You probably thought it was impossible, but give this Keto Enchilada recipe a try before you continue to have your doubts. Made with simple, whole foods ingredients, this classic Mexican recipe will leave you speechless.
The video above shows you step-by-step how to make keto enchiladas, but don’t play it safe. Throw in your own twists with different fillings and toppings!
Tips for Making Keto Enchiladas
Make the “Tortillas”
While we do have a very good keto tortilla recipe you can try, we changed it up slightly for the low carb enchiladas because we needed a sturdier tortilla. These tortillas are simply eggs, a splash of heavy cream, and some herbs and spices.
Pro Tip: If you are having trouble working with the tortillas or they keep breaking on you, a trick is to cook them in a skillet with the lid on. You can even add a tablespoon on water to the pan to help the tortillas steam. When the top of the tortillas steam they become easier to work with.
Keto Enchilada Filling
This is really up to you as most enchilada fillings are keto friendly. Chicken enchiladas are a very popular variety, but in this recipe we are going to walk you through making a breakfast enchilada. This compliments the fact that the tortillas are made from eggs, so the flavors go together perfectly. Some other fillings you could try are:
- Chicken
- Steak
- Ground beef
- Cheese
- Vegetables
Tightly Pack Enchiladas Into A Casserole Dish
This helps make sure that the enchiladas remain rolled up when they bake, and it also makes for a beautiful presentation. This is the traditional way enchiladas are baked. Depending on the size of casserole dish you use, you may need to place the enchiladas in all different directions. That’s perfectly fine, it will look beautiful at the end no matter how disorganized it look before it goes into the oven.
Top With Enchilada Sauce and Chese
The trademark of any good enchilada is the sauce. It is very distinct in flavor and it is what makes the dish stand out from other classic Mexican dishes. When it comes to the cheese you have more wiggle room. Use your favorite type of cheese and make this recipe your own! We use full fat cheddar cheese because we like the contrast it gives to the enchilada sauce. Some other good cheese options are:
- Cotija Cheese
- Monterey Cheese
- Pepper Jack Cheese
- Manchego Cheese
Is Enchilada Sauce Keto Friendly?
Why yes it is! Depending on the brand of enchilada sauce you buy it will vary in quality of ingredients, as well as carb and sugar count. Typically you will find the carbs in enchilada sauce to be around 3 grams per 1/4 cup. That means this entire recipe will have under 10 grams of carbs coming from the enchilada sauce.
For sauces we like two options: canned enchilada sauce OR canned green chilis.
We’ll Turn You into a Homemade Enchilada Lover
Enchiladas are one of the meals we miss the most. You can pack them with delicious ingredients and then top then with even more delicious ingredients without feeling bad, because that’s how enchiladas should be eaten.
This isn’t an easy enchilada recipe by any means, but if you’re a Mexican food lover like us, then you’ll become a convert. You can officially have your cake (low-carb enchiladas) and eat it too (low-carb style)!
Low-Carb, Keto Enchiladas!
When you make these delicious, low-carb enchiladas, make sure to go all out with the fillings and toppings. But, a big tip is to check the nutrition labels of any enchilada sauces you buy. A lot of canned, store-bought sauces can have sneaky, added sugars. You could even try your hand at a homemade sauce, if time permits. Either way you make these Keto Enchiladas, make sure you take a picture and tag us on Instagram to show us your yummy work of art!
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Breakfast Enchiladas”
Keto Enchiladas
Ingredients:
Tortillas
- 6 large eggs
- 1/4 cup heavy whipping cream
- 1/2 tsp Pink Himalayan Salt
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/4 tsp black pepper
Enchiladas
- 8 oz ground sausage
- 3/4 cup enchilada sauce
- 1.5 cup shredded cheese
Instructions:
Tortillas
- Add all the ingredients to a large mixing bowl and whisk to combine.
- Heat a small (6 inch) skillet to medium-low heat and grease with coconut oil spray.
- Use a 1/4 measuring cup to pour the batter into the heated pan and cover with a lid to cook through for 2-3 minutes.
- Repeat process until all tortillas are cooked (we made 7).
Enchiladas
- Preheat your oven to 400 degrees.
- Turn the heat up to medium-high and add the ground sausage. Break apart into crumbles until it cooks through completely.
- Remove from heat and set aside.
- Make your enchiladas: Place some meat and cheese into each wrap. Wrap loosely and place into the casserole dish. Repeat until all enchiladas are in casserole dish.
- Top with enchilada sauce and additional cheese. Bake for 10-12 minutes until cheese is fully melted. Enjoy!
