Keto Green Chili Chicken Enchiladas - Low-Carb Mexican Food

Imagine biting into a creamy, tangy enchilada that’s absolutely bursting with flavor—without the carb guilt! These keto green chili chicken enchiladas are my answer to those intense Mexican food cravings that hit on busy weeknights. I discovered this recipe during my own keto journey when I was desperately missing my favorite comfort foods.

The best part? They’re ready in just 35 minutes and taste even better than traditional enchiladas. If you loved my keto chicken fajita casserole, wait until you try this green chili version—it’s become my family’s most-requested dinner!

What Are Keto Green Chili Chicken Enchiladas?

Ever wonder how you can enjoy enchiladas without the carb-heavy tortillas? That’s exactly what keto green chili chicken enchiladas solve! These beauties swap traditional flour tortillas for low-carb alternatives while keeping all that delicious, zesty flavor we crave.

I call them my “happy plate” because honestly, they prove that the way to anyone’s heart really is through their stomach—keto or not! The green chili sauce adds this incredible tanginess that makes your taste buds dance. Trust me, once you make these, you’ll never feel like you’re missing out on Mexican night again!

Why You’ll Love This Keto Green Chili Chicken Enchiladas

The Flavor Explosion

The star of this dish is definitely the green chili sauce—it’s tangy, slightly spicy, and incredibly creamy when mixed with sour cream and cheese. Every bite delivers that authentic Mexican restaurant experience you’ve been craving. The tender, seasoned chicken paired with melted cheese creates this beautiful harmony of flavors that’ll make you forget you’re eating keto-friendly food.

Budget-Friendly Home Cooking

Making these at home saves you serious money compared to ordering out. A single pan feeds 6-8 people for a fraction of what you’d pay at a restaurant. Plus, you control the quality of ingredients and can adjust the spice level to your family’s preference. I typically spend around $15 for the entire recipe, and it gives us dinner plus leftovers for lunch the next day.

Customizable Toppings Galore

The fun part is loading these up with your favorite toppings! Fresh cilantro, diced avocado, a dollop of sour cream, sliced jalapeños, and a squeeze of lime take these enchiladas from great to extraordinary. The toppings add freshness and texture that complement the creamy, cheesy filling perfectly.

If you enjoyed my keto chicken enchilada soup, you’ll appreciate how these enchiladas deliver similar flavors in a more substantial, satisfying form. The beauty of this recipe is its versatility—make it as mild or spicy as you like. Ready to bring restaurant-quality Mexican food to your kitchen tonight?

How to Make Keto Green Chili Chicken Enchiladas

Quick Overview

These keto green chili chicken enchiladas are surprisingly simple to make, even for beginners. The recipe combines tender shredded chicken with tangy green chili sauce, wrapped in low-carb tortillas and topped with plenty of melted cheese.

The creamy, slightly spicy sauce coats every bite, while the cheese creates that irresistible golden, bubbly top layer. Perfect for meal prep or weeknight dinners!

Time Breakdown:

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6-8 enchiladas

Key Ingredients for Keto Green Chili Chicken Enchiladas

For the Filling:

3 cups cooked chicken breast, shredded
1 cup sour cream
1½ cups shredded Monterey Jack cheese, divided
1 (4 oz) can diced green chilies
½ teaspoon garlic powder
½ teaspoon cumin
¼ teaspoon salt
¼ teaspoon black pepper

For the Sauce:

2 cups salsa verde (green salsa)
½ cup heavy cream
1 cup shredded pepper jack cheese

For Assembly:

8 low-carb tortillas (Mission Carb Balance or similar)
1 cup shredded cheddar cheese
Fresh cilantro for garnish
Optional toppings: avocado, lime wedges, extra sour cream

Step-by-Step Instructions

Prepare Your Workspace

Preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish and lightly grease it with cooking spray or a thin layer of oil. This prevents sticking and makes cleanup much easier. Set aside while you prepare the filling.

Make the Creamy Chicken Filling

In a large mixing bowl, combine your shredded chicken with sour cream, 1 cup of the Monterey Jack cheese, diced green chilies, garlic powder, cumin, salt, and pepper. Mix everything together until well combined. The mixture should be creamy and easy to spread. If you’re using rotisserie chicken, make sure to remove any skin and shred it into bite-sized pieces for the best texture.

Create the Green Chili Sauce

In a medium saucepan over medium heat, combine the salsa verde and heavy cream. Stir continuously and bring to a gentle simmer. Once simmering, reduce heat to low and add the pepper jack cheese. Stir until the cheese melts completely and the sauce becomes smooth and creamy. This should take about 3-4 minutes. The sauce will coat the back of a spoon when it’s ready. Remove from heat.

