Low-Carb Enchiladas

Keto enchiladas are a delicious low-carb twist on the beloved Mexican food staple.

Made with low-carb tortillas and homemade enchiladas sauce, these enchiladas are perfect for anyone craving the flavors of Mexican cuisine.

At only 2.6 net carbs per serving, this family-favorite keto enchilada recipe is ready to eat in under 30 minutes.

Enchiladas have a rich history. Aztecs made enchiladas with corn tortillas and filled them with a variety of ingredients. Over time, the dish has evolved but remains a popular and beloved dish in Mexican cuisine.

After the rave review about our 3-ingredient keto tortilla recipe, it is time for an amazing enchilada recipe to go with it.

Ingredients

To make keto enchiladas, you will need low-carb tortillas, enchilada sauce, shredded cheese, and spices such as chili powder, ground cumin, and dried oregano.

The low-carb tortillas you choose to use will impact the total carbs in your enchiladas. For convenience, I chose to use Mission Carb Balance 0 Carbs Tortillas which are keto-friendly. I’ve also made this with my homemade low-carb tortillas, which work amazing too!

• Low-carb tortillas – store-bought or make your own keto tortillas. If using store-bought be sure to read the label to ensure it keto friendly
• Shredded cheese – I like to use a blend of shredded cheese and mozzarella cheese on top.
• Olive oil – Used to sauté the spices and tomato paste and to add richness to the sauce.
• Seasonings – chili powder, cumin, dried oregano, garlic powder, cinnamon, and salt are used to season the enchilada sauce.
• Sweetener – use a granulated sweetener of choice. This is optional but helps to balance the flavors.
• Xanthan gum – is used as a thickening agent for the enchilada sauce.
• Tomato paste – a concentrated tomato product that adds flavor and thickness to the sauce.
• Chicken broth – liquid base for the sauce that adds flavor and helps to thin it out.
• Apple cider vinegar – adds a tangy flavor to the sauce.

See the keto enchiladas recipe card below for quantities.

Homemade Enchilada Sauce

The star of the show in these keto enchiladas is the homemade enchilada sauce. I tried to keep the recipe as convenient to make as possible while keeping the deep and spicy flavors of a traditional enchilada sauce.

Once the sauce is done it can be used immediately to make keto enchiladas. This sauce can also be made in advance and used 2-3 days later if refrigerated.

Assembly Instructions

Now that your homemade enchilada sauce is made, you are ready to assemble your keto enchiladas.

I made cheese enchiladas, but you can easily add a protein of your choice to make chicken enchiladas or beef enchiladas.

Start by preheating your oven to 350°F/180°C. The oven will preheat while you assemble the enchiladas.

Once your enchiladas are done baking, top them with your toppings of choice and serve immediately.

I love serving enchiladas with sour cream, and shredded lettuce, and topping them with diced onion, cilantro, tomato, and cotija cheese.

Hint: use a baking dish large enough to hold 12 enchiladas. You may need to turn some sideways to ensure they all fit.

Substitutions

There are several possible substitutions you can make when making these low carb enchiladas, depending on your preferences and dietary needs.

Here are a few ideas:

• Low-carb tortillas: instead of store-bought whip up a batch of Libby’s keto tortillas.
• Tomato Paste – Replace the tomato paste with tomato sauce if that is what you have on hand. You will need to use less broth when making the sauce depending on the size of the can.
• Pre-Shredded Cheese – shred your own cheese or use a vegan alternative.
• Xanthan Gum – Omit completely or replace with 4 tsp unflavored gelatin. If you omit the xanthan gum you will need to reduce the sauce for longer to thicken.

By making a few simple substitutions, you can customize the recipe to suit your tastes and dietary needs while still enjoying the delicious flavors of enchiladas. Keep in mind any changes will alter the nutritional value of the recipe.

Variations

The keto cheese enchilada recipe is the perfect base recipe for any amazing red chili enchilada you want to make. Check out these 5 ways to level up your enchilada filling.

• Chicken Enchiladas – use cooked and shredded chicken as the filling to make mouth-watering keto chicken enchiladas. If you are really in a time crunch, you can even use a plain rotisserie chicken!
• Beef Enchiladas – add ground beef or shredded beef to the filling. This is a perfect way to use up a leftover pot roast.
• Grilled Veggie Enchiladas – Skip the meat altogether and use a combination of grilled/sautéed veggies such as bell peppers, onions, and mushrooms as the filling.s!)
• Spicy Enchiladas – Add a bit of extra heat to the dish by adding a pinch of Cheyenne or crushed red pepper.
• Creamy – Add cream cheese to your filling for a delicious creamy enchilada.

Check out this Easy Homemade Keto Taco Seasoning on this website for more recipes inspired by Mexican flavors.

Equipment

Making keto enchiladas requires some basic kitchen equipment that you may already have on hand. Here’s what you’ll need:

• Baking Dish: A baking dish is essential for baking the enchiladas in the oven. A 9×13-inch dish is a good size for a family-sized batch.
• Saucepan: You’ll need a saucepan to make the enchilada sauce.
• Small Bowl: To mix together the seasonings with the xanthan gum.
• Measuring Cups and Spoons: To accurately measure your ingredients.
• Whisk: For mixing the enchilada sauce and getting rid of clumps.
• Oven Mitts: Oven mitts or pot holders are essential for handling the hot baking dish when removing it from the oven.

With these basic kitchen tools, you’ll be all set to make delicious and satisfying keto enchiladas in no time!

Storage

To store keto enchiladas, first, allow them to cool to room temperature.

• Refrigeration -Then, cover the baking dish tightly with foil or plastic wrap and store in the refrigerator for up to 4 days.
• Reheating – Preheat your oven to 350°F (175°C), remove the foil or plastic wrap, and bake the enchiladas for 10-15 minutes or until heated through. You can also reheat individual servings in the microwave on high for 1-2 minutes or until heated through.
• Freezer – For longer-term storage, you can freeze the enchiladas in an airtight container or freezer-safe bag for up to 2 months.
• Reheat from frozen – Allow the enchiladas to thaw in the refrigerator overnight and then reheat as directed above.

FAQ

Related Recipes

• Libby’s Keto Tortillas: 3-ingredients (Egg Free)
• Easy Coconut Flour Tortilla Wrap Recipe (3 Ingredients)
• Best Copycat Keto Taco Bell Recipe (with Refried “Beans”)
• The Best Keto Nachos (Mozzarella Dough)
• Easy Homemade Keto Taco Seasoning (Gluten-Free)

Food safety

• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don’t leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.