Keto Chicken Enchilada Recipe

Keto Chicken Enchilada Recipe
Follow, Like, Share!

The other day I was thinking about what kind of Mexican style food I could make that would not only LOOK the part, but taste satisfying too. The idea hit me that if I melted cheese to JUST the right consistency I could roll it around some stuffing to make an Enchilada type of dish. Usually when it comes to traditional enchiladas I prefer cheese enchiladas with red sauce, but I thought that stuffing Cheese with Cheese might be overkill. (Feel free to knock yourself out though if you want to try that cheese inception).

Keto Chicken Enchilada Recipe Close U

I usually buy my Rotisserie Chickens from the store, and strip all of the meat off of them for various recipes, but you can feel free to use an air fryer to make your own bone-in Chicken Breast or Roasted Chicken if you want to. I would not recommend trying to make this recipe with canned chicken though.

My wife and I both think that this dish not only satisfies all of our cravings for enchiladas, but it probably also tasted even better than the real thing. Somehow having the melty cheese as the corn tortilla replacement makes this taste even more rich and satisfying.


Ease of Preparation: Moderate

Prep Time: 10 Minutes

Cooking Time: 10 Minutes

Total Time: 20 Minutes

Keto Chicken Enchilada Recipe Nutrition FactsIngredients:

  • 1 Rotisserie Chicken Breast (Shredded)
  • 2 Cup Mexican Style Cheese (Shredded)
  • 1/2 Bunch Green Onion (Chopped)
  • 2 Table Spoon Diced Green Chilis
  • 2 Tablespoon Sliced Black Olives
  • 4 Tablespoons Sour Cream
  • 6 Tablespoons Red Enchilada Sauce






  1. Shred the Rotisserie Chicken Breast with two forks until uniformly separated.
  2. Add Green Chilis to the Chicken and stir.
  3. On a Large Baking Sheet, cover it with 2 pieces of Parchment Paper cut in half. It is important that you cut this down the middle now, as it will make the later steps much easier.
  4. Place the shredded cheese onto the baking sheet in Four equal sized piles.
  5. Bake the Cheese in the oven at 350*F for about 7 minutes, or until it is bubbling hot AND the edges just begin to get a brown crisp to them.
  6. When the cheese is ready, remove from the oven and spoon the Chicken and Green Chili mixture into the Cheese near the edge that is closest to you. You do not want to place it in the middle like a taco, as you are going to be rolling this into an Enchilada.
  7. Roll the cheese carefully over the chicken to make a solid “tortilla”-style roll.
  8. Place onto plate, and spoon on the Red Enchilada Sauce mixture.
  9. Top with Sliced Black Olives, Sour Cream, and Chopped Green Onion.

SPECIAL NOTE: The nutrition facts include ALL of the ingredients, so if you want to make this dish even MORE LOW CARB you can cut out the Sour Cream, Olives, and Green Onion, and you would make this dish almost Completely CARB-FREE.


recipe image
Recipe Name
Keto Chicken Enchilada Recipe
Author Name
Published On
Preparation Time
Cook Time
Total Time
Average Rating
31star1star1stargraygray Based on 156 Review(s)

97 thoughts on “Keto Chicken Enchilada Recipe”

    • If you eat four enchiladas that is a total of 10 Net Carbs. But that also takes into consideration that you are eating it with the olives, sour cream, and green onion. If you cut those out you drop it down to about 1-2 Net Carbs per Enchilada.

  • I’m confused about count. Pre shredded cheese has 2 carbs per ounce. I can’t find any block cheese called Mexican style.

    • I am not sure what kind of Pre-Shredded Cheese you have purchased, but all of the shredded cheese we have at home in the fridge have zero carbs. Are you certain that you have purchased natural cheese and not a Processed Cheese Product like Velveeta? The fake cheeses are probably going to have carbs in them if you use those.

    • I didn’t use Mexican style cheese because I’m NSNG and stay away from starches that are in pre-shredded cheeses. I used a block of cheddar for the “tortilla”. Soooooo delicious.

  • “Parchment Paper cut in half. It is important that you cut this down the middle now, as it will make the later steps much easier.” What were the steps? Didn’t see paper mentioned after that.

  • This was a very delicious recipes and will be a keeper for my family. I honestly think it was better than corn tortilla enchiladas! I substituted the sour cream with plain Greek yogurt and did without the olives.

    I also cooked spinach greens as a side and it paired very well together! -Thanks

  • I am so glad I stumbled upon this recipe earlier this week. My husband and I loved it! We made chicken enchiladas one night and beef enchiladas two nights later. Thank you so much!

  • When I click the print icon, the recipe with photographs is on four pages. Can someone please reformat the recipe to fit on two pages? I am new to the site and when my husband likes a recipe I print it out to use later. Thank you.

    • I use the ” Copy me that ” app, it puts the recipes in an app for me with the link to the original post with pictures. That way I don’need to print them they are stored in my app and if I need to I can share my recipe book from the app to my friends and family.

