32+ Mouthwetring Authentic Mexican Enchilada Recipes to Try Today

Enchiladas are a beloved staple in Mexican cuisine, known for their rich flavors, warm tortillas, and bold fillings.

Whether you’re a seasoned chef or a home cook, there’s nothing like the comfort of a plate of enchiladas.

In this article, we’ve curated over 32 authentic Mexican enchilada recipes that showcase the diverse flavors and ingredients of this delicious dish.

From classic red and green sauce variations to creative takes with chicken, beef, cheese, and vegetables, these recipes will transport your taste buds straight to Mexico.

Whether you’re looking for a spicy kick or a milder option, these enchilada recipes are sure to satisfy all your cravings.

So, roll up your sleeves, gather your ingredients, and let’s dive into the world of authentic Mexican enchiladas!

32+ Mouthwetring Authentic Mexican Enchilada Recipes to Try Today

Enchiladas are more than just a meal; they are a celebration of the vibrant and diverse culinary traditions of Mexico.

With these 32+ authentic recipes, you now have a wide array of options to explore.

From traditional versions to modern twists, each recipe brings something unique to the table, ensuring you never tire of this classic dish.

So, whether you’re hosting a fiesta or simply craving a comforting dinner, these enchilada recipes will become a go-to in your kitchen.

Enjoy the rich, zesty, and delicious flavors of Mexico, all from the comfort of your home!

Chicken Enchiladas with Mole Sauce

This chicken enchilada recipe features tender chicken wrapped in soft, low-carb tortillas, smothered in a rich, smoky mole sauce. Mole, a traditional Mexican sauce made with chiles, nuts, and spices, gives these enchiladas a deep, complex flavor. With a keto-friendly tortilla substitute, this dish is both satisfying and full of authentic Mexican taste, all while keeping carbs low.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 8-10 low-carb tortillas (almond flour or coconut flour tortillas)
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 cup mole sauce (homemade or store-bought, ensuring it’s low-carb)
• 1 tbsp olive oil
• 1/4 cup chopped onions
• 1/4 cup cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a pan, heat the olive oil and sauté onions until softened.
3. Add the shredded chicken to the pan and season with salt and pepper. Stir to combine.
4. Heat the mole sauce in a separate saucepan over low heat until warm.
5. Lightly warm the low-carb tortillas to make them pliable.
6. Spread a small amount of mole sauce in the bottom of a baking dish. Place a tortilla on a plate, spoon some chicken mixture onto the tortilla, and roll it up.
7. Place each rolled enchilada seam-side down in the baking dish. Pour the warm mole sauce over the top of the enchiladas, covering them evenly.
8. Sprinkle shredded cheese on top of the mole sauce.
9. Bake the enchiladas for 20-25 minutes, or until the cheese is melted and bubbly.
10. Garnish with cilantro before serving.

These chicken enchiladas with mole sauce provide a flavorful and hearty keto-friendly option that doesn’t sacrifice the authentic flavors of Mexican cuisine. With rich mole sauce and tender chicken, this dish offers a satisfying meal while adhering to your low-carb goals. Perfect for a cozy lunch, it’s an impressive dish that’s full of layers of flavor.

Beef and Spinach Enchiladas with Avocado Crema

A delicious twist on classic beef enchiladas, this version uses ground beef and spinach, wrapped in low-carb tortillas, and topped with a creamy avocado sauce. The avocado crema adds a refreshing, creamy contrast to the savory beef filling. This recipe is perfect for anyone looking for a low-carb, keto-friendly lunch that doesn’t compromise on taste.

Ingredients:

• 1 lb ground beef
• 1 cup fresh spinach, chopped
• 8-10 low-carb tortillas (almond or coconut flour)
• 1 cup shredded cheese (Monterey Jack or Mexican blend)
• 1/2 cup enchilada sauce (low-carb variety)
• 1 ripe avocado
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1/4 cup cilantro, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil and brown the ground beef over medium heat. Drain excess fat.
3. Add the chopped spinach to the beef and cook until wilted. Season with salt and pepper.
4. In a blender, combine the avocado, sour cream, lime juice, and cilantro. Blend until smooth and creamy. Adjust seasoning with salt if needed.
5. Lightly warm the low-carb tortillas to make them easier to roll.
6. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
7. Take a tortilla, spoon some beef and spinach mixture onto it, and roll it up tightly.
8. Place the rolled enchiladas in the baking dish. Pour remaining enchilada sauce over the top.
9. Sprinkle shredded cheese over the sauce and bake for 20-25 minutes, until bubbly and golden.
10. Drizzle the avocado crema on top before serving and garnish with cilantro.