Spread the Base Layer

Pour about ⅓ of your green chili sauce into the bottom of your prepared baking dish. Spread it evenly across the bottom. This layer prevents the enchiladas from sticking and ensures every bite has that delicious sauce.

Assemble the Enchiladas

Warm your low-carb tortillas for 10-15 seconds in the microwave to make them more pliable. Place a tortilla on a clean work surface and spoon about ⅓ cup of the chicken filling down the center. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat with remaining tortillas, arranging them snugly side by side.

Add Sauce and Cheese

Pour the remaining green chili sauce evenly over all the rolled enchiladas, making sure each one gets covered. Sprinkle the remaining ½ cup Monterey Jack cheese and the cheddar cheese over the top. The cheese should cover the enchiladas generously for that perfect melty, golden finish.

Bake to Perfection

Place the baking dish in your preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden around the edges. The enchiladas should be heated through completely. If you want extra browning on top, turn on the broiler for the last 1-2 minutes, but watch carefully to avoid burning.

Garnish and Serve

Remove from the oven and let the enchiladas rest for 5 minutes before serving. This allows the sauce to thicken slightly and makes them easier to serve. Garnish with fresh chopped cilantro, and serve with your favorite toppings like sliced avocado, lime wedges, and extra sour cream.

What to Serve Keto Green Chili Chicken Enchiladas With

These enchiladas pair beautifully with so many sides! A fresh cilantro lime cauliflower rice is my go-to—it soaks up that extra green chili sauce perfectly.

For a lighter option, serve alongside a crisp Mexican salad with romaine lettuce, cherry tomatoes, radishes, and a creamy avocado-lime dressing. The freshness cuts through the richness of the enchiladas beautifully.

I also love serving these with Mexican-style roasted vegetables like bell peppers, zucchini, and onions seasoned with chili powder and cumin. For drinks, unsweetened iced tea with lime or sparkling water with fresh mint complements the meal wonderfully.

Don’t forget the guacamole and sugar-free salsa for dipping! These add extra healthy fats and make the meal feel even more festive.

Top Tips for Perfecting Keto Green Chili Chicken Enchiladas

Choose the Right Tortillas

Not all low-carb tortillas are created equal. Mission Carb Balance tortillas are my favorite because they’re sturdy and don’t fall apart when rolling. Always warm them slightly before rolling to prevent cracking. If you can’t find good low-carb tortillas, you can use thinly sliced zucchini ribbons or make cheese wraps as an alternative.

Don’t Overcook the Chicken

If you’re cooking chicken specifically for this recipe, avoid overcooking it. Dry chicken makes dry enchiladas. I prefer using rotisserie chicken because it’s already moist and flavorful, saving time and ensuring tender results. If cooking your own, poach the chicken breasts in seasoned broth for the juiciest results.

Control the Spice Level

If you’re sensitive to heat, use mild salsa verde and stick with Monterey Jack cheese instead of pepper jack. For spice lovers, add diced jalapeños to the filling or use hot salsa verde. You can also add a pinch of cayenne pepper to the sauce for extra kick. Always taste your sauce before assembling!

Prevent Soggy Enchiladas

Don’t oversaturate the enchiladas with sauce. Too much liquid makes them soggy. The sauce should coat them nicely but not drown them. Also, make sure your chicken mixture isn’t too wet—if it seems watery, drain any excess liquid before filling the tortillas.

Cheese Selection Matters

Use freshly shredded cheese instead of pre-shredded for better melting. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy. A combination of cheeses gives the best flavor—Monterey Jack for creaminess, cheddar for sharpness, and pepper jack for a subtle kick.

Make Ahead for Better Flavor

These enchiladas taste even better the next day! The flavors meld together beautifully overnight. You can assemble them completely, cover tightly with foil, and refrigerate for up to 24 hours before baking. Just add an extra 5-10 minutes to the baking time if cooking from cold.

Storing and Reheating Tips

Refrigerator Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days. I prefer storing them in individual portions for easy grab-and-go lunches. Make sure they cool completely before sealing to prevent condensation, which can make them soggy.

Freezing Instructions

These enchiladas freeze beautifully! Wrap individual enchiladas tightly in plastic wrap, then place in a freezer-safe container or bag. They’ll keep for up to 3 months. For best results, freeze them before baking. When ready to eat, thaw overnight in the refrigerator, then bake as directed.

