31+ Mouthwatering Keto Chicken Mexican Recipes for Every Meal

If you’re following a keto diet but still craving the bold, vibrant flavors of Mexican cuisine, we’ve got the perfect solution for you!

From sizzling fajitas to cheesy enchiladas, Mexican dishes are packed with flavor and texture, making them the perfect comfort food.

However, traditional Mexican recipes are often high in carbs, especially when it comes to tortillas, rice, and beans.

But don’t worry—going keto doesn’t mean you have to miss out on your favorite Mexican meals.

In this article, we’ve rounded up 31+ keto chicken Mexican recipes that will let you indulge in all the tasty dishes you love while keeping your carb intake in check.

These recipes are not only low in carbs but also high in flavor, protein, and healthy fats—everything you need to stay on track with your keto goals.

Whether you’re in the mood for something hearty, spicy, or fresh, you’ll find a dish to satisfy your cravings.

So, let’s dive into these keto-friendly Mexican chicken recipes that will have you saying “olé” to delicious meals without the carbs!

31+ Mouthwatering Keto Chicken Mexican Recipes for Every Meal

With these 31+ keto chicken Mexican recipes, you’ll never have to compromise on flavor while sticking to your low-carb lifestyle.

From savory casseroles and soups to crispy, cheesy dishes, there’s something for every taste and occasion.

Whether you’re meal prepping for the week or preparing a family dinner, these recipes are easy to make, nutritious, and packed with the rich, vibrant flavors of Mexican cuisine.

So, gather your ingredients and get ready to enjoy a fiesta of keto-friendly chicken dishes that will keep you satisfied and on track with your health goals.

No need to miss out on your favorite Mexican food—just get creative with these low-carb alternatives and spice up your keto journey!

Keto Chicken Fajita Bowl

A keto-friendly take on a Mexican favorite, this Chicken Fajita Bowl is packed with juicy chicken, sautéed peppers, and onions, all seasoned with bold fajita spices.

Served over a bed of cauliflower rice and topped with creamy avocado and cheese, this dish is both satisfying and full of flavor.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small onion, sliced
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 cups cauliflower rice
• 1/2 avocado, sliced
• 1/4 cup shredded cheddar cheese
• 2 tbsp sour cream
• Fresh cilantro for garnish

Instructions:

1. Heat 1 tbsp of olive oil in a skillet over medium-high heat. Add the chicken and season with chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Cook for 5-7 minutes or until fully cooked. Remove from the skillet and set aside.
2. In the same skillet, add the remaining olive oil and sauté the peppers and onions until they are soft and slightly charred.
3. In a separate pan, heat the cauliflower rice over medium heat until warm.
4. Assemble the bowls by layering the cauliflower rice, cooked chicken, and sautéed vegetables.
5. Top with avocado, shredded cheese, sour cream, and fresh cilantro.
6. Serve warm and enjoy!

This Keto Chicken Fajita Bowl is a delicious, low-carb alternative to traditional fajitas.

It delivers all the flavors you crave without the unnecessary carbs, making it a perfect meal for keto dieters who love Mexican cuisine.

Cheesy Keto Chicken Enchiladas

Enchiladas are a staple in Mexican cuisine, but traditional ones are high in carbs due to tortillas.

This keto version replaces tortillas with cheese wraps while keeping all the delicious enchilada flavors intact. With a rich, spicy sauce and tender chicken, this dish is comfort food without the carb overload.

Ingredients:

• 2 cups shredded cooked chicken
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup cream cheese, softened
• 1/2 cup enchilada sauce (sugar-free)
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 6 cheese slices (such as provolone or cheddar)
• 1/4 cup sour cream
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix shredded chicken with cream cheese, half of the enchilada sauce, cumin, garlic powder, and onion powder.
3. Lay out cheese slices on a baking sheet lined with parchment paper and bake for 2-3 minutes until they are soft and flexible.
4. Remove cheese slices from the oven and let them cool slightly before filling each with a portion of the chicken mixture. Roll them up carefully and place them in a greased baking dish.
5. Pour the remaining enchilada sauce over the rolls and sprinkle with shredded cheddar and mozzarella cheese.
6. Bake for 10-15 minutes until the cheese is melted and bubbly.
7. Serve with a dollop of sour cream and fresh cilantro.

These Cheesy Keto Chicken Enchiladas are a game-changer for anyone following a low-carb diet.

They are rich, indulgent, and full of authentic Mexican flavors without the guilt.

Keto Chicken Taco Lettuce Wraps

For a light yet satisfying meal, these Keto Chicken Taco Lettuce Wraps are the perfect solution.

They offer all the bold flavors of traditional tacos without the high-carb tortillas. Wrapped in crisp romaine or butter lettuce, these tacos are both fresh and delicious.