Beef and spinach enchiladas with avocado crema are an excellent keto lunch option that feels indulgent but is still low in carbs. The ground beef and spinach filling is hearty and satisfying, while the avocado crema offers a fresh, rich contrast. The combination of flavors and textures makes this dish irresistible, providing the perfect balance of savory and creamy in every bite.

Shrimp Enchiladas with Green Chile Sauce

These shrimp enchiladas with a zesty green chile sauce are a light yet flavorful low-carb option for your keto lunch. The shrimp are sautéed to perfection and rolled in low-carb tortillas, then smothered in a tangy, spicy green chile sauce. Topped with cheese and baked until golden, this dish offers a burst of Mexican flavor while keeping the carbs in check.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 cup green chile sauce (homemade or store-bought, ensuring it’s low-carb)
• 8-10 low-carb tortillas
• 1 cup shredded cheese (cheddar or mozzarella)
• 1 tbsp olive oil
• 1/4 cup onions, finely chopped
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/4 cup cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add chopped onions and sauté until translucent.
3. Add shrimp to the skillet, season with garlic powder, cumin, salt, and pepper, and cook until pink and opaque (about 3-4 minutes).
4. Lightly warm the low-carb tortillas to make them easier to roll.
5. In a baking dish, spread a small amount of green chile sauce on the bottom.
6. Fill each tortilla with shrimp mixture, then roll it up and place in the baking dish.
7. Pour the remaining green chile sauce over the top of the enchiladas and sprinkle with shredded cheese.
8. Bake for 20 minutes, until the cheese is melted and bubbly.
9. Garnish with cilantro before serving.

Shrimp enchiladas with green chile sauce offer a refreshing take on a classic Mexican dish. The delicate shrimp, paired with a spicy, tangy green chile sauce, creates a light yet satisfying lunch option. With the richness of melted cheese and the freshness of cilantro, this dish is a fantastic way to enjoy Mexican flavors without the carbs, making it a perfect choice for anyone following a keto diet.

Pork Carnitas Enchiladas with Red Chili Sauce

Pork carnitas enchiladas are a flavorful, savory choice for a keto lunch. Slow-cooked pork is shredded and rolled in low-carb tortillas, topped with a smoky red chili sauce, and baked until bubbly. The red chili sauce gives the dish a deep, spicy flavor, while the pork adds a tender, melt-in-your-mouth texture. This hearty and satisfying dish is perfect for those craving an authentic Mexican meal without the carbs.

Ingredients:

• 2 lbs pork shoulder, slow-cooked and shredded
• 8-10 low-carb tortillas (almond flour or coconut flour)
• 1 cup red chili enchilada sauce (low-carb)
• 1 cup shredded cheese (Monterey Jack or Mexican blend)
• 1/4 cup onions, finely chopped
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup cilantro, chopped
• Lime wedges for serving

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a pan, heat olive oil over medium heat and sauté the onions until softened.
3. Add the shredded pork, cumin, smoked paprika, salt, and pepper to the pan. Stir to combine.
4. Lightly warm the low-carb tortillas so they are easier to roll.
5. Spread a small amount of red chili sauce on the bottom of a baking dish.
6. Place a tortilla on a plate, spoon the pork mixture onto it, and roll it up tightly.
7. Arrange the rolled enchiladas in the baking dish and pour the remaining red chili sauce over them.
8. Sprinkle shredded cheese on top.
9. Bake for 20-25 minutes, until the cheese is melted and bubbly.
10. Garnish with fresh cilantro and serve with lime wedges.

