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.
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After the rave review about our 3-ingredient keto tortilla recipe, it is time for an amazing enchilada recipe to go with it.
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.
Start by mixing the sauce seasonings, sweetener, and xanthan gum together in a small bowl. This will keep the xanthan gum from clumping.
Heat the olive oil in a saucepan over high heat on the stove. Mix in the seasonings. Continue to stir until the seasoning deepens in color, about one minute.
Next, stir in the tomato paste and broth using a whisk until it is smooth. Bring the sauce to a simmer and then reduce the heat to medium.
Then, let the sauce simmer until it thickens to coat a spoon, stirring occasionally. Remove the sauce from the heat and whisk in the vinegar. Add salt to taste.
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.
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.
Use a spoon to spread a spoonful of enchilada sauce over one side of a small low-carb tortilla. Then add 1-2 tablespoons of shredded cheese or other fillings to the middle.
Roll the tortilla up around the fill and place it on a baking pan, seam side down. Repeat until you have 12 enchiladas.
Spread the remaining enchilada sauce over the tortillas in the baking pan and sprinkle with the remaining cheese.
Bake in the oven on the center rake at 350°F/180°C for 10-15 minutes or until the cheese in the center is melted.
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.
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.
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.
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!
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.
Keto enchiladas are a great option for meal prep. You can prep and freeze trays of enchiladas in advance to bake in the future or assemble 2 enchiladas in a meal prep container and store them in the refrigerator for lunch. Just heat in the microwave to melt the cheese!
Mission Carb Balance tortillas are a great low-carb tortilla alternative to corn tortillas. Mission 0 Carb tortillas are the perfect size for enchiladas. You can also make your own low-carb keto tortillas like these 3-ingredients tortillas.
While store-bought enchilada sauce isn’t high in carbs it usually contains ingredients that are not keto-friendly like highly refined oil, starches that aren’t keto, or added sugar. It can be very difficult to find a sauce that is keto-friendly. We prefer making homemade enchilada sauce which is quick and easy to make, plus it tastes amazing!
You can use salsa as a quick and easy alternative to enchilada sauce. Choose a salsa that is low in carbs and sugar to keep it keto-friendly. A keto-friendly hot sauce or taco sauce can also be used.
- 3 Tbsp extra virgin olive oil
- 1 Tbsp. chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder
- ¼ tsp dried oregano
- ⅛ tsp ground cinnamon
- 2 tsp granulated sweetener of choice
- ½ tsp xanthan gum
- 3 tbsp tomato paste
- 2 cup chicken stock or broth
- 1 tsp apple cider vinegar
- 12 Mission 0 Carb Tortillas
- 1 cup shredded/grated cheese Mexican blend
Enchilada Sauce Instructions
- Start by mixing the sauce seasonings, sweetener, and xanthan gum together in a small bowl. This will keep the xanthan gum from clumping.
- Heat the olive oil in a saucepan over high heat on the stove. Mix in the seasonings. Continue to stir until the seasoning deepens in color, about one minute.
- Next, stir in the tomato paste and broth using a whisk until it is smooth. Bring the sauce to a simmer and then reduce the heat to medium.
- Let the sauce simmer until it thickens to coat a spoon, stirring occasionally. Remove the sauce from the heat and whisk in the vinegar. Add salt to taste.
Assembling Keto Enchiladas
- Preheat your oven to 350°F/180°CUse a spoon to spread a spoonful of enchilada sauce over one side of a small low-carb tortilla. Then add 1-2 tablespoons of shredded cheese or other fillings to the middle.
- Roll the tortilla up around the fill and place it on a baking pan seams side down. Repeat until you have 12 enchiladas.
- Spread the remaining enchilada sauce over the tortillas in the baking pan and sprinkle with the remaining cheese.
- Bake in the oven on the center rake at 350°F/180°C for 10-15 minutes or until the cheese in the center is melted. Once your enchiladas are done baking top them with your toppings of choice and serve immediately.
- 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
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