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Keto Green Chicken Enchiladas (Crepini)

 

This easy recipe for keto green chicken enchiladas is the perfect meal for when you are craving Mexican food.

Green chile chicken enchiladas go low-carb diet friendly, by using Crepini egg wraps in place of the tortillas that are called for in a traditional recipe.

No need for corn tortillas when you can have a low-carb green chile chicken enchilada casserole that the entire family will love by making the green chile sauce as mild or as spicy as you like.

With only 5.9 net carbs, it has a considerably lower carb count than a regular Mexican recipe. 

Be sure to check out our entire collection of keto chicken recipes, for more delicious options.

 

 

Keto Green Chicken Enchiladas

Keto Green Chicken Enchiladas

Keto Green Chicken Enchiladas

This recipe features homemade green enchilada sauce,”salsa verde” but you can use a premade one.

I made my recipe with cooked chicken thighs, but you can use any cut of leftover chicken, including leftover rotisserie chicken.

It’s a great way to enjoy green chile enchilada sauce, shredded chicken, and shredded cheese baked in a casserole dish.

The best part is that these green keto enchiladas can be customized with your favorite topping. Whether you add your own mix of shredded cheese, green onions, green chiles, or fresh cilantro, the whole family can help you choose.

I love revamping popular recipes to be keto-friendly without a lot of work or extra cost. Who says the keto diet has to be hard? Not me, that’s for sure.

Use this recipe to bring a classic back into your keto meal planning.

Keto Green Chicken Enchiladas With Crepini Egg Thins

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keto green chicken enchiladas being made with Crepini wraps

keto green chicken enchiladas made with Crepini wraps

You can now enjoy a classic Mexican recipe without the worry of consuming too many carbs. It’s a winning combo if you ask me.

What’s more, using cauliflower egg wraps makes the recipe super easy to make, even if you use our homemade recipe for

Ingredients Needed For Green Keto Chicken Enchiladas

The following are the ingredients you’ll need for this recipe. Note that the full printable recipe card is at the bottom of the page.

Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.

Homemade Green Enchilada Sauce

homemade green enchilada sauce being poured from a green pyrex

homemade green enchilada sauce being poured from a green pyrex

  • Olive oil
  • Tomatillos
  • Onion 
  • Jalapeño peppers
  • Serrano pepper
  • Garlic cloves
  • Low sodium chicken or vegetable stock
  • Cumin powder
  • Dried oregano
  • Chopped cilantro leaves
  • Salt
  • Black pepper
  • Lime juice

Keto Chicken Enchiladas

Garnish (Optional)

  • Mexican Cream or sour cream thinned with a couple of tablespoons of heavy cream
  • Chopped cilantro
  • Raw jalapeno slices
  • Green onions 

How To Make Keto-Friendly Green Chicken Enchiladas

keto green chicken enchiladas process pictures

keto green chicken enchiladas process pictures

This recipe is pretty straightforward and you can make it extra easy by skipping the homemade sauce, although I hope you will try it since it’s a gamechanger.

If you choose to use a premade green sauce, I recommend you look at the nutrition facts as many have sugar in the ingredients.

How To Make Homemade Green Enchiladas Sauce

roasted vegetables for green enchilada sauce in a green plate

roasted vegetables for green enchilada sauce in a green plate

You’ll be broiling the vegetables for this sauce. To do so, add the tomatillos, choice of chili peppers, onion, and garlic to a rimmed baking sheet.

Then place the baking sheet on the top rack of the oven where it’s the closest to the broiler.

Broil the vegetables for 7-10 minutes and give them a flip halfway through the process. Broil the veggies until the skins are blackened.

Once they have been properly broiled, remove them from the oven and allow them to cool slightly before removing the stems and seeds from the chilies. For extra spice do not remove the seeds.

Then it’s time to blend the vegetables along with the stock of choice, and seasonings in an electric blender or food processor.

You’ll need to blend the sauce until smooth. Then you’ll heat the olive oil over medium-high heat in a small pan, where you will add the blended sauce and fry lightly for about one minute. 

This extra step is totally worth it, so don’t skip it.  Lastly, taste for seasoning and stir in the chopped cilantro leaves and lime juice.

Chicken Filling

I used 2 pounds of precooked chicken thighs that were seasoned with salt, pepper, onion powder, cumin powder, and garlic powder to make these enchiladas. You can also use any chicken meat including shredded rotisserie chicken.

Assembling The Keto Green Chicken Enchiladas

After you’ve made the green sauce or chosen your favorite low-carb option, it’s time to assemble and bake.

To 9×13 inch baking dish spread 1/4 cup of the sauce to the bottom of the dish.

Then create an assembly line including the Crepini thins, green enchilada sauce, shredded chicken, and shredded cheese.

Add about half the recipe for enchilada sauce into a large shallow bowl.

