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Low Carb Chicken Enchilada Verde

Chicken Enchilada Verde is great meal to batch cook and freeze.....and using pre-made salsa verde takes some of the prep work off your hands.
Course keto friendly meal
Cuisine Mexican
Keyword Easy Family Dinner, keto friendly
Prep Time 10 minutes
Cook Time 30 minutes
asembling 15 minutes
Total Time 40 minutes
Servings 6 people
Calories 403kcal
Author The Kellie Kitchen


Low Carb Tortillas

  • cup coconut flour
  • 1 ½ cup egg whites about 8, but I prefer pre-packaged egg whites
  • 1 tsp baking powder
  • ½ cup water plus a little more to thin batter


  • 2 cups chicken breast store bought Rotisserie chicken
  • 1 tbsp olive oil or avocado oil
  • 1 ½ cup kale or spinach chopped
  • ½ onion
  • 2 garlic cloves pressed
  • 1 tsp salt
  • ½ tsp pepper
  • 4 oz cream cheese
  • cup heavy cream
  • 1 tsp cumin
  • 1 ½ cup white cheddar cheese
  • 1 ½ cup salsa verde your choice of keto friendly salsa verde from jar or can, I use Herdez Salsa Verde

For garish…

  • cilantro
  • scallions
  • sour cream
  • Chalula Sauce


Making Low Carb Tortillas

  • Mix together tortilla batter to a watery consistency. Place a small non-stick fry pan (I usually have 3-4 pans going at once) over low to medium heat and spray with non-stick spray (I use coconut spray).
  • While holding the pan handle in one hand over the stove and with the other hand pour just enough of the watery batter into the center of the fry pan. Very quickly swirl the pan so that the batter covers the entire bottom of the pan.
  • Let sit over low to medium heat until it easily lifts with a thin rubber spatula. The tortilla should almost slide around the pan when the underside is cooked. Gently lift one side to see desired brownness on the under side.
    Cooking low carb tortillas
  • Take your rubber spatula and slide it under the tortilla and gently, but quickly flip the tortilla to brown the other side. This batter makes 12-14 tortillas
    Stack of low carb tortillas on a plate

Making Enchiladas

  • Preheat oven to 350*
  • Shred chicken and set aside. Put the oil in large skillet on low to medium heat. Saute onion to soften for 3 or so minutes. Add in garlic and cook together for another minute. Add in kale (or spinach), salt and pepper and stir around to wilt the leaves for 3-4 minutes. Add in the cream cheese, heavy cream and cumin until all cream cheese is melted and all ingredients have melded together.
  • Take skillet off heat and add in shredded chicken. Completely mix in all chicken with ingredients. Set aside to cool for a few minutes.
  • All the while you have already made the low carb tortillas or you are concurrently making them.
    Stack of low carb tortillas on a plate
  • While holding tortilla in the palm of your hand place several tablespoons of creamy chicken mixture in full length of the tortilla, sprinkle 1-2 Tbsp shredded white cheddar cheese. Very gently wrap the tortilla into a roll and place seam side down lined elegantly in a casserole dish. Do this until you use all the tortillas and all the creamy chicken kale mixture….should yield 12-14 enchiladas.
  • Spoon salsa verde over the enchiladas, sprinkle top of enchiladas with rest of the cheese.
  • Bake enchiladas in 350* oven for 25-30 minutes.
  • Once the enchiladas are out of the oven sprinkle with chopped cilantro and scallions. Serve with sour cream and hot sauce.
  • These are great are leftovers, and even freeze leftovers in batches and reheat in microwave for 3-5 mins.


Serving: 2Enchiladas | Calories: 403kcal | Carbohydrates: 12g | Protein: 27g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 100mg | Sodium: 1217mg | Potassium: 648mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2775IU | Vitamin C: 23.8mg | Calcium: 306mg | Iron: 1.2mg