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If you’ve been craving the rich, cheesy comfort of enchiladas but are following a keto diet, you’re in for a treat!
Traditional enchiladas are typically loaded with carbs, especially from the tortillas, rice, and beans, but with a few creative swaps, you can enjoy all the cheesy goodness without compromising your keto lifestyle.
In this blog post, we’ve rounded up 27+ mouthwatering keto cheese enchilada recipes that are low in carbs, high in flavor, and perfect for any meal of the day.
From chicken to beef to vegetarian options, there’s something here for everyone who loves a cheesy, spicy dish with a keto twist.
27+ Delicious Keto Cheese Enchilada Recipes for Your Low-Carb Lifestyle
With these 27+ keto cheese enchilada recipes, you’ll never have to miss out on the flavors you love.
Whether you’re looking for a low-carb alternative to the classic beef enchiladas or craving something new like shrimp or vegetarian options, these recipes are sure to satisfy your taste buds.
The best part? They’re all simple to make and can be customized to your liking.
So go ahead, get cooking, and enjoy all the cheesy goodness while staying true to your keto goals.
Keto Cheese Enchiladas with Zucchini Tortillas
These Keto Cheese Enchiladas are a great low-carb alternative to traditional enchiladas.
With zucchini-based tortillas, you can indulge in this cheesy dish without the carb overload. The zucchini tortillas are easy to make, and paired with a rich cheese filling and homemade enchilada sauce, it’s a guilt-free, flavorful dish!
Ingredients:
- 2 medium zucchinis
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese
- 1/2 cup sour cream
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cumin
- Salt and pepper to taste
- 2 cups homemade enchilada sauce (or store-bought, no sugar added)
- Fresh cilantro for garnish
Instructions:
- Preheat the oven to 375°F (190°C).
- To make the zucchini tortillas, thinly slice the zucchinis using a mandolin or a sharp knife. Lay them flat on paper towels, sprinkle with a little salt, and let them sit for 10-15 minutes to release excess moisture.
- Pat the zucchini slices dry with more paper towels.
- In a bowl, mix together cheddar cheese, mozzarella cheese, cream cheese, sour cream, garlic powder, onion powder, cumin, salt, and pepper until smooth and creamy.
- Lay the zucchini slices flat and spoon a generous amount of the cheese mixture onto each slice, then roll them up tightly.
- Spread a thin layer of enchilada sauce at the bottom of a baking dish. Place the rolled zucchini enchiladas seam side down in the dish.
- Pour the remaining enchilada sauce over the top and sprinkle extra cheese on top.
- Bake for 25-30 minutes until bubbly and golden.
- Garnish with fresh cilantro before serving.
This keto-friendly cheese enchilada recipe brings a fresh twist to a classic dish with zucchini tortillas.
The creaminess of the cheese filling complements the slight crisp of the zucchini, and the enchilada sauce adds the perfect amount of spice. These enchiladas are the perfect choice for anyone following a low-carb or keto diet without sacrificing flavor.
Keto Cheese Enchiladas with Almond Flour Tortillas
This version of keto cheese enchiladas uses almond flour tortillas for a more traditional texture, while keeping it low-carb.
The almond flour tortillas are soft and pliable, making them perfect for wrapping the cheesy filling, all while being keto-friendly and delicious.
Ingredients:
- 1 1/2 cups almond flour
- 2 large eggs
- 1/4 cup psyllium husk powder
- 1/4 cup water
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup sour cream
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 2 cups homemade or store-bought enchilada sauce (sugar-free)
- Fresh cilantro for garnish
Instructions:
- Preheat your oven to 350°F (175°C).
- To make the almond flour tortillas, mix almond flour, eggs, psyllium husk powder, and water in a bowl until the dough comes together. If it’s too sticky, add a little extra almond flour.
- Divide the dough into small portions and roll them out between two pieces of parchment paper to form thin, round tortillas.
- Heat a non-stick skillet over medium heat and cook the tortillas one at a time for 1-2 minutes per side, until golden and flexible. Set them aside.
- In a bowl, mix the shredded cheddar cheese, Parmesan, sour cream, chili powder, cumin, and garlic powder.
- Lay a tortilla flat and spoon the cheese mixture into the center, then roll it up like an enchilada. Place the rolled enchilada seam-side down in a greased baking dish.
- Repeat with the remaining tortillas and cheese mixture.
- Pour the enchilada sauce over the top of the rolled enchiladas and sprinkle with additional cheese.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Garnish with fresh cilantro and serve.
These keto cheese enchiladas with almond flour tortillas are a satisfying, low-carb version of a beloved comfort food.
The almond flour tortillas hold up well to the cheesy filling and enchilada sauce, while maintaining the authentic texture you crave. With a rich, flavorful cheese mixture, this dish is sure to be a crowd-pleaser for those on a keto diet.