Pork carnitas enchiladas with red chili sauce bring a rich, smoky flavor with every bite. The tender, slow-cooked pork contrasts beautifully with the deep, spicy chili sauce, and the melted cheese adds the perfect finishing touch. This dish is ideal for a keto-friendly lunch that doesn’t skimp on flavor or texture, making it an authentic and satisfying Mexican meal.

Zucchini Enchiladas with Poblano Cream Sauce

For a lighter, veggie-packed keto enchilada option, zucchini enchiladas with poblano cream sauce are a fantastic choice. Instead of using traditional tortillas, zucchini is thinly sliced and used to wrap the filling. The poblano cream sauce adds a smoky and rich flavor, while the zucchini keeps the carbs low and the dish light. This is a perfect choice for anyone looking for a fresh, healthy twist on traditional enchiladas.

Ingredients:

• 2 large zucchinis, sliced thin lengthwise
• 1 lb ground turkey or chicken
• 1/2 cup shredded cheese (cheddar or Mexican blend)
• 1 cup poblano cream sauce (blend roasted poblano peppers, sour cream, and lime juice)
• 1/4 cup chopped onions
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Cilantro, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet and sauté the chopped onions until translucent.
3. Add the ground turkey or chicken to the pan, season with cumin, garlic powder, salt, and pepper, and cook until browned and cooked through.
4. Lightly sauté or grill the zucchini slices to soften them slightly, so they become pliable.
5. Spread a thin layer of poblano cream sauce on the bottom of a baking dish.
6. Lay a zucchini slice flat, spoon some of the ground meat mixture onto it, and roll it up.
7. Place the rolled-up zucchini enchiladas in the baking dish.
8. Pour the remaining poblano cream sauce over the top of the zucchini rolls and sprinkle shredded cheese on top.
9. Bake for 20-25 minutes until the cheese is melted and bubbly.
10. Garnish with chopped cilantro before serving.

Zucchini enchiladas with poblano cream sauce provide a lighter alternative to the traditional dish without compromising on flavor. The zucchini’s natural sweetness pairs wonderfully with the smoky poblano cream sauce, creating a delightful combination of textures and tastes. This dish is a great way to enjoy enchiladas while keeping your carbs low and your meal fresh and satisfying.

Beef and Cauliflower Enchiladas with Tomatillo Sauce

For a low-carb twist on a classic beef enchilada, this recipe combines ground beef and cauliflower rice as the filling, topped with tangy tomatillo sauce. The cauliflower rice provides a healthy, low-carb substitute for regular rice, making the enchiladas lighter and keto-friendly. The tomatillo sauce adds a refreshing tartness that contrasts beautifully with the savory beef, making it a perfect option for a flavorful lunch.

Ingredients:

• 1 lb ground beef
• 1 cup cauliflower rice (fresh or frozen)
• 8-10 low-carb tortillas (almond or coconut flour)
• 1 cup tomatillo sauce (store-bought or homemade, low-carb)
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1/4 cup chopped onions
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/4 tsp chili powder
• Salt and pepper to taste
• 1/4 cup cilantro, chopped, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat and sauté onions until soft.
3. Add ground beef, cumin, chili powder, salt, and pepper to the pan. Cook until browned.
4. Stir in cauliflower rice and cook until tender, about 5 minutes. Remove from heat.
5. Lightly warm the low-carb tortillas to make them easier to roll.
6. Spread a thin layer of tomatillo sauce in the bottom of a baking dish.
7. Spoon the beef and cauliflower rice mixture onto each tortilla and roll it up.
8. Place the rolled enchiladas in the baking dish and pour the remaining tomatillo sauce over them.
9. Sprinkle shredded cheese on top and bake for 20-25 minutes, until bubbly and golden.
10. Garnish with fresh cilantro before serving.

Beef and cauliflower enchiladas with tomatillo sauce are a great way to enjoy the rich flavors of enchiladas while keeping things keto-friendly. The cauliflower rice acts as a perfect low-carb substitute for regular rice, and the tangy tomatillo sauce adds a fresh, vibrant flavor. This dish is both nutritious and satisfying, making it an ideal choice for a healthy lunch that doesn’t sacrifice flavor.

