You don’t have to miss out on Mexican food when on a keto diet. Try this easy and delicious low carb chicken enchiladas recipe. It uses a basic coconut tortillas recipe and is stuffed with chicken, cheese and spices. Best of all each keto chicken enchilada has only 3.1g net carbs!
You might also like this creamy keto avocado lime dressing for your Mexican food.
Both of my sisters are great cooks. My sister Patii is also a blogger and has an awesome blog called Hearth & Vine. And my sister Laurie makes great chicken enchiladas among other things. I was in the mood for the her chicken enchiladas so I came up with this low carb chicken enchiladas recipe because as you know I’m always watching my carbs.
I used low carb coconut tortillas from an older recipe and stuffed it with chicken, cheese and spices. They came out so good I wish I had made more and frozen them. Oh well I’ll just have to make them again. And each enchilada has only 3.1g net carbs.
Making Low Carb Mexican Food At Home
When making Mexican food at home, stick to avocados, guacamole, vegetables, meats and cheese. You can also use a little of salsa and various Mexican sauces just check the labels and don’t use too much.
Good herbs and spices to use are cumin, chili powder, paprika, onion powder, garlic, oregano, cayenne, pepper flakes, cilantro and parsley. Toppings like sour cream, cheese, chopped tomatoes, lime juice, etc are all good low carb ways to add flavor without carbs.
Oh and if you really miss black beans, try some canned black soy beans. They are low carb and high in protein and make a great substitute.
Keto Coconut Flour Tortillas Recipe
First you need to make your keto tortillas. All you need is coconut flour, egg whites, water, baking powder, salt and a little onion powder for flavor. You blend them together in the blender and let the mixture sit for 5 minutes so the coconut can hydrate.
Then get out two skillets and heat over medium heat. You want the first one to be about the same size as your tortilla so it should a small skillet. The other skillet should be a bit larger. Spray them both with cooking spray then pour about ¼ cup of the mixture into the smaller pan. Swirl the mixture so it fills the pan.
Once the edges are getting brown and the top is no longer shiny, loosen the edges with a spatula and carefully tip your pan over into the other plan to flip it. Let it cook there for a minute or so and then place in on a dish like the picture above.
You might have trouble with the first one but once you get the hang of it you will be fine. I got 7 tortillas out of this batch but only used 6 because one was not so great. Yes it was the first one. 😉
Now Let’s Make Those Low Carb Chicken Enchiladas!
Once you have those coconut tortillas made, you can easily make the filling. Use cooked chopped chicken, dried minced onions, cumin, chili powder and pepper jack cheese. You use about 4 oz of shredded hot pepper cheese in total but use about ⅔ of it in the filling and the rest on top.
So take a spoonful or two of the mixture and place on the tortilla and roll it up. Place it in a sprayed baking dish seam side down. Do this with the rest of the enchilada and then cover them with ½ cup of canned enchilada sauce. Lastly sprinkle the remaining pepper jack cheese and some shredded cheddar cheese.
Bake for about 30 minutes in a 350°F oven until browned. You can sprinkle some chopped cilantro on top if you want a little color but it’s not necessary. I like to eat mine with a little sour cream on top too.
Recipe Tips And Notes
- The coconut tortillas are not hard to make but they do take practice. You should get more than 6 tortillas out of this recipe so you can spare a few if you have trouble flipping them.
- I used pepper jack cheese for the filling but you could also substitute Monterey Jack cheese with some canned chopped green chiles.
- I used prepared enchilada sauce to make this easier but you can only use about ½ cup because it does have a bit of carbs.
- These are not spicy but if you want them more so, you can adjust the seasonings or add the canned chiles as mentioned above.
- If you have a store bought low carb tortilla you like, you can use those. The carb count will change though.
Well if you crave Mexican food I hope you give this recipe a try. These low carb chicken enchiladas are delicious and filling. Each enchilada has:
175 cals / 8.5g fat / 4.5g carbs / 1.4g fiber / 17.4g protein = 3.1g net carbs
- ¼ cup coconut flour
- 7 egg whites
- ½ cup water
- ½ teaspoon baking powder
- ¼ teaspoon onion powder
- 1 cup cooked chopped chicken
- 1 teaspoon dehydrated minced onion
- ¼ teaspoon cumin
- ¼ chili powder
- 4 oz pepper jack cheese shredded (⅔ for filling and ⅓ for top)
- ½ cup red enchilada sauce
- 1 oz cheddar cheese, shredded
- To make the coconut tortillas add the coconut flour, egg whites, onion powder, baking powder and water to a blender and blend. Let sit for 5 minutes to let the coconut hydrate.
- Get to skillets going. Make sure one is small like the size of a tortilla. Spray them both with cooking spray and heat to a medium low heat.
- Pour about ¼ cup of the mixture in the pan and swirl to make it fill the smaller pan. Once the edges start to brown and it is no longer shiny, loosen the edges and turn the skillet over into the other heated skillet. Cook in that skillet for a minute or two and it should be done.
- Continue with the rest of the batter. I got 7 tortillas out of this but only used 6.
- Next mix the chicken, spices and ⅔ of the pepper jack cheese to make the filling.
- Take a spoonful or two and place on a tortilla. Roll up and place seam side down in a greased baking dish. Continue with the rest of the tortillas.
- Pour the enchilada sauce over top then sprinkle the remaining pepper jack and cheddar cheese on top.
- Bake for about 30 minutes in a 350°F oven until browned. You can sprinkle some chopped cilantro on top if you want a little color but it's not necessary.