36+ Mouthwatering Keto Enchilada Recipes for Your Next Meal

Are you on a keto diet but craving some hearty, flavorful comfort food?

Enchiladas are a classic favorite, but the typical recipe is often loaded with carbs.

Fortunately, there are plenty of creative ways to make keto-friendly enchiladas that still satisfy those cravings.

With a little creativity and the right ingredients, you can enjoy all the cheesy, spicy goodness of enchiladas while staying within your low-carb lifestyle.

In this article, we’ll share 36+ keto enchilada recipes, each packed with delicious flavors and low-carb goodness.

These recipes use a variety of proteins, veggies, and cheese to give you plenty of options to mix things up.

Get ready to explore new twists on a beloved dish that you can enjoy without the guilt!

36+ Mouthwatering Keto Enchilada Recipes for Your Next Meal

Keto enchiladas are the perfect way to enjoy a comforting, flavorful meal without going off track on your low-carb diet.

With so many creative variations, you’ll never get bored of these delicious dishes.

Whether you’re craving chicken, beef, shrimp, or something a little different, there’s a recipe for every taste.

These keto-friendly enchiladas will help you stay on track with your health goals while still indulging in the bold flavors you love.

So go ahead, try a few of these recipes, and enjoy your new favorite low-carb comfort food!

Cheesy Chicken Keto Enchiladas

A deliciously cheesy and low-carb twist on traditional enchiladas, these keto-friendly chicken enchiladas are packed with flavor. They are made with low-carb tortillas, tender shredded chicken, and a creamy, spicy sauce that brings everything together. Perfect for a satisfying dinner without the guilt, these enchiladas are loaded with protein and healthy fats to keep you full and energized.

Ingredients:

• 2 cups cooked and shredded chicken
• 1 ½ cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• ½ cup sour cream
• ½ cup enchilada sauce (sugar-free)
• 4 low-carb tortillas
• 2 tbsp cream cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cumin
• ½ tsp chili powder
• 1 tbsp chopped fresh cilantro (optional)

Instructions:

• Preheat oven to 375°F (190°C) and grease a baking dish.
• In a bowl, mix shredded chicken with cream cheese, garlic powder, onion powder, cumin, and chili powder.
• Spread a spoonful of enchilada sauce at the bottom of the baking dish.
• Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in the dish.
• Pour the remaining enchilada sauce over the top and sprinkle with shredded cheddar and Monterey Jack cheese.
• Bake for 20-25 minutes or until the cheese is bubbly and golden brown.
• Remove from the oven and let cool for a few minutes before serving.
• Garnish with sour cream and chopped cilantro, if desired.

These keto enchiladas are creamy, cheesy, and bursting with bold flavors. The combination of spices and melted cheese makes them irresistibly delicious. Enjoy them as a satisfying low-carb meal that will leave you craving more without breaking your keto goals.

Spicy Beef and Cheese Keto Enchiladas

These spicy beef and cheese keto enchiladas offer the perfect balance of heat and heartiness. Made with seasoned ground beef, melted cheese, and a zesty low-carb enchilada sauce, they bring all the comforting flavors of classic enchiladas while keeping the carbs low. Whether you’re meal-prepping for the week or preparing a quick family dinner, this dish is sure to be a favorite.

Ingredients:

• 1 lb ground beef
• 1 ½ cups shredded Mexican cheese blend
• ½ cup shredded mozzarella cheese
• ½ cup sugar-free enchilada sauce
• 4 low-carb tortillas
• 2 tbsp diced green chilies
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp cumin
• ½ tsp chili powder
• ¼ tsp salt
• ¼ tsp black pepper
• 1 tbsp chopped green onions (for garnish)

Instructions:

• Preheat oven to 375°F (190°C) and grease a baking dish.
• Heat olive oil in a skillet over medium heat and cook ground beef until browned.
• Add diced green chilies, garlic powder, smoked paprika, cumin, chili powder, salt, and black pepper. Stir to combine.
• Spread a thin layer of enchilada sauce at the bottom of the baking dish.
• Fill each tortilla with the beef mixture, roll them up, and place them in the dish.
• Pour the remaining enchilada sauce over the top and sprinkle with shredded cheese.
• Bake for 20-25 minutes until the cheese is melted and bubbly.
• Remove from the oven and let cool for a few minutes before serving.
• Garnish with chopped green onions for extra flavor.

These keto enchiladas are the perfect meal for those who love bold, spicy flavors. The combination of juicy ground beef, melted cheese, and a touch of heat makes every bite incredibly satisfying. Serve with a side of avocado or sour cream for an even creamier experience while staying within your keto goals.

