Keto Enchiladas

Serves 8

  • 3/4 cup (75g) almond flour
  • 1 scoop (30g) whey isolate
  • 2 tbsp (10g) psyllium husk
  • 1 tsp xanthan gum
  • 2 tsp olive oil
  • 1 medium egg
  • 1 tsp water



  • 1 tbsp bacon fat
  • ⅓ cup diced onion
  • 1 clove minced garlic
  • 8 oz can tomato sauce
  • 3 oz water
  • 4 oz can green chilies
  • 1 tsp taco seasoning
  • 3 cups cooked shredded chicken



  • 1½ cups heavy cream
  • 2 chicken bouillon cubes
  • ½ cup cheese (swiss and cheddar)
  • 2 cups cheese for topping


Tortilla Steps
  • In a mixing bowl, whisk together the almond flour, whey isolate, psyllium husk and xanthan gum.
  • Pour in the olive oil, egg and water.
  • Stir until it forms a crumbly dough, then start to knead with your hands until all the dough is incorporated.
  • It will become sticky, so let the dough sit for 2-3 minutes while you bring a non-stick pan up to temperature over medium-high heat.
  • Split the dough into 5 balls and cover with a damp towel or paper towel.
  • Take one of the balls of dough and place between two sheets or parchment paper.
  • Use a rolling pin to flatten the dough ball flat.
  • Use a bowl (or in my case, a blender lid) to cut out a circle shape.
  • Slowly peel the flattened dough off the parchment paper & set aside any extra dough from cutting out the circles to reuse.
  • Immediately put the circle of dough into the pan.
  • Let it sit for about 15-20 seconds before flipping and cooking for an additional 15-20 seconds.
  • The tortilla should have turned a white colour.
  • Take the tortilla off the heat and cover with a damp towel or paper towel.
  • Continue on with the rest of the tortillas.


  • Saute onion and garlic in bacon fat
  • Add the rest of the ingredients and stir


  • Heat the cream and bouillon cubes and 1/2 cup of the cheese til thickened
  • Use 8 keto tortilla shells from the keto tortilla shells recipe.
  • Spoon the chicken filling mixture into the centre of the shell and roll up. Place seam side down in a rectangular glass baking dish that’s been sprayed with oil.
  • Once all the shells are rolled, pour the sauce over the enchiladas and then cover with cheese.
  • Bake at 350°F for 15 min and then 3 – 4 min under the broiler to brown the cheese.
  • Let cool for 5 min before eating.


  • Recipe from

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