Cheesy Chicken Enchiladas

Ellen Whiteman

Cheesy Chicken Enchiladas is a delicious Mexican dish that is both keto and low carb. It is made with bone-in, skin-on chicken breasts, olive oil, kosher salt, black pepper, canola oil, all-purpose flour, chili powder, ground chipotle powder, ground cumin, chicken stock, fire-roasted diced tomatoes, crushed tomatoes, dried oregano, yellow onion, poblano pepper, black beans, parsley or cilantro, flour tortillas, goat cheese, extra-sharp white cheddar, sour cream, and Hass avocados. This dish is perfect for those who love cheesy, spicy, and comforting Tex-Mex food. It is a great option for a keto and low carb diet.

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💪🏻 Low Carb
Comfort Food

30 mins

65 mins

Nutritional Value



Total: 22Serves: 6
2 pounds Chicken Breasts, bone-in, skin-on
Olive Oil

for rubbing chicken

Kosher Salt

for seasoning chicken

Black Pepper

for seasoning chicken

2 tablespoons Canola Oil
2 tablespoons All-Purpose Flour
1 tablespoon Chili Powder
1 tablespoon Ground Chipotle Powder
1 teaspoon Ground Cumin
2 cups Chicken Stock

preferably homemade

1 can (14.5 ounces) Fire-Roasted Diced Tomatoes
3/2 cups Crushed Tomatoes

such as San Marzano

1 teaspoon Dried Oregano

crushed in your hands

3/2 cups Yellow Onion

chopped (1 large)

1/2 cup Poblano Pepper

seeded and small-diced

1 can (15.5 ounces) Black Beans

rinsed and drained

1/4 cup Parsley or Cilantro


7 8-inch Flour Tortillas
7 ounces Goat Cheese

such as Montrachet

2 cups Extra-Sharp White Cheddar

freshly grated (6 ounces)

Sour Cream

for serving

2 Hass Avocados

ripe, pitted, peeled, and sliced


Step 1 : Preheat the oven

Preheat the oven to 350 degrees.

Step 2 : Roast the chicken

Place the chicken on a sheet pan skin side up, rub with olive oil, and sprinkle with salt and black pepper. Roast for 30 to 40 minutes, until a thermometer registers 140 degrees. Cover with aluminum foil and set aside for 15 minutes, until cool enough to handle. Discard the skin and bones and shred the chicken in bite-size pieces.

Step 3 : Make the sauce

Meanwhile, heat the canola oil in a large saucepan over medium heat and whisk in the flour. Cook, whisking constantly, for one minute, then whisk in the chili powder, chipotle powder, and cumin. Add the stock, bring to a boil, lower the heat, and simmer for a few minutes until slightly thickened. Stir in the fire-roasted tomatoes, crushed tomatoes, oregano, and 1 tablespoon salt, bring to a boil, then lower the heat and simmer for 20 minutes, stirring occasionally.

Step 4 : Make the filling

Meanwhile, make the filling. Heat 2 tablespoons olive oil over medium-high heat in a medium (10 to 11-inch) sauté pan, add the onion and poblano pepper, and sauté for 5 to 7 minutes, until tender. Off the heat, stir in the shredded chicken, black beans, parsley, 1½ teaspoons salt, and ½ teaspoon black pepper and set aside.

Step 5 : Assemble the enchiladas

To assemble, spread 1 cup of the sauce in a 9 × 13-inch baking dish. Lay one tortilla on a board and spread it with 3 tablespoons of the sauce. Spoon ¾ cup of the filling down the middle of the tortilla. Crumble 1 ounce of goat cheese on the filling. Roll the tortilla up tightly and place it seam side down in the baking dish. Repeat to make 6 more enchiladas and place them snugly side by side in the dish.

Step 6 : Bake the enchiladas

Spread the remaining sauce on top and sprinkle with the Cheddar. Bake for 30 to 35 minutes, until the cheese is melted and the sauce is bubbly.

Step 7 : Serve the enchiladas

Sprinkle with parsley and serve hot with sour cream and avocados.

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