Keto Chicken Enchiladas


Keto Chicken Enchiladas
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Course: Main Course
Cuisine: Keto
Servings: 6 Servings
Calories: 537 kcal
Soft Tortilla:
  • 1/4 cup flax seeds- finely ground
  • 1/4 cup hemp hearts- finely ground
  • 2 Tbsp psyllium husk powder
  • 2 eggs
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 1/2 tsp onion or garlic powder
  • 4 cups pre-cooked and deboned chicken
  • 1/2 yellow onion-finely chopped
  • 2 tsp minced garlic
  • 1/4 cup diced tomatoes or tomatillos
  • 1 Tbsp finely diced mild chilies
  • 2 Tbsp sliced green olives
  • 1 cup shredded cheese
  • 2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup creme fraiche or sour cream
  • 1/4 cup diced tomatoes or tomatillos
  • 1 Tbsp mild chilies
  • 1 green onion chopped
  • 1/2 tsp lime juice
  • 1 tsp chili powder
  • 1/2 tsp xanthan gum
  • salt and pepper to taste
  • 1 cup shredded cheese
  • 2 Tbsp sliced black olives
  1. Preheat oven to 425° F.
  2. Preheat waffle cone/crepe/krumkake maker (you can try to use a fry pan, but the batter is pretty thick and I don't think you will get the nice flat tortilla you are looking for).
  3. In blender or food processor add all the soft tortilla ingredients and mix thoroughly. It will be a little thick and sticky.
  4. Add about 1/4 cup of batter to center of the waffle cone/crepe/krumkake maker and spread a little with a spatula. Close lid and add just a bit of pressure to make sure your tortilla thins out well. Cook until indicator light says done.
  5. Set tortillas aside.
  6. Next if not using canned chicken, debone chicken and add to a medium bowl. Add remaining filling ingredients and mix well. Set aside.
  7. In a separate small bowl or in blender add sauce ingredients, except xanthan gum. Blend well using a hand blender or the regular blender. Sprinkle xanthan gum on top then blend until xanthan gum is well blended.
  8. Take one tortilla and add 1/6th of the filling to center and roll, place in an 8X8" baking pan, placing the fold down. Continue until all 6 tortillas are filled and in the pan.
  9. Spread sauce over the top of the tortillas, add topping cheese and olive.
  10. Bake for 15 mins, or until heated through and cheese is melted on top.
Recipe Notes

Macros per approximately 2 enchiladas

Total fat  38 g

Net carbs 5 g

protein 35 g