If you thought comfort food was off the table on a keto diet, think again! These Homemade Keto Enchiladas will completely change how you think about low-carb eating. Packed with bold flavors, a cheesy filling, and all the spice of traditional enchiladas, this version skips the carbs without sacrificing satisfaction.

Why You’ll Love These Homemade Keto Enchiladas

This dish is a lifesaver for anyone craving Mexican cuisine without falling off the keto wagon. It’s hearty, gooey, spicy, and surprisingly easy to whip up. Plus, it’s flexible—you can swap proteins, add more veggies, or turn up the heat depending on your mood.

Also Read: Crafting Your Own Flavorful Homemade Dorito Seasoning

What Makes Them Keto?

The secret lies in the tortillas. Traditional enchiladas use flour or corn tortillas, but in this keto version, we go with low-carb alternatives made from almond flour or cheese-based wraps. This brings down the net carbs significantly while keeping the structure and taste intact.

Ingredient	Traditional Enchiladas	Keto Enchiladas
Tortillas	Corn or flour	Low-carb almond/coconut or cheese wraps
Sauce	Store-bought (sugar-loaded)	Homemade or low-carb enchilada sauce
Fillings	Beans, rice, meat	Meat, cheese, veggies (no beans or rice)
Carbs per serving	25–35g	6–8g

Ingredients for Homemade Keto Enchiladas

Here’s what you’ll need to make these enchiladas:

For the Tortillas:

• 6 low-carb tortillas (store-bought or homemade with almond flour)

For the Filling:

• 1 tbsp olive oil
• 1 lb ground beef or shredded chicken
• 1/2 cup chopped onions
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 1 cup shredded cheddar or Monterey Jack cheese

For the Sauce:

• 2 tbsp tomato paste
• 1 cup chicken or beef broth
• 1 tsp chili powder
• 1/2 tsp oregano
• 1/2 tsp cumin
• Salt to taste

Toppings (Optional but Recommended):

• Chopped cilantro
• Sour cream
• Avocado slices
• Jalapeños

Step-by-Step: How to Make Homemade Keto Enchiladas

1. Make the Sauce:
In a small pan, combine tomato paste, broth, and spices. Simmer for 10 minutes until thickened. Set aside.

2. Cook the Filling:
Heat olive oil in a skillet. Sauté onions for 2-3 minutes, then add your protein (beef or chicken). Season with garlic powder, cumin, paprika, salt, and pepper. Cook until fully done, then stir in half the cheese. Set aside.

3. Assemble the Enchiladas:
Preheat oven to 375°F (190°C). Spoon the filling into each tortilla, roll them up, and place seam-side down in a greased baking dish.

4. Add Sauce and Cheese:
Pour the enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.

5. Bake and Serve:
Bake uncovered for 20–25 minutes until cheese is bubbling. Top with your favorite garnishes and dig in!

Tips for the Perfect Keto Enchiladas

• Make your own tortillas using almond flour or coconut flour for full control over carbs.
• Use rotisserie chicken for a quick meal shortcut.
• Spice it up with hot sauce or chipotle if you like more heat.
• Make ahead and freeze them—just don’t add the toppings until ready to serve.

Variations to Try

• Vegetarian Keto Enchiladas: Skip the meat and load up on sautéed mushrooms, zucchini, and spinach with lots of cheese.
• Keto Enchilada Casserole: Don’t want to roll? Layer everything like a lasagna—it’s just as good!
• Seafood Twist: Try shrimp or crab as a fancy weekend dinner option.

Why Homemade Keto Enchiladas Belong on Your Weekly Menu

Not only are Homemade Keto Enchiladas delicious and satisfying, but they also check all the boxes for easy meal prep, freezer-friendly storage, and customizable flavors. They’re a crowd-pleaser even for people who aren’t on a keto diet. Whether it’s Taco Tuesday or a cozy weekend dinner, this recipe is sure to become a staple in your kitchen.

So go ahead—indulge without the guilt and let your taste buds dance to the tune of these low-carb wonders!