Ingredients:

• 2 boneless, skinless chicken breasts, diced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 6 large romaine or butter lettuce leaves
• 1/2 cup diced tomatoes
• 1/4 cup diced red onions
• 1/2 avocado, diced
• 1/4 cup shredded Mexican cheese blend
• 2 tbsp sour cream
• Fresh lime wedges for serving

Instructions:

1. Heat olive oil in a skillet over medium heat. Add diced chicken and season with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for 5-7 minutes until the chicken is golden brown and cooked through.
2. Remove from heat and let the chicken rest for a few minutes.
3. Prepare the lettuce leaves by washing and patting them dry.
4. Spoon the cooked chicken into each lettuce leaf and top with diced tomatoes, red onions, avocado, and shredded cheese.
5. Drizzle with sour cream and serve with lime wedges.

These Keto Chicken Taco Lettuce Wraps are fresh, flavorful, and easy to make.

They bring the best of taco night without the carbs, making them a fantastic meal for anyone on a keto diet.

Keto Chicken Chile Relleno Casserole

This Keto Chicken Chile Relleno Casserole brings all the bold flavors of traditional chile rellenos without the hassle of frying or the added carbs.

Made with roasted poblano peppers, shredded chicken, eggs, and cheese, this dish is creamy, spicy, and incredibly satisfying.

Ingredients:

• 3 roasted poblano peppers, seeded and sliced
• 2 cups cooked, shredded chicken
• 1 1/2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 4 large eggs
• 1/2 cup heavy cream
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. Layer the roasted poblano pepper slices at the bottom of the dish.
3. Spread the shredded chicken evenly over the peppers.
4. In a mixing bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, cumin, salt, and pepper.
5. Pour the egg mixture over the chicken and peppers.
6. Sprinkle Monterey Jack and cheddar cheese on top.
7. Bake for 30-35 minutes or until the cheese is bubbly and the eggs are set.
8. Garnish with fresh cilantro before serving.

This Keto Chicken Chile Relleno Casserole is a creamy, cheesy delight with just the right amount of spice.

It’s perfect for meal prep and reheats beautifully, making it a fantastic low-carb comfort meal.

Keto Chicken Tinga

Chicken Tinga is a classic Mexican dish known for its smoky, spicy tomato-based sauce.

This keto-friendly version keeps all the authentic flavors while eliminating unnecessary carbs, making it perfect for lettuce wraps, taco bowls, or just on its own.

Ingredients:

• 2 cups shredded cooked chicken
• 1 tbsp olive oil
• 1/2 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup crushed tomatoes (sugar-free)
• 1 chipotle pepper in adobo sauce, minced
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp oregano
• Salt and pepper to taste
• 1/2 cup chicken broth
• 1 tbsp apple cider vinegar
• 1/4 cup crumbled queso fresco (optional)
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the sliced onions and cook until softened.
2. Stir in the minced garlic and cook for another 30 seconds until fragrant.
3. Add the crushed tomatoes, minced chipotle pepper, smoked paprika, cumin, oregano, salt, and pepper. Stir well.
4. Pour in the chicken broth and apple cider vinegar, then simmer for 10-15 minutes until the sauce thickens.
5. Stir in the shredded chicken and mix until fully coated in the sauce. Cook for another 5 minutes.
6. Serve hot, garnished with crumbled queso fresco and fresh cilantro.

This Keto Chicken Tinga is smoky, spicy, and packed with deep flavors.

It’s an easy, versatile dish that can be enjoyed in lettuce wraps, over cauliflower rice, or with a side of avocado for a truly satisfying meal.

Keto Creamy Salsa Verde Chicken

This Keto Creamy Salsa Verde Chicken is a rich and tangy dish that combines tender chicken with a luscious cream sauce made from salsa verde, cream cheese, and spices.

It’s a perfect one-pan meal that’s both comforting and low in carbs.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1/2 cup salsa verde (sugar-free)
• 1/2 cup heavy cream
• 4 oz cream cheese, softened
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the chicken breasts, season with salt and pepper, and cook for 5-7 minutes per side until golden brown. Remove and set aside.
2. In the same skillet, reduce the heat to low and add salsa verde, heavy cream, cream cheese, garlic powder, and onion powder. Stir until the sauce is smooth and creamy.
3. Return the chicken to the skillet, coating it in the sauce. Cover and simmer for 10 minutes until the chicken is fully cooked.
4. Sprinkle shredded Monterey Jack cheese over the chicken, cover, and cook for another 2 minutes until melted.
5. Garnish with fresh cilantro and serve warm.

This Keto Creamy Salsa Verde Chicken is a simple yet flavorful dish that’s rich, creamy, and incredibly satisfying.

It pairs wonderfully with cauliflower rice or roasted vegetables, making it an excellent low-carb meal option.

Keto Chicken Pozole

Pozole is a traditional Mexican soup typically made with hominy, but this keto version replaces hominy with cauliflower for a delicious, low-carb alternative.

