Recipe
Keto Buffalo Chicken Enchiladas
Tender shredded chicken wrapped in deli slices and smothered in tangy buffalo cream sauce with melted cheese for a low-carb twist on enchiladas.

Prep time
10 min
Cook time
12 min
Total time
22 min
Servings
4
Net carbs
2.3g
Appliance
Oven
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Email me a sign-in linkIngredients
What you need
Adjust servings
4 servings- 3 tablespoon butter, divided
- 2 cups cooked shredded chicken
- 1 cup buffalo sauce, divided
- ½ teaspoon lemon juice
- ¼ cup sour cream
- 4 ounces cream cheese, softened
- 8 slices deli chicken meat
- 3 tablespoons water
- 1 cup shredded Mexican blend cheese
- ¼ cup crumbled blue cheese
- 2 green onions, sliced
Instructions
How to cook it
Prep timer
Cooking cue
Cook until the thickest piece reaches 165F and the juices run clear.
- Preheat the oven to 425F and line or lightly grease the pan you plan to use.
- 1. Heat oven to 400 degrees and melt 1 tablespoon butter in a large skillet over medium-high heat.
- 2. Add shredded chicken and half the buffalo sauce to the skillet, simmering until the sauce reduces and thickens.
- 3. Take the skillet off the heat and mix in lemon juice, sour cream, and softened cream cheese until the filling is smooth.
- 4. Whisk together the remaining 2 tablespoons melted butter, remaining buffalo sauce, and water in a separate bowl, then pour one-third of this mixture into a 3-quart baking dish.
- 5. Place a generous spoonful of the chicken mixture onto each deli slice, roll tightly, and arrange seam-side down in the dish.
- 6. Drizzle the remaining buffalo sauce mixture over the rolls and sprinkle with shredded Mexican cheese and crumbled blue cheese.
- Cook until the thickest piece reaches 165F and the juices run clear.
- 7. Bake at 400 degrees for 12 minutes, then garnish with sliced green onions before serving.
- Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.
Source & attribution
KetoFocus · IMPORTED
Rated 4.8/5 from 25 ratings on KetoFocus. Method rewritten in-house; see source for the publisher's original.