Cheesy Keto Chicken Enchiladas (Cheese Only)
For those who prefer a hearty keto meal that doesn’t need extra carbs, these Cheesy Keto Chicken Enchiladas are the perfect dish.
With no tortillas required, this version uses a simple cheesy filling, enchilada sauce, and shredded chicken for an indulgent, low-carb treat.
Ingredients:
- 3 cups cooked, shredded chicken (rotisserie works great)
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1/2 cup green chilies, diced (optional)
- 2 cups enchilada sauce (sugar-free)
- 1 tbsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, cheddar cheese, mozzarella cheese, sour cream, heavy cream, diced green chilies (if using), cumin, chili powder, salt, and pepper.
- Mix everything together until well combined.
- Spread a thin layer of enchilada sauce in the bottom of a baking dish. Then, spoon the cheesy chicken mixture into the dish, spreading it evenly.
- Pour the remaining enchilada sauce over the top, then sprinkle with extra cheese if desired.
- Bake for 20-25 minutes, until the top is golden and bubbly.
- Garnish with fresh cilantro and serve.
This recipe takes the traditional enchilada and simplifies it by eliminating the tortillas entirely, making it even more keto-friendly.
The creamy, cheesy filling paired with the rich, spicy enchilada sauce provides the perfect combination of flavors, while the chicken adds a satisfying protein punch. Whether you’re craving a comforting casserole or a quick, easy keto meal, these cheesy chicken enchiladas are sure to hit the spot.
Keto Cheesy Beef Enchiladas
This keto-friendly beef enchilada recipe swaps traditional tortillas for a cheesy, hearty filling that’s sure to satisfy your cravings for Mexican comfort food.
With seasoned ground beef and a generous amount of cheese, this dish is the perfect balance of flavors without the carbs.
Ingredients:
- 1 lb ground beef
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup sour cream
- 1/2 cup cream cheese, softened
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 2 cups enchilada sauce (sugar-free)
- Fresh cilantro for garnish
Instructions:
- Preheat your oven to 375°F (190°C).
- In a skillet, cook the ground beef over medium heat until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
- Add the garlic powder, onion powder, chili powder, cumin, salt, and pepper to the beef. Stir to combine and cook for another 2-3 minutes.
- In a bowl, mix the cream cheese, sour cream, and 1 cup of shredded cheddar cheese until smooth.
- Add the seasoned beef to the cheese mixture and stir until fully combined.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish. Scoop the beef and cheese mixture into the dish, spreading it evenly.
- Pour the remaining enchilada sauce over the top, and sprinkle the remaining shredded mozzarella and cheddar cheese on top.
- Bake for 25-30 minutes, until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
These keto cheesy beef enchiladas are rich, savory, and incredibly satisfying.
The blend of ground beef and cheese creates a filling meal, and the enchilada sauce adds just the right amount of tang. This low-carb version delivers all the flavor of classic enchiladas without the added carbs from tortillas, making it perfect for a keto lifestyle.
Keto Cheese Enchiladas with Cauliflower Tortillas
Cauliflower tortillas make a fantastic low-carb alternative to traditional tortillas.
Combined with a creamy cheese filling and topped with flavorful enchilada sauce, this keto cheese enchilada recipe is a perfect way to enjoy the flavors of enchiladas without the carbs.
Ingredients:
- 1 medium head of cauliflower (to make cauliflower tortillas)
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1 tbsp cumin
- 1 tsp chili powder
- 1 cup enchilada sauce (sugar-free)
- 1 tbsp olive oil
- Fresh cilantro for garnish
Instructions:
- Preheat your oven to 400°F (200°C).
- Begin by making the cauliflower tortillas: Cut the cauliflower into florets and steam or microwave until tender. Allow it to cool slightly, then pulse in a food processor until finely grated.
- Place the cauliflower in a clean kitchen towel and squeeze out any excess moisture.
- In a bowl, mix the cauliflower, eggs, grated Parmesan cheese, and a pinch of salt. Divide the mixture into small portions and shape them into round tortillas on a baking sheet lined with parchment paper.
- Bake the tortillas in the preheated oven for 10-12 minutes or until they are golden and firm.
- In a bowl, combine the shredded cheddar cheese, cream cheese, cumin, and chili powder.
- To assemble the enchiladas, spoon the cheesy mixture onto each cauliflower tortilla and roll them up tightly.
- Place the rolled tortillas seam-side down in a greased baking dish and pour the enchilada sauce over them.
- Sprinkle the remaining cheese on top and bake for an additional 15-20 minutes, until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
These keto cheese enchiladas with cauliflower tortillas offer a fresh, low-carb take on a beloved Mexican dish.
The cauliflower tortillas provide a light, soft base that’s just sturdy enough to hold the rich, cheesy filling. The result is a satisfying meal that satisfies your enchilada cravings without breaking your keto routine.
Keto Spinach and Cheese Enchiladas
For those looking for a light yet flavorful keto enchilada recipe, this spinach and cheese version is the perfect option.