Grilled Chicken Enchiladas with Cilantro Lime Sauce

These grilled chicken enchiladas with cilantro lime sauce offer a light, flavorful option for a low-carb, keto-friendly lunch. Grilled chicken breast is seasoned with a blend of spices and wrapped in low-carb tortillas, then smothered in a tangy cilantro lime sauce. The fresh and zesty flavors are perfect for a satisfying yet light meal that feels indulgent without the carbs.

Ingredients:

• 2 boneless, skinless chicken breasts
• 8-10 low-carb tortillas (almond flour or coconut flour)
• 1 cup cilantro lime sauce (blend cilantro, lime juice, sour cream, and garlic)
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1/4 cup chopped onions
• 1/4 cup cilantro, chopped for garnish

Instructions:

1. Preheat your grill or grill pan over medium heat.
2. Season the chicken breasts with olive oil, cumin, chili powder, salt, and pepper.
3. Grill the chicken for 6-8 minutes per side or until fully cooked and juices run clear. Allow the chicken to rest for 5 minutes, then shred it.
4. Lightly warm the low-carb tortillas to make them easier to roll.
5. Spread a small amount of cilantro lime sauce on the bottom of a baking dish.
6. Place a tortilla on a plate, spoon the shredded chicken onto it, and roll it up tightly.
7. Arrange the rolled enchiladas in the baking dish and pour the remaining cilantro lime sauce over the top.
8. Sprinkle shredded cheese on top.
9. Bake at 375°F (190°C) for 20 minutes, or until the cheese is melted and bubbly.
10. Garnish with fresh cilantro before serving.

Grilled chicken enchiladas with cilantro lime sauce offer a fresh and vibrant twist on traditional enchiladas. The smoky flavor of the grilled chicken paired with the tangy cilantro lime sauce creates a light yet satisfying dish. This keto-friendly lunch is packed with flavor, making it a delicious choice for those who want a healthy, low-carb alternative to classic enchiladas.

Spinach and Cheese Enchiladas with Avocado Salsa

For a delicious vegetarian keto option, these spinach and cheese enchiladas are a hearty, flavorful choice. Fresh spinach is sautéed and combined with cheese, wrapped in low-carb tortillas, and topped with a creamy avocado salsa. The rich cheese and spinach filling is perfectly complemented by the refreshing avocado salsa, making these enchiladas a satisfying and healthy meal.

Ingredients:

• 1 lb fresh spinach, washed and chopped
• 8-10 low-carb tortillas (almond flour or coconut flour)
• 1 1/2 cups shredded cheese (cheddar, mozzarella, or a Mexican blend)
• 1 cup avocado salsa (blend avocado, lime juice, cilantro, and garlic)
• 1 tbsp olive oil
• 1/4 cup chopped onions
• Salt and pepper to taste
• 1/4 cup cilantro, chopped for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large pan, heat olive oil over medium heat and sauté the onions until soft.
3. Add the spinach to the pan and cook until wilted. Season with salt and pepper.
4. Lightly warm the low-carb tortillas so they are easier to roll.
5. Spread a thin layer of avocado salsa on the bottom of a baking dish.
6. Place a tortilla on a plate, spoon the spinach and cheese mixture onto it, and roll it up.
7. Arrange the rolled enchiladas in the baking dish and pour the remaining avocado salsa over the top.
8. Sprinkle the remaining shredded cheese over the salsa.
9. Bake for 20-25 minutes, until the cheese is melted and bubbly.
10. Garnish with fresh cilantro before serving.

Spinach and cheese enchiladas with avocado salsa offer a fresh, healthy, and satisfying keto meal. The spinach provides a nutrient-packed filling, while the cheese adds creaminess and richness. The avocado salsa enhances the dish with its refreshing and creamy flavors, creating a perfect balance. This vegetarian option is a delicious and light lunch that still feels indulgent.

Beef and Zucchini Enchiladas with Avocado Cilantro Cream Sauce

For a hearty yet low-carb lunch, these beef and zucchini enchiladas are a perfect choice. Ground beef is combined with zucchini, a vegetable that adds moisture and texture while keeping the carb count low. Topped with a creamy avocado cilantro sauce, these enchiladas bring a satisfying flavor profile with a healthy twist, ideal for anyone following a keto diet.