Creamy Spinach and Chicken Keto Enchiladas

A creamy and nutritious take on keto enchiladas, this recipe features tender chicken, spinach, and a rich, cheesy sauce. The combination of fresh spinach and creamy cheese creates a comforting and indulgent dish while keeping the carbs low. Perfect for those looking for a delicious yet healthy alternative to traditional enchiladas, these are packed with protein and healthy fats.

Ingredients:

• 2 cups cooked and shredded chicken
• 1 cup fresh spinach, chopped
• 1 cup shredded mozzarella cheese
• ½ cup heavy cream
• ½ cup cream cheese
• ½ cup sugar-free enchilada sauce
• 4 low-carb tortillas
• 1 tbsp butter
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp chopped fresh parsley (optional)

Instructions:

• Preheat oven to 375°F (190°C) and grease a baking dish.
• Heat butter in a pan over medium heat and sauté chopped spinach until wilted.
• In a bowl, mix shredded chicken with sautéed spinach, garlic powder, salt, black pepper, and cream cheese.
• Spread a small amount of enchilada sauce at the bottom of the baking dish.
• Fill each tortilla with the chicken mixture, roll them up, and place them in the dish.
• Pour the remaining enchilada sauce and heavy cream over the top, then sprinkle with mozzarella cheese.
• Bake for 20-25 minutes until the cheese is golden and bubbly.
• Remove from the oven and let cool for a few minutes before serving.
• Garnish with fresh parsley for added freshness.

These creamy spinach and chicken enchiladas are the ultimate comfort food while keeping your carbs in check. The creamy sauce and cheesy topping create a rich, satisfying dish that is perfect for a low-carb lifestyle. Serve with a side of guacamole or sour cream for an extra indulgent touch.

Zesty Pork Keto Enchiladas

These zesty pork keto enchiladas are packed with smoky flavors and a tangy kick from the spices. Made with tender pulled pork, a delicious homemade keto-friendly enchilada sauce, and loads of melted cheese, this dish brings a unique twist to the classic enchilada. It’s a perfect option for a hearty dinner, especially if you’re craving something with a little more zest while maintaining your keto lifestyle.

Ingredients:

• 1 lb pulled pork (cooked and shredded)
• 1 ½ cups shredded cheddar cheese
• 1 cup sugar-free enchilada sauce
• 4 low-carb tortillas
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ¼ tsp cumin
• ¼ tsp cayenne pepper (optional for extra heat)
• 2 tbsp chopped cilantro for garnish

Instructions:

• Preheat oven to 375°F (190°C) and grease a baking dish.
• In a bowl, combine the pulled pork with chili powder, smoked paprika, garlic powder, onion powder, cumin, and cayenne pepper (if using). Mix well.
• Spread a thin layer of enchilada sauce at the bottom of the baking dish.
• Fill each tortilla with the seasoned pulled pork, roll them up, and place them seam-side down in the dish.
• Pour the remaining enchilada sauce over the tortillas and sprinkle with shredded cheddar cheese.
• Bake for 20-25 minutes until the cheese is melted and bubbly.
• Remove from the oven and let cool for a few minutes.
• Garnish with chopped cilantro before serving.

These zesty pork keto enchiladas are sure to satisfy your cravings for bold, smoky flavors. The combination of perfectly seasoned pulled pork, melted cheese, and spicy sauce creates a comforting yet exciting meal. Whether for a family dinner or meal prepping, these enchiladas are an excellent low-carb option that will make your taste buds dance with joy.

Mouthwatering Shrimp Keto Enchiladas

For seafood lovers, these shrimp keto enchiladas are the ultimate indulgence. The shrimp is seasoned with a burst of flavors, then wrapped in low-carb tortillas and smothered with a rich, creamy sauce. This dish offers the perfect combination of freshness from the shrimp and richness from the sauce, all while staying true to a keto-friendly approach. Perfect for a lighter yet satisfying meal, these shrimp enchiladas are sure to impress.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 ½ cups shredded mozzarella cheese
• ½ cup sour cream
• 1 cup sugar-free enchilada sauce
• 4 low-carb tortillas
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp cumin
• ¼ tsp chili powder
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp chopped fresh cilantro for garnish

Instructions:

• Preheat oven to 375°F (190°C) and grease a baking dish.
• Heat olive oil in a skillet over medium heat. Add shrimp, garlic powder, paprika, cumin, chili powder, salt, and pepper. Cook until shrimp turn pink and opaque, about 3-4 minutes.
• Spread a thin layer of enchilada sauce at the bottom of the baking dish.
• Fill each tortilla with a few shrimp and a spoonful of sour cream, then roll them up and place them in the dish.
• Pour the remaining enchilada sauce over the top and sprinkle with shredded mozzarella cheese.
• Bake for 15-20 minutes, or until the cheese is melted and bubbly.
• Remove from the oven and let cool for a few minutes.
• Garnish with fresh cilantro before serving.