The tender chicken, rich broth, and zesty toppings make this dish feel just like the classic version, minus the carbs.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp oregano
• 4 cups chicken broth
• 1/2 medium head of cauliflower, cut into florets
• 1/2 cup green chilies, diced
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1/4 cup radishes, thinly sliced
• 1/4 cup shredded cabbage

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook until golden brown on both sides, about 5-7 minutes. Remove the chicken and set aside.
2. In the same pot, add the chopped onion and garlic. Cook until softened, about 3 minutes.
3. Stir in cumin, chili powder, oregano, and a pinch of salt and pepper.
4. Pour in the chicken broth and bring to a simmer. Add the cauliflower florets and diced green chilies, and let it cook for 10-12 minutes or until the cauliflower becomes tender.
5. Shred the cooked chicken and add it back to the pot. Stir to combine and let it simmer for an additional 5 minutes.
6. Ladle the pozole into bowls and top with cilantro, lime wedges, radishes, and shredded cabbage.

This Keto Chicken Pozole is a hearty and comforting soup that still carries the vibrant, bold flavors of the traditional dish.

It’s a perfect choice for cozy dinners while staying true to a low-carb lifestyle.

Keto Chicken Fajita Salad

For a light and refreshing keto meal, this Chicken Fajita Salad combines marinated grilled chicken with crisp greens, bell peppers, and a tangy lime dressing.

It’s a healthy and satisfying option that delivers the flavors of fajitas without the carbs.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 4 cups mixed salad greens
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 small red onion, thinly sliced
• 1/2 avocado, sliced
• 1/4 cup shredded cheddar cheese (optional)
• 2 tbsp sour cream
• 1 tbsp fresh cilantro, chopped

Instructions:

1. In a small bowl, mix olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Rub the marinade onto the chicken breasts and let it marinate for at least 20 minutes.
2. Heat a grill pan or skillet over medium-high heat. Cook the chicken for about 5-7 minutes on each side or until fully cooked. Let the chicken rest for a few minutes before slicing it thinly.
3. In a large salad bowl, combine the mixed greens, sliced bell peppers, red onion, and avocado.
4. Arrange the sliced chicken on top of the salad and sprinkle with shredded cheddar cheese if using.
5. Drizzle with sour cream and garnish with fresh cilantro.

This Keto Chicken Fajita Salad is an easy, flavorful, and filling meal perfect for meal prep or a light lunch.

The combination of fresh vegetables, tender chicken, and a zesty lime dressing makes it feel like a fiesta in every bite.

Keto Chicken Tamale Pie

Tamale pie brings the delicious flavors of tamales without the carbs or need for masa dough.

This keto version uses ground chicken, a rich chili base, and a cheesy topping to recreate the tamale experience in a single skillet.

Ingredients:

• 1 lb ground chicken
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/2 cup tomato sauce (sugar-free)
• 1/4 cup chicken broth
• 1/4 cup heavy cream
• 1 1/2 cups shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• 1/4 cup sour cream (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the ground chicken, onion, and garlic. Cook until the chicken is browned and the onion is softened, about 5-7 minutes.
3. Stir in chili powder, cumin, smoked paprika, salt, and pepper.
4. Add tomato sauce and chicken broth, then simmer for 5-7 minutes until the mixture thickens. Stir in heavy cream and continue cooking for another 2-3 minutes.
5. Transfer the chicken mixture to a baking dish and sprinkle shredded cheddar cheese evenly on top.
6. Bake for 10-12 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh cilantro and serve with a dollop of sour cream if desired.

Keto Chicken Tamale Pie is a perfect low-carb, cheesy comfort dish. It’s rich, flavorful, and filling, offering the satisfying taste of tamales in a much easier and quicker version.

Plus, it’s great for meal prep or a hearty family dinner.

Keto Chicken Quesadilla Skillet

This Keto Chicken Quesadilla Skillet is a flavorful, low-carb alternative to traditional quesadillas.

Instead of tortillas, this recipe uses a cheesy crust and a mix of perfectly seasoned chicken, peppers, and melted cheese to create a satisfying, easy-to-make dish that everyone will love.

Ingredients:

• 2 boneless, skinless chicken breasts, diced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 red bell pepper, sliced
• 1/2 onion, sliced
• 1 1/2 cups shredded Mexican cheese blend
• 1/2 cup sour cream
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Add the diced chicken and season with chili powder, cumin, garlic powder, salt, and pepper. Cook for about 7-8 minutes until the chicken is cooked through and browned. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the sliced bell pepper and onion. Cook for 4-5 minutes until softened.
3. Return the chicken to the skillet and mix with the veggies. Sprinkle shredded cheese over the chicken and vegetables, cover, and cook until the cheese is melted, about 3-4 minutes.
4. Once melted, garnish with fresh cilantro and serve with sour cream and lime wedges on the side.

