Easy Keto Chicken Enchiladas Verdes (High Protein & Quick Meal)
Craving flavorful enchiladas without the carb guilt? These easy, low-carb chicken enchiladas use pre-cooked chicken and a vibrant salsa verde for a quick, cheesy, and satisfying meal that’s perfect for any night of the week!
Yields: 4-6 servings (approx. 8-12 enchiladas, depending on tortilla size) Prep time: 15 minutes Cook time: 20-25 minutes
Ingredients:
- 2-3 cups cooked shredded chicken (from 1 whole rotisserie chicken, 1-2 cans drained chicken, or leftover cooked chicken breast)
- 1 (16-ounce) jar salsa verde (choose a low-sugar, keto-friendly brand like Herdez or Siete)
- 2 cups shredded cheese of choice, divided (e.g., Colby Jack, Monterey Jack, Mexican blend, or cheddar)
- 8-12 low-carb tortillas (e.g., Mission Carb Balance, La Tortilla Factory Zero Net Carbs, or Siete almond flour tortillas)
- Optional: Avocado oil spray or other non-stick cooking spray
Equipment:
- Medium mixing bowl
- 9×13-inch (3-quart) casserole dish
Instructions:
- Preheat Oven & Prepare Dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch casserole dish with avocado oil spray to prevent sticking.
- Prepare Chicken Filling: In a medium mixing bowl, combine the cooked shredded chicken with half (about 8 ounces or 1 cup) of the salsa verde and half (about 1 cup) of the shredded cheese. Mix well until the chicken is thoroughly coated.
- Assemble Enchiladas:
- Lay a low-carb tortilla flat.
- Spoon a generous amount (about 1/4 to 1/3 cup, depending on tortilla size) of the chicken mixture onto the center of the tortilla.
- Roll the tortilla up tightly and place it seam-side down in the prepared casserole dish.
- Repeat with the remaining tortillas and filling, arranging them snugly in a single layer in the dish.
- Top & Bake: Pour the remaining half (about 8 ounces or 1 cup) of the salsa verde evenly over the rolled enchiladas. Sprinkle the remaining half (about 1 cup) of the shredded cheese over the top of the salsa verde.
- Bake: Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through. If you like a slightly browned top, you can turn on the broiler for the last 2-3 minutes (watch carefully to prevent burning!).
- Enjoy! Remove from the oven and let rest for 5 minutes before serving.
Serving Suggestions:
- Classic Toppings: Diced avocado or guacamole, sour cream or plain Greek yogurt, fresh cilantro, or a squeeze of lime juice.
- Side Dishes: Serve with a side of cauliflower rice, a simple green salad, or low-carb refried beans (if applicable to user’s diet).
Storage: Store leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven until warmed through.
Recipe Analysis & Dietary Classification
- High Protein: Yes, this recipe is very high in protein. Chicken and cheese are excellent protein sources, making this meal very satisfying and beneficial for satiety and muscle maintenance.
- Low-Carb: Yes, this recipe is low-carb, provided you use low-carb tortillas. The filling ingredients are naturally low in carbohydrates.
- Keto: Yes, this recipe is keto-friendly, provided you use low-carb, keto-compliant tortillas and choose a low-sugar salsa verde.
- Cooked Shredded Chicken, Shredded Cheese: All keto-friendly.
- Salsa Verde: Crucially, check the label for hidden sugars or starches. Brands like Herdez or Siete are often good choices, but always verify ingredients.
- Low-Carb Tortillas: This is the most critical component. Traditional corn or flour tortillas are NOT keto-friendly. You must use a low-carb, keto-friendly tortilla brand to keep the carb count appropriate for keto.
- Gluten-Free: The filling is naturally gluten-free. For the entire dish to be gluten-free, ensure your salsa verde is gluten-free and choose certified gluten-free low-carb tortillas.