These shrimp keto enchiladas are a flavorful and unique take on the traditional recipe. The creamy sauce and perfectly seasoned shrimp bring out the natural sweetness of the seafood while the cheese creates the ideal finishing touch. Serve with a side of fresh avocado or a simple green salad for a light, satisfying meal.

Keto Beef and Spinach Enchiladas

If you’re craving a rich, satisfying meal, these beef and spinach keto enchiladas will hit the spot. The ground beef is seasoned with bold spices and mixed with nutrient-rich spinach, all wrapped in low-carb tortillas and topped with a zesty enchilada sauce. This recipe balances the earthiness of spinach with the savory flavors of beef, creating a hearty and flavorful meal that is perfect for any keto enthusiast.

Ingredients:

• 1 lb ground beef
• 1 cup fresh spinach, chopped
• 1 cup shredded cheddar cheese
• 1 cup sugar-free enchilada sauce
• 4 low-carb tortillas
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cumin
• ½ tsp paprika
• ¼ tsp chili powder
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp chopped fresh cilantro for garnish

Instructions:

• Preheat oven to 375°F (190°C) and grease a baking dish.
• Heat olive oil in a skillet over medium heat and cook ground beef until browned.
• Add chopped spinach, garlic powder, onion powder, cumin, paprika, chili powder, salt, and black pepper. Stir to combine and cook until spinach is wilted.
• Spread a thin layer of enchilada sauce at the bottom of the baking dish.
• Fill each tortilla with the beef and spinach mixture, roll them up, and place them seam-side down in the dish.
• Pour the remaining enchilada sauce over the top and sprinkle with shredded cheddar cheese.
• Bake for 20-25 minutes until the cheese is golden and bubbly.
• Remove from the oven and let cool for a few minutes.
• Garnish with fresh cilantro before serving.

These beef and spinach keto enchiladas offer the perfect combination of savory beef and fresh spinach. The melty cheese and zesty sauce elevate the dish, making it a comforting yet low-carb alternative to traditional enchiladas. Whether you’re preparing a family meal or meal-prepping for the week, these enchiladas will keep you satisfied and on track with your keto diet.

Keto Chicken and Avocado Enchiladas

These chicken and avocado keto enchiladas combine tender chicken with creamy avocado and a rich, flavorful enchilada sauce. The avocado adds a touch of creaminess and healthy fats, making these enchiladas not only delicious but also a nutritious low-carb option. Perfect for a cozy weeknight dinner or a family gathering, these enchiladas will keep you full without the carb overload.

Ingredients:

• 2 cups cooked and shredded chicken
• 1 ripe avocado, sliced
• 1 ½ cups shredded cheddar cheese
• 1 cup sugar-free enchilada sauce
• 4 low-carb tortillas
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp chili powder
• ½ tsp cumin
• ¼ tsp paprika
• ¼ tsp salt
• ¼ tsp black pepper
• 1 tbsp chopped fresh cilantro for garnish

Instructions:

• Preheat oven to 375°F (190°C) and grease a baking dish.
• In a bowl, combine shredded chicken with garlic powder, chili powder, cumin, paprika, salt, and black pepper.
• Spread a thin layer of enchilada sauce at the bottom of the baking dish.
• Fill each tortilla with the seasoned chicken and a few slices of avocado, roll them up, and place them in the dish.
• Pour the remaining enchilada sauce over the tortillas and sprinkle with shredded cheddar cheese.
• Bake for 20-25 minutes until the cheese is melted and bubbly.
• Remove from the oven and let cool for a few minutes.
• Garnish with chopped cilantro before serving.

These chicken and avocado keto enchiladas are creamy, cheesy, and packed with flavor. The combination of tender chicken and creamy avocado creates a luxurious texture, while the enchilada sauce adds a spicy kick. Perfect for anyone following a keto lifestyle, this recipe will satisfy your cravings without going over your carb limits.

Keto Veggie and Cheese Enchiladas

For those who enjoy a plant-based keto meal, these veggie and cheese keto enchiladas are the perfect choice. Packed with fresh vegetables like zucchini, bell peppers, and spinach, and topped with a rich, gooey cheese, these enchiladas offer a satisfying and flavorful meal that is completely keto-friendly. Enjoy the vibrant colors and hearty texture while keeping your carb intake low.