- Best stored in a sealed container in the fridge, up to 5 days.
Video:
Notes
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
this was one of the best things I cooked in my whole life! Thanks a lot!
I got 8 pieces out of the dough and the whole dish was about 3 big servings for us. I made the dough as in the recipe and they where perfect for wrapping!
fir the filling I used 330grams of ground beef and added 1 Paprika, 1 scallion, a small onion and 5 small tomatoes to also get my veggies 🙂 Then topped all with 200 gram of tomatosauce and a ton of mozarella and parmesan <3
Could you sub cheese for red sauce as it doesn’t like me?
Yep!
Just tried this yesterday and it turned out great! Made some changes to make it more like a cannelloni and we loved it… thanks for the great recipes, you make Keto much more enjoyable
Have you ever made these ahead of time or for freezer meals?
I am sure they would work frozen.
Made these tonight and they were AWESOME. My husband loved them. I used half andouille and half ground beef with onions. YUM! That’s on our do again list. I took a picture but can’t attach.
I switched the meat to chicken and added mozzarella and jalapeños was absolutely unbelievable ?
Wow! Awesome! I made mine with ground beef in a homemade chili sauce.I put the beef sauce mixture in the tortilla then sprinkled chopped onion and shredded cheddar and rolled it up. Then i put the last of the beef sauce mixture on top and added more cheese on top and baked it 10 minutes. It is delicious..You guys are amazing. Keep up the good work.
Love you guys! I made this today substituting canned chicken for the sausage and had it for dinner. Topped with sour cream. Sooooo good!
Is the HC a absolute must? Would it be ok to use a milk alternative instead?
Yep, you could try it. Should work.
I don’t think I could survive if not for your recipes, videos, and cookbook! I hadn’t had a decent Mexican meal since I started keto in January (24th, 2018) until you came out with this recipe!! It’s great. I had to alter it a little, as I wanted to make it with chorizo and I bought a 9oz tube. Once it was cooking in the pan, it looked very greasy, so I added 6 oz ground beef. The mixture came out perfect. Then, the only dish I had that fit in my countertop oven held four enchiladas and the recipe made 7 tortillas. After the first night (when I had two), I discovered one large enchilada with a side of guacamole filled me up completely. As a result, with leftover tortillas and leftover filling, I had enough for SIX meals! I added chopped cherry tomato (1/2 per enchilada), chopped onion (1/4 oz), and sliced Fresco cheese (1/4 oz) to the inside, topped them with 1 1/2 cups shredded cheese and 2 oz green chilies, cooked them for 12 minutes on convection and they were fabulous!! The extra tortilla I used yesterday at lunch for a hotdog wrapper and that was great, too.
How can I get it to print??
Click the print button just above the ingredient list. 🙂
Hi,
Ever since starting Keto i’ve been missing the local mexican restuarant for their chicken enchiladas.
HOWEVER….. since trying these freakin’ fabulous enchiladas, I no longer feel deprived!
I found these simple to make and tasted great for lunch the next day also.
Thanks to the both of you for all of your great recipes! =)
Mari in WI
Made these tonight for dinner. Very good and so easy! These will be a weekly dinner in our house. Thank you for sharing.
I just tried this recipe (only added a dollop of sour cream when serving, otherwise was exactly as per your instructions), and omg it was amazing! It turned out perfectly and was absolutely delicious. Well done guys, loving your content!
Since trying keto my cholesterol and other numbers have skyrocketed ,so I have to back off the high fat how can I do the tortillas without the heavy cream. I love the recipes and try to make them with chicken and turkey only
You could try it with another liquid and see how it goes! Almond milk, coconut cream… Hope they turn out!
Just made these -they good! Had to use a bigger pan, so the shells were bigger, but worked beautifully. Ate two (little more than one serving) and wanted more! The shells were more like a crepe, but still hit my enchilada craving on point. Will be making these often.
Can I use ground beef in place of sausage
Yep!
Absolutely amazing and it so easy to make. It is one of best dishes ever
I have made it twice already in 2 days
Just made this recipe and they are delicious! Do you think they would freeze well? Thank you!
Best stored in a air tight container in the fridge up to 3 days
Awesome looking recipe! I’m currently doing PSMF. Do think egg whites would work instead of whole eggs? Whole large eggs are about 50g each, so 6×50=300g should provide the same volume. BTW, this recipe has already made the rounds in FB groups other than KC! Must be pretty great!
You could definitely try it! We don’t see why not.