Keto Enchiladas

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These Keto Enchiladas really hit the spot for me, with all the traditional Mexican flavors you want and a keto tortilla that swipes all the carbs out of this recipe.

I love eating enchiladas and tacos, but the flour and corn tortillas have so many carbs that it’s not possible on a low-carb or keto diet. I still want to enjoy these foods though, so I’ve had to make a few adjustments.

>> You might also like this Low Carb Chicken Fajita Casserole.

Enchiladas in the pan
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That’s fine though because these keto enchiladas, while using altered keto-friendly tortillas, still taste so much like the real thing that I don’t have to endlessly crave it anymore.

You’ll be happy to hear that these keto enchiladas have just 3 net grams of carbs per enchilada. That puts them firmly back on the “good” list in my book.

What You’ll Need

  • Enchilada sauce – Store-bought enchilada sauce often has around 4 grams of carbs per serving, which is around 1/4 cup. Old El Paso has 4g, La Victoria has 3g, Las Palmas has 2g.

    If you make it yourself (here’s a recipe to try), it often comes to around 2 to 4 grams per serving. So it’s very equal. The only difference is that there are some extra preservatives and additives in store-bought that you might be avoiding.
  • Beef, pork, or chicken – You can use whatever meat you want in this recipe. You could also stuff it with cheese for a vegetarian version. Just cook up and shred your favorite meat to use. 
  • Cheese – You could use cheddar, Colby, Monterey Jack, or whatever cheese you want. Make sure you shred it yourself to avoid extra carbs from starch that’s added to pre-shredded. 
  • Low Carb Tortillas – You can make your own keto-friendly tortillas with our recipe which you can find here. It takes about 20 minutes and the recipe makes 10 tortillas. Or if you have a good source, you can buy store-bought low carb tortillas. Here’s a brand of flour tortillas with 4 grams of carbs per tortilla.

How to Make Keto Enchiladas

The first thing you’ll need to do is prepare all of the ingredients you’ll be using, if not using store-bought pre-prepared items. Use this recipe to prepare your own tortillas, make the shredded meat, and make the enchilada sauce, if you won’t be using store-bought.

One unrolled enchilada

Preheat the oven to 400 degrees F (200C). You’ll need a 9×13″ baking dish to put the tortillas in. Pour a small amount of the enchilada sauce into a 9×13” pan and spread it on the bottom.

Place ⅙ of the shredded meat and some shredded cheese in each tortilla and roll them tightly. Place them in the baking dish. Pour the enchilada sauce over the top of the tortillas and top with the remaining cheese.

Uncooked enchiladas in the pan

Cover with foil and bake for 20 minutes.

Serve with sour cream and sliced green onions, if desired.

Enchiladas in the pan

Low-Carb Enchilada Extra Tips

  • These enchiladas don’t need a lot of sauce to be really good, so I recommend keeping to the 1 cup of sauce for the dish. This will also make it so the tortillas don’t soak up too much sauce and become gummy or soggy.
  • Feel free to add extra cheese or some veggies in place of the meat for a vegetarian version. Try zucchini or butternut squash.
  • You can use a store bought enchilada sauce if you prefer. Just be wary that many brands have added sugar and thickeners in them. See my list above. 

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One enchilada

Keto Enchiladas

These keto enchiladas combine shredded beef with cheese and low-carb enchilada sauce in a keto-friendly tortilla for a great low-carb variation.
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Course: Main Course
Cuisine: Mexican
Keyword: Beef
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 6 servings
Calories: 402kcal
Author: Laura

Ingredients

  • 6 keto tortillas
  • 1 cup enchilada sauce
  • 1 pound shredded beef, pork, or chicken
  • 1 1/2 cup cheddar cheese shredded
  • Sour cream and green onions for garnish

Instructions

  • Prepare the tortillas and shredded meat before proceeding.
  • Preheat the oven to 400 degrees F (200C). Pour a small amount of the enchilada sauce into a 9×13” pan and spread it on the bottom.
  • Place ⅙ of the shredded meat and some shredded cheese in each tortilla and roll them tightly. Place them in the baking dish. Pour the enchilada sauce over the top of the tortillas and top with the remaining cheese.
  • Cover with foil and bake for 20 minutes.
  • Serve with sour cream and sliced green onions, if desired.

Nutrition

Calories: 402kcal | Carbohydrates: 6g | Protein: 21g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 604mg | Potassium: 233mg | Fiber: 1g | Sugar: 3g | Vitamin A: 554IU | Vitamin C: 1mg | Calcium: 231mg | Iron: 2mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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Close up of an enchilada
Keto Enchiladas

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