Ingredients:

• 1 lb ground beef
• 1 large zucchini, finely chopped
• 8-10 low-carb tortillas (almond flour or coconut flour)
• 1 cup avocado cilantro cream sauce (blend avocado, cilantro, lime juice, sour cream, and garlic)
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1/4 cup chopped onions
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat and sauté the chopped onions until softened.
3. Add the ground beef to the skillet and cook until browned. Stir in chopped zucchini, cumin, chili powder, salt, and pepper. Cook for an additional 5 minutes until the zucchini is tender.
4. Lightly warm the low-carb tortillas so they are easier to roll.
5. Spread a thin layer of avocado cilantro cream sauce on the bottom of a baking dish.
6. Place a tortilla on a plate, spoon the beef and zucchini mixture onto it, and roll it up.
7. Arrange the rolled enchiladas in the baking dish and pour the remaining avocado cilantro cream sauce over the top.
8. Sprinkle shredded cheese on top and bake for 20-25 minutes, until the cheese is melted and bubbly.
9. Garnish with cilantro before serving.

Beef and zucchini enchiladas with avocado cilantro cream sauce offer a satisfying, low-carb alternative to traditional enchiladas. The combination of beef and zucchini creates a hearty filling, while the creamy avocado cilantro sauce adds a refreshing and rich flavor. This dish is a perfect balance of savory and creamy, making it an ideal keto lunch that is both flavorful and nutritious.

Salmon Enchiladas with Chipotle Cream Sauce

Salmon enchiladas are a unique, healthy twist on traditional Mexican enchiladas. The rich, flaky salmon is paired with a smoky chipotle cream sauce, creating a flavorful dish that’s both light and satisfying. This keto-friendly recipe replaces high-carb tortillas with low-carb alternatives, keeping the focus on protein-packed salmon and the spicy, creamy sauce. It’s a perfect choice for anyone craving a flavorful yet healthy lunch.

Ingredients:

• 1 lb fresh salmon fillets, cooked and flaked
• 8-10 low-carb tortillas (almond flour or coconut flour)
• 1 cup chipotle cream sauce (blend chipotle peppers in adobo sauce, sour cream, lime juice, and garlic)
• 1 cup shredded cheese (Monterey Jack or cheddar)
• 1/4 cup chopped onions
• 1 tbsp olive oil
• 1 tsp cumin
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil and sauté the onions until softened.
3. Add the cooked salmon to the pan and season with cumin, smoked paprika, salt, and pepper. Stir to combine.
4. Lightly warm the low-carb tortillas to make them easier to roll.
5. Spread a thin layer of chipotle cream sauce on the bottom of a baking dish.
6. Place a tortilla on a plate, spoon the salmon mixture onto it, and roll it up tightly.
7. Arrange the rolled enchiladas in the baking dish and pour the remaining chipotle cream sauce over the top.
8. Sprinkle shredded cheese on top and bake for 20-25 minutes, or until the cheese is melted and bubbly.
9. Garnish with fresh cilantro before serving.

Salmon enchiladas with chipotle cream sauce are a flavorful, keto-friendly alternative to the traditional beef or chicken enchilada. The smoky heat from the chipotle peppers and the creamy sauce perfectly complement the rich salmon. This dish offers a healthy, delicious lunch that is high in protein and full of bold flavors.

Carnitas Enchiladas with Garlic-Lime Sauce

Carnitas enchiladas with garlic-lime sauce are a succulent, savory choice for a keto lunch. The carnitas, slow-cooked until tender, are wrapped in low-carb tortillas and topped with a zesty garlic-lime sauce. The combination of savory pork and tangy sauce provides a satisfying, flavorful meal while keeping carbs low. This dish brings the authenticity of Mexican carnitas in a healthy, keto-friendly form.