Dip each wrap one at a time into the green sauce and then add some of the shredded chicken down the center of the wrap. Next, sprinkle enough shredded cheese to cover the chicken. Roll up the wrap and place in the 9X13 inch baking pan.

If you are using the large wraps slice them in half before adding them to the baking dish. Spread the remaining sauce from the bowl over the enchiladas and top with the rest of the shredded cheese. 

Then simply bake in a preheated 350-degree oven for about 20-25 minutes.

After the green enchiladas have baked, optionally drizzle the top of the casserole with Mexican crema, chopped fresh cilantro, raw jalpeño slices, and green onions.

  1. Keto green chicken enchiladas being served from a white baking dish

    Keto green chicken enchiladas being served from a white baking dish

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More Keto Enchilada Recipes

If you’re a fan of traditional enchiladas but you need them to be low-carb enchiladas, you should also try our keto beef enchiladas and our keto chicken enchiladas, made with red sauce.

I just love how well these crepes work in so many keto recipes by transforming classic favorites into low-carb delicious options.

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We have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.

In addition, we have a Keto Recipe App that makes keto an easy, delicious breeze!

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Keto green chicken enchiladas

Keto Green Chicken Enchiladas (Crepini)

Yield: 12
Prep Time: 20 minutes
Cook Time: 25 minutes
Additional Baking Time: 5 minutes
Total Time: 5 minutes

These keto green chicken enchiladas use pre-cooked, shredded chicken, shredded cheese, homemade green enchilada sauce, and Crepini wraps. It's a low-carb enchilada recipe that uses Crepini egg thins instead of high-carb tortillas!

Ingredients

Green Enchilada Sauce

  • 2 tablespoons of olive oil
  • 1 1/14 pounds of tomatillos, husks removed and halved
  • 1 large onion peeled and quartered
  • 2 whole large jalapeño peppers
  • 1 whole Serrano pepper
  • 4 whole peeled garlic cloves
  • 1 1/4 cup low sodium chicken or vegetable stock
  • 1 teaspoon of cumin powder
  • 1 teaspoon of dried oregano
  • 1/3 packed cup of chopped cilantro leaves
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 3 tablespoons of lime juice

Keto Enchiladas

Garnish (Optional)

  • 1/2 cup of Mexican Cream or sour cream thinned with a couple of tablespoons of heavy cream
  • 1/4 cup of chopped cinlantro
  • Raw jalapeno slices
  • 2 green onions chopped

Instructions


Green Enchiladas Sauce

  1. Add the tomatillos, choice of chili peppers, onion, and garlic to a rimmed baking sheet.
  2. Place the baking sheet on the top rack, closest to the broiler. Broil the vegetables for 7-10 minutes being sure to flip them halfway through, Broil until the skins are blackened.
  3. Remove from the oven and allow them to cool slightly before removing the stems and seeds from the chilies. For extra spice do not remove the seeds.
  4. Blend the vegetables along with the stock, and seasonings in an electric blender or food processor. Blend sauce till smooth.
  5. Heat the olive oil over medium-high heat in a small pan. Add the blended sauce and fry lightly for about one minute. Taste for seasoning and stir in the chopped cilantro leaves and lime juice.
  6. Recipe yields about 4 cups.

Chicken Filling

  1. I used 2 pounds of precooked chicken thighs that were seasoned with salt, pepper, onion powder, cumin powder, and garlic powder to make these enchiladas. You can also use shredded rotisserie chicken.

Assembling The Keto Green Chicken Enchiladas

    1. To a 9x13 inch baking dish spread 1/4 cup of green enchilada sauce to the bottom of the dish.
    2. Create an assembly line including the Crepini thins, green enchilada sauce, shredded chicken, and shredded cheese. Add about half the recipe for enchilada sauce into a large shallow bowl.
    3. Dip the wrap one at a time into the green sauce and then add about 4 tablespoons (for large crepes) or two tablespoons (for small wraps) of chicken down the center of the wrap. Next, sprinkle enough shredded cheese to cover the chicken. Roll up the wrap and place in the 9X13 inch baking pan. If using the large wraps slice them in half before adding them to the baking dish.
    4. Preheat the oven to 350 degrees.
    5. Assemble all the wraps and place them in the baking dish.
    6. Then spread the remaining sauce from the bowl over the enchiladas. Top with the rest of the shredded cheese and bake for about 30-35 minutes.
    7. Once the green enchiladas have baked drizzle with Mexican crema and chopped fresh cilantro, raw jalpeño slices, and green onions.
    8. Store leftovers for about 3 days or freeze for up to 3 weeks in an airtight container.

Notes

For a milder green sauce substitute the 3 peppers for mild Anaheim or hatch peppers.

You can substitute the homemade green enchilada sauce for 2 cups of premade sauce.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 275Total Fat: 16.9gSaturated Fat: 6.6gCholesterol: 90mgSodium: 304mgCarbohydrates: 7.4gNet Carbohydrates: 5.9gFiber: 1.5gSugar: 3.2gProtein: 24.3g

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