s what I’m here for ☺.

This post is all about keeping your meals simple and making delicious Low Carb & Keto Chicken Enchiladas you and your whole family will delight in.

Low Carb & Keto Chicken Enchiladas

Enchilada Tortilla

Okay, let’s be real- Enchiladas are amazing, but packed with a TON of carbs! Whether you’re on a low carb or keto diet for weight loss or you’ve chosen this way of eating for life, at some point (if you’re like me) you’ve probably mourned the fact that you’ll never have “real” tortillas again. Yes there are a lot of low carb and keto friendly tortilla recipes on the internet. And a lot of them are really tasty. There’s even low carb tortillas at the grocery store! However, most recipes on the internet have a lot of ingredients or take a long time to make. And the tortillas at the grocery store can have some funky ingredients. 

For this recipe I used what I had on hand and you can absolutely do the same. I really thought this turkey ham from Kirkland was perfect. It wasn’t too thick or thin and it was the same size (not shape) as a regular corn tortilla. 

Here are some other deli options you may use:

• Chicken Slices
• Turkey Slices
• Ham Slices
• Roast Beef Slices

You get the point right?

Chicken 

I have to be honest here. I went the lazy route and bought a pre-cooked rotisserie chicken, deboned it and used about half a pound for this recipe.  Do what works best for you, your budget and your time.

Here are a few varieties of chicken you may use:

• Rotisserie Chicken
• Chicken Breast
• Chicken Thighs
• Whole Chicken
• Chicken tenders
• Pre-cooked frozen chicken strips
• Canned Chicken

If you are using raw/uncooked chicken you can prepare the following ways:

• Bake
• Grill
• Pressure cook (instant pot)
• Slow Cook (crockpot)
• Smoke
• Stovetop 

Once your chicken is cooked, shred and add to a bowl with cheese. Put this to the side while we make our enchilada sauce.

Low Carb Enchilada Sauce

The great thing about this recipe is the simplicity. Because of this, you can whip this meal up on a busy weekday and have dinner served in under an hour. You COULD make your enchilada sauce from scratch, but it’s much simpler and saves so much time to just use a premade sauce. This is what I did, but I added a few more ingredients to appeal to my family’s tastes. 

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To my enchilada sauce I added the following:

• Avocado oil
• Onion
• Garlic
• Jalapeño peppers
• Chicken broth

I sautéed the onion, garlic and jalapeño peppers before adding the enchilada sauce or chicken broth. I let the sauce simmer for about 10 minutes. This allows the sauce to absorb some of those flavors. You don’t have to take these extra steps. You can absolutely just stick with the canned sauce if you want. 

Low Carb & Keto Chicken Enchiladas-Assembly

Once you’ve shredded your chicken and have your enchilada sauce ready, you can now assemble.  Lay your deli meat out, then start adding your shredded chicken and cheese down the center of your deli meat slice. Roll into enchilada shape. Because I chose a meat that was rectangular, I decided to roll them on the long side. This way it resembled the actual shape of a enchilada. 

To a 9″x13″ baking dish add a couple of tablespoons of your enchilada sauce. Then place “enchiladas” in your baking dish. Continue to roll up your enchiladas until your baking dish is full. 

Pour enchilada sauce over your chicken enchiladas and top with more cheese.

Bake for 20 minutes or until cheese is melted and bubbly.

Low Carb & Keto Approved Toppings For Chicken Enchiladas

There are a ton of delicious low carb and keto toppings for these Chicken Enchiladas. We chose our favorites, but here’s a list of all the tasty options:

• Sour Cream
• Mexican Blend Cheese
• Queso Fresco 
• Avocado
• Guacamole
• Lettuce
• Cabbage
• Tomato
• Onion
• Cilantro
• Jalapeño
• Squeeze of lime

When you or your family is craving a delicious low carb and keto Mexican-inspired dish that is quick and easy, these Low Carb & Keto Chicken Enchiladas are the answer.

Enjoy!

Low Carb & Keto Chicken Enchiladas

Yield: 10

Prep Time: 8 minutes

Cook Time: 20 minutes

Total Time: 28 minutes

The best Low Carb & Keto Chicken Enchiladas. Wonderful bold flavors, melt in your mouth gooey cheese and the perfect amount of heat. You won't even miss the corn tortillas.

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Ingredients

Enchilada Sauce

• 3/4 cup onion
• 2 cloves garlic
• 2 tbsp avocado oil
• 4 oz diced jalapeño (can or fresh)
• 1/2 cup enchilada sauce
• 1/2 cup chicken broth
• Salt and pepper to taste

Filling

• 8 oz shredded chicken
• 4 oz shredded cheese of choice (we used Mexican Blend)
• 10 slices deli meat (we used Turkey Ham)

Toppings- optional

• Cheese
• Sour Cream
• Onion
• Avocado
• Guacamole
• Lettuce
• Cabbage
• Tomato
• Cilantro
• Jalapeño
• Squeeze of lime

Instructions

1. Preheat oven to 350º
2. Preheat medium sauce pan
3. Add avocado oil, onion and jalapeño to your pan. Cook until onion is translucent.
4. Now add garlic. Once fragrant add enchilada sauce and chicken broth.
5. Add salt and pepper if needed.

Once sauce is complete, add a few spoonfuls of enchilada sauce to bottom of a 9"x13" baking dish. Lay a piece of deli meat out flat in the dish and fill the middle with shredded chicken and cheese. Roll on long side of deli meat and scoot it to the side. Continue this until baking dish is full. Pour remaining enchilada sauce over your enchiladas and top with Mexican Blend cheese. Bake at 350º for 20 minutes or until cheese is melted and bubbly.

Top with your favorite low carb & keto approved toppings.

Nutrition Information:

Yield: 5 Serving Size: 2
Amount Per Serving: Calories: 364Total Fat: 18gSaturated Fat: .7gCholesterol: 70.5mgSodium: 234mgCarbohydrates: 8gNet Carbohydrates: 6.8gFiber: 1.2gSugar: 2.5gProtein: 30.5g