Ingredients:

• 2 lbs pork shoulder, slow-cooked and shredded
• 8-10 low-carb tortillas (almond flour or coconut flour)
• 1 cup garlic-lime sauce (blend garlic, lime juice, sour cream, and cilantro)
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/4 cup chopped onions
• 1 tbsp olive oil
• 1/2 tsp cumin
• Salt and pepper to taste
• 1/4 cup cilantro, chopped, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat and sauté onions until soft.
3. Add the shredded carnitas to the pan and season with cumin, salt, and pepper. Stir to combine.
4. Lightly warm the low-carb tortillas to make them easier to roll.
5. Spread a small amount of garlic-lime sauce on the bottom of a baking dish.
6. Place a tortilla on a plate, spoon the carnitas mixture onto it, and roll it up tightly.
7. Arrange the rolled enchiladas in the baking dish and pour the remaining garlic-lime sauce over the top.
8. Sprinkle shredded cheese on top and bake for 20-25 minutes, or until the cheese is melted and bubbly.
9. Garnish with fresh cilantro before serving.

Carnitas enchiladas with garlic-lime sauce offer a flavorful, low-carb take on a Mexican favorite. The rich, slow-cooked pork is complemented by the fresh, tangy garlic-lime sauce, creating a satisfying and delicious keto-friendly dish. Perfect for a filling lunch, these enchiladas are a delightful combination of savory and zesty flavors.

Eggplant and Chorizo Enchiladas with Tomato Salsa

Eggplant and chorizo enchiladas offer a savory, low-carb twist on the classic Mexican dish. The hearty eggplant provides a meaty texture, while the spicy chorizo adds flavor and depth. Topped with fresh tomato salsa, these enchiladas are light but full of bold, authentic flavors. This dish is perfect for anyone looking for a keto lunch that is satisfying, flavorful, and vegetable-packed.

Ingredients:

• 2 medium eggplants, sliced thin lengthwise
• 1/2 lb chorizo sausage, cooked and crumbled
• 8-10 low-carb tortillas (almond flour or coconut flour)
• 1 cup tomato salsa (fresh, low-carb variety)
• 1 cup shredded cheese (Mexican blend or cheddar)
• 1 tbsp olive oil
• 1/4 cup onions, chopped
• 1/2 tsp cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat and sauté the onions until soft.
3. Add the chorizo to the pan, breaking it up as it cooks, until browned. Remove from heat and set aside.
4. Lightly sauté or grill the eggplant slices until tender and slightly golden.
5. Lightly warm the low-carb tortillas to make them easier to roll.
6. Spread a thin layer of tomato salsa on the bottom of a baking dish.
7. Place a tortilla on a plate, spoon the chorizo mixture onto it, and add a slice or two of sautéed eggplant before rolling it up tightly.
8. Arrange the rolled enchiladas in the baking dish and pour the remaining tomato salsa over the top.
9. Sprinkle shredded cheese on top and bake for 20-25 minutes, or until the cheese is melted and bubbly.
10. Garnish with fresh cilantro before serving.

Eggplant and chorizo enchiladas with tomato salsa are a savory, satisfying keto-friendly option that delivers a great combination of textures and flavors. The eggplant offers a filling, hearty base, while the chorizo adds spiciness and richness. Topped with fresh tomato salsa and melted cheese, these enchiladas are an ideal low-carb lunch option full of bold and authentic Mexican flavors.

Chicken and Avocado Enchiladas with Cilantro Pesto

These chicken and avocado enchiladas are a refreshing twist on the classic. Tender shredded chicken is paired with creamy avocado slices and wrapped in low-carb tortillas, then smothered with a rich cilantro pesto sauce. This dish offers a great balance of protein, healthy fats, and fresh flavors, perfect for a keto-friendly lunch that’s satisfying and full of vibrant tastes.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 8-10 low-carb tortillas (almond flour or coconut flour)
• 1 avocado, sliced
• 1/2 cup cilantro pesto (blend fresh cilantro, garlic, olive oil, Parmesan cheese, and pine nuts)
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1/4 cup chopped onions
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat and sauté the chopped onions until soft.
3. Add the shredded chicken to the pan and season with salt and pepper. Stir to combine and heat through.
4. Lightly warm the low-carb tortillas to make them easier to roll.
5. Spread a thin layer of cilantro pesto on the bottom of a baking dish.
6. Place a tortilla on a plate, layer on some shredded chicken and avocado slices, and roll it up tightly.
7. Arrange the rolled enchiladas in the baking dish and pour the remaining cilantro pesto over the top.
8. Sprinkle shredded cheese on top and bake for 20-25 minutes, or until the cheese is melted and bubbly.
9. Garnish with fresh cilantro before serving.

