The best chicken enchilada recipe is a low-carb and keto dream thanks to the Crepini egg thins. Stuffed with chicken, 2 kinds of cheese, and sour cream to satisfy everyone. No one will ever guess that this 5-ingredient recipe replaces traditional corn tortillas for a low-carb wrap. The authentic taste makes this restaurant-style enchilada recipe a ketogenic and gluten-free favorite
Another great recipe using Crepini is my LOW CARB KETO LASAGNA WITH CREPINI. It is my #1 most pinned recipe and the most "Googled" Crepini recipe on the internet for a reason. You will love this authentic lasagna recipe with only 4 Net Carbs per huge slice.
This recipe for the Best Keto Chicken Enchilada
has the following nutritional information per enchilada =
233 calories - 13g fat - 16g protein - 3.5g carbs
There are only 3.5 net carbs in each of these keto enchiladas. For a meal with 2 enchiladas, a salad, & some avocado, this is one of my favorite low-carb Mexican meals.
Ingredients for Keto Chicken Enchiladas
I call this a half-scratch recipe because it uses some store-bought ingredients that are ready-made, such as rotisserie chicken. You only need 5 ingredients for these quick & easy chicken enchiladas. This keto enchilada recipe is so quick and easy to make thanks to using already cooked chicken that you can dice or shred.
Do not worry; it will still taste homemade and full of love. You can also use turkey to make keto turkey enchiladas for a great low-carb version perfect to make from the leftovers from your Thanksgiving bird. Next, all you need is some sour cream and the shredded jack & cheddar cheeses to mix with the chicken.
What are Crepini Egg Thins?
Then the key to grain-free, gluten-free, keto, low-carb enchiladas is the wonderful Crepini egg thins. Using these egg thins to stuff the enchilada filling into. It is the tasty and sturdy wrap that holds all this goodness together. If you do not have Crepini you can also use Egglife Egg White Wraps for this enchilada recipe.
Best Low-Carb Enchilada Sauce
This easy recipe also takes advantage of store-bought enchilada sauce. I use Trader Joe's enchilada sauce which is not only our favorite but it is also keto-friendly. It's my favorite low-carb enchilada sauce for making this homemade recipe.
You can use whatever red (Roja) or green (Verde) enchilada sauce you like for this recipe. You can roll each of these up and bake the enchiladas or you can simply layer all these ingredients for the quickest-ever keto chicken casserole.
- Precooked chicken/rotisserie chicken - an easy shortcut that is perfect for rolling enchiladas.
- Sour Cream - use full fat; it helps make the filling creamy and stick together as you roll the enchiladas.
- Cheddar Jack Cheese Blend - this combination tastes great & melts beautifully.
- Crepini Egg Thins - the key to gluten-free and low-carb enchiladas, they roll easily and taste great.
- Enchilada Sauce - use your favorite but keep it low-carb or try one of these best store-bought sauces for enchiladas.
See the recipe card for amounts & instructions.
Alternatives & Variations
With so much versatility you can make this recipe a few times a month and make it a little different each time. For example, you can change out some of the ingredients or add different toppings, such as the following keto chicken enchilada recipe variations:
- Choose a different cheese blend for the filling; cheddar, jack, pepper jack, or a blend
- Choose a different enchilada sauce; red (Roja), green (Verde) or Suiza - if you don't have any, try one of these enchilada sauce substitutes.
- Instead of rotisserie chicken use finely diced leftover chicken from other recipes; grilled chicken thighs or cast-iron chicken breast.
- Add salsa, chopped green chilis, diced olives, or pickled jalapenos to the filling
- Baked them rolled up or layer the ingredients for the quickest enchilada casserole
How to Fill and Roll Homemade Enchiladas
This is a quick and easy recipe with just a few steps before you bake the enchiladas in the oven. Thanks to the store-bought rotisserie chicken it only takes 10 minutes to mix and assemble the entire tray of enchiladas.
These same ingredients make for a great keto chicken enchilada casserole. Instead of rolling individual enchiladas, you can layer the enchilada sauce with the cheese & chicken filling between Crepini layers. Either way, this is so delicious, filling, and low-carb.
Mix the Chicken & Cheese Enchilada Filling
Begin by hand shredding the meat from the rotisserie chicken. Add this to a medium-sized mixing bowl. Next, add ¾ C of cheese and sour cream. Mix to combine.