You can also freeze the assembled, unbaked dish. Cover tightly with plastic wrap and then aluminum foil. When ready to bake, thaw overnight and bake as usual, adding 5-10 minutes to the cooking time.

Reheating Methods

For oven reheating, place enchiladas in a baking dish, cover with foil, and warm at 350°F for 15-20 minutes until heated through. Remove foil for the last 5 minutes to crisp up the cheese.

For microwave reheating, place one or two enchiladas on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 2-3 minutes, checking halfway through. The damp paper towel prevents them from drying out.

Avoid reheating more than once, as this can dry out the enchiladas and compromise food safety.

Frequently Asked Questions

Can I use a different type of meat instead of chicken?

Absolutely! Shredded turkey, ground beef, or even shredded pork work wonderfully in this recipe. If using ground beef, brown it first with taco seasoning and drain excess fat before mixing with the other filling ingredients. Each protein brings its own unique flavor profile to the dish.

What’s the best low-carb tortilla brand for enchiladas?

Mission Carb Balance tortillas are my top choice—they’re sturdy, taste great, and have only 4g net carbs per tortilla. Other good options include Ole Mexican Foods Xtreme Wellness or La Banderita Carb Counter tortillas. Look for tortillas with at least 8-inch diameter so they’re easier to roll.

How can I make this recipe dairy-free?

Use coconut cream instead of heavy cream and sour cream, and substitute dairy-free cheese alternatives. Nutritional yeast can add a cheesy flavor if you skip the cheese entirely. Keep in mind that dairy-free cheese doesn’t melt quite the same way, so the texture will be slightly different.

Can I make this in a slow cooker?

While traditional baking gives the best texture, you can adapt this recipe for a slow cooker. Layer the sauce, rolled enchiladas, and cheese in your slow cooker and cook on low for 2-3 hours. However, the tortillas won’t get as crispy, and the dish will be more casserole-like in consistency.

How do I know when the enchiladas are fully cooked?

The enchiladas are done when the cheese is melted and bubbly, the sauce is hot throughout, and the edges are lightly golden. The internal temperature should reach 165°F when checked with a meat thermometer. They’ll also pull away slightly from the sides of the dish when ready.

What if I don’t have salsa verde?

You can make a simple substitute by blending tomatillos, green chilies, onion, cilantro, lime juice, and garlic. Alternatively, use a mild green enchilada sauce from the store. In a pinch, even a green chili-based sauce will work, though the flavor profile will be slightly different.

Can I add vegetables to the filling?

Yes! Sautéed bell peppers, diced zucchini, spinach, or mushrooms make excellent additions. Just make sure to cook them first and drain any excess moisture before adding to the filling to prevent soggy enchiladas.

Tips for Avoiding Common Mistakes

Don’t Skip Warming the Tortillas

Cold tortillas crack when rolled. Always warm them for 10-15 seconds in the microwave or on a dry skillet. This makes them pliable and prevents frustrating tears and breaks during assembly.

Avoid Overfilling the Enchiladas

It’s tempting to stuff them full, but overfilling makes them difficult to roll and they’ll burst open during baking. Stick to about ⅓ cup of filling per tortilla for perfectly rolled enchiladas that stay intact.

Don’t Forget to Grease the Pan

Even with sauce on the bottom, enchiladas can stick without proper greasing. A light coating of cooking spray or oil on the baking dish ensures easy serving and cleanup.

Watch the Oven Temperature

If your oven runs hot, the cheese can brown too quickly while the inside stays cold. Use an oven thermometer to verify your actual temperature, and reduce heat by 25°F if needed. Covering with foil for the first 15 minutes, then uncovering to brown, also helps.

Let Them Rest Before Serving

Cutting into enchiladas immediately after baking causes them to fall apart and releases all the sauce. A 5-minute rest allows the sauce to thicken slightly and the enchiladas to firm up, making serving much cleaner and easier.

Nutrition Information

Nutrient	Per Serving (1 enchilada)
Calories	385
Total Fat	26g
Saturated Fat	14g
Cholesterol	95mg
Sodium	680mg
Total Carbohydrates	11g
Dietary Fiber	7g
Net Carbs	4g
Protein	28g

Note: Nutrition information is approximate and may vary based on specific ingredients and brands used.

These keto green chili chicken enchiladas have become my family’s Friday night tradition, and I hope they become yours too! The combination of tangy green chili sauce, tender chicken, and melted cheese is simply irresistible.

Whether you’re following a keto lifestyle or just looking for a healthier way to enjoy Mexican food, this recipe delivers on flavor without compromise. Save this recipe, share it with friends, and let me know in the comments how yours turned out. Happy cooking!