Ingredients:

• 1 cup zucchini, diced
• 1 cup bell peppers, diced
• 1 cup spinach, chopped
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1 cup sugar-free enchilada sauce
• 4 low-carb tortillas
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• ¼ tsp cumin
• ¼ tsp chili powder
• ½ tsp salt
• ½ tsp black pepper

Instructions:

• Preheat oven to 375°F (190°C) and grease a baking dish.
• Heat olive oil in a skillet over medium heat and sauté zucchini, bell peppers, and spinach until tender.
• Add garlic powder, onion powder, cumin, chili powder, salt, and black pepper. Stir to combine and cook for another 2-3 minutes.
• Spread a thin layer of enchilada sauce at the bottom of the baking dish.
• Fill each tortilla with the sautéed veggies and a generous amount of shredded cheese, roll them up, and place them in the dish.
• Pour the remaining enchilada sauce over the top and sprinkle with additional shredded cheese.
• Bake for 20-25 minutes, or until the cheese is melted and bubbly.
• Remove from the oven and let cool for a few minutes before serving.

These veggie and cheese keto enchiladas are a flavorful and healthy choice for anyone looking to reduce their carb intake. The sautéed vegetables provide a savory base, while the cheese adds richness and comfort. With a flavorful enchilada sauce to top it off, this recipe is an excellent option for a light yet satisfying keto meal.

Keto Turkey Enchiladas

Made with lean turkey and a savory blend of spices, these keto turkey enchiladas offer a healthy alternative to traditional beef or chicken enchiladas. The turkey is cooked with onions, garlic, and spices, then wrapped in low-carb tortillas and covered with a spicy, tangy enchilada sauce. These enchiladas are not only flavorful but also provide a lean source of protein that fits perfectly into your keto meal plan.

Ingredients:

• 1 lb ground turkey
• 1 cup shredded cheddar cheese
• 1 cup sugar-free enchilada sauce
• 4 low-carb tortillas
• 1 tbsp olive oil
• 1 onion, diced
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp chili powder
• ¼ tsp paprika
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp chopped fresh cilantro for garnish

Instructions:

• Preheat oven to 375°F (190°C) and grease a baking dish.
• Heat olive oil in a skillet over medium heat and sauté diced onion until soft.
• Add ground turkey and cook until browned. Stir in garlic powder, cumin, chili powder, paprika, salt, and black pepper.
• Spread a thin layer of enchilada sauce at the bottom of the baking dish.
• Fill each tortilla with the turkey mixture, roll them up, and place them seam-side down in the dish.
• Pour the remaining enchilada sauce over the tortillas and sprinkle with shredded cheddar cheese.
• Bake for 20-25 minutes until the cheese is melted and bubbly.
• Remove from the oven and let cool for a few minutes.
• Garnish with chopped cilantro before serving.

These keto turkey enchiladas are a flavorful, low-carb dish that is high in protein and perfect for anyone on a keto diet. The turkey mixture is seasoned to perfection, while the melted cheese and enchilada sauce add a rich, tangy finish. Enjoy this healthy take on traditional enchiladas without any guilt.

Keto Steak and Mushroom Enchiladas

For steak lovers, these keto steak and mushroom enchiladas offer a savory, meaty filling combined with earthy mushrooms and melted cheese. The rich, beefy steak pairs wonderfully with sautéed mushrooms, creating a hearty and satisfying filling that complements the creamy, spicy enchilada sauce. This dish is a perfect choice for those looking to enjoy a flavorful, protein-packed meal while keeping it keto-friendly.

Ingredients:

• 1 lb flank steak, thinly sliced
• 1 cup mushrooms, sliced
• 1 ½ cups shredded mozzarella cheese
• 1 cup sugar-free enchilada sauce
• 4 low-carb tortillas
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cumin
• ¼ tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp chopped fresh parsley for garnish

Instructions:

• Preheat oven to 375°F (190°C) and grease a baking dish.
• Heat olive oil in a skillet over medium-high heat and sear the flank steak until browned, about 3-4 minutes per side. Remove from the pan and set aside.
• In the same skillet, add sliced mushrooms and sauté until softened, about 5 minutes.
• Slice the steak into small strips and mix with the sautéed mushrooms. Season with garlic powder, onion powder, cumin, paprika, salt, and black pepper.
• Spread a thin layer of enchilada sauce at the bottom of the baking dish.
• Fill each tortilla with the steak and mushroom mixture, roll them up, and place them in the dish.
• Pour the remaining enchilada sauce over the top and sprinkle with shredded mozzarella cheese.
• Bake for 20-25 minutes, until the cheese is bubbly and golden.
• Remove from the oven and let cool for a few minutes before serving.
• Garnish with fresh parsley.