This Keto Chicken Quesadilla Skillet is a simple, cheesy, and delicious one-pan meal.

It provides all the flavors of a quesadilla without the carbs, making it an ideal low-carb dinner option that’s ready in less than 30 minutes.

Keto Mexican Chicken Casserole

This Keto Mexican Chicken Casserole is a hearty and comforting dish that layers tender chicken, creamy cheese, and zesty spices.

It’s perfect for meal prep or a family dinner and offers all the bold flavors of Mexican cuisine without the carbs.

Ingredients:

• 2 cups cooked, shredded chicken
• 1/2 cup sour cream
• 1/2 cup cream cheese, softened
• 1 cup salsa verde (sugar-free)
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 cup shredded Mexican cheese blend
• 1/4 cup chopped fresh cilantro
• 1 avocado, diced (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine sour cream, cream cheese, salsa verde, chili powder, cumin, garlic powder, salt, and pepper. Stir until the mixture is smooth and well combined.
3. Add the shredded chicken and mix well.
4. Transfer the chicken mixture to a greased baking dish and spread it evenly.
5. Sprinkle shredded Mexican cheese on top and bake for 20-25 minutes, or until the cheese is melted and bubbly.
6. Garnish with fresh cilantro and diced avocado before serving.

This Keto Mexican Chicken Casserole is packed with creamy, cheesy goodness and has a perfect balance of spice. It’s a fantastic low-carb option for anyone craving comfort food with a Mexican twist.

Keto Chicken Chipotle Bowl

For a smoky, spicy, and satisfying keto meal, this Keto Chicken Chipotle Bowl brings the flavors of chipotle into a low-carb bowl filled with seasoned chicken, cauliflower rice, and fresh toppings.

It’s customizable and easy to prepare, making it perfect for meal prep or a quick dinner.

Ingredients:

• 2 boneless, skinless chicken breasts, diced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 2 cups cauliflower rice
• 1/2 cup pico de gallo
• 1/4 cup sour cream
• 1/2 avocado, sliced
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Add the diced chicken and season with chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Cook for 7-8 minutes, or until the chicken is fully cooked and browned.
2. While the chicken cooks, prepare the cauliflower rice in a separate pan by heating it over medium heat until warm.
3. Once the chicken is cooked, assemble your bowls by layering the cauliflower rice at the bottom.
4. Top the cauliflower rice with the seasoned chicken, pico de gallo, avocado slices, and sour cream.
5. Garnish with fresh cilantro and serve immediately.

This Keto Chicken Chipotle Bowl offers a flavorful, filling meal that’s low in carbs and high in flavor.

With smoky chicken, fresh toppings, and a satisfying cauliflower rice base, it’s a perfect option for anyone on a keto diet craving a Chipotle-inspired meal.

Keto Chicken Taco Soup

This Keto Chicken Taco Soup is a comforting and hearty dish that’s full of zesty flavors and perfect for a cozy meal.

With tender chicken, fresh veggies, and a blend of bold spices, it’s a great low-carb alternative to traditional taco soup. The broth is flavorful, and the toppings can be customized to suit your tastes.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 small zucchini, diced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 4 cups chicken broth
• 1/2 cup diced tomatoes (sugar-free)
• Salt and pepper to taste
• 1/2 cup shredded Mexican cheese blend
• 1/4 cup sour cream
• Fresh cilantro for garnish
• Sliced avocado for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook for 5-7 minutes per side, until browned. Remove the chicken and set it aside.
2. In the same pot, add the diced onion, red bell pepper, zucchini, and garlic. Sauté for 3-4 minutes until the vegetables are soft.
3. Stir in chili powder, cumin, smoked paprika, and cayenne pepper.
4. Add the chicken broth and diced tomatoes to the pot, bring to a simmer, and let it cook for 10 minutes.
5. Shred the cooked chicken and return it to the pot. Let the soup simmer for another 10-15 minutes to let the flavors meld together.
6. Ladle the soup into bowls and top with shredded cheese, sour cream, avocado, and cilantro.

This Keto Chicken Taco Soup is a warm and comforting dish that’s perfect for chilly nights.

It’s packed with flavor, low in carbs, and customizable with your favorite toppings, making it an ideal meal for anyone following a keto diet.

Keto Chicken Fajita Stuffed Peppers

These Keto Chicken Fajita Stuffed Peppers are a delicious and low-carb twist on classic fajitas.