Packed with spinach, cream cheese, and shredded cheese, this recipe is rich in flavor and low in carbs, making it a healthy and satisfying meal.
Ingredients:
- 4 cups fresh spinach (or 2 cups frozen spinach, thawed and drained)
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream
- 1 tbsp garlic powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 2 cups enchilada sauce (sugar-free)
- Fresh cilantro for garnish
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large skillet, sauté the fresh spinach over medium heat until wilted. If using frozen spinach, simply thaw and drain well.
- In a mixing bowl, combine the spinach, cream cheese, sour cream, cheddar cheese, mozzarella cheese, garlic powder, cumin, and smoked paprika. Stir until well combined.
- Spread a thin layer of enchilada sauce in the bottom of a baking dish.
- Spoon the spinach and cheese mixture onto the sauce, then roll up the filling into tight enchiladas.
- Place the rolled enchiladas seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle with extra cheese if desired.
- Bake for 20-25 minutes, until the cheese is melted and golden.
- Garnish with fresh cilantro before serving.
These keto spinach and cheese enchiladas are an ideal vegetarian option for those following a low-carb diet.
The creamy spinach and cheese filling is rich and satisfying, and the enchilada sauce ties everything together with a slight kick. This recipe offers a healthy, veggie-packed alternative to traditional cheese enchiladas, making it perfect for keto enthusiasts who want a lighter but equally delicious meal.
Keto Enchiladas with Creamy Avocado and Cheese
This keto enchilada recipe brings a refreshing twist with creamy avocado and cheese as the star ingredients.
The richness of the avocado combined with melted cheese creates a silky filling, while the homemade enchilada sauce brings just the right amount of spice. A great option for those looking for a smooth, flavorful, and low-carb Mexican-inspired meal.
Ingredients:
- 2 ripe avocados, mashed
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp chili powder
- 1 tsp cumin
- 2 cups enchilada sauce (sugar-free)
- Fresh cilantro for garnish
Instructions:
- Preheat the oven to 375°F (190°C).
- In a large bowl, mash the avocados until smooth. Add the cream cheese, sour cream, cheddar cheese, mozzarella cheese, garlic powder, onion powder, chili powder, and cumin. Mix everything together until smooth and creamy.
- Spread a small amount of enchilada sauce in the bottom of a baking dish to prevent sticking.
- Spoon the creamy avocado and cheese mixture into the dish, spreading it out evenly.
- Pour the remaining enchilada sauce over the top, covering the enchiladas generously with sauce.
- Sprinkle with additional shredded cheese and bake for 20-25 minutes, until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
These keto enchiladas with creamy avocado and cheese offer a silky, indulgent take on a classic favorite.
The avocado provides a rich texture that blends beautifully with the cheese, while the enchilada sauce adds the necessary spice to complete the dish. It’s a flavorful and satisfying option for anyone on a keto diet.
Keto Enchiladas with Ground Turkey and Cheese
Ground turkey is a lean protein that pairs wonderfully with a cheesy filling in these keto enchiladas.
This recipe offers a healthy and low-carb twist on traditional enchiladas by using ground turkey, providing a lighter but still hearty dish, perfect for a keto lifestyle.
Ingredients:
- 1 lb ground turkey
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cumin
- 1 tsp chili powder
- 2 cups enchilada sauce (sugar-free)
- Fresh cilantro for garnish
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large skillet, cook the ground turkey over medium heat until browned and fully cooked. Drain any excess fat.
- Add the garlic powder, onion powder, cumin, chili powder, salt, and pepper to the turkey. Stir to combine and cook for another 2 minutes.
- In a mixing bowl, combine the cream cheese, sour cream, shredded cheddar cheese, and shredded mozzarella cheese.
- Spread a small layer of enchilada sauce in the bottom of a greased baking dish.
- Spoon the turkey mixture and cheese mixture onto each enchilada and roll them up. Place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with more cheese.
- Bake for 20-25 minutes, until the cheese is melted and golden.
- Garnish with fresh cilantro before serving.
This keto-friendly ground turkey enchilada recipe is light yet satisfying.
The turkey adds lean protein, while the creamy, cheesy filling and enchilada sauce bring all the comforting flavors of traditional enchiladas. It’s a perfect meal for anyone following a low-carb diet and looking for a healthier alternative.
Keto Shrimp and Cheese Enchiladas
For seafood lovers on a keto diet, these shrimp and cheese enchiladas offer a delicious and low-carb alternative to the classic recipe.
The shrimp adds a delicate seafood flavor that pairs perfectly with the richness of the cheese and the tangy enchilada sauce, making for a unique and satisfying meal.
Ingredients:
- 1 lb shrimp, peeled and deveined
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream
- 1 tbsp garlic powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp chili powder
- 2 cups enchilada sauce (sugar-free)
- Fresh cilantro for garnish
Instructions:
- Preheat the oven to 375°F (190°C).