These steak and mushroom keto enchiladas offer the best of both worlds with the rich, beefy flavor of steak and the earthy goodness of mushrooms. The creamy cheese and spicy enchilada sauce bring everything together in a satisfying, comforting meal. Enjoy this protein-packed dish as a perfect keto dinner, full of flavor and low in carbs, ensuring a delicious, filling experience without compromising your dietary goals.

Keto Eggplant and Ricotta Enchiladas

For a vegetarian keto option, these eggplant and ricotta enchiladas provide a rich, cheesy filling with the unique flavors of roasted eggplant. The eggplant is roasted to perfection, making it tender and savory, while the ricotta cheese adds a creamy texture. Topped with a spicy and tangy enchilada sauce, this dish is a low-carb, high-flavor alternative to traditional enchiladas.

Ingredients:

• 2 medium eggplants, sliced
• 1 ½ cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 cup sugar-free enchilada sauce
• 4 low-carb tortillas
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• ½ tsp cumin
• ¼ tsp chili powder
• ½ tsp salt
• ½ tsp black pepper
• Fresh basil for garnish

Instructions:

• Preheat oven to 375°F (190°C) and grease a baking dish.
• Brush eggplant slices with olive oil and season with garlic powder, oregano, cumin, chili powder, salt, and black pepper. Roast in the oven for 20 minutes, flipping halfway, until tender.
• In a bowl, combine ricotta cheese and half of the shredded mozzarella cheese.
• Spread a thin layer of enchilada sauce at the bottom of the baking dish.
• Fill each tortilla with a spoonful of the ricotta mixture and a few roasted eggplant slices, roll them up, and place them in the dish.
• Pour the remaining enchilada sauce over the top and sprinkle with the remaining mozzarella cheese.
• Bake for 20-25 minutes, until the cheese is melted and bubbly.
• Remove from the oven and let cool for a few minutes.
• Garnish with fresh basil before serving.

These eggplant and ricotta keto enchiladas are a delightful vegetarian alternative that is rich in flavor and texture. The roasted eggplant pairs perfectly with the creamy ricotta cheese, creating a satisfying filling, while the cheese and spicy sauce elevate the dish. Perfect for a low-carb, vegetarian keto meal, these enchiladas are a great option for anyone seeking a healthy and delicious alternative to traditional recipes.

Keto Bacon and Egg Enchiladas

For a breakfast-inspired twist, these keto bacon and egg enchiladas bring together crispy bacon and scrambled eggs, all wrapped in low-carb tortillas and topped with cheese. The combination of smoky bacon and creamy eggs makes for a satisfying and hearty filling. The spicy enchilada sauce adds the perfect amount of kick to this rich and flavorful dish.

Ingredients:

• 6 large eggs
• 8 slices bacon, chopped
• 1 ½ cups shredded cheddar cheese
• 1 cup sugar-free enchilada sauce
• 4 low-carb tortillas
• 1 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp smoked paprika
• ¼ tsp salt
• ¼ tsp black pepper

Instructions:

• Preheat oven to 375°F (190°C) and grease a baking dish.
• In a skillet, cook chopped bacon until crispy, then remove and drain on paper towels.
• In the same skillet, scramble the eggs, seasoning with garlic powder, onion powder, smoked paprika, salt, and black pepper. Once cooked, mix in the crispy bacon.
• Spread a thin layer of enchilada sauce at the bottom of the baking dish.
• Fill each tortilla with the bacon and egg mixture, roll them up, and place them in the dish.
• Pour the remaining enchilada sauce over the top and sprinkle with shredded cheddar cheese.
• Bake for 20-25 minutes until the cheese is melted and bubbly.
• Remove from the oven and let cool for a few minutes before serving.

These bacon and egg keto enchiladas are a fun and delicious way to enjoy breakfast in a new, low-carb form. The smoky bacon and creamy scrambled eggs come together in a perfect combination, and the cheese and enchilada sauce provide extra flavor. Ideal for a satisfying breakfast, brunch, or dinner, this dish keeps you full and on track with your keto diet.

Keto Salmon and Avocado Enchiladas

These keto salmon and avocado enchiladas are a light and healthy option that pairs the rich, flaky salmon with creamy avocado for a refreshing twist on traditional enchiladas. The combination of salmon’s natural flavors and the creamy texture of avocado creates a delicious contrast that is perfectly complemented by the spicy enchilada sauce. This dish is a great choice for seafood lovers looking to stay within their keto goals.