Bell peppers are stuffed with seasoned chicken, onions, and peppers, and baked to perfection with a cheesy topping. It’s a great dish for meal prep, and it’s easy to customize with your favorite toppings.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 2 boneless, skinless chicken breasts, diced
• 1 tbsp olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 cup shredded Mexican cheese blend
• 1/4 cup sour cream (optional)
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the diced chicken and cook for 5-7 minutes, until browned. Remove the chicken and set it aside.
3. In the same skillet, add the diced onion and red bell pepper, and cook for 3-4 minutes until softened.
4. Stir in the chili powder, cumin, garlic powder, salt, and pepper. Add the chicken back to the skillet and cook for an additional 2-3 minutes to let the flavors combine.
5. Stuff the bell peppers with the chicken and vegetable mixture and place them in a baking dish.
6. Sprinkle shredded cheese over the top of each stuffed pepper.
7. Bake for 15-20 minutes, until the peppers are tender and the cheese is melted and bubbly.
8. Garnish with sour cream and fresh cilantro before serving.

These Keto Chicken Fajita Stuffed Peppers are a fun and flavorful way to enjoy fajita night on a low-carb diet.

They’re easy to make, packed with protein and veggies, and topped with melted cheese for a deliciously satisfying meal.

Keto Chicken Enchilada Casserole

This Keto Chicken Enchilada Casserole is a cheesy, flavorful casserole that’s rich in flavor but low in carbs.

It’s a great way to enjoy the delicious taste of enchiladas without the tortillas. Layers of seasoned chicken, enchilada sauce, and cheese make this dish a hit for anyone craving Mexican comfort food.

Ingredients:

• 2 cups shredded cooked chicken
• 1 cup enchilada sauce (sugar-free)
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup chopped green onions
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the shredded chicken, enchilada sauce, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Stir until the chicken is well coated.
3. Spread half of the chicken mixture evenly in the bottom of a greased baking dish.
4. Sprinkle 1/2 cup of cheddar cheese over the chicken mixture.
5. Layer the remaining chicken mixture on top, and top with the remaining cheese.
6. Bake for 20-25 minutes, until the cheese is melted and bubbly.
7. Once out of the oven, garnish with sour cream, chopped green onions, and fresh cilantro.

This Keto Chicken Enchilada Casserole is a low-carb, cheesy, and satisfying meal that brings the flavors of enchiladas into a quick and easy casserole.

It’s a great option for busy nights and perfect for leftovers!

Keto Chicken Mole

Keto Chicken Mole is a rich and flavorful dish featuring chicken cooked in a delicious mole sauce made from ingredients like cocoa powder, almond butter, and a blend of spices.

This low-carb take on a traditional Mexican favorite is perfect for those looking for something hearty and packed with flavor.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1/2 small onion, chopped
• 2 cloves garlic, minced
• 1/4 cup unsweetened cocoa powder
• 1/4 cup almond butter
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/4 tsp cloves
• 2 cups chicken broth
• 1 tbsp apple cider vinegar
• Salt and pepper to taste
• 1/4 cup chopped cilantro (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then cook for 6-7 minutes per side until browned and cooked through. Remove the chicken and set aside.
2. In the same skillet, add the chopped onion and minced garlic. Sauté for 3-4 minutes until softened.
3. Stir in the cocoa powder, almond butter, chili powder, cumin, cinnamon, and cloves. Cook for 1-2 minutes, stirring constantly to ensure the spices are well combined.
4. Pour in the chicken broth and apple cider vinegar. Stir until the sauce is smooth and let it simmer for 10-12 minutes, allowing the flavors to meld together.
5. Return the chicken breasts to the skillet and coat them with the mole sauce. Simmer for an additional 5-7 minutes to heat the chicken through.
6. Serve the chicken mole topped with fresh cilantro.

This Keto Chicken Mole is a rich and indulgent dish that’s full of deep, smoky flavors with a slight hint of sweetness from the cocoa and almond butter.

It’s perfect for serving over cauliflower rice or alongside roasted vegetables for a complete low-carb meal.

Keto Mexican Chicken Stir Fry

This Keto Mexican Chicken Stir Fry is a quick and easy one-pan meal that’s loaded with colorful vegetables, tender chicken, and a blend of Mexican-inspired spices.

It’s a low-carb dish that’s both satisfying and nutritious, making it perfect for busy weeknights.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced thin
• 1 tbsp olive oil
• 1 small onion, thinly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the onion, red and yellow bell peppers, and zucchini. Sauté for 4-5 minutes until the vegetables are softened.
3. Add the minced garlic, cumin, chili powder, smoked paprika, salt, and pepper. Stir to coat the vegetables evenly with the spices.
4. Return the cooked chicken to the skillet and toss everything together until well combined and heated through.
5. Remove from heat and garnish with fresh cilantro. Serve with lime wedges on the side.

This Keto Mexican Chicken Stir Fry is a vibrant, flavorful dish that comes together quickly and is perfect for a healthy, low-carb dinner.

The mix of spices adds depth and warmth, while the fresh vegetables provide crunch and nutrition.

Keto Chicken Chiles en Nogada

Chiles en Nogada is a classic Mexican dish traditionally made with stuffed poblano peppers and a creamy walnut sauce.

