Low Carb & keto Mexican Enchiladas

Low Carb & keto Mexican Enchiladas

This classic mexican dish has been adapted to be healthy, nutritious and low carb and high in fibre, great for the whole family!

Make in 40 mins


  • 1 Pack Go-low Easy Wraps
  • 3 tbsp Olive oil
  • 2 fresh chillis
  • 1 red onion
  • 4 cloves garlic
  • 2 red peppers
  • 4 Chicken breasts or vegan chicken
  • 500g Passata
  • 100g grated cheese/vegan cheese
  • sea salt and cracked black pepper

For the enchilada sauce:

(for a super quick version you can simply use passata alone for the sauce)
  • 1 large onion, finely chopped
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp chilli powder
  • ½ tsp ground cumin
  • 500g/1lb 2oz passata
  • 1 tbsp granulated sweetener (we use erythritol)
  • 1 tbsp cider vinegar
  • salt and freshly ground black pepper


  • Firstly make 8 Go-low wraps as per the instructions on the pack.
  • To make the enchilada sauce, cook the chopped onion until soft.
  • Add the crushed garlic and cook for a further minute. Add the smoked paprika, dried oregano, chilli powder and ground cumin, mix well and cook for a further 30 seconds.

  • Add the passata, granulated sweetener and vinegar to the pan, season well with salt and freshly ground black pepper and cook over a low–medium heat for 20 minutes until thickened slightly. Remove from the heat and blend until smooth.

  • Preheat the oven to 190C/170C/Gas 5.

  • For the enchilada, heat half of the olive oil in a large frying pan, add the sliced onions and peppers and cook until just tender and starting to caramelise at the edges. Add the garlic and red chilli and cook for a further 30 seconds. Remove from the pan and set aside.

  • Heat the remaining oil in the frying pan, add the chicken and cook quickly over a medium heat until cooked through and golden brown.

  • Return the onion and pepper mixture to the pan, add half of the enchilada sauce, season and cook for a further minute.

  • Lay the wraps on the work surface and divide the chicken mixture between them. Roll the wraps around the filling into cigars and arrange neatly and snuggly in an ovenproof dish (roughly 20 x 30cm/8x 12in). Spoon the remaining enchilada sauce over the top and top with grated cheese.

  • Bake for about 20 minutes, or until the filling is piping hot and the cheese bubbling, melted and golden-brown.

  • Serving suggestion: scatter with the spring onions and chopped coriander and serve with sliced avocado and soured cream.