These keto enchiladas bring bold, zesty flavors to your table without the carb overload. Savory shredded chicken is wrapped in tender, cheesy tortillas, then smothered in a rich, smoky enchilada sauce. Each bite offers a perfect balance of gooey, creamy, and slightly crisp textures that will have you coming back for more.
Ready in just 40 minutes, this dish is ideal for busy weeknights or impromptu gatherings. The vibrant spices and fresh garnishes like cilantro and avocado add a pop of color and brightness. Whether you’re keto-curious or a seasoned low-carb enthusiast, these enchiladas are a satisfying, indulgent treat that feels anything but restrictive.
What You’ll Need for Keto Enchiladas
- 1 pound ground beef (or substitute with ground turkey or chicken for a lighter option)
- ½ cup green bell pepper, diced (red or yellow bell peppers work too)
- ¼ cup onion, diced (white or yellow onion recommended)
- 1 oz taco seasoning (store-bought or homemade, adjust to taste)
- ¼ cup water
- 2 cups shredded Mexican cheese (a blend of cheddar and Monterey Jack works well)
- 8 low-carb tortillas (look for almond or coconut flour-based options)
- 2 cups Keto Enchilada Sauce (store-bought or homemade)
- Optional toppings: sour cream, diced avocado or guacamole, cilantro
How to Make Keto Enchiladas
- Preheat the oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with oil and set aside.
- Cook the filling: In a skillet over medium heat, brown the ground beef, green bell pepper, and onion. Break the beef into small chunks as it cooks. Add the taco seasoning and water, stirring to combine. Simmer until the water is absorbed, then remove from heat.
- Prepare the dish: Spread about ½ cup of the enchilada sauce evenly across the bottom of the prepared baking dish.
- Assemble the enchiladas: Place ⅓ cup of the beef mixture in a straight line down the center of each tortilla. Top with ¼ cup of shredded cheese, then roll the tortilla tightly. Place each rolled tortilla seam-side down in the baking dish. Repeat until all tortillas are filled and arranged in the dish.
- Add the sauce and cheese: Pour the remaining enchilada sauce over the top of the rolled tortillas, ensuring they are fully coated. Sprinkle the remaining shredded cheese evenly over the top.
- Bake: Place the dish in the oven and bake, uncovered, for 20–25 minutes, or until the cheese is melted and bubbly.
- Serve: Remove from the oven and let cool slightly. Top with your favorite toppings like sour cream, avocado, or cilantro. Enjoy your delicious keto-friendly enchiladas!
Creative Sauce and Topping Ideas
Take your Keto Enchiladas to the next level with flavorful sauces and toppings! Try swapping the Keto Enchilada Sauce for a creamy avocado sauce (blend avocado, lime juice, and sour cream) or a spicy salsa verde. For toppings, add a dollop of guacamole, a sprinkle of crumbled cotija cheese, or a handful of fresh cilantro. A squeeze of lime juice or a drizzle of sugar-free hot sauce can also add a zesty kick!
Perfect Pairings: Serving Suggestions
These Keto Enchiladas are a meal on their own, but they pair wonderfully with simple sides. Serve them with a crisp green salad topped with olive oil and lemon dressing or a side of cauliflower rice for a complete low-carb feast. For a refreshing touch, add a side of pico de gallo or zesty coleslaw to balance the richness of the dish.
Storage and Reheating Tips
Store leftover enchiladas in an airtight container in the fridge for up to 3 days. To reheat, place them in a preheated oven at 350°F for 10-15 minutes or until warmed through. For a quicker option, microwave individual portions on medium power for 1-2 minutes, covering with a damp paper towel to prevent drying out. Pro tip: Freeze unbaked enchiladas for up to 2 months—just thaw and bake when ready to enjoy!
Recipe Variations to Try
Customize your Keto Enchiladas to suit your taste! Swap the ground beef for shredded chicken or ground turkey for a lighter option. If you’re dairy-free, use vegan cheese or skip the cheese altogether. For a veggie-packed twist, add sautéed zucchini or spinach to the filling. Experiment with different low-carb tortillas or even use cabbage leaves as a wrap for an extra keto-friendly twist!
Time-Saving Tips for Busy Cooks
Short on time? Prep the ground beef filling ahead and store it in the fridge for up to 2 days. Use pre-shredded cheese and store-bought keto enchilada sauce to cut down on prep work. If you’re making a double batch, assemble the enchiladas in two dishes—one to bake now and one to freeze for later. This way, you’ll have a ready-to-go meal for busy nights!
Keto Enchiladas
Ingredients
- 1 pound ground beef
- ½ cup green bell pepper diced
- ¼ cup onion diced
- 1 oz taco seasoning
- ¼ cup water
- 2 cups shredded Mexican cheese
- 8 low carb tortillas
- 2 cups Keto Enchilada Sauce
- Sour cream, diced avocado or guacamole, cilantro for serving
Instructions
- Preheat oven to 375 degrees F. Spray a 9×13 baking dish with oil and set aside.
- Brown the ground beef, pepper, and onion in a skillet over medium heat, breaking down large chunks into smaller ones. Add in the taco seasoning and water and stir to combine, then simmer until the water is absorbed into the ground beef. Remove from heat.
- Spread about ½ cup of the enchilada sauce evenly on the bottom of the prepared casserole dish.
- Add ⅓ cup of the ground beef mixture in a straight line to the center of each tortilla. Add about ¼ cup of the shredded cheese, then roll up tightly. Place the rolled tortilla seam side down in the casserole dish. Repeat with the remaining ingredients until the casserole dish is full.
- Spread the rest of the sauce over the top of the tortillas, making sure to coat each tortilla. Sprinkle the remaining cheese all over the top and bake, uncovered, for 20 to 25 minutes, or until the center is bubbly.
- Top with your favorite toppings and enjoy!