This keto version replaces the sugar and high-carb ingredients, making it a flavorful and indulgent low-carb meal that still captures the essence of the dish.

Ingredients:

• 4 poblano peppers, roasted, peeled, and seeded
• 2 boneless, skinless chicken breasts, cooked and shredded
• 1/2 cup onion, diced
• 1/2 cup tomato, diced
• 1/2 tsp cinnamon
• 1/2 tsp cumin
• 1/4 tsp cloves
• Salt and pepper to taste
• 1/4 cup chopped almonds (optional)
• 1/2 cup walnuts
• 1/2 cup heavy cream
• 1/4 cup cream cheese, softened
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Roast the poblano peppers by placing them over an open flame or under the broiler until the skins are charred. Place the peppers in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skins, remove the seeds, and set aside.
3. In a skillet, sauté the diced onion and tomato over medium heat for 4-5 minutes until softened. Add the shredded chicken, cinnamon, cumin, cloves, salt, and pepper. Stir well and cook for another 5 minutes.
4. Stuff each poblano pepper with the chicken mixture, carefully arranging them in a baking dish.
5. To make the walnut sauce, blend the walnuts, heavy cream, cream cheese, and a pinch of salt until smooth and creamy.
6. Pour the walnut sauce over the stuffed peppers and bake for 15-20 minutes, or until heated through.
7. Garnish with chopped almonds and fresh parsley before serving.

Keto Chicken Chiles en Nogada is a unique and flavorful Mexican dish that combines smoky poblano peppers, tender chicken, and a creamy walnut sauce.

This version stays true to the traditional flavors but is perfectly suited for a low-carb, keto-friendly meal. It’s an indulgent, satisfying dish that’s perfect for special occasions.

Keto Chicken Tamale Pie

Keto Chicken Tamale Pie is a low-carb take on the classic tamale casserole.

Packed with seasoned chicken, savory veggies, and a cheesy, cornbread-like topping, this dish is a comforting, hearty meal that will satisfy your Mexican food cravings without the carbs.

Ingredients:

• 2 cups cooked, shredded chicken
• 1 tbsp olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 1/2 cup canned green chilies, drained
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 1/2 cup sour cream
• 1 cup shredded Mexican cheese blend
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 2 eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup butter, melted
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the diced onion, bell pepper, and green chilies. Sauté for 3-4 minutes until softened.
3. Stir in the shredded chicken, cumin, chili powder, garlic powder, salt, and pepper. Cook for another 2-3 minutes to combine the flavors.
4. Transfer the chicken mixture to a greased 9×9-inch baking dish.
5. In a separate bowl, combine the almond flour, coconut flour, baking powder, eggs, almond milk, and melted butter. Stir until smooth.
6. Pour the batter over the chicken mixture and spread evenly. Top with shredded Mexican cheese.
7. Bake for 25-30 minutes until the cheese is bubbly and golden.
8. Garnish with fresh cilantro before serving.

This Keto Chicken Tamale Pie is a deliciously cheesy, comforting meal that mimics the flavors of tamales but without the traditional corn-based crust.

It’s filling, flavorful, and a great way to enjoy a low-carb version of a beloved Mexican dish.

Keto Chicken Fajita Salad

This Keto Chicken Fajita Salad is a refreshing, healthy, and vibrant salad filled with tender chicken, fajita-seasoned veggies, and a zesty dressing.

It’s a perfect low-carb, high-protein dish that’s satisfying and ideal for a quick lunch or dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1/2 red onion, sliced
• 6 cups mixed greens
• 1/4 cup shredded cheddar cheese
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1/4 avocado, sliced (optional)
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the chicken breasts with chili powder, cumin, garlic powder, salt, and pepper. Cook the chicken for 6-7 minutes per side until browned and cooked through. Remove from the skillet and slice thinly.
2. In the same skillet, add the sliced bell peppers and onion. Sauté for 4-5 minutes until the veggies are tender but still crisp.
3. In a large bowl, toss the mixed greens with the sautéed vegetables and sliced chicken.
4. Drizzle with sour cream and lime juice, then sprinkle with shredded cheddar cheese.
5. Garnish with avocado slices and fresh cilantro before serving.

This Keto Chicken Fajita Salad is a fresh and colorful dish that brings the bold flavors of fajitas into a light and healthy salad.

It’s a quick and easy low-carb meal that’s perfect for meal prepping or a delicious dinner.

Keto Chicken Picadillo

Keto Chicken Picadillo is a flavorful, low-carb twist on the traditional picadillo, a Mexican dish typically made with ground beef.

