Keto and Low Carb Chicken Enchiladas

Keto & Low-Carb Chicken Enchiladas – Bold Flavor Without the Carbs

If you’re missing enchiladas on your low-carb or keto diet, this version brings it all back — juicy chicken, zesty enchilada sauce, and melted cheese, all wrapped in low-carb alternatives like zucchini slices or cheese-based wraps. It’s every bit as satisfying, with none of the carb overload.

Ingredients (Serves 4)

For the Chicken Filling:

• 2 cups cooked shredded chicken (grilled, baked, or rotisserie)

• 100g cream cheese, softened

• 1 cup shredded cheddar cheese

• 1 tsp cumin

• 1/2 tsp smoked paprika

• Salt and black pepper to taste

For the Enchilada Sauce:

• 1 tbsp olive oil

• 1 tbsp tomato paste

• 1/2 cup water

• 1 cup tomato purée (unsweetened)

• 1 tsp chili powder

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp ground cumin

• Salt to taste

For the Wraps:

• 3 medium zucchinis, thinly sliced lengthwise (OR use low-carb tortillas or cheese wraps)

Toppings:

• 1 cup shredded mozzarella or Mexican blend cheese

• Fresh cilantro, sour cream, sliced avocado (optional)

Nutrition Highlights

• Net Carbs: ~4–5g per serving (zucchini wraps)

• High in Protein & Fat

• Gluten-Free & Grain-Free

Preparation Method

1. Make the Sauce
Heat olive oil in a saucepan over medium heat. Stir in tomato paste, purée, and water. Add spices and simmer for 5–7 minutes. Adjust salt to taste. Set aside.

2. Prepare the Zucchini Wraps
Use a vegetable peeler or mandoline to slice zucchinis lengthwise into thin strips. Microwave or sauté briefly to soften. Pat dry.

3. Make the Chicken Filling
In a bowl, mix shredded chicken, cream cheese, cheddar, cumin, paprika, salt, and pepper until creamy and combined.

4. Assemble the Enchiladas
Lay out 2–3 zucchini strips slightly overlapping. Add 2 tbsp of chicken filling and roll tightly. Place seam side down in a greased baking dish. Repeat until done.

5. Add Sauce & Cheese
Pour enchilada sauce over the rolls. Top generously with shredded cheese.

6. Bake
Bake in a preheated oven at 190°C (375°F) for 20–25 minutes until bubbly and golden.

7. Serve & Garnish
Top with cilantro, sour cream, or avocado slices if desired.