- In a skillet, sauté the shrimp with a little olive oil over medium heat until pink and cooked through, about 3-4 minutes per side.
- Remove the shrimp from the skillet, and chop them into smaller pieces.
- In a bowl, combine the chopped shrimp, shredded cheddar cheese, mozzarella cheese, cream cheese, sour cream, garlic powder, smoked paprika, cumin, chili powder, salt, and pepper.
- Spread a layer of enchilada sauce on the bottom of a baking dish.
- Spoon the shrimp and cheese mixture into each enchilada, rolling them up and placing them seam-side down in the dish.
- Pour the remaining enchilada sauce over the top and sprinkle with more shredded cheese.
- Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
These keto shrimp and cheese enchiladas are perfect for those who enjoy seafood.
The shrimp adds a tender, juicy texture, while the cheese filling creates a rich, creamy base. Paired with the spicy enchilada sauce, it’s a flavorful, low-carb dish that’s sure to impress.
Keto Beef and Cheese Enchiladas with Lettuce Wraps
These keto beef and cheese enchiladas are a creative twist on the traditional dish by using lettuce wraps instead of tortillas.
The combination of seasoned beef, melted cheese, and homemade enchilada sauce wrapped in crisp lettuce leaves makes this a lighter yet equally satisfying option for those on a keto diet.
Ingredients:
- 1 lb ground beef
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 large head of iceberg or romaine lettuce (for wraps)
- 2 cups enchilada sauce (sugar-free)
- Fresh cilantro for garnish
Instructions:
- Preheat the oven to 375°F (190°C).
- In a skillet, cook the ground beef over medium heat until browned, breaking it up with a spoon. Drain any excess fat.
- Add the garlic powder, onion powder, cumin, chili powder, salt, and pepper to the beef. Stir well to combine, cooking for another 2-3 minutes.
- In a separate bowl, mix together the cheddar cheese, mozzarella cheese, and cream cheese until smooth.
- Carefully separate the lettuce leaves, using the largest ones for wrapping. Lay them flat and spoon a portion of the cheese mixture onto each leaf.
- Add a spoonful of the seasoned beef mixture on top of the cheese, then roll up the lettuce tightly like an enchilada.
- Place the lettuce wraps seam-side down in a greased baking dish.
- Pour the enchilada sauce over the wraps and sprinkle with extra shredded cheese.
- Bake for 15-20 minutes, until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
This keto beef and cheese enchiladas with lettuce wraps is a wonderfully light alternative to the carb-heavy traditional enchilada.
The crisp lettuce adds a refreshing crunch that complements the seasoned beef and creamy cheese, all smothered in flavorful enchilada sauce. It’s a simple, satisfying dish that delivers all the flavors you love, without the carbs.
Keto Cheese Enchiladas with Spaghetti Squash
If you’re looking for a unique and healthy alternative to tortillas, these keto cheese enchiladas with spaghetti squash are a fantastic choice.
Spaghetti squash acts as the “wrap,” providing a light texture and mild flavor that pairs beautifully with the cheesy filling and spicy enchilada sauce.
Ingredients:
- 1 medium spaghetti squash
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cumin
- 2 cups enchilada sauce (sugar-free)
- Fresh cilantro for garnish
Instructions:
- Preheat the oven to 375°F (190°C).
- Slice the spaghetti squash in half lengthwise and remove the seeds. Place the halves face down on a baking sheet and roast for 30-40 minutes until tender.
- Once the squash is roasted, use a fork to scrape the inside of the squash into spaghetti-like strands. Set aside.
- In a bowl, combine the cheddar cheese, mozzarella cheese, cream cheese, sour cream, garlic powder, onion powder, cumin, salt, and pepper.
- Mix the spaghetti squash strands into the cheese mixture, making sure they’re evenly coated.
- Spread a small amount of enchilada sauce on the bottom of a greased baking dish.
- Spoon the cheesy spaghetti squash mixture into the dish and press it down slightly to form “enchiladas.”
- Pour the remaining enchilada sauce over the top, and sprinkle additional cheese on top if desired.
- Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
These keto cheese enchiladas with spaghetti squash offer a fun and flavorful spin on the traditional dish.
The spaghetti squash adds a mild, slightly sweet texture that soaks up the cheesy filling and enchilada sauce perfectly. It’s a great choice for those looking for a lighter, vegetable-filled option that still feels indulgent.
Keto Chicken Enchiladas with Cabbage Wraps
If you’re looking for a low-carb, veggie-packed version of the classic chicken enchilada, these keto chicken enchiladas with cabbage wraps are a must-try.
The cabbage leaves are sturdy yet tender, making them perfect for wrapping up a flavorful chicken and cheese filling, all topped with tangy enchilada sauce.
Ingredients:
- 2 cups cooked, shredded chicken
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream
- 1 tbsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 1 small head of cabbage (for wraps)
- 2 cups enchilada sauce (sugar-free)
- Fresh cilantro for garnish
Instructions:
- Preheat your oven to 375°F (190°C).