In this version, shredded chicken is cooked with a rich blend of tomatoes, olives, and spices to create a savory, slightly sweet, and tangy dish. It’s perfect served with cauliflower rice for a complete meal.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 tbsp olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup diced tomatoes (sugar-free)
• 1/4 cup green olives, sliced
• 1/4 cup raisins (optional, for a slight sweetness)
• 1/2 tsp cumin
• 1/4 tsp cinnamon
• 1/4 tsp cloves
• 1 tbsp apple cider vinegar
• Salt and pepper to taste
• 2 tbsp fresh cilantro, chopped
• 1/2 cup cauliflower rice (for serving)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Stir in the shredded chicken, diced tomatoes, olives, raisins (if using), cumin, cinnamon, and cloves. Mix well.
3. Add the apple cider vinegar, salt, and pepper, and cook for an additional 10-15 minutes, allowing the flavors to meld together.
4. Serve the chicken picadillo over a bed of cauliflower rice and garnish with fresh cilantro.

Keto Chicken Picadillo is a vibrant and flavorful dish that’s full of savory, tangy, and slightly sweet notes from the olives and raisins.

It’s perfect for anyone on a keto diet looking for a comforting, low-carb dish with a touch of Mexican flair.

Keto Chicken Chilaquiles

Keto Chicken Chilaquiles is a low-carb version of the beloved Mexican breakfast dish.

With crispy tortilla chips replaced by keto-friendly, crunchy cheese crisps, this dish features tender chicken in a rich, smoky salsa verde sauce, topped with a gooey layer of cheese. It’s an indulgent and satisfying meal that delivers all the flavor of traditional chilaquiles without the carbs.

Ingredients:

• 2 cups shredded cooked chicken
• 1 tbsp olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 cup salsa verde (sugar-free)
• 1/2 cup chicken broth
• 1/2 cup shredded Mexican cheese blend
• 1/4 cup sour cream
• 2 large eggs (optional, for topping)
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until softened.
2. Add the shredded chicken to the skillet and stir to combine. Pour in the salsa verde and chicken broth, and cook for 5-7 minutes, stirring occasionally, until the chicken is well coated and the sauce has thickened slightly.
3. Meanwhile, make the keto “chips” by placing shredded cheese in small mounds on a baking sheet lined with parchment paper. Bake at 375°F (190°C) for 5-7 minutes, or until the cheese crisps are golden brown. Once done, break the cheese crisps into pieces.
4. Serve the chicken mixture in bowls, top with broken cheese crisps, shredded cheese, and a dollop of sour cream. Optionally, fry eggs and place on top for extra protein.
5. Garnish with fresh cilantro before serving.

This Keto Chicken Chilaquiles offers all the delicious flavors of the classic Mexican dish but without the carbs, making it perfect for those on a keto diet.

The crispy cheese chips add the perfect texture contrast to the tender chicken and tangy salsa verde.

Keto Chicken Tostadas

Keto Chicken Tostadas are a crisp, crunchy Mexican dish that’s perfect for a quick and flavorful meal.

These tostadas feature shredded chicken topped with fresh avocado, cheese, and a zesty salsa, all served on a low-carb, crispy base. With this recipe, you can enjoy the classic flavors of tostadas without worrying about carbs.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup salsa (sugar-free)
• 4 large lettuce leaves (for the tostada base)
• 1/2 cup shredded Mexican cheese blend
• 1/2 avocado, sliced
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the shredded chicken and season with cumin, chili powder, garlic powder, salt, and pepper. Stir and cook for 3-4 minutes until well combined and heated through.
2. Add the salsa to the chicken and cook for an additional 2 minutes, allowing the sauce to soak into the chicken.
3. For the tostada base, use large lettuce leaves. Lay the leaves flat on a plate to act as the “tostada shells.”
4. Spoon the chicken mixture onto each lettuce leaf.
5. Top with shredded cheese, avocado slices, and a sprinkle of fresh cilantro.
6. Serve immediately and enjoy!

These Keto Chicken Tostadas are a light and crunchy meal that’s packed with flavor.

Using lettuce leaves as the base offers a refreshing, low-carb alternative to traditional fried tortillas, making this dish both satisfying and healthy.

Keto Chicken Burrito Bowl

This Keto Chicken Burrito Bowl is the perfect way to enjoy all the flavors of a burrito, without the tortilla!

Tender chicken is seasoned with Mexican spices and served over a bed of cauliflower rice, topped with guacamole, sour cream, cheese, and fresh salsa. It’s a filling and low-carb meal that’s ideal for meal prep or a quick dinner.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 cup cauliflower rice
• 1/2 cup shredded Mexican cheese blend
• 1/4 cup sour cream
• 1/4 cup guacamole
• 1/4 cup fresh salsa (sugar-free)
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the shredded chicken and season with chili powder, cumin, garlic powder, salt, and pepper. Stir to combine and cook for 5-7 minutes until the chicken is heated through.
2. In a separate skillet, sauté the cauliflower rice for 3-4 minutes until tender.
3. Assemble the burrito bowls by layering cauliflower rice on the bottom of each bowl. Top with the seasoned chicken, shredded cheese, sour cream, guacamole, and fresh salsa.
4. Garnish with fresh cilantro and serve immediately.

