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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Keto Enchiladas (Low Carb Enchiladas)

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If your heart sings for enchiladas, but you’re on a low carb diet – try these delicious keto enchiladas! Sautéed peppers and onions get wrapped in low carb tortillas and topped with melty cheese for a quick and easy weeknight dinner. Enjoy low carb enchiladas with shredded chicken, ground beef, or just load up on veggies!

easy healthy low carb keto enchiladas recipe in a baking dish

I can’t get enough Mexican food in my life, especially enchiladas. Following a keto diet while still making room for your favorite meals can be tricky. Thankfully, low-carb products make it easier than it used to be. If you swap out flour tortillas for keto tortillas, the carb count lowers tremendously.

For this keto enchiladas recipe, I use sautéed veggies, low-carb tortillas, cheese, and keto enchilada sauce. It’s super simple, full of flavor, and easy to customize. It’s proof that comfort food doesn’t have to be loaded with carbs. You can make your own low-carb enchilada sauce with tomato sauce and spices, but I prefer to buy it. Just look for an enchilada sauce that has no added sugar like Rosarita brand.

Nobody will even know these easy keto enchiladas are low-carb! Most low-carb tortillas only have 4 grams of net carbs per serving but they taste great. An entire serving of these low carb enchiladas has only 8 net grams of carbs! Serve them with cauliflower rice for an easy and delicious weeknight dinner.

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👨‍🍳 Why This Recipe Works

  • Prepped and ready in 35 minutes!
  • The entire family will love this tex-mex dinner.
  • This keto enchilada recipe is customizable! Change up the veggies, or if you’re not vegetarian you can add chicken or beef for more protein.
  • Only 10 net grams of net carbs per enchilada!
  • Tastes just like traditional enchiladas.
  • Your kids can help you roll the enchiladas.
  • Easy recipe with simple ingredients!
  • Costs less than going to a Mexican restaurant.

🥘 Ingredients

You can find these simple ingredients at your local grocery store. My healthy keto enchiladas call for bell peppers and red onion but you can add protein too! For the full ingredients list and nutritional information, see the recipe card below.

ingredients for easy healthy low carb keto enchiladas recipe

Bell Peppers: I love to use a combination of yellow, green, and orange bell peppers. Orange and red are sweeter than green so it’s an easy way to add flavor.

Red Onion: Red onions pack in the flavor! Once cooked they have a mild sweetness to them.

Olive Oil: I use heart-healthy olive oil to sauté the veggies. You can use vegetable or canola oil if that’s what you have on hand.

Seasoning: Never forget to season your food. Salt, cumin, and chili powder add plenty of flavor but you can also add garlic powder, onion powder, taco seasoning, and black pepper too.

Keto Enchilada Sauce: Look for a brand of low carb enchilada sauce without any added sugar like the Rosarita brand. The carb count should be very low in most enchilada sauces anyhow. You can also use green enchilada sauce if you prefer or use homemade enchilada sauce.

Low Carb Tortillas: There are a lot of keto tortilla options that you can find at the grocery store. Some delicious options include Mission low carb tortillas and Siete almond flour tortillas. Or you can make your own tortillas! Homemade zucchini tortillas work great too. If you aren’t trying to cut carbs, you can use corn tortillas or flour tortillas.

Mexican Cheese: Mexican cheese is a blend of Monterey jack cheese, cheddar cheese, queso, and asadero cheese. You can use pre-shredded or you can cut a few more carbs by shredding it yourself!

Cilantro: Fresh cilantro has a bright and citrusy flavor. You can find it in the produce section near the parsley. Just be sure you don’t get it mixed up with flat leaf parsley.

📖 Variations

Vegetarian keto enchiladas are easy to customize in many different ways! They can easily fit any dietary need and taste delicious with meat or more veggies!

Vegan: To make these vegetarian keto enchiladas vegan, just use shredded vegan cheese in place of the Mexican cheese. Most tortillas are vegan, but it’s always best to check ingredient labels.

Keto Chicken Enchiladas: You can shred cooked chicken breasts or chicken thighs and add them to the filling. Or for an even easier option, you can add shredded rotisserie chicken or leftover chicken. Low-carb chicken enchiladas are a great way to add filling protein.

Gluten-Free: To make gluten-free enchiladas, use gluten-free flour tortillas or corn tortillas and gluten-free enchilada sauce. Old El Paso’s enchilada sauce is naturally gluten-free, or you can use this smoky red pepper crema to top your enchiladas.

Keto Beef Enchiladas: Add cooked ground beef to the filling mixture. You can season it with homemade taco seasoning or Mexican spices.

Make it Spicy: Add green chiles for a spicy kick!

Loaded Enchiladas: Top the enchiladas with sour cream, lettuce, jalapenos, black olives, green chiles, fresh cilantro, guacamole, and green onions!