- Carefully peel the cabbage leaves off the head, cutting the base of the stem to remove the thick vein if necessary. Steam the cabbage leaves for 3-5 minutes until they become tender and pliable.
- In a bowl, combine the shredded chicken, cheddar cheese, mozzarella cheese, cream cheese, sour cream, garlic powder, chili powder, cumin, salt, and pepper.
- Spoon a portion of the chicken and cheese mixture onto each cabbage leaf and roll it up tightly like an enchilada.
- Spread a thin layer of enchilada sauce in the bottom of a baking dish and place the cabbage rolls seam-side down.
- Pour the remaining enchilada sauce over the top and sprinkle with extra cheese.
- Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
These keto chicken enchiladas with cabbage wraps are a great low-carb alternative to traditional tortillas.
The cabbage provides a slight crunch and a subtle flavor that complements the creamy, cheesy chicken filling. This recipe is a healthy, satisfying way to enjoy enchiladas while sticking to a keto diet.
Keto Chicken Enchiladas with Zucchini Noodles
This keto chicken enchilada recipe uses zucchini noodles (zoodles) instead of tortillas, making it an excellent low-carb alternative.
The zucchini noodles provide a light, refreshing base for the rich and creamy chicken filling, all topped with savory enchilada sauce and melted cheese. It’s a delicious, guilt-free take on a traditional favorite.
Ingredients:
- 2 large zucchinis, spiralized into noodles
- 2 cups cooked, shredded chicken
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream
- 1 tbsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- 1 1/2 cups enchilada sauce (sugar-free)
- Fresh cilantro for garnish
Instructions:
- Preheat the oven to 375°F (190°C).
- In a skillet, sauté the zucchini noodles over medium heat for 3-5 minutes until tender but still slightly firm. Drain any excess liquid and set aside.
- In a bowl, combine the shredded chicken, cream cheese, sour cream, cheddar cheese, mozzarella cheese, garlic powder, chili powder, cumin, salt, and pepper.
- Spread a thin layer of enchilada sauce in the bottom of a greased baking dish.
- Layer the zucchini noodles evenly in the dish, followed by the chicken and cheese mixture.
- Pour the remaining enchilada sauce over the top, and sprinkle extra cheese on top if desired.
- Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
These keto chicken enchiladas with zucchini noodles offer a satisfying, low-carb alternative to traditional enchiladas.
The zucchini noodles add a fresh, light element to the dish, while the creamy chicken and melted cheese make it indulgent and flavorful. It’s a perfect choice for anyone looking to reduce carbs without sacrificing taste.
Keto Beef and Cheese Enchiladas with Eggplant Wraps
Eggplant makes for a wonderful, low-carb substitute for tortillas, especially in this beef and cheese enchilada recipe.
The eggplant slices are roasted to perfection, creating a slightly tender texture that holds up well to the hearty beef and gooey cheese filling, topped off with zesty enchilada sauce.
Ingredients:
- 2 medium eggplants, sliced into 1/4-inch thick rounds
- 1 lb ground beef
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 2 cups enchilada sauce (sugar-free)
- Fresh cilantro for garnish
Instructions:
- Preheat the oven to 375°F (190°C).
- Lay the eggplant slices on a baking sheet and season with salt and pepper. Roast in the oven for 15-20 minutes, flipping halfway, until tender and golden brown.
- In a skillet, cook the ground beef over medium heat until browned and crumbly. Drain any excess fat, and then add the garlic powder, onion powder, cumin, chili powder, salt, and pepper. Stir to combine.
- In a bowl, mix together the cheddar cheese, mozzarella cheese, and cream cheese.
- Spread a small amount of enchilada sauce on the bottom of a baking dish.
- Take one roasted eggplant slice, add a spoonful of the beef mixture, and a spoonful of the cheese mixture. Roll up the eggplant and place it in the baking dish.
- Repeat with the remaining eggplant slices, filling the dish with the rolled-up enchiladas.
- Pour the remaining enchilada sauce over the top and sprinkle with additional cheese.
- Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
These keto beef and cheese enchiladas with eggplant wraps are a flavorful, low-carb alternative to traditional tortillas.
The roasted eggplant provides a soft, slightly earthy base that complements the savory beef and cheesy filling. It’s a delicious and satisfying dish that fits perfectly into a keto diet.
Keto Enchiladas with Chorizo and Cheese
Chorizo adds a bold, spicy kick to these keto-friendly enchiladas.
Combined with a rich cheese filling and smothered in flavorful enchilada sauce, this recipe takes the classic enchilada to the next level while keeping it low-carb.
Ingredients:
- 1 lb chorizo sausage, crumbled
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream
- 1 tbsp garlic powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 2 cups enchilada sauce (sugar-free)
- Fresh cilantro for garnish
Instructions:
- Preheat the oven to 375°F (190°C).
