Keto Eggplant Chicken Enchiladas Recipe #keto

Keto Eggplant Chicken Enchiladas Recipe

  • Author: Louise Hendon
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Dinner, Entree
  • Cuisine: Mexican


These delicious low carb enchiladas will make you forget about tortillas.



  1. Preheat oven to 350 F (175 C).
  2. Slice the eggplant into long thin slices.  Salt well and press paper towels on top to soak up excess water.
  3. Mix the coconut cream with the tomato sauce.
  4. In a frying pan, add coconut oil and fry the chicken, onions, bell peppers, garlic, cumin powder, chili powder, and dried oregano.  Season with salt and pepper, to taste.  Pour in 1/2 of the coconut cream tomato sauce.
  5. Spoon the chicken mixture on top of the eggplant slices and roll up the slices.
  6. Lay the rolls flat on a baking tray and bake for 30 minutes.
  7. Heat the other 1/2 of the coconut cream tomato sauce and serve with the enchiladas.


All nutritional data are estimated and based on per serving amounts.

Net Carbs: 10 g.


  • Calories: 494
  • Sugar: 7 g
  • Fat: 36 g
  • Carbohydrates: 16 g
  • Fiber: 6 g
  • Protein: 26 g