Ingredients:

• 1 lb salmon fillets, cooked and flaked
• 1 ripe avocado, diced
• 1 ½ cups shredded mozzarella cheese
• 1 cup sugar-free enchilada sauce
• 4 low-carb tortillas
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp lemon zest
• ½ tsp cumin
• ¼ tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper

Instructions:

• Preheat oven to 375°F (190°C) and grease a baking dish.
• In a skillet, heat olive oil over medium heat and cook the salmon fillets until fully cooked, about 5-7 minutes. Remove from the skillet, flake the salmon, and set aside.
• In a bowl, combine the flaked salmon with garlic powder, lemon zest, cumin, smoked paprika, salt, and black pepper.
• Spread a thin layer of enchilada sauce at the bottom of the baking dish.
• Fill each tortilla with the seasoned salmon and diced avocado, roll them up, and place them in the dish.
• Pour the remaining enchilada sauce over the tortillas and sprinkle with shredded mozzarella cheese.
• Bake for 20-25 minutes, until the cheese is bubbly and golden.
• Remove from the oven and let cool for a few minutes before serving.

These salmon and avocado keto enchiladas offer a refreshing, healthy take on the classic recipe. The rich salmon, creamy avocado, and spicy sauce provide a delicious contrast of flavors, making this dish a unique and satisfying choice for anyone following a keto diet. Perfect for a light yet filling meal, these enchiladas will leave you feeling nourished without compromising on taste.

Keto Turkey and Cauliflower Rice Enchiladas

For a wholesome and filling low-carb option, these keto turkey and cauliflower rice enchiladas offer a tasty combination of lean turkey, cauliflower rice, and cheese. The cauliflower rice serves as a healthy, low-carb alternative to traditional rice, while the ground turkey adds protein and flavor. Smothered in a spicy, tangy enchilada sauce, these enchiladas are a satisfying meal that is both delicious and keto-friendly.

Ingredients:

• 1 lb ground turkey
• 2 cups cauliflower rice
• 1 ½ cups shredded cheddar cheese
• 1 cup sugar-free enchilada sauce
• 4 low-carb tortillas
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp cumin
• ½ tsp paprika
• ½ tsp chili powder
• ½ tsp salt
• ½ tsp black pepper

Instructions:

• Preheat oven to 375°F (190°C) and grease a baking dish.
• Heat olive oil in a skillet over medium-high heat and cook the ground turkey until browned.
• Add cauliflower rice, garlic powder, cumin, paprika, chili powder, salt, and black pepper. Stir and cook for another 5-7 minutes until the cauliflower rice is tender.
• Spread a thin layer of enchilada sauce at the bottom of the baking dish.
• Fill each tortilla with the turkey and cauliflower rice mixture, roll them up, and place them in the dish.
• Pour the remaining enchilada sauce over the tortillas and sprinkle with shredded cheddar cheese.
• Bake for 20-25 minutes, until the cheese is melted and bubbly.
• Remove from the oven and let cool for a few minutes before serving.

These keto turkey and cauliflower rice enchiladas provide a satisfying and healthy alternative to traditional enchiladas. The cauliflower rice adds bulk without the carbs, while the turkey gives the dish a flavorful, protein-rich base. Topped with melted cheese and spicy enchilada sauce, this meal is perfect for anyone following a keto lifestyle looking for a delicious, low-carb dinner.

Keto Chicken and Spinach Enchiladas

Packed with lean protein and nutrient-rich spinach, these keto chicken and spinach enchiladas provide a hearty and flavorful meal that’s both keto-friendly and filling. The chicken is perfectly seasoned, and the spinach adds a fresh, slightly earthy element to balance the richness of the cheese and enchilada sauce. With a combination of flavors and textures, this dish is sure to please anyone on a low-carb diet, making it a great option for family dinners or meal prepping.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 cup fresh spinach, chopped
• 1 ½ cups shredded mozzarella cheese
• 1 cup sugar-free enchilada sauce
• 4 low-carb tortillas
• 1 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp cumin
• ¼ tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

• Preheat oven to 375°F (190°C) and grease a baking dish.
• Heat olive oil in a skillet over medium heat. Add the garlic powder, onion powder, cumin, smoked paprika, salt, and pepper to the skillet. Stir in the shredded chicken and chopped spinach. Cook for 5-7 minutes until the spinach wilts and everything is well combined.
• Spread a thin layer of enchilada sauce on the bottom of the baking dish.
• Fill each tortilla with the chicken and spinach mixture, roll them up, and place them in the baking dish.
• Pour the remaining enchilada sauce over the top and sprinkle with shredded mozzarella cheese.
• Bake for 20-25 minutes until the cheese is melted and bubbly.
• Garnish with fresh cilantro before serving.