- In a skillet, cook the chorizo over medium heat until browned and fully cooked, breaking it up as it cooks.
- In a bowl, combine the shredded cheddar cheese, mozzarella cheese, cream cheese, sour cream, garlic powder, smoked paprika, cumin, salt, and pepper. Stir until smooth.
- Spread a thin layer of enchilada sauce on the bottom of a greased baking dish.
- Spoon the chorizo and cheese mixture onto your preferred low-carb wrap or substitute, rolling them up tightly and placing them in the baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with extra cheese.
- Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
These keto enchiladas with chorizo and cheese are packed with flavor.
The spicy chorizo sausage pairs perfectly with the rich cheese filling, and the enchilada sauce brings a nice level of heat. Whether you’re craving something bold or just want to try something new, this recipe offers a satisfying, keto-friendly twist on traditional enchiladas.
Keto Enchiladas with Cauliflower Rice and Cheese
These keto enchiladas use cauliflower rice as a filling, replacing traditional rice with a low-carb, veggie-packed option.
The cauliflower rice soaks up all the flavors of the enchilada sauce and cheese, while the cheesy filling provides the creamy indulgence you love, all while staying low-carb and keto-friendly.
Ingredients:
- 1 medium cauliflower, grated into rice-sized pieces or 1 package of pre-riced cauliflower
- 1 lb cooked, shredded chicken
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cumin
- 1 1/2 cups enchilada sauce (sugar-free)
- Fresh cilantro for garnish
Instructions:
- Preheat the oven to 375°F (190°C).
- In a large skillet, sauté the cauliflower rice over medium heat for 5-7 minutes, stirring occasionally, until it becomes tender. Drain any excess moisture and set aside.
- In a large bowl, combine the shredded chicken, cream cheese, sour cream, cheddar cheese, mozzarella cheese, garlic powder, onion powder, cumin, salt, and pepper.
- Mix in the cooked cauliflower rice and stir until everything is well incorporated.
- Spread a thin layer of enchilada sauce in the bottom of a greased baking dish.
- Spoon the cauliflower rice and chicken mixture into each low-carb wrap (or use cabbage or zucchini as a substitute), roll up the wraps, and place them seam-side down in the dish.
- Pour the remaining enchilada sauce over the top and sprinkle with more shredded cheese.
- Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
These keto enchiladas with cauliflower rice and cheese offer a perfect low-carb alternative to traditional enchiladas.
The cauliflower rice provides a light, nutritious base that complements the creamy, cheesy filling. It’s a great way to enjoy a comforting dish without the carbs.
Keto Enchiladas with Pork Carnitas and Cheese
If you’re a fan of tender, flavorful pork, these keto enchiladas with pork carnitas will blow your taste buds away.
Slow-cooked carnitas give these enchiladas a rich, juicy filling, while the cheese and enchilada sauce add layers of flavor that will make you forget you’re even on a low-carb diet.
Ingredients:
- 1 lb pork shoulder (for carnitas)
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cumin
- 1 tsp chili powder
- 2 cups enchilada sauce (sugar-free)
- Fresh cilantro for garnish
Instructions:
- For the carnitas, slow-cook the pork shoulder with garlic powder, onion powder, cumin, chili powder, salt, and pepper for 6-8 hours in a slow cooker until the pork is fork-tender and easily shredded. Shred the pork using two forks.
- Preheat the oven to 375°F (190°C).
- In a bowl, combine the shredded pork carnitas with the cream cheese, cheddar cheese, mozzarella cheese, garlic powder, and onion powder. Stir until well mixed.
- Spread a thin layer of enchilada sauce in the bottom of a greased baking dish.
- Spoon the carnitas and cheese mixture into low-carb wraps (such as cabbage or zucchini), roll them up, and place them in the baking dish seam-side down.
- Pour the remaining enchilada sauce over the top and sprinkle with more shredded cheese.
- Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
These keto enchiladas with pork carnitas and cheese are a savory, satisfying option that brings together the juicy richness of the slow-cooked pork with the creamy cheese filling.
Topped with flavorful enchilada sauce, this dish delivers all the taste and comfort of traditional enchiladas, without the carbs.
Keto Enchiladas with Egg and Cheese Filling
These keto enchiladas are a unique twist, using eggs as the main filling.
The eggs create a rich and creamy texture that pairs beautifully with the melty cheese and spicy enchilada sauce. It’s a satisfying, protein-packed alternative to the usual meat-based filling, perfect for a quick and easy keto meal.
Ingredients:
- 6 large eggs, scrambled
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup cream cheese, softened
- 1/4 cup sour cream
- 1 tbsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- 2 cups enchilada sauce (sugar-free)
- Fresh cilantro for garnish
Instructions:
- Preheat the oven to 375°F (190°C).
- In a bowl, scramble the eggs and cook them in a skillet over medium heat until fully cooked. Set aside.
