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Chicken Enchiladas

Serves 4

These classic chicken and cheese enchiladas will bring you comfort without excess carbs, so you will feel satisfied and good in your body hours after enjoying them. We used cheddar cheese in ours, but feel free to swap it for pepper jack or Monterey jack.

Prep Time: 15 minutes
Cooking Time: 30 minutes

1 tablespoon ghee or butter
¾ pound of boneless & skinless chicken thighs, diced
1 teaspoon sea salt
8 Keto-friendly tortillas
Cooked chicken (see above)
1 4-ounce can of diced green chilies
½ cup Keto-friendly red enchilada sauce (plus a few tablespoons to use in your baking dish below the enchiladas)
1 cup shredded cheddar cheese
¾ cup Keto-friendly red enchilada sauce
1 cup shredded cheddar cheese
¼ cup sliced black olives
8 tablespoons full-fat sour cream
¼ cup fresh cilantro, minced
1 whole scallion, minced


Preheat your oven to 350 degrees Fahrenheit.

Sauté the chicken on medium-low heat with ghee or butter and sea salt until cooked through, about 8 minutes. When done, set aside in a bowl and stir in the green chiles and red enchilada sauce.

Spread a few tablespoons of red enchilada sauce on the bottom of a large oven-proof baking dish.

Fill each tortilla with a big spoonful of the chicken mixture, followed by a big spoonful of shredded cheddar cheese. Carefully roll up and fit tightly side by side in your baking dish.

Spread the remaining red enchilada sauce over the whole dish, followed by shredded cheddar cheese, big dollops of sour cream and sliced black olives.

Bake for about 30 minutes, or until cheese is bubbly.

Remove from the oven and garnish with cilantro and scallion, allowing to cool for a few minutes before serving.

Serve between 4, storing any leftovers in a glass container in the fridge for up to 3 days.


Calories: 742
Carbs: 29
Net Carbs: 24
Protein: 45
Fat: 50