These keto chicken and spinach enchiladas offer a great balance of protein and greens in a flavorful, low-carb package. The chicken is perfectly seasoned, and the spinach adds both nutrition and a satisfying texture, while the cheese and enchilada sauce provide the perfect finishing touch. This dish is ideal for anyone looking to enjoy a comforting meal without the carbs, and it’s sure to become a family favorite.

Keto Zucchini and Beef Enchiladas

Zucchini adds a wonderful, tender texture to these keto zucchini and beef enchiladas, offering a low-carb base for a flavorful beef filling. The beef is cooked with aromatic spices, and the zucchini absorbs the delicious flavors of the enchilada sauce and cheese. This dish is the perfect way to enjoy the comfort of enchiladas while sticking to a keto-friendly lifestyle.

Ingredients:

• 1 lb ground beef
• 2 medium zucchinis, thinly sliced
• 1 ½ cups shredded cheddar cheese
• 1 cup sugar-free enchilada sauce
• 4 low-carb tortillas
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp cumin
• ½ tsp onion powder
• ½ tsp chili powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Preheat oven to 375°F (190°C) and grease a baking dish.
• Heat olive oil in a skillet over medium-high heat and cook the ground beef until browned, breaking it up into small crumbles.
• Add garlic powder, cumin, onion powder, chili powder, salt, and pepper to the beef. Stir to combine and cook for another 3-4 minutes.
• Spread a thin layer of enchilada sauce on the bottom of the baking dish.
• Layer the bottom of each tortilla with slices of zucchini, then add the seasoned beef mixture. Roll them up and place them in the dish.
• Pour the remaining enchilada sauce over the top and sprinkle with shredded cheddar cheese.
• Bake for 20-25 minutes until the cheese is melted and bubbly.
• Garnish with fresh parsley before serving.

These zucchini and beef keto enchiladas are a fantastic way to enjoy a traditional Mexican dish while staying within your carb limits. The zucchini acts as a perfect, tender alternative to the typical tortilla, while the beef filling is packed with spices and flavor. Combined with the cheesy, spicy sauce, this dish offers the perfect keto-friendly comfort food.

Keto Shrimp and Avocado Enchiladas

For seafood lovers, these keto shrimp and avocado enchiladas offer a delightful and refreshing twist. The shrimp are perfectly seasoned, while the avocado provides a creamy, rich texture that complements the shrimp beautifully. Topped with a tangy, spicy enchilada sauce and melted cheese, this dish is both satisfying and light, making it an excellent choice for a healthy, low-carb meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 ripe avocado, diced
• 1 ½ cups shredded mozzarella cheese
• 1 cup sugar-free enchilada sauce
• 4 low-carb tortillas
• 2 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

• Preheat oven to 375°F (190°C) and grease a baking dish.
• Heat olive oil in a skillet over medium heat. Add shrimp and cook for 2-3 minutes on each side until pink and opaque.
• Season the shrimp with garlic powder, smoked paprika, cumin, salt, and pepper.
• Spread a thin layer of enchilada sauce on the bottom of the baking dish.
• Fill each tortilla with shrimp and diced avocado, roll them up, and place them in the dish.
• Pour the remaining enchilada sauce over the top and sprinkle with shredded mozzarella cheese.
• Bake for 20-25 minutes, until the cheese is melted and bubbly.
• Garnish with fresh cilantro before serving.

These shrimp and avocado keto enchiladas are a perfect balance of light, fresh flavors and creamy textures. The shrimp are juicy and flavorful, while the avocado adds a smooth richness that pairs wonderfully with the enchilada sauce and cheese. This dish is a great choice for a keto-friendly dinner when you’re craving something satisfying but light.

Keto Pork and Cabbage Enchiladas

For a unique take on enchiladas, these keto pork and cabbage enchiladas are full of flavor and provide a delicious alternative to the traditional chicken or beef fillings. The pork is seasoned and sautéed to perfection, while the cabbage adds a subtle crunch and sweetness. Smothered in enchilada sauce and cheese, these low-carb enchiladas are hearty, flavorful, and perfect for anyone following a keto diet.

