The best keto chicken enchilada recipe with sour cream is a low-carb dream thanks to the Crepini egg thins. Stuffed with shredded chicken and 2 kinds of cheese to satisfy any Mexican food craving. The authentic taste makes this restaurant-style enchilada recipe a ketogenic and gluten-free favorite
The cheesy gooey filling is hearty, filling, & comforting and clocks in at just 3 net carbs per enchilada. This high-protein, high-fat, & low-carb Mexican recipe is great for lunch or dinner.
All you need is 5 ingredients and 30 minutes to make the yummiest keto chicken enchiladas. With a recipe this easy, they will part of your regular meal rotation.
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Ingredients for Keto Chicken Enchiladas
This keto enchilada recipe is so quick and easy to make thanks to using rotisserie chicken and a pre-shredded cheese blend. No one will ever guess that this 5-ingredient recipe replaces traditional corn tortillas for a low-carb wrap. Do not worry; it will still taste homemade and full of love.
- 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.
What are Crepini Egg Thins?
Then the key to grain-free, gluten-free, keto, low-carb enchiladas is the wonderful Crepini egg thins. 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. Another great recipe using Crepini is my LOW CARB KETO LASAGNA WITH CREPINI.
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. You can use whatever red (Roja) or green (Verde) enchilada sauce you like for this recipe.
How to Make Keto Chicken Enchiladas
Gather your ingredients, preheat the oven and get ready to start rolling some enchiladas. Here are the steps for making chicken enchiladas using Crepini.
- Make the Chicken & Cheese Enchilada Filling
- Prepare the Baking Dish
- Hand Roll the Enchiladas
- Top the Enchiladas
- Bake the Enchiladas
- Rest, Top, & Serve
1 - 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.
2 - Prepare the 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.
3- 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.
HINT: 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.
4 - Top the Enchiladas
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.
5 - Bake the Chicken Enchiladas
It only takes a short time to cook enchiladas. Place them in the preheated oven and bake 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.
6 - Rest, Top, & Serve
HINT: 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.
Storing & Reheating
Cover leftovers with foil or plastic wrap and store in the refrigerator for up to 4 days. These enchiladas can prepped and frozen for up to 30 days. Defrost in the refrigerator for 2 days and then bake as directed.
Reheat enchiladas in the microwave, 1 minute per enchilada. Beware, filling will be hot!
Substitutions & 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:
- CHEESE - Choose a different cheese blend for the filling; cheddar, jack, pepper jack, or a blend
- ENCHILADA SAUCE - Choose a different enchilada sauce; red (Roja), green (Verde) or Suiza - if you don't have any, try one of these enchilada sauce substitutes.
- ROTISSERIE CHICKEN - Instead use finely diced leftover chicken from other recipes; grilled chicken thighs or cast-iron chicken breast.
- SOUR CREAM - use cream cheese instead.
- SPICY - Add salsa, chopped green chilis, or pickled jalapenos to the filling.
- DELUXE - add 1 tablespoon of taco seasoning to the sour cream for a kick of flavor.
This recipe can also be made using leftover Thanksgiving turkey instead of chicken. If worrying about carbs isn't your thing, try my vegetarian Potato Enchilada Recipe or use any leftover sauce to make a pot of Easy Black Bean Enchilada Soup.
Recipes to Serve with 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.
- Texas Ranch Water
- Steamed Frozen Vegetables
- Mexican Cucumber Watermelon Salad
- Keto No-Bake Classic Cheesecake
For more ideas check out a complete list of what to serve with enchiladas.
More Keto Chicken Recipes
Looking for more recipes like this? Try these other low-carb chicken meal ideas.
Product Recommendations for this Recipe:
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FAQ
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.
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 with a salad at lunch is the perfect midday meal for anyone on a keto diet.
Best Keto Chicken Enchiladas
Ingredients
- 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
Instructions
- 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!
Nutrition
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Caroline Parrott says
These are so good (and easy)! Thank you for reminding me to make them soon!!
Angela says
Make them soon and make them often. When they are healthy and no guilt, enjoy low carb enchiladas at any time. I think these chicken enchiladas taste just as good as my favorite Mexican restaurant and you hope you think so too.
Jesse M says
I only had 3 egg thins left but made the enchiladas anyway since I could not wait. This was so easy to make and tasted fantastic.
Angela says
I am glad that you thought the Crepini enchiladas were fantastic and easy to bake.
Kristin says
I appreciate a lot about the Keto diet and would like to try this recipe soon. It looks like a great dinner that no one would complain about!
Angela says
These enchiladas are great for keto diets and no one complains in my house that is for sure. We make this once a month it is a popular dinner.
Elaina says
Yum! This looks delicious 😋
Angela says
They are pretty delicious, thanks Elaina.
Sabrina DeWalt says
These look delicious!
Angela says
Thank you Sabrina.
Leeandra says
This looks delicious! I've never tried enchiladas!
Angela says
Give these chicken and cheese enchiladas a try, you will love them.
