This low-carb chicken enchiladas recipe is easy, delicious, and keto-friendly.


  • 2 cups Boiled shredded chicken thighs
  • Sour cream
  • No sugar added Tomato sauce
  • Hot spicy sauce
  • Bell peppers
  • Red onion
  • Crepini Egg Thins
  • Sorrel(optional)
  • Salt/pepper/paprika/red pepper (optional)
  • Shredded cheese
  • Avocado oil


  • Heat avocado oil on a big skillet
  • Add shredded chicken, red onions, and bell peppers
  • Add spices( salt/pepper/paprika)
  • Add 3 tbsp Sour Cream
  • 3 tbsp tomato sauce mix with hot saucer
  • Simmer for about 5 minutes and remove from heat
  • Preparing enchiladas sauce: Simply mix tomato sauce and Sour cream in ratio 1:1, add dry red pepper seasonings and it’s ready.
  • So I mix 4 tbsp. sour cream and 4 tbsp. tomato sauce if you like it spicier add hot sauce in it.
  • Then Preparing a baking sheet. I use a glass one.
  • Crepini Egg thins I used 2 in a time, cause they are very thin.
  • Stuff each wrap with chicken, shredded cheese, and enchiladas sauce, roll up and do the same with the rest of the wraps and stuffing.
  • Pour remaining enchilada sauce over the enchiladas.
  • Sprinkle with shredded cheese.
  • Bake 15 minutes at 375F

Serving size: 2 enchiladas with sauce has approximately

9 net carbs

370 calories

16 g fat

28 g protein

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