This Keto Chicken Burrito Bowl is a great way to enjoy all the flavors of a burrito in a low-carb, keto-friendly way.

It’s satisfying, full of flavor, and easily customizable with your favorite toppings!

Keto Chicken Enchilada Casserole

Keto Chicken Enchilada Casserole is a delicious, low-carb alternative to the classic enchiladas.

This casserole layers seasoned chicken with a rich, homemade enchilada sauce and a generous amount of cheese, all baked until bubbly and golden. It’s a one-pan dish that’s easy to prepare and packed with authentic Mexican flavors.

Ingredients:

• 2 cups cooked, shredded chicken
• 1 tbsp olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 can (7 oz) diced green chilies
• 1 cup tomato sauce (sugar-free)
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 cup chicken broth
• 1 1/2 cups shredded Mexican cheese blend
• 1/4 cup sour cream
• 1/4 cup chopped cilantro

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until softened.
3. Stir in the shredded chicken, diced green chilies, tomato sauce, chili powder, cumin, paprika, and chicken broth. Cook for 5 minutes to allow the flavors to meld together.
4. Transfer the chicken mixture to a greased 9×9-inch baking dish.
5. Sprinkle the shredded cheese over the top and bake for 20 minutes, or until the cheese is melted and bubbly.
6. Remove from the oven and let it cool slightly. Top with sour cream and fresh cilantro. Serve immediately.

Keto Chicken Enchilada Casserole is a comforting, flavorful dish that satisfies your craving for enchiladas without the carbs.

The cheesy, savory layers are incredibly satisfying, making it a perfect family dinner or meal prep option.

Keto Mexican Chicken Soup

Keto Mexican Chicken Soup is a comforting and flavorful soup filled with tender chicken, zesty lime, and a medley of Mexican spices.

It’s a low-carb dish that’s perfect for colder days or when you’re craving a hearty, warming meal. This soup is easy to make and is loaded with fresh ingredients like avocado, cilantro, and jalapeño for an added kick.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and chopped
• 1 can (14.5 oz) diced tomatoes (no sugar added)
• 4 cups chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1/2 avocado, sliced
• 1 tbsp lime juice

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and jalapeño. Sauté for 3-4 minutes until softened and fragrant.
2. Add the diced tomatoes, chicken broth, cumin, chili powder, paprika, salt, and pepper. Stir well to combine.
3. Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes.
4. Add the chicken breasts to the soup and cook for an additional 10-12 minutes, or until the chicken is fully cooked. Remove the chicken and shred it with two forks.
5. Return the shredded chicken to the pot and stir in the fresh cilantro and lime juice.
6. Serve the soup in bowls, topped with sliced avocado and extra cilantro.

This Keto Mexican Chicken Soup is a warm, flavorful dish that’s perfect for a cozy night in.

It’s light but satisfying, with plenty of heat and freshness from the jalapeño, lime, and cilantro. Enjoy it with a side of low-carb tortillas or on its own for a fulfilling meal.

Keto Chicken Quesadilla

Keto Chicken Quesadilla offers a low-carb version of this classic Mexican favorite.

Made with a crispy cheese crust instead of traditional tortillas, these quesadillas are filled with tender, seasoned chicken, melted cheese, and a smoky salsa. They’re easy to make, and the cheese crust provides the perfect crispy texture for a satisfying low-carb meal.

Ingredients:

• 2 cups cooked, shredded chicken
• 1 tbsp olive oil
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 1/2 cup salsa (sugar-free)
• 1 1/2 cups shredded Mexican cheese blend
• 1/2 cup shredded mozzarella cheese
• 2 large eggs (for the cheese crust)
• 1 tbsp butter

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the shredded chicken and season with chili powder, cumin, paprika, salt, and pepper. Stir well and cook for 3-4 minutes until the chicken is heated through.
2. Stir in the salsa and cook for another 2 minutes. Remove from heat and set aside.
3. In a separate skillet, melt the butter over medium heat. Whisk the eggs and pour them into the skillet to form a thin layer. Sprinkle the shredded Mexican cheese blend and mozzarella over the eggs.
4. Once the cheese begins to melt and the edges of the eggs turn golden, spoon the chicken mixture onto one half of the cheese crust.
5. Fold the other half of the cheese crust over the chicken and cook for 1-2 more minutes until the cheese is fully melted and the crust is crispy.
6. Serve the quesadilla immediately, sliced into wedges.

These Keto Chicken Quesadillas are a cheesy, crispy delight, perfect for anyone craving a low-carb version of the classic dish.

The cheese crust makes it crispy and indulgent, while the seasoned chicken and salsa bring bold Mexican flavors.