Emily says
I have never even heard of egg thins. How is the texture with them?
Angela says
You can find them at Costco and Sprouts Market in many areas. Crepini egg thins are tender but have a bite to them. They are not spongey or rubbery as making homemade egg crepes tends to do when I have tried.
Lisa S says
These look great! I'm going to share with my daughter, she loves to cook!
Angela says
I hope you and your daughter enjoy the homemade low carb enchiladas.
Rachel says
Oh wow this looks delicious!
Angela says
Thank you Rachel.
Barbara says
Looks great! Great idea!
Irene says
These enchiladas look fantastic, and sound so healthy and delicious!
Cindy Mailhot says
Those look scrumptious
Helen at the Lazy Gastronome says
Those are yummy looking enchiladas!! Thanks for sharing at the What's for Dinner party. Hope to see you there tomorrow too! Stay safe!
Michele Biggers says
I love enchiladas so this looks like a perfect recipe! Saving this for when we return home.
saif says
I am glad I found this recipe in your post since I love chicken enchiladas. One of the best Mexican food I tried in my life.
Nart at Cooking with Nart says
Yum! This dish is perfect in every way 🙂
Sid Myers says
Yum! This is the perfect half-scratch recipe. Easy, tastes great and keto too.
Angela says
Thank you, Sid. I am glad you liked it and you found it easy and delicious!
Beth says
You always make such fun and interesting dishes with the crepini egg thins, and this is no exception. Yum!
Angela says
This is a great recipe for all the Crepini egg thin fans out there.
LaRena Fry says
A fabulous idea to use egg thins. How wonderful that it is keto. Love enchiladas. Thanks for posting this recipe.
Angela says
You are welcome. I hope you enjoy this keto recipe for enchiladas with egg thins.
Jacqueline Debono says
I really want to find some of these egg thins. They look and sound so good! Love this chicken enchiladas recipe!
Lathiya says
This chicken Enchilada sounds and looks so delicious. Will try this for our weekend dinner.
Nisha says
Looks like a perfect and delicious meal . Thanks for sharing!
JRA says
So excited to have this recipe. I am a month into keto and was getting bored. I am not a good cook but this was so easy. These were the best enchiladas.
Angela says
I am so glad you enjoyed this keto enchilada recipe and it is helping you succeed. Take care.
Rachel Gillespie says
Delicious!
Laura Anderson says
These were so good!! I didn't miss the regular tortillas at all.
Michelle says
I was so excited to finally find the egg thins at our Costco. I finally got to make these! Yummy!
Ana says
This recipe looks very good. I love Mexican food and often times I can’t have anything because most dishes use food you can’t eat on Keto. Question, has anyone tried frying the egg thins? If so did it workout in taste and to roll up? Also does it have an eggy taste?
Angela says
HI - I have not tried frying them as I am not sure if that would make them too brittle to roll easily and could cause breakage or cracking. I have never thought these have an eggy taste to begin with and they sure do not once you have all the other ingredients and the enchilada sauce in this.
Teri says
Has anyone made these ahead? It's just me doing keto and I'm wondering how long they might last in the fridge or even freezer? Thanks.
Angela says
Hi - I make these part of my meal plan all the time. I typically make 6-8 at a time and eat 2 for each meal. They warm up great in the microwave. They can last in the refrigerator for about 3-4 days if stored in an air-tight container. I have a plastic lid for my pyrex baking dish and that is how I store it.
Leesa Higgins says
These were absolutely delicious. I made mine with cream cheese and sour cream and cooked my chicken in the instant pot and shredded it. They were sooo good thanks for sharing 😊
Angela says
You are welcome and thank you for the comment. That sounds like a great way to prep the chicken for these enchiladas. I am glad you found a new keto recipe to love.
Joyful says
Thank you for the recipe! It is in the oven now. I did layer it as you mentioned in the comments rather than rolling each one just for sake of time. Would you consider putting a jump to recipe Link at the top of the page? Otherwise I have to scroll down forever to get to the recipe LOL
Angela says
Thank you for the comment. This recipe does have a JUMP TO RECIPE button. It is after the first two paragraphs and before the first image. I am happy to help those that come to the blog for just the recipe by offering that while also still having all the other information such as nutrition, storage, etc that about 25% of my readers come to the blog for. I hope you enjoy the enchiladas and try more yummy recipes off the site.
Shannon says
I made mine with leftover brisket, they were SO good.
Angela says
Oh wow, that sounds amazing. Thanks for the suggestion for another version.
Harry says
5 stars and beyond. I made this in minutes & is my new favorite Mexican keto recipe. I will try it with leftover taco meat and cheese next time too.
Lauren says
I just prepped them for later tonight. Excited to try this recipe. I searched all through the instructions but didn’t see what temp to cook them at for 20 minutes. Thanks again for the recipe!!!
Angela says
In the recipe card (found near the bottom of the post plus a jump to recipe button at the top), it has you preheat the oven to 375°. Then cook for 20 minutes. Enjoy!