Low-carb green chicken enchiladas are the comfort food of comfort foods, the kind of meal everyone will look forward to (and request again and again). Make these entirely from scratch or opt for the easier method- I'm sharing both ways below so you can enjoy keto enchiladas any night of the week!
These low-carb and keto chicken enchiladas are smothered in a delicious green enchilada sauce, topped with cheese and all of the other flavorful fixings that add a little something extra to an already DELISH meal- avocado, green onion, cilantro, jalapeños, or whatever else your heart desires!
Green chicken enchiladas are my go-to for feeding my people, whether it's a large family dinner or my contribution to a meal train. It's a wonderful, make-ahead meal for a mom with a new baby, a family in need, or anyone else who could use a little extra care in the form of dinner, already prepared. It's so freeing to not have to think about what's for dinner when you're in the middle of a major life event (or really, any day for that matter!).
So, make these low-carb green chicken enchiladas for yourself or your people, for any reason or no reason at all.
make this two ways
What I love about this keto chicken enchilada recipe is that it can be as small or as big of a project as you'd like. If you wish to prepare it entirely from scratch, the low-carb tortilla recipe found here works really well (but you may want to make the tortillas a little larger and perhaps double the tortilla recipe).
For the easier, more efficient method, use store-bought low-carb tortillas of choice (like these). Keep in mind that many of them contain gluten unless you choose gluten-free/grain-free tortillas that are also low in carbs.
And that tangy, mildly spicy green enchilada sauce? It's simple to make yourself and I'm sharing the recipe below. But if you're looking for an easier route, swap in your favorite store-bought green sauce- it's not too hard to find one that is low in carbs and sugar.
why you'll love it
Green chicken enchiladas are:
- completely worth the effort to make from-scratch
- cheesy, comforting, and full of delicious flavor
- a simple, green chicken enchiladas recipe that is low-carb and keto-friendly
This low-carb and keto chicken enchilada recipe isn't authentic by any means, but is still so good in all its saucy, cheesy, zesty glory.
I usually lighten up this dish with the addition of sautéed zucchini. It's a great way to incorporate more veg in here and it'll make the chicken stretch a little bit, which is another bonus! It's not a must; skip it if you'd rather go with an all-chicken filling.
Here's what you'll need for this keto chicken enchilada recipe:
- avocado oil or olive oil
- chicken thighs (boneless/skinless)
- ground cumin
- chili powder
- garlic powder
- salt and pepper
- zucchini (optional)
- white onion
- fresh jalapeño
- diced green chiles (canned)
- minced garlic
- chicken broth or stock
- dried oregano
- coconut aminos (optional)
- low-carb tortillas (store-bought or homemade)
- Mexican cheese blend
- toppings of choice like jalapeño, avocado, green onion, and sour cream
the low-carb enchilada recipe
And now the good part. Here's how to make green chicken enchiladas:
- Cook the chicken. Season the thighs and cook them in a skillet over medium heat. When they're done, cool them for a few minutes and chop the chicken really small.
- Sauté the zucchini. Remove some of the cooking grease/liquid from the skillet, then sauté the zucchini for about 3-4 minutes.
- Make the green enchilada sauce (skip this step if using store-bought sauce!). Cook the onions and jalapeños in a saucepan, then add the remaining sauce ingredients. Bring to a boil and then reduce the heat to low and let it simmer for 10 minutes. Blend the sauce until smooth.
- Assemble the keto enchiladas. Pour a bit of the sauce in a casserole. Fill each tortilla with the chicken/zucchini mixture, add a small sprinkle of cheese, then roll it up. Top with the remaining green enchilada sauce and cheese.
- Bake. Transfer to the oven and bake for 20 minutes at 350°F. Switch the oven to broil and broil the top for 2-3 minutes to get the cheese bubbly and slightly browned. Serve these green chicken enchiladas with your favorite toppings.
tips for the best keto enchiladas
- This keto enchiladas recipe is the perfect way to use any leftover chicken or shredded meat! Make this with leftover rotisserie chicken, carnitas or leftover pot roast for extra ease.
- My green enchilada sauce recipe makes a sauce that is mildly spicy, so if you prefer it with a little more kick, you can use 1 can of fire-roasted diced green chiles. For an extra spicy green enchilada sauce, add extra jalapeño.
- The green enchilada sauce recipe will make about 2 cups of sauce. I use all of the sauce in the enchiladas (I like them extra saucy). If you end up with extra, it makes a delicious green sauce for tacos, scrambled eggs, i.e. anything and everything you'd typically enjoy with green sauce.
- To make these low-carb and keto chicken enchiladas dairy-free, omit the cheese or substitute with your favorite vegan cheese (make sure it's a type that will melt).
- The zucchini is optional. If you'd like to make these keto enchiladas with only chicken, replace the zucchini with one extra chicken thigh.
storing and leftovers
- For make-ahead enchiladas, cover the casserole dish with plastic wrap and refrigerate for up to 24 hours. Bake according to the recipe instructions.