- In a separate bowl, mix together the shredded cheddar cheese, mozzarella cheese, cream cheese, sour cream, garlic powder, chili powder, cumin, salt, and pepper.
- Once the eggs have cooled slightly, mix them into the cheese mixture, stirring until everything is well combined.
- Spread a small amount of enchilada sauce on the bottom of a greased baking dish.
- Spoon the egg and cheese mixture onto low-carb wraps (such as zucchini or cabbage), roll them up, and place them in the baking dish seam-side down.
- Pour the remaining enchilada sauce over the top and sprinkle with extra cheese.
- Bake for 15-20 minutes, until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
These keto enchiladas with egg and cheese filling are a great low-carb breakfast or lunch option.
The eggs provide a rich, creamy texture that works wonderfully with the tangy enchilada sauce and melted cheese. It’s an easy, protein-packed meal that will keep you satisfied while staying within your keto goals.
Keto Beef and Spinach Enchiladas
These keto beef and spinach enchiladas are a healthy and flavorful twist on the traditional dish.
The savory beef filling, paired with nutrient-rich spinach, offers a satisfying combination that’s both low-carb and packed with flavor. All wrapped up in a low-carb alternative and smothered in zesty enchilada sauce, it’s a meal that fits perfectly into a keto lifestyle.
Ingredients:
- 1 lb ground beef
- 2 cups fresh spinach, chopped
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1 tbsp garlic powder
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 cup onion, diced
- 2 cups enchilada sauce (sugar-free)
- Fresh cilantro for garnish
Instructions:
- Preheat the oven to 375°F (190°C).
- In a skillet, cook the ground beef over medium heat until browned. Add the diced onion, garlic powder, cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes until fragrant.
- Add the chopped spinach to the beef mixture and cook until wilted, about 2 minutes. Remove from heat and let it cool slightly.
- In a separate bowl, combine the cream cheese, cheddar cheese, and mozzarella cheese.
- Spread a thin layer of enchilada sauce in the bottom of a greased baking dish.
- Spoon the beef and spinach mixture onto low-carb wraps (such as cabbage leaves or zucchini slices), and top with a little cheese mixture.
- Roll up the wraps and place them in the baking dish, seam-side down.
- Pour the remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
- Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
These keto beef and spinach enchiladas provide a hearty yet healthy meal.
The spinach adds a nutritious boost while complementing the savory beef, and the cheesy filling ties everything together perfectly. The low-carb wraps and zesty enchilada sauce make this dish a satisfying alternative to traditional enchiladas.
Keto Enchiladas with Ground Turkey and Avocado
For a lighter, yet equally delicious take on keto enchiladas, this recipe uses ground turkey and creamy avocado as the filling.
The ground turkey is seasoned with bold spices, while the smooth, rich avocado adds a delightful creaminess that pairs beautifully with the enchilada sauce. It’s a delicious and healthy option that’s low in carbs but high in flavor.
Ingredients:
- 1 lb ground turkey
- 2 ripe avocados, diced
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup sour cream
- 1 tbsp garlic powder
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 2 cups enchilada sauce (sugar-free)
- Fresh cilantro for garnish
Instructions:
- Preheat the oven to 375°F (190°C).
- In a skillet, cook the ground turkey over medium heat until fully cooked, breaking it apart with a spoon. Add garlic powder, cumin, chili powder, paprika, salt, and pepper. Stir well and cook for an additional 2-3 minutes.
- In a bowl, mix the diced avocados, sour cream, cheddar cheese, mozzarella cheese, and ground turkey. Stir until well combined.
- Spread a thin layer of enchilada sauce on the bottom of a greased baking dish.
- Spoon the turkey and avocado mixture into low-carb wraps (such as cabbage or zucchini), roll them up, and place them seam-side down in the dish.
- Pour the remaining enchilada sauce over the top and sprinkle with more cheese.
- Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
These keto enchiladas with ground turkey and avocado are a fresh, light, and flavorful alternative to the traditional beef version.
The turkey provides lean protein, while the avocado adds a creamy texture that’s perfectly complemented by the rich enchilada sauce and melted cheese. It’s a satisfying and keto-friendly option for those craving a delicious, low-carb meal.
Keto Shrimp and Cheese Enchiladas
For seafood lovers on a keto diet, these keto shrimp and cheese enchiladas are a fantastic choice.
The shrimp are seasoned to perfection and paired with a creamy cheese filling, all wrapped up and smothered in a spicy enchilada sauce. This dish offers a deliciously unique twist on the classic enchilada.
Ingredients:
- 1 lb shrimp, peeled and deveined
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1 tbsp garlic powder
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 2 cups enchilada sauce (sugar-free)
- Fresh cilantro for garnish
Instructions:
- Preheat the oven to 375°F (190°C).
- In a skillet, sauté the shrimp over medium heat until they turn pink and are fully cooked, about 3-4 minutes. Season with garlic powder, paprika, cumin, cayenne pepper, salt, and pepper. Set aside.
