Homemade Keto Enchiladas
Published October 6, 2019 • Updated March 7, 2026
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I’ve been making these enchiladas for years now, and wrapping them in deli chicken instead of tortillas is still the detail I’m most proud of. The idea came from running out of tortillas one night and grabbing what I had in the fridge.
The filling is a savory ground beef mixture with coriander and sauteed onions, rolled up in thin deli chicken slices, then smothered in a from-scratch enchilada sauce. The wrap adds zero carbs, which means all your carb budget goes toward the good stuff (cheese, sauce, toppings).
I tried store-bought tortillas for a while, but most of them get soggy under all that sauce. The deli chicken holds its shape through baking and actually adds protein. Each enchilada packs serious protein without any filler.
What made me switch permanently was the math. With deli chicken wraps, the only carbs come from the sauce, onions, and cheese. Nothing from the wrap itself. Store-bought tortillas add 4-6 net carbs per wrap before you even start filling, and that adds up fast when I’m plating two or three.
The homemade enchilada sauce is what makes this recipe mine. I blend fire-roasted tomatoes with chiles, cumin, and beef broth until it’s smooth and slightly thick. You could use canned enchilada sauce, but I’ve done side-by-side tests and the homemade version wins every time. More depth, less sodium, and you control the heat level.
If you like this style of Mexican food, try my enchilada casserole (same sauce, layered instead of rolled), buffalo chicken enchiladas for a spicy twist, or white chicken enchiladas with a creamy verde sauce. My taco casserole uses a similar beef filling if you want something even easier, and my keto chicken casserole is another one I keep in regular rotation.
I make a double batch almost every time. These freeze beautifully. I assemble them in a foil-lined dish, wrap tight with plastic then foil, and they’ll keep in the freezer for up to two months. When I’m ready to eat, I bake straight from frozen at 350 degrees with foil on for 30 minutes, then uncover for another 15-20 until the cheese is bubbly and golden.
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Ingredients
2 tablespoons avocado oil -
1/2 cup diced onion
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6 cloves garlic, minced
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2 cups of canned whole tomatoes
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1 cup beef broth
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2 chilpotle chiles in adobo sauce
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1 pound gound beef
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1 teaspoon ground cumin
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1 teaspoon coriander
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1/2 teaspoon salt
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8 oz shredded monterey jack cheese
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3 tablespoons chopped cilantro
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10 - 12 slices of sliced deli chicken or turkey cold cuts
Step by Step Instructions
Step by Step Instructions
Saute onions and garlic
Heat oil in a large skillet over medium heat. Add onions and cook until softened. Add garlic and continue cooking until fragrant. Remove from heat and set aside in a small bowl.
Add tomatoes and other ingredients
Return pan to heat, add tomatoes, beef broth, chiles and cumin. Crush up the tomatoes as they cook. Cook over medium high heat until bubbly and slightly reduced.
Blend until smooth
Remove from heat and pour sauce in a blender or food processor. Puree until smooth.
Brown the ground beef
In the same skillet, brown the ground beef over medium high heat. Add coriander, salt and onion mixture. Continue to cook until meat is browned. Remove from heat and set in a bowl.
Mix the filling
Add cilantro, 1 1/2 cups of cheese, 1/4 cup of pureed enchilada sauce to the ground beef mixture. Mix until combined.
Pour a thin layer of sauce
To assemble the enchiladas, pour enough sauce to cover the bottom of a 8 x 12 casserole dish.
Assemble enchiladas
Grab a slice of chicken. Spoon the ground beef mixture in the center and roll up like a tortilla. Place into the dish and repeat with remaining chicken slices.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use a different type of meat instead of ground beef?
I've made these with ground turkey and shredded chicken, and both work. Ground turkey browns the same way and tastes great with the coriander. For shredded chicken, I usually poach two breasts, shred them, then mix with the sauce and cheese. My family slightly prefers the beef version, but I rotate through all three.
What low-carb tortillas work best for enchiladas?
I've tested a few. Mission Zero Net Carb tortillas hold up well under sauce and baking. A couple of my readers swear by La Banderita street taco size too. For keto enchiladas specifically, I look for whether the tortilla stays intact after 15 minutes in the oven with wet sauce on top. Some low-carb tortillas fall apart. My personal preference is still the deli chicken wrap because it's zero carbs and adds protein, but if you want a real tortilla, Mission is my pick.
Can I make these as a casserole without rolling?
I do this when I'm short on time. Just layer the deli chicken slices on the bottom, spread the beef filling, pour sauce, add cheese, and repeat. Same flavors, half the assembly work. I actually have a full enchilada casserole recipe built around this idea.
Can I use Egglife tortillas instead of deli meat?