Prepare the Enchilada Baking Dish
Spray a large baking dish with non-stick cooking spray. Then add a thin layer evenly over the bottom of the baking dish as shown below.
Hand Roll the Enchiladas
Now onto the fun stuff, rolling the chicken and cheese mixture into the Crepini egg thins to make the enchiladas. Place a Crepini on a plate and along the center of the egg thin place about 3-4 Tb of filling. Spread it evenly across the entire distance as shown below. It is ok to take it to the edge but remember to leave the top and bottom parts of the circle clear so this will wrap easily and not burst open from being overfilled.
You can also layer everything in a round baking dish for a keto chicken enchilada casserole instead of having classic rolled enchiladas side-by-side. This is a bit quicker way to make enchiladas but for me doesn't have that Mexican restaurant feel or authenticity.
Fold the top and bottom of the Crepini over the enchilada filling. It should look like this. Once each is filled, lift carefully and line them up in the baking dish one by one as they are completed.
Once all 6 are rolled and in the baking dish, they are ready for the toppings. Top with more enchilada sauce so that the entire top surface is covered but not soggy. Then sprinkle with the remaining ½ cup of shredded cheese.
How Long to Bake Enchiladas
It only takes a short time to cook enchiladas. For the best keto chicken enchiladas, bake them in the oven for 20 minutes. The cheese will be melted and the fillings will be hot. Remember the chicken is already cooked so this is all about making this hot and the cheese is melty and gooey.
Once done baking, let the dish rest for about 2-3 minutes so the filling can set a bit. If you try and scoop it too soon it may just all slide out as you try and plate them. Once a bit cool, using a spatula transfer to your plate.
Add toppings like fresh lime juice, cilantro, hot sauce, or sour cream. If you have fresh avocado, add slices before serving. Got an overripe fibrous one, here is how to use a stringy avocado & not waste it.
Is this good to make ahead of time? I will be honest, I most often bake these up to have them as lunch all week long. It is one of my favorite low-carb meal-planning recipes. Having one of these and something else at lunch is the perfect midday meal for anyone on a keto diet.
Recipes to Serve for Keto Enchiladas
These make a great dinner with two enchiladas and a salad. Here are other recipes that go well with this recipe and are also low-carb.
For more ideas check out a complete list of what to serve with enchiladas.
For a sweet & savory combination, I pack my favorite keto protein bar & an enchilada for lunch! The creamy & crisp combo in these Creamy Peanut Butter Chocolate bars is my absolute favorite! But I love all their bars for a sweet treat anytime.
Product Recommendations for this Recipe:
The Short Order Cook participates in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases. If you click on a link and make a purchase, I may earn a small commission on the sale at no additional cost to you. This helps with the costs of running the blog. Thank you!
Best Keto Chicken Enchiladas
- 1.5 C cooked chicken shredded
- ¾ C jack & cheddar cheese shredded
- ½ C sour cream full fat
- 6 each Crepini Egg Thins
- ¾ C enchilada sauce Trader Joes red
- ½ C jack & cheddar cheese shredded, for topping
- In a medium-sized mixing bowl add the shredded chicken, ¾ C cheese, and sour cream. Mix to combine.
- Preheat oven to 375°. Spray a large baking dish with non-stick cooking spray. Then add a thin layer evenly over the bottom of the baking dish as shown above.
- Place a Crepini on a plate and along the center of the egg thin place about 3 Tb of filling. Spread it evenly in a line across the entire distance of the center of the Crepini egg wrap, as shown above. It is ok to take it to the edge but remember to leave the top and bottom parts of the circle clear so this will wrap easily and not burst open from being overfilled. Fold the top and bottom of the Crepini over the enchilada filling. It should look like this. Once each is filled, lift carefully and line them up in the baking dish one by one as they are completed.
- Once all 6 are rolled and in the baking dish, they are ready for the toppings. Top with more enchilada sauce so that the entire top surface is covered but not soggy. Then sprinkle with the remaining ½ cup of shredded cheese.
- Bake for 20 minutes in a preheated 375° oven. Once done baking, let the dish rest about 2-3 minutes so the filling can set a bit.
- Once a bit cool, using a spatula transfer to your plate. You can add more toppings like avocado, fresh lime juice, cilantro, hot sauce, or more sour cream!
Did you make this The Short Order Cook Recipe?
Tag @theshortordercookblog (Instagram & Facebook) or @shortorder_cook (Twitter).
I would love to see your latest creations and kitchen adventures.