- In a bowl, combine the cream cheese, cheddar cheese, and mozzarella cheese.
- Spread a thin layer of enchilada sauce in the bottom of a greased baking dish.
- Spoon the shrimp and cheese mixture into low-carb wraps (such as cabbage or zucchini), roll them up, and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with extra cheese.
- Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
These keto shrimp and cheese enchiladas offer a light and flavorful option for seafood lovers.
The shrimp are tender and perfectly spiced, while the creamy cheese filling and enchilada sauce add richness and depth of flavor. It’s a great way to enjoy enchiladas without the carbs, while still indulging in a satisfying meal.
Keto Chicken and Broccoli Enchiladas
These keto chicken and broccoli enchiladas are a nutritious and hearty option, combining tender chicken with fiber-rich broccoli for a filling meal.
The cheesy filling and zesty enchilada sauce bring everything together, making this dish a satisfying, low-carb alternative to the traditional enchilada.
Ingredients:
- 2 cups cooked, shredded chicken
- 1 cup broccoli florets, steamed and chopped
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp chili powder
- 2 cups enchilada sauce (sugar-free)
- Fresh cilantro for garnish
Instructions:
- Preheat the oven to 375°F (190°C).
- Steam the broccoli florets until tender, then chop them into small pieces.
- In a large bowl, mix together the shredded chicken, chopped broccoli, cream cheese, cheddar cheese, mozzarella cheese, garlic powder, onion powder, cumin, chili powder, salt, and pepper.
- Spread a thin layer of enchilada sauce on the bottom of a greased baking dish.
- Spoon the chicken and broccoli mixture into low-carb wraps (such as cabbage or zucchini), roll them up, and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with extra cheese.
- Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
These keto chicken and broccoli enchiladas offer a great way to sneak in some vegetables while enjoying the rich flavors of cheese and enchilada sauce.
The broccoli provides a nice crunch and freshness that complements the tender chicken and creamy cheese filling, making this dish a well-balanced, low-carb meal.
Keto Enchiladas with Sausage and Ricotta Cheese
Sausage and ricotta cheese make a creamy and flavorful filling for these keto enchiladas.
The savory sausage adds richness and depth, while the ricotta cheese gives the filling a smooth texture that pairs wonderfully with the enchilada sauce. This dish is low in carbs and big on flavor.
Ingredients:
- 1 lb sausage (Italian sausage or breakfast sausage)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1 tbsp garlic powder
- 1 tsp oregano
- 1 tsp chili powder
- 2 cups enchilada sauce (sugar-free)
- Fresh parsley for garnish
Instructions:
- Preheat the oven to 375°F (190°C).
- In a skillet, cook the sausage over medium heat, breaking it up into small pieces as it cooks. Once browned, drain any excess fat and set the sausage aside.
- In a bowl, combine the cooked sausage, ricotta cheese, mozzarella cheese, cream cheese, garlic powder, oregano, chili powder, salt, and pepper. Stir until well combined.
- Spread a thin layer of enchilada sauce on the bottom of a greased baking dish.
- Spoon the sausage and ricotta mixture into low-carb wraps (such as zucchini or cabbage), roll them up, and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with more shredded mozzarella cheese.
- Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Garnish with fresh parsley before serving.
These keto enchiladas with sausage and ricotta cheese are packed with savory flavors.
The sausage brings richness to the dish, while the creamy ricotta filling creates a smooth texture that makes each bite indulgent. This recipe is a wonderful low-carb alternative that doesn’t skimp on taste.
Keto Enchiladas with Mushrooms and Cheese
Mushrooms are the star of these keto enchiladas, providing a savory, earthy flavor that pairs beautifully with the rich cheese filling and spicy enchilada sauce.
This vegetarian-friendly recipe is a great way to enjoy a low-carb meal packed with flavor and texture.
Ingredients:
- 2 cups mushrooms, sliced
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1 tbsp garlic powder
- 1 tsp cumin
- 1 tsp paprika
- 2 cups enchilada sauce (sugar-free)
- Fresh cilantro for garnish
Instructions:
- Preheat the oven to 375°F (190°C).
- In a skillet, sauté the sliced mushrooms over medium heat until they are tender and all excess moisture has evaporated, about 5-7 minutes.
- In a bowl, combine the sautéed mushrooms, cream cheese, cheddar cheese, mozzarella cheese, garlic powder, cumin, paprika, salt, and pepper. Stir until well mixed.
- Spread a thin layer of enchilada sauce in the bottom of a greased baking dish.
- Spoon the mushroom and cheese mixture into low-carb wraps (such as zucchini or cabbage), roll them up, and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with extra cheese.
- Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
These keto enchiladas with mushrooms and cheese are a perfect vegetarian option.
The mushrooms add a meaty, umami flavor that pairs wonderfully with the creamy, melty cheese. The enchilada sauce gives it a kick, making this dish a flavorful and satisfying low-carb meal.