  • When I saw this recipe I really wanted to try it after having seen it on the video. I did not read the written recipe first, otherwise disaster could have been avoided. It does not work to meet the cheese on wax paper. πŸ™

    • Yeah, you need parchment paper. And as noted, you should bake the cheese beyond its bubbling point until the outer edges just begin to brown. I have seen some great failed attempts at baking the cheese where they tried on aluminum foil or wax paper, only to find that the cheese wont come off.

      • I always use this to make crispy cheese chips too. Drop several tablespoon each of grated cheese on parchment paper (no need to cut the paper in half) microwave until lite brown on the edges and bubbly in the center, about 2 minutes. Let cool. Cheese chips! Yum!

        • I did it on wax. Oops, but I slowly and painstakingly got the cheese to roll and loved it! Next time I’ll do it on parchment paper!

  • This looks super tastey. However that is a lot of protein. I would consider switching the breast with thighs or even crumbled bacon or both also add more fat possibly guac or cream cheese and heavy whipping cream.
    Good luck everone. Keto is hard but not impossible.

  • I would really like a printed version of your Ketosis coolbook. I cancelled my order a couple of weeks ago because It was online only!
    Any possibility of a paper printed cookbook??

  • do you spread out the cheese into a tortilla shape or leave in more of a mound? mine were deliciois but would like them a little crisper.

    • I sprinkle the cheese in a circle shape. The trick to making them crisp is to let them bubble long enough that the outside of the cheese turns that medium brown color. If you want them more like a taquito you can cook them even longer and then roll before the cheese cools down.

  • If you don’t like rolling in cheese, what about thin slices of zucchini or the 4g carb tortillas I’ve heard about?

    • The 4g Carb Tortillas are fine if you are just eating a low-carb diet. They are not Keto-friendly though if you are strictly following a Keto diet. That being said, you can still eat one and it wouldn’t kick you out of ketosis as long as you stay under your net carb amount. Zucchini is another choice some people use, and it’s nutritious too. Many ways to make this type of dish. This one is just a very savory and filling option πŸ™‚

    • I used canned in this recipe because I did not re-cook the chicken (used the meat from a rotisserie chicken). But you can use fresh roasted green chilis too, I just wouldn’t use raw unless you plan to cook your chicken from raw too.

  • How many ounces of chicken are you using per enchilada? Breaths differ in size. Thanks. I tried them. Cut the recipe in half just for me. Easy to rolls the cheese. Could have left off the olives and if I had, could I have used avocado instead?

  • These were wonderful. I forgot the green chilis when I went to the store, so I added a couple of spoonfuls of a taco seasoning the shredded chicken and then added water and a few tbs. of sour cream and let them cook down to a beautiful creamy mess. I made a plate garnish of lettuce, chopped tomato, and chopped avocado. They were wonderful. My husband keeps saying this is the best tasting food we have ever had on a diet. Thanks for the tip on prepackaged cheese, I had forgotten that. this is my 6 day on the diet and I’ve lost 4 pounds. I do have the keto flu and last night was really craving something sweet so I had a bowl or berries with a splash of cream and some stevia, it was nirvana. A perfect dessert! Thank you for your recipes I needed the help this week so much.

  • I have made these 3 times now my husband loves them. He has invited 4 people for dinner tonight so they can try them my problem is can I make them up a little early with just the chicken mix and sauce then put them in the microwave then put
    The rest of the stuff on and serve. Hard to make 10 of them after they get here. Love this recipe

    • That’s why you monitor your sugar intake. Most of your net carbs for the day will be sugar, as long as you eat less than the amount you can tolerate in a day you will stay in ketosis.

  • Do these freeze well if you prep them ahead of time and put them in a casserole dish to freeze and warm up later?

    • Karen it sure can. It is hard to wade through all the do’s and don’t.s . My noobie advice is to take a week and just make healthier choices. Nix the soda. Fast food, and as many carbs as you can. During this week read and research. A Keto diet works but you have to be dedicated. Some people and groups are more strict than others. They nit pick ever ingriedient. That comes with time though and learning. Most people want to go Keto to lose lbs and to eat better. You can def do that by learning keto recipes because they are mostly fresh clean recipes.

    • It sure can. I’ve been doing keto for five months, and have lost about sixty pounds. It takes time and effort, and there’ve been some ups and downs – but as long as you stay within your daily allowances for carbs (very few), protein (some), fat (lots) and calories (less than you need to maintain weight), it works.

  • Hello. Does the chicken need to be warm before filling? Not sure if when buying a rotisserie chicken ahead of time if the chicken should be warmed back up before filling.

  • Yum! Made this using shredded beef, added a sprinkle of garlic powder to the cheese before I baked it. I got 3 shells out of the 2 cups of cheese and I ate every one of them! Too full but I really wanted pictures so I made the 3rd one and took some good pictures of it before I ate it! ????????????????

Leave a Reply

Your email address will not be published. Required fields are marked *