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This Creamy Keto Green Chile Chicken Enchiladas recipe has only 5 ingredients! It is delicious, super low-carb, and so easy to make.
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I don't know about you, but for me, the low-carb/keto lifestyle decision was made very difficult by the fact that one of the cuisines I love the most, Mexican, seemed to be off-limits.
No beans, rice, or worst of all, T O R T I L L A S!
I solved the tortilla issue with these keto flour tortillas.
And that was a game-changer!!
Once that recipe happened in my kitchen, and the Mr loved it, a whole new world opened up to me!
I asked Kevin what the first keto Mexican recipe he wanted me to try and, without batting an eye, he said my Easy Creamy Green Chile Chicken Enchiladas.
Color me all sorts of happy!!
They are my hands down fave enchiladas.
🥘Keto Green Chile Chicken Enchiladas Ingredients
There are only 5 ingredients (8 if you use the optional toppings) in these amazing Creamy Keto Green Chile Chicken Tacos.
- Roasted tomatillo salsa verde (or I use this brand)
- Sour cream
- Cooked shredded chicken
- Pepper jack cheese
- Keto coconut flour tortillas (or this brand of keto tortillas)
- Green onions, optional
- Roma tomato, optional
- Cilantro, optional
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Keto Green Chile Chicken Enchiladas Instructions
This is a basic breakdown of the steps involved in making Keto Green Chile Chicken Enchiladas. You will find the full directions in the recipe card at the bottom of the post.
Combine the sour cream and roasted tomatillo salsa verde in a food processor.
One by one, roll 1/8th of the chicken and cheese mixture (about 1/2 cup) up in a tortilla and place seam-side down in the baking dish. Pour the salsa mixture evenly over the top. Top with remaining shredded cheese.
Press into patties on the tray
Cover the baking dish with tin foil and bake for 20 minutes. Remove the foil and cook for an additional 10 minutes. Remove from the oven and top with the green onions, tomatoes, and cilantro.
- Tortillas - If you do not want to make the keto coconut flour tortillas used in this recipe you can use your favorite store-bought low-carb tortillas. These are my go-to store-bought tortillas.
- Salsa - I use this roasted tomatillo salsa verde or this store-bought green chile salsa, but you can use whatever salsa you prefer.
Make sure to fully cool your leftover chicken enchiladas before storing them. Keep in an airtight container and store in the fridge for 3-4 days.
The good news is that you can freeze enchiladas before or after they've been cooked. If you're freezing them before, simply prepare them as you would and wrap the entire tray in cling film or tin foil before placing it in the freezer for up to 3 months.
FAQ about Creamy Keto Green Chile Chicken Enchiladas
Sure! If you prefer ground chicken over shredded chicken, by all means, go for it!
Nope! A lot of traditional enchilada recipes do call for you to lightly fry the tortillas before rolling the enchiladas but these coconut flour tortillas are already very pliable so it is not necessary.
Spreading a small amount of the sauce on the bottom of the pan before placing the enchiladas in it helps to keep them from sticking on the bottom and covering the enchiladas evenly with the sauce will help to keep them from sticking to each other.
More Keto & Low Carb Mexican Recipes
Creamy Keto Green Chile Chicken Enchiladas
- Preheat oven to 350 degrees F.
- Combine the salsa and sour cream in a food processor or blender and process until smooth. Set aside
- In a large bowl, combine the chicken and 1 1/2 cups of the pepper jack cheese.
- Spread a 1/3 cup of the salsa mixture into the bottom of a 9 x 13 baking dish.
- One by one, roll 1/8th of the chicken and cheese mixture (about 1/2 cup) up in a tortilla and place seam side down in the baking dish.
- Pour the remaining salsa mixture evenly over the top of the enchiladas.
- Top with remaining shredded cheese.
- Cover the baking dish with tin foil and bake for 20 minutes. Remove the foil and cook for an additional 10 minutes.
- Remove from the oven and top with the green onions, tomatoes, and cilantro.
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
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