- To store green chicken enchiladas in the freezer, assemble the enchiladas in disposable aluminum pans and cover tightly with plastic wrap. Cover again with aluminum foil and freeze for up to three months.
- To bake frozen keto enchiladas, remove the plastic wrap and cover the enchiladas with aluminum foil. Bake at 375°F for 40 minutes, then remove the foil and continue baking another 10-15 minutes or until the cheese is melted and bubbly.
- Leftovers will keep in the fridge for up to 5 days.
This keto chicken enchilada recipe is a yummy, low-carb spin on green chicken enchiladas and is always the meal I'm craving. If you're feeling ambitious, go ahead and double the batch and toss one in the freezer for a rainy day- one you'll look forward to. Enjoy!
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green chicken enchiladas
- 2 tablespoons avocado oil or olive oil
- 4-5 chicken thighs, boneless and skinless
- salt and pepper
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- 1 teaspoon ground cumin
- 1 large zucchini, diced (optional- to omit, see note 1)
- 7-8 low-carb tortillas (either store-bought or homemade)
- 2 cups green enchilada sauce (can be a store-bought keto-friendly sauce or see recipe below)
- 1-¼ cups Mexican blend cheese, grated
- toppings like avocado, sour cream, sliced jalapeños, cilantro and green onion
green enchilada sauce
- 1 tablespoon avocado oil or olive oil
- 1 medium yellow or white onion, diced
- 1 medium jalapeño, diced
- 2 teaspoons minced garlic
- 2, 4-oz. cans diced green chiles
- 1 cup chicken broth
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon dried oregano
- 1 tablespoon coconut aminos (optional)
green chicken enchiladas
- Heat a large skillet over medium heat. Pour 2 tablespoons of avocado oil into the pan and let it warm up for a couple of minutes.
- Pat dry the chicken thighs with paper towels, removing as much moisture as possible. Sprinkle them with salt and pepper.
- Combine the garlic powder, chili powder and cumin in a small dish, then sprinkle the mixture over both sides of the chicken.
- Place each piece in the skillet and cook for 6-7 minutes per side, or until done. Transfer the chicken from the pan to a plate and set aside to cool.
- Pour any excess cooking liquid/oil out of the skillet and return to medium heat. Sauté the zucchini in the pan for about 3-4 minutes, then transfer it to a large mixing bowl.
- Dice the cooled chicken and transfer it to the bowl with the zucchini. Toss the mixture to stir.
- If using homemade enchilada sauce, follow the recipe below to prepare it (can also do this simultaneously while the chicken cooks).
- Pour ½ cup green enchilada sauce into the bottom of a 9x13" baking dish. Fill each tortilla with approximately ⅓ cup of the chicken/zucchini mixture and sprinkle 1 tablespoon of cheese inside. Roll the tortilla and place it in the dish. Repeat until the dish is full.
- Pour the remaining green sauce over the enchiladas. Sprinkle the remaining cheese on top.
- Transfer the dish to the oven and bake for 20 minutes at 350°F. Switch the oven to broil and let the top cook for 2-3 minutes to get the cheese bubbly and slightly browned. Remove from the oven and let it sit for 5 minutes.
- Serve the green chicken enchiladas with your favorite toppings.
green enchilada sauce
- Heat 1 tablespoon avocado oil or olive oil in a saucepan over medium heat.
- Cook the diced onion and jalapeño for 5 minutes to soften, stirring occasionally.
- Stir in the minced garlic and cook another 1 minute.
- Add the green chiles, chicken broth, spices, and coconut aminos. Stir the mixture to combine.
- Bring the sauce to a boil, then reduce the temperature to medium-low and let it simmer for 10 minutes.
- Carefully pour the sauce into a blender and blend for 1 minute or until smooth (can also use a stick blender). See note 5.
- Pour the sauce back into the saucepan or bowl if using immediately. If preparing ahead of time, transfer the sauce to a glass jar. Let it cool completely, then cover and refrigerate.
- If you would like to omit the zucchini, replace it with 1 extra chicken thigh.
- The green enchilada sauce recipe results in a sauce that is mildly spicy. For a medium sauce, use 1 can fire-roasted diced green chiles. For even more heat, add half an extra jalapeño or use 2 cans of fire-roasted green chiles.
- To make these keto chicken enchiladas dairy-free, omit the cheese or substitute with your favorite vegan cheese (make sure it's a type that will melt).
- Feel free to swap in leftover rotisserie chicken or other kind of shredded meat like pot roast or carnitas. Simply heat the meat through in the skillet and toss with the seasonings.
- When blending the green enchilada sauce, make sure to vent your blender with the opening in the lid. This prevents pressure from building up inside. I prop a clean kitchen towel over the vented led to keep sauce from splattering.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 323Total Fat: 20gSaturated Fat: 6gCholesterol: 89mgSodium: 313mgCarbohydrates: 26gNet Carbohydrates: 8gFiber: 18gSugar: 1gProtein: 22g