I've tried Egglife wraps for these and they hold up better than I expected. They're zero carbs just like the deli chicken, and they roll without tearing as long as you don't overfill. The texture is slightly different (more like a crepe than a tortilla), but under all that sauce and cheese, my family didn't notice the difference. I still reach for deli chicken most of the time because it's easier to grab at any grocery store, but Egglife is a solid swap.
Can I use cabbage leaves as the wrap?
I've done this a few times and it works if you blanch the leaves first. I dip them in boiling water for about 30 seconds, just until they're pliable, and I trim the thick center rib so the leaf lays flat. The taste has a hint of sweetness from the cabbage, but once you load them up with the beef filling and sauce, it's barely noticeable. If you want to skip a wrap entirely, my cheese taco shells work great as an open-faced base, and zucchini taco boats are another option I've done with this filling.
How do I get a golden, bubbly cheese topping?
I bake at 400 for 15 minutes, then switch to broil for the last 2 minutes. That's when the cheese goes from melted to golden and slightly crispy on the edges. I watch it the whole time under the broiler because it can go from perfect to burnt in about 30 seconds.
Can I make these in the air fryer?
I've done individual enchiladas in the air fryer at 375 for about 8-10 minutes and they come out with crispier cheese than the oven gives me. I use a small baking dish that fits inside my air fryer basket and do 3-4 at a time. The only downside is batch size, so I save the air fryer for reheating leftovers or making a quick lunch portion.
How can I store leftover enchiladas?
I keep leftovers in an airtight container in the fridge for up to 3-4 days. They reheat well in the oven at 350 for about 10 minutes. I avoid the microwave when I can because the cheese gets rubbery. If I know I'm making extra, I freeze a separate dish before baking. They taste better baked fresh from frozen than reheated after being baked twice.
Made a double batch Sunday to stretch into lunches through Wednesday. Wasn't sure the chicken would hold after a day in the fridge. It held. Sauce soaks in overnight and day two is honestly better than fresh, which I didn't see coming. At 36g protein per serving I've basically solved my whole week. One thing: make extra enchilada sauce. The recipe amount is exactly right but I wanted twice as much on every single one.
Enchiladas were the one thing I told myself I'd just have to grieve when I went keto. Made these last night and I'm a little shaken. The deli chicken wrap idea is so obvious in hindsight but I never would have landed on it myself, and the chipotle sauce has that same smokiness I remember from the place I used to order from every Friday. Thought that specific craving was just gone. Apparently not.
My husband was halfway through dinner before I told him the wrap was deli chicken, not a tortilla. He just stared at his plate. That chipotle sauce sells it.
Ha, that stare. The chipotle sauce has enough going on that nobody stops to question the wrap.
On my fifth batch and I keep tweaking the sauce less each time because it really doesn't need it. That chipotle-adobo base blends up so smooth and punchy it outshines enchilada sauces I've made with way more steps. Making a double batch this weekend.
Fifth batch means you own this recipe now. Freeze the extra sauce in ice cube trays if you double it.
Tip: microwave the chicken slices for 10 seconds before rolling. Cold chicken tears. Warm chicken rolls clean.
Yes, 8 seconds is where I've been landing but 10 might be better. Cold deli slices have zero give.
I've been using Egglife tortillas for my enchiladas. They are ZERO carbs! Love this recipe, and will be making this soon! Thanks Annie. You are wonderful, fun to tune into. Great content delivered with humor, and a lot of down to earthiness.
Egglife holds up better than deli meat honestly. Do you roll them tight or more loose? I always worry about tearing but the zero carbs is hard to beat.
Great recipe! I will absolutely make these again. I will probably make an "enchilada casserole" and just layer the ingredients next time. And because I live in Texas, I will add some taco seasoning as well. Thank you again for sharing this recipe! It's a winner!
The casserole version is so much easier honestly (I have a full casserole version on the site if you want it). And taco seasoning with the cumin already in there is going to be a lot of flavor, in the best way.
These were delicious. I used turkey lunchmeat as my protein wrap. The only thing I did differently was I add about 1/8 t of xanthan gum to the sauce at the very end of blending because mine was a little thin. It made the texture of the enchilada sauce really nice. Family loved these and I will make them again! Thank you for the great recipe!
The xanthan gum trick is smart. Thin enchilada sauce just slides right off and pools at the bottom. 1/8 tsp is the right call too - any more and it gets gluey fast.
Buy La Banderita street tacos in a package of 16. The macro is very minimal on carbs. Imo, These tortillas are the very best keto friendly wraps even better then Mission low carb tortillas.
Yeah, a few of my readers say the same. Holds up under that sauce better than Mission. I still go deli chicken for the protein but these are worth keeping around.
Mission low carb tortillas. Only 4 carbs per tortilla and they taste great!
Mission now makes Zero Net Carb tortillas. 😋