Keto Creamy Green Chile Chicken Enchiladas Recipe
These Keto Creamy Green Chile Chicken Enchiladas (Low Carb, Cheesy & Easy Recipe) deliver everything you love about classic comfort food — without the carbs. They’re rich, creamy, packed with flavor, and incredibly satisfying. Perfect for weeknight dinners or meal prep, this recipe proves that keto eating can still feel indulgent and delicious.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese softened
- 1/2 cup sour cream
- 1/2 cup green chile sauce
- 1/4 cup diced green chiles
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper
- 6 –8 low-carb tortillas depending on size
Instructions
- Preheat your oven to 180°C (350°F) and lightly grease a baking dish with a bit of oil or butter to prevent sticking. Make sure the dish is evenly coated, especially around the corners where enchiladas tend to stick the most.
- In a large mixing bowl, add the shredded chicken, softened cream cheese, sour cream, diced green chiles, garlic powder, onion powder, salt, and pepper. Mix everything slowly at first, then more thoroughly until the mixture becomes smooth, creamy, and evenly combined. If the cream cheese is too firm, microwave it for about 10–15 seconds to make mixing easier.
- Add half of the shredded mozzarella and cheddar cheese into the bowl and fold it into the mixture. This step is important because it creates that rich, cheesy texture inside the enchiladas rather than just on top.
- Pour a thin, even layer of green chile sauce across the bottom of your prepared baking dish. This not only prevents sticking but also adds flavor to the base of the enchiladas as they bake.
- Take one tortilla at a time, place a generous spoonful of the chicken mixture in the center, and spread it slightly. Roll the tortilla tightly but gently so it doesn’t tear, then place it seam-side down in the baking dish. Repeat this process until all tortillas are filled and arranged snugly next to each other.
- Pour the remaining green chile sauce evenly over the rolled enchiladas, making sure each one is well coated. Try to cover the edges too so they stay soft and don’t dry out in the oven.
- Sprinkle the remaining mozzarella and cheddar cheese generously over the top. Spread it evenly so every bite gets that golden, melted cheese layer.
- Place the dish in the preheated oven and bake for 20–25 minutes, or until the cheese is fully melted, bubbling, and slightly golden on top. If you like a more browned finish, you can broil it for an extra 2–3 minutes at the end.
- Remove the dish from the oven and let the enchiladas rest for about 5 minutes before serving. This helps them set, making it easier to serve without falling apart while also enhancing the overall texture.