Easy Keto Chicken Verde Enchiladas-

Easy Keto Chicken Verde Enchiladas are low carb, corn free, gluten free and tortilla free.

These Easy Keto Chicken Verde Enchiladas use chicken deli meat slices in place of the tortillas not only make this super simple to prepare, but it is also easier to make than traditional enchiladas!

Sometimes trying to find Mexican food that is keto & low carb diet-friendly can be rarer than seeing a chupacabra.

Then when you finally find a low-carb Mexican recipe online that looks good, but it requires that you make low-carb homemade tortillas with hard-to-find or expensive ingredients.

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I am introducing Easy Keto Chicken Verde Enchiladas, which are made with easy-to-find ingredients found at a regular, non-specialty grocery store.

The Hatch green chile enchilada sauce I purchased from a regular grocery store, and also happens to be gluten-free and lower in carbs than most brands.

If you can’t find this brand, then you can also use Herdez Salsa Verde instead and it works fine in this recipe as well.

My hubby & son appreciated the extra meatiness of these enchiladas from using the “meat tortillas.”

Helpful Recipe Process Shots:

Easy Keto Chicken Verde Enchiladas

Ingredients:

6 chicken deli meat slices (medium thickness, not the super thin kind & get the roasted or smoked variety not the honey roasted)
1 ⅓ cup shredded cooked chicken
1 cup Hatch green chile enchilada sauce or can use salsa verde, divided
1 ⅓ cup grated cheese (can use cheddar, jack, pepper jack cheeses or a mix of all)
1 tablespoon sliced black olives
½ tbsp crumbled queso fresco cheese *optional

Directions:

Preheat oven to 400 ℉ (200 ℃), and lightly oil or grease a 9-inch oval or rectangular casserole baking dish. Set aside.
In a medium-sized mixing bowl combine: shredded chicken and a ¼ cup of the enchilada sauce or salsa verde sauce. Mix to combine.
Place about 2 ½ tablespoon of the shredded chicken mixture on the center of each deli meat slice and roll up to close.
Arrange the rolls seam side down on casserole dish and pour the remaining ¾ cup enchilada sauce over the rolls.
Sprinkle the grated cheeses over the enchiladas and sprinkle the olive slices over the top.
Place enchiladas in the oven and bake at 400 ℉ (200 ℃) for 10 minutes. Place under broiler on low for 2 minutes to slightly start to brown the cheese.
Remove from oven and sprinkle with crumbled queso fresco and serve.

Nutritional Data: Yield: 6 enchiladas, Servings: 3, Serving Size: 2 enchiladas, Amounts per (2 enchiladas) serving- Cal: 425, Carbs: 6g, Net Carbs 6g, Fiber: 0g, Fat: 18g, Saturated Fat: 9g, Protein: 35g, Sugars: 2g, Sodium: 726mg

📖 Printable Recipe Card

Easy Keto Chicken Verde Enchiladas

Stacey

These Easy Keto Chicken Verde Enchiladas use chicken deli meat slices in place of the tortillas not only makes this super simple to prepare, but it is also easier to make than traditional enchiladas

4.84 from 24 votes

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Prep Time 6

Cook Time 12

Total Time 18

Course dinner, enchiladas, gluten free, keto, ketogenic, low carb

Cuisine Mexican, mexican keto, Mexican low carb

Servings

Calories 425 kcal

Ingredients

6 chicken deli meat slices medium thickness, not the super thin kind & get the roasted or smoked variety not the honey roasted
1 ⅓ cup shredded cooked chicken
1 cup Hatch green chile enchilada sauce or can use salsa verde divided
1 ⅓ cup grated cheese can use cheddar, jack, pepper jack cheeses or a mix of all
1 tablespoon sliced black olives
½ tablespoon crumbled queso fresco cheese *optional

Instructions

Preheat oven to 400 ℉ (200 ℃), and lightly oil or grease a 9-inch oval or rectangular casserole baking dish. Set aside.
In a medium-sized mixing bowl combine: shredded chicken and a ¼ cup of the enchilada sauce or salsa verde sauce. Mix to combine.
Place about 2 ½ tablespoon of the shredded chicken mixture on the center of each deli meat slice and roll up to close.
Arrange the rolls seam side down on casserole dish and pour the remaining ¾ cup enchilada sauce over the rolls.
Sprinkle the grated cheeses over the enchiladas and sprinkle the olive slices over the top.
Place enchiladas in the oven and bake at 400 ℉ (200 ℃) for 10 minutes. Place under broiler on low for 2 minutes to slightly start to brown the cheese.
Remove from oven and sprinkle with crumbled queso fresco and serve.