Ingredients:

• 1 lb ground pork
• 2 cups cabbage, shredded
• 1 ½ cups shredded Monterey Jack cheese
• 1 cup sugar-free enchilada sauce
• 4 low-carb tortillas
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp cumin
• ½ tsp chili powder
• ¼ tsp smoked paprika
• Salt and pepper to taste

Instructions:

• Preheat oven to 375°F (190°C) and grease a baking dish.
• Heat olive oil in a skillet over medium-high heat. Add ground pork and cook until browned, breaking it into crumbles.
• Add garlic powder, cumin, chili powder, smoked paprika, salt, and pepper to the pork. Stir to combine.
• In a separate skillet, sauté the shredded cabbage until tender, about 5 minutes.
• Spread a thin layer of enchilada sauce at the bottom of the baking dish.
• Fill each tortilla with a mixture of the seasoned pork and sautéed cabbage, then roll them up and place them in the dish.
• Pour the remaining enchilada sauce over the top and sprinkle with Monterey Jack cheese.
• Bake for 20-25 minutes, until the cheese is melted and bubbly.

These pork and cabbage keto enchiladas provide a delicious, savory filling that offers a bit of a twist from the usual enchilada fare. The tender pork and sautéed cabbage provide a flavorful, satisfying filling, while the cheese and spicy sauce make for a perfect, comforting topping. This dish is an excellent option for anyone looking for a hearty, keto-friendly meal.

Keto Meatball and Ricotta Enchiladas

For a keto meal that’s both unique and satisfying, these keto meatball and ricotta enchiladas are an excellent choice. The meatballs are made from ground beef and pork, offering a juicy, flavorful filling that pairs perfectly with creamy ricotta cheese. Combined with a spicy enchilada sauce, this dish is a low-carb twist on a classic Italian-inspired meal, packed with flavors and textures that will leave you craving more.

Ingredients:

• 1 lb ground beef
• 1 lb ground pork
• 1 cup ricotta cheese
• 1 ½ cups shredded mozzarella cheese
• 1 cup sugar-free enchilada sauce
• 4 low-carb tortillas
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp dried oregano
• ½ tsp red pepper flakes
• Salt and pepper to taste

Instructions:

• Preheat oven to 375°F (190°C) and grease a baking dish.
• In a bowl, mix the ground beef and pork together with garlic powder, onion powder, oregano, red pepper flakes, salt, and pepper. Form into meatballs about 1 inch in size.
• Heat olive oil in a skillet over medium-high heat and brown the meatballs on all sides.
• Spread a thin layer of enchilada sauce at the bottom of the baking dish.
• Place each meatball in a tortilla along with a spoonful of ricotta cheese, roll them up, and place them in the dish.
• Pour the remaining enchilada sauce over the top and sprinkle with shredded mozzarella cheese.
• Bake for 20-25 minutes, until the cheese is melted and bubbly.

These keto meatball and ricotta enchiladas provide a hearty, filling meal with the juicy flavor of meatballs and the creamy texture of ricotta cheese. The spicy sauce ties everything together, creating a flavorful dish that’s both satisfying and keto-friendly. Perfect for anyone looking for a low-carb alternative to classic comfort food, these enchiladas are a delicious and filling choice.

Keto Lamb and Feta Enchiladas

For a more exotic take on enchiladas, these keto lamb and feta enchiladas bring together the rich, gamey flavor of lamb and the tangy creaminess of feta cheese. The lamb is seasoned with Mediterranean spices, and the feta adds a salty, tangy contrast. This dish is a unique, flavorful option for anyone looking to explore new flavors while staying within their keto diet.

Ingredients:

• 1 lb ground lamb
• 1 cup crumbled feta cheese
• 1 ½ cups shredded mozzarella cheese
• 1 cup sugar-free enchilada sauce
• 4 low-carb tortillas
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp dried mint
• Salt and pepper to taste

Instructions:

• Preheat oven to 375°F (190°C) and grease a baking dish.
• Heat olive oil in a skillet over medium-high heat and cook the ground lamb until browned.
• Add garlic powder, cumin, dried mint, salt, and pepper to the lamb. Stir to combine.
• Spread a thin layer of enchilada sauce at the bottom of the baking dish.
• Fill each tortilla with the lamb mixture and a spoonful of crumbled feta cheese. Roll them up and place them in the dish.
• Pour the remaining enchilada sauce over the top and sprinkle with shredded mozzarella cheese.
• Bake for 20-25 minutes, until the cheese is melted and bubbly.

These lamb and feta keto enchiladas offer a unique flavor combination that is sure to impress. The rich lamb, paired with the tangy feta cheese, makes for a savory and satisfying filling. The creamy cheese and spicy enchilada sauce add the perfect finishing touch to this exotic yet keto-friendly dish. Perfect for those looking to enjoy bold flavors, these enchiladas will surely become a favorite in your meal rotation.

Note: More recipes are coming soon!