Chicken and avocado enchiladas with cilantro pesto bring together creamy avocado, flavorful chicken, and a zesty pesto sauce for a delightful, low-carb Mexican dish. The combination of tender chicken, creamy avocado, and aromatic cilantro pesto makes this a refreshing and satisfying meal. This keto-friendly dish is perfect for those looking for a light yet hearty lunch with fresh, vibrant flavors.

Shrimp and Zucchini Enchiladas with Lime Crema

Shrimp and zucchini enchiladas are a delicious, light, and keto-friendly dish. The shrimp add a savory, seafood twist, while the zucchini provides a low-carb base, making this a satisfying yet healthy option. The creamy lime crema sauce ties everything together with its tangy and smooth flavor, creating a unique, flavorful enchilada experience that fits perfectly into a low-carb diet.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 medium zucchinis, sliced thinly
• 8-10 low-carb tortillas (almond flour or coconut flour)
• 1 cup lime crema (blend sour cream, lime juice, garlic, and cilantro)
• 1 cup shredded cheese (Mexican blend or Monterey Jack)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup chopped cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat and sauté the shrimp with smoked paprika, salt, and pepper until cooked through, about 3-4 minutes. Remove from heat and set aside.
3. Lightly sauté the zucchini slices in the same skillet until just tender, about 3-4 minutes. Season with salt and pepper.
4. Lightly warm the low-carb tortillas to make them easier to roll.
5. Spread a thin layer of lime crema on the bottom of a baking dish.
6. Place a tortilla on a plate, add shrimp and zucchini slices, and roll it up tightly.
7. Arrange the rolled enchiladas in the baking dish and pour the remaining lime crema over the top.
8. Sprinkle shredded cheese on top and bake for 20-25 minutes, or until the cheese is melted and bubbly.
9. Garnish with fresh cilantro before serving.

Shrimp and zucchini enchiladas with lime crema are a light, flavorful, and keto-friendly option for anyone craving a seafood-inspired Mexican dish. The shrimp provide a deliciously savory taste, while the zucchini offers a low-carb alternative to traditional fillings. The lime crema adds a refreshing tanginess, making this dish a vibrant, satisfying meal for lunch.

Beef and Mushroom Enchiladas with Mole Sauce

Beef and mushroom enchiladas with mole sauce are a rich, savory, and keto-friendly take on the classic Mexican enchilada. The combination of tender ground beef and earthy mushrooms creates a flavorful and hearty filling, while the mole sauce adds depth and complexity with its dark, spiced flavors. This dish is perfect for anyone who enjoys bold, savory flavors in their low-carb meals.

Ingredients:

• 1 lb ground beef
• 1 cup mushrooms, finely chopped
• 8-10 low-carb tortillas (almond flour or coconut flour)
• 1 cup mole sauce (low-carb version)
• 1 cup shredded cheese (Mexican blend or cheddar)
• 1/4 cup chopped onions
• 1 tbsp olive oil
• 1/2 tsp cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat and sauté onions until soft.
3. Add the ground beef to the pan, season with cumin, salt, and pepper, and cook until browned.
4. Add the chopped mushrooms to the pan and cook until softened, about 5 minutes.
5. Lightly warm the low-carb tortillas to make them easier to roll.
6. Spread a small amount of mole sauce on the bottom of a baking dish.
7. Place a tortilla on a plate, spoon the beef and mushroom mixture onto it, and roll it up tightly.
8. Arrange the rolled enchiladas in the baking dish and pour the remaining mole sauce over the top.
9. Sprinkle shredded cheese on top and bake for 20-25 minutes, or until the cheese is melted and bubbly.
10. Garnish with fresh cilantro before serving.

Beef and mushroom enchiladas with mole sauce are a rich, comforting option for a low-carb lunch. The combination of savory beef, earthy mushrooms, and the deep, complex flavors of mole sauce makes for a satisfying, keto-friendly meal. This dish is perfect for those who enjoy bold, authentic Mexican flavors and want to enjoy a hearty, low-carb enchilada option.

Note: More recipes are coming soon