Name: Best Keto Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup shredded chicken (I used leftover roasted chicken); 8-12 thick slices of deli turkey; 1/2 cup sour cream; 1/3 cup mild red enchilada sauce (check labels to make sure it's Keto friendly!); 2 tsp my homemade taco seasoning; 2 cups shredded Mexican cheese; 1/2 cup mild red enchilada sauce

When we started living the Keto lifestyle, I was afraid I was going to have to give up all the homestyle favorites I was used to. That is totally not the case! I love Tex-Mex food so much, and there is still so much you can eat to stay Keto-friendly. Of course there’s fajitas and guacamole, but this Keto enchiladas recipe is the best. You can change it out to be with ground beef or you can make them with shredded chicken thighs or shredded rotisserie chicken–whatever you have on hand. Who’s ready to go out of their comfort zone and try something delicious?

Behold, the way to my Tex-Mex heart.

Do not be intimidated by the turkey slices. You look it at and think, eww. But I promise you, this dish is so good! Charlotte’s favorite meal is enchiladas, and she says she likes these better than the traditional enchiladas at our favorite Tex-Mex restaurant. I kid you not.

Of course, you can’t have enchiladas without sour cream and guacamole on top.

Best Keto Enchiladas

The very best Tex-Mex Keto enchiladas. You'll never guess what we use as the "tortillas."

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

1 cup shredded chicken (I used leftover roasted chicken)
8-12 thick slices of deli turkey
1/2 cup sour cream
1/3 cup mild red enchilada sauce (check labels to make sure it's Keto friendly!)
2 tsp my homemade taco seasoning
2 cups shredded Mexican cheese
1/2 cup mild red enchilada sauce

Instructions

Mix chicken, sour cream, 1/3 cup enchilada sauce and taco seasoning in a pan on medium heat until well combined and warm.
Pour a small amount of remaining enchilada sauce on the bottom of a 9x13 glass baking dish.
Spoon chicken mixture onto one sliced deli meat and sprinkle with cheese inside. Roll up enchilada, seam side down. Repeat until out of mixture.
Top with additional enchilada sauce and cheese.
Bake at 350F for about 30 minutes or until cheese is melted and enchiladas are heated through.
Top with sour cream and avocado to serve!