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KETO Verde Chicken & Cheese Enchiladas (also Primal/GAPS Diet) #keto #enchiladas #lowcarbenchiladas #gaps #ketodinner #ketomexican #lowcarbmexicanfood #easyketo #primaldinner #gapsdinner

Keto Verde Chicken & Cheese Enchiladas (also Primal/GAPS)

Fast to make and SUPER delicious Mexican comfort food, Keto Verde Chicken and Cheese Enchiladas are favorite-meal worthy!
Course DInner
Cuisine American, Mexican
Keyword chicken, enchiladas, keto, low carb
Prep Time 1 hour 15 minutes
Cook Time 40 minutes
Total Time 1 hour 55 minutes
Servings 6 servings
Calories 670kcal
Author Megan
Cost $10


  • casserole dish
  • oven


Tortillas (OR use large slices of deli turkey meat/Egg Thins if you're in a hurry and don't want to make tortillas)

  • 6 eggs
  • 1/4 cup coconut flour
  • 1 tablespoon cream (or coconut cream for GAPS)
  • 1 teaspoon butter (to season crepe pan)
  • 1 teaspoon coconut oil , butter or coconut oil, melted
  • 1 teaspoon psyllium husk powder optional for Keto, (not GAPS); this ingredient makes the tortillas a bit stronger, less fragile when flipping, but you may need to spread the batter a bit more with your spatula, instead of just rotating the pan to distribute the batter thinly and evenly
  • 1/2 teaspoon cumin
  • 1/4 teaspoon sea salt

Filling & Topping

  • 3 cups cheddar cheese , grated, divided (aged for GAPS)
  • 1-2/3 cups verde salsa divided (I buy the jarred verde salsa at Trader Joe's; it's a bit thick, not watery; so strain off a bit of the watery brine if you buy or use a fresh verde salsa that's watery)
  • 2-3 cups chicken , cooked and shredded (about 5 boneless, skinless thighs cooked or any leftover chicken, shredded)
  • 3/4 cup heavy cream divided (use real probiotic sour cream for GAPS)
  • 1 bunch green onions' greens sliced
  • 4 ounces chevre or cream cheese, room temperature (sub half sour cream, half aged cheddar for GAPS)
  • 1 4-ounce can green chilies chopped
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cumin
  • 1/2 teaspoon sea salt

Garnishes (optional)

  • 1 cup sour cream preferably probiotic (cultured) real sour cream, grass-fed and organic
  • 3 radishes sliced thinly
  • 1/2 bunch fresh cilantro , minced
  • 1 lime , cut into wedges or thin slices
  • 1 avocado sliced and fanned, or cut into wedges
  • 4 green onions sliced
  • 1/4 cup red onions diced (optional)
  • 1/4 red bell pepper in long slices or diced


  • Place all tortilla ingredients (except the 1 teaspoon butter used for seasoning the pan) in blender. Blend until smooth, about 20 seconds.
  • Heat crepe pan or large skillet over high heat. Once hot, add 1 teaspoon butter and coat pan with it. Add about 1/4 cup batter and swirl around to a thin (approximately 6") circle. Cook on first side about 1 minute, then carefully flip. (The first tortilla will stick and be messier; but it will season the pan and the following tortillas will not stick. You'll still need to be careful flipping them.)
  • Cook remaining tortillas: The first 2-3 can be cooked over high heat. When they start getting too dark too quickly, reduce heat to medium. Continue cooking each one without adding any new fat to the pan. Set aside tortillas as you go, layering them on a plate.
  • When tortillas are done, assemble chicken filling in medium size bowl: Add chicken, greens of green onions, 1 cup cheddar cheese, 2/3 cup verde salsa, 1/4 cup heavy cream, chèvre or cream cheese, green chilies, oregano, sea salt and cumin. Fold together well.
  • Grease large casserole dish (9"x13" or similar) and preheat oven to 350 degrees Fahrenheit.
  • Fill first tortilla with about 1/3-1/2 cup chicken filling. Roll tortilla around filling and place into casserole dish to one side. Continue to fill, roll and place all tortillas into casserole dish until finished.
  • Pour remaining 1 cup verde salsa evenly over rolled tortillas. Top with remaining 1/2 cup heavy cream and then remaining 2 cups shredded cheddar.
  • Bake in preheated oven about 30 minutes, until cheese is browned and edges are very bubbly.
  • Serve with optional toppings/garnishes.


Calories: 670kcal | Carbohydrates: 6g | Protein: 30g | Fat: 56g | Saturated Fat: 31g | Cholesterol: 311mg | Sodium: 942mg | Potassium: 468mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2165IU | Vitamin C: 17mg | Calcium: 535mg | Iron: 2mg