Keto Chicken Enchiladas
Cheesy chicken enchiladas rolled in egg-and-mozzarella tortillas and baked in a homemade red sauce — about 6 g net carbs and 48 g protein per serving.
Serves 4 (8 enchiladas, 2 per serving) · Prep 20 min · Cook 35 min
Ingredients
- 4 large eggs (for the tortillas)
- 200 g grated mozzarella (for the tortillas)
- 400 g cooked chicken thigh, shredded
- 300 g passata or blended canned tomatoes
- ¼ onion, finely chopped
- 2 cloves garlic
- 1 tbsp olive oil (cooking fat)
- 100 g grated cheddar
- 4 tbsp sour cream to serve
- Sauce: 2 tsp chilli powder, 1 tsp cumin, ½ tsp oregano, salt; fresh coriander to finish
Method
- Make 8 keto tortillas from the eggs and mozzarella (bake 10–12 minutes at 200 °C). Leave the oven on but lower it to 190 °C.
- Soften the onion and garlic in the oil, add the spices, then the tomatoes. Simmer 10 minutes and season.
- Mix half the sauce with the chicken. Spread a few spoons of plain sauce in a baking dish.
- Fill each tortilla with chicken, roll up and lay seam-down in the dish. Pour over the rest of the sauce and top with cheddar.
- Bake 15–20 minutes until bubbling. Serve with sour cream and coriander.
Tip. Shop-bought enchilada sauce often contains sugar and flour. The homemade sauce takes 10 minutes and keeps the carbs counted.
Nutrition per serving
| Nutrient | Per serving |
|---|---|
| Calories | 623 kcal |
| Fat | 45.2 g |
| Protein | 48.2 g |
| Total carbohydrate | 6.8 g |
| Fibre | 1.1 g |
| Net carbs | 5.7 g |
Calculated from USDA FoodData Central values for the weights listed; cooking fat counts 70% as eaten (our method). Seasonings are not counted. One serving is 29% of a 20 g net-carb day.
Fitting it to your macros
Need more protein? Increase the main protein ingredient by a third. Need more fat to stay full? Add butter, olive oil or avocado on the plate. The keto macro calculator gives your own daily targets, and Ketora can build a full week around recipes like this.
Frequently asked questions
How many net carbs are in keto chicken enchiladas?
About 5.7 g net carbs per serving (6.8 g total carbohydrate minus 1.1 g fibre), calculated from USDA data for the exact ingredient weights in this recipe.
Can I make it ahead?
Yes — it keeps 3–4 days in an airtight container in the fridge.