🔪 Instructions

Sauté Veggies: In a large skillet, sauté the peppers and onions on medium high heat. Add the seasoning and cook for two more minutes. Remove from the heat and allow to cool. Add cooked chicken pieces or ground beef if you like. 

veggies sauteeing in a pan

Fill Tortillas: Spray a baking dish with nonstick spray then fill the tortillas. Lay the tortillas flat and spread a large spoonful of enchilada sauce down the center of each. Evenly divide the filling mixture between the tortillas and top with a generous sprinkle of cheese.

tortillas topped with sauce and veggies

Roll up each tortilla and place them seam side down in a baking dish or casserole dish.

tortillas rolled up placed seam side down in a baking dish

Top Enchiladas, Bake Enchiladas: Top with the remaining enchilada sauce and the remaining cheese. Bake for 20 minutes. Let cool for 5 minutes after you take it out of the oven, then serve topped with fresh cilantro. I love to also top them with sour cream and green onions!

tortillas topped with sauce and cheese ready to be baked in the oven

❓ Recipe FAQs

How do I store low-carb enchiladas?

Enchiladas can be stored in the refrigerator in an airtight container for up to 4 days.

Can I freeze leftover enchiladas?

Yes, place the enchiladas into a freezer-safe container. Cover them with plastic wrap and then aluminum foil. Place the lid on the container and freeze for up to 3 months.

How should I reheat enchiladas?

You can reheat leftover enchiladas in the microwave or in the oven. I recommend reheating the enchiladas in the oven at 350 degrees Fahrenheit until warmed through.

What should I serve keto enchiladas with?

This classic Mexican recipe can be served all by itself, but it also tastes delicious with cauliflower rice, guacamole, or a side salad.

💭 Expert Tips

  • Be sure to read labels and buy low-carb tortillas and enchilada sauce. Rosarita brand enchilada sauce has no added sugar in it.
  • If you can’t find Mexican cheese, a blend of shredded cheddar and Monterey jack work perfectly.
  • To reduce some of the carb count, shred the cheese by hand.
  • Chili powder and taco seasoning can be left out to make the enchiladas to suit a mild palate or for young kids. 
  • There are 20 grams of net carbs in 2 enchiladas (indicated in the recipe card below). But these enchiladas are pretty filling, so a serving could be 1 or 2 enchiladas depending on how hungry you are! Also the nutrition information is based on using Mission low carb tortillas. But other low carb tortilla brands may help you get to even less net carbs per enchilada.
  • Serve the enchiladas with your favorite toppings!
easy healthy low carb keto enchiladas recipe - single enchilada on a plate

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easy healthy low carb keto enchiladas recipe in a baking dish
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5 from 6 votes

Keto Enchiladas / Low Carb Enchiladas Recipe

If your heart sings for enchiladas, but you're on a low carb diet – try these delicious keto enchiladas! Sautéed peppers and onions get wrapped in low carb tortillas and topped with cheese for a quick and easy weeknight dinner. Enjoy low carb enchiladas with shredded chicken, ground beef, or just load up on veggies!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course, mains
Cuisine: Mexican
Diet: Vegetarian
Servings: 4 servings
Calories: 453kcal
Author: Anjali Shah


  • 1 red pepper, thinly sliced
  • 1 green pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • 1 red onion, thinly sliced
  • 1 tbsp olive oil or vegetable oil
  • 1 tsp cumin
  • ½ tsp chili powder more to taste
  • 1 tsp sugar free taco seasoning optional
  • ½ tsp salt more to taste
  • 1 15 oz jar sugar free red enchilada sauce
  • 8 low carb tortillas
  • 2 cups shredded Mexican cheese
  • 2 tbsp chopped cilantro


Cook Enchilada Filling

  • Preheat oven to 350 degrees F / 180 degrees C.
  • Heat oil in a large pan, sauté peppers and onion until soft. Stir through the cumin and chili powder and cook for another 2 minutes until fragrant. Remove from heat and allow to cool.

Assemble Enchiladas

  • Spray a 9×13 baking dish with spray oil.
  • Lay the tortillas flat on a work table or cutting board, spread a large spoonful of enchilada sauce down the center of each tortilla.
  • Evenly divide the cooked pepper mixture down the center of each tortilla and sprinkle with a little cheese.
  • Roll up each tortilla and place it seam side down in the baking dish.
  • Top with remaining enchilada sauce and cheese.
  • Bake for 20 minutes.
  • Serve topped with chopped cilantro.


  • Enchiladas are also great served with sliced green chili, sour cream or guacamole.
  • To reduce some of the carb count, shred the cheese by hand.
  • Chili powder and taco seasoning can be left out to make the enchiladas to suit a mild palate or for young kids. 


Serving: 2enchiladas | Calories: 453kcal | Carbohydrates: 54g | Protein: 24g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 53mg | Sodium: 2297mg | Potassium: 281mg | Fiber: 34g | Sugar: 8g

Posted In…

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You can make satisfying Mexican food that’s healthy, plant based, vegetarian / vegan, and totally delicious all at the same time!

Mexican flavors are perfect for easy one-pot dishes like this pinto bean casserole, or this vegan posole. 

With smart swaps, you can create a healthy version of a Mexican favorite: “guacamole” with about half the calories and 3x the protein thanks to this vegan guacamole. Or remake a Mexican classic, flautas – into these baked Mexican vegetarian flautas with black beans

Like Chipotle? You’ll love my ultimate sofritas and veggie burrito bowls! These recipes are so easy to remix to add your own style – so feel free to customize them to suit your preferences!

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