Keto Red and Green Enchiladas - Low carb and gluten free Mexican comfort food

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These Keto Red and Green Enchiladas are packed with flavor--including a special secret sauce that infuses into the meat for a subtle spice that the whole family will love.

When you get married, you always find out that your spouse has certain favorite dishes that their mom cooks… that no matter how hard you try, you just can’t recreate.

For me, it’s my mom’s pork chops and rice, cooked with a generous dose of bullion and baked away in a Dutch oven. For Jacob, it’s enchiladas.

I’ve tried to make enchiladas before, but they’re gringo-fied. In other words, they don’t have enough flavor, use a bunch of unnecessary ingredients, or don’t ring true to the taste that Jacob grew up with back when his mom could pull a steaming tray of enchies out of the oven. He’d eat whatever I made, but… it was never the same.

So when we sat down to make these Keto Red and Green Enchiladas, we finally realized that we should just call Jacob’s mom to see what she does that makes them so amazing. The secret isn’t in the tortillas (which was a relief, because it meant that we could throw them out for this recipe)--turns out, it’s all in how you cook the meat.

My mother-in-law cooks her meat using a homemade roasted chile paste that is oh-so-easy to whip up. And while she normally uses it on her red beef enchiladas, we found that it works just as well with chicken. Roasting the chiles coaxes out their creamy, subtly spicy flavor without burning your tongue off--perfect for kids and grownups alike. ;)

 Craving the taste of homemade Mexican food without all the carbs? These keto red and green enchiladas are big on flavor (and family friendly) while fitting your macros.

Keto Red and Green Enchiladas: Recipe notes

You really can’t go wrong with adding an extra poblano or jalapeno pepper to your chile paste if you want a little more flavor--or even an extra garlic clove or some raw onion. No matter how you spice it, you’ll definitely need some kind of blender to mix everything together; we tried using our Magic Bullet, but ultimately found that our immersion blender was better suited for the task. We also used Frontera Red Enchilada Sauce (and the green version) to make our red and green enchiladas, but a homemade sauce would also pair very well here if you have your own lower-carb family recipe. Yes, two sauces are at play here!

If you make the red enchiladas, you want to break your ground beef up into very fine crumbles as it cooks so you create a more creamy, meaty filling. I used a spatula, which took forever, but I’ve been eyeing this hamburger meat chopper that I might try the next time I make these.

And another thing about these Keto Red and Green Enchiladas: baking is optional! You can do it if you want the cheese to warm through or if you want to get them all in one place to serve to a group, but if you’re in a hurry you can definitely spoon the sauce over them and do just fine. Since this recipe yields a little less than your average batch of enchiladas (around 6 or 7), you’ll probably have to squeeze them into an 8x8 or 9x9 dish. Either way, it’s all tasty.

The macros below are estimated for 7 enchiladas. If you make 6, your net carbs will raise by about 1 gram. You can also shave off some carbs if you use less sauce--this recipe was pretty generous in that it calls for 16 ounces of sauce, but you can easily use less without sacrificing flavor.

Approximate nutrition facts per serving (1 enchilada):

Red enchiladas:

  • Calories: 345
  • Fat: 24g
  • Saturated fat: 12g
  • Sodium: 1416mg
  • Total carbs: 7.6g
  • Fiber: .5g
  • Net carbs: 7.1g
  • Protein: 28.1g

Green enchiladas:

  • Calories: 285
  • Fat: 15g
  • Saturated fat: 8g
  • Sodium: 1323mg
  • Total carbs: 8.7g
  • Fiber: .5g
  • Net carbs: 8.2g
  • Protein: 31g
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Keto Red and Green Enchiladas - low carb and gluten free Mexican comfort food
Craving the taste of homemade Mexican food without all the carbs? These keto red and green enchiladas are big on flavor (and family friendly) while fitting your macros.
  • 1 lb ground beef or chicken breast
  • 2-3 poblano peppers
  • 1 jalapeño pepper
  • 5 garlic cloves, peeled
  • 2 tsp salt, or more to taste
  • 1 tsp apple cider vinegar
  • 4 cups shredded mozzarella or Mexican blend cheese
  • 2 bags Frontera red enchilada sauce or green enchilada sauce (about 16 ounces)
1. Preheat your oven to 450. Wash poblano and jalapeno peppers and cut one or two small slits in each one.2. When oven has preheated, add peppers directly to oven rack and roast for 30 minutes, turning halfway through if needed, until skin is charred and peppers are softened.3. Remove peppers from oven. When cool enough to handle, remove stems and seeds, and carefully peel the skin off each one (gloves are helpful here, but not 100% necessary--just don’t touch your eyes after handling!)4. Add peeled peppers to a blender with garlic, salt, a splash of water, and apple cider vinegar. Blend until the mixture becomes a thick paste, adding more water if necessary.5. Cook meat while peppers roast. For beef enchiladas, add ground beef to a skillet set to medium heat and pulverize it to small bits. When browned and cooked through, drain the fat. For chicken, cook to your liking to get a shredded consistency (for quick shreddable chicken, I seasoned and cut breasts into bite-sized pieces, and cooked them on medium high heat for 7-10 minutes, turning every minute or two to get a good sear, and shredded afterward).6. Return meat to the pan. Add chile paste to meat and stir, allowing flavors to incorporate for a minute or two.7. Heat a new skillet to medium low heat and add 2/3 cup of cheese to the pan--spread out until it resembles an 8-inch circular tortilla. Allow cheese to sit for about 5 minutes, or until lightly browned on the bottom when checked with a spatula. Remove from the pan onto a plate--I like to flip my skillet all the way over onto a plate and then rearrange my “tortilla” with tongs to make sure it’s flat. Begin another tortilla while this one cools for a minute--it should stay pliable, but not be too hot to handle.8. Roll your first enchilada: flip your “tortilla” so the browner side faces outward, add meat to the inside, roll, and place in a baking dish or on a plate.9. Repeat making tortillas and rolling enchiladas until all meat is used (about 6-7 enchiladas).10. Spoon sauce on top of enchiladas. If desired, bake at 300 degrees for 10 minutes or until warmed through. Serve with sour cream, salsa, guacamole and lime slices.
Prep time: Cook time: Total time: Yield: 6-7 enchiladas

How do you make your Mexican food keto? Leave a comment!

 Craving the taste of homemade Mexican food without all the carbs? These keto red and green enchiladas are big on flavor (and family friendly) while fitting your macros.