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Keto Enchilada Chicken Meatballs

#1 Low Carb & Keto Diet App Since 2010

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  • prep time

    prep time

    16 min

  • cook time

    cook time

    45 min

  • ready time

    ready time

    1 h 1 min

Keto Enchilada Chicken Meatballs

These meatballs are great by themselves, or you can add the meatballs to your favorite keto meals that need a little protein! Chicken meatballs are seasoned with Mexican-inspired spices and are dripping in enchilada sauce. A sprinkling of slightly gooey queso fresco is a delicious salty topping that begs the question: who needs tortillas anyways?

Jessica L.

  • Net Carbs

    1.9 g

  • Fiber

    0.5 g

  • Total Carbs

    2.3 g

  • Protein

    52.1 g

  • Fats

    11.7 g

337 cals

Keto Enchilada Chicken Meatballs

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

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  • Boneless Skinless Chicken Breast

    Boneless Skinless Chicken Breast

    1 pound

  • Salt

    Salt

    ⅛ teaspoon

  • Black Pepper, Ground

    Black Pepper, Ground

    ⅛ teaspoon

  • Cumin, Ground

    Cumin, Ground

    ¼ teaspoon

  • Onion Powder

    Onion Powder

    ¼ teaspoon

  • Paprika

    Paprika

    ½ teaspoon

  • Oregano, Ground

    Oregano, Ground

    ½ teaspoon

  • Cayenne

    Cayenne

    ⅛ teaspoon

  • Parmesan Cheese

    Parmesan Cheese

    ¼ cup, shredded

  • Enchilada Sauce, Red, Store Bought

    Enchilada Sauce, Red, Store Bought

    4 tablespoon

  • Queso Fresco (Mexican White Cheese)

    Queso Fresco (Mexican White Cheese)

    1 ounce

Recipe Steps

steps 6

1 h 1 min

  • Step 1

    Pat dry and roughly chop your chicken breast. Pulse the chicken in a food processor until it blends into very fine pieces that lump together like a dough.
    Step 1

  • Step 2

    Transfer the chicken to a large mixing bowl. Mix in all the seasonings and the parmesan cheese into the chicken.
    Step 2

  • Step 3

    Preheat an oven to 375 degrees, at this point. Spread 2 TB of the enchilada sauce on the bottom of a 9X13 glass baking dish. Form 12 meatballs, about 2TB in size each, by hand and place them in the enchilada sauce in the dish.
    Step 3

  • Step 4

    Brush 1 TB of the enchilada sauce over the tops of the meatballs. Bake the meatballs for 30 minutes.

  • Step 5

    Brush the final tablespoon of enchilada sauce over the meatballs. Crumble the queso fresco cheese over the top of the meatballs as well. Place back in your oven and bake for 15 more minutes.
    Step 5

  • Step 6

    Enjoy hot with fresh cilantro, more cheese, or your favorite hot sauce!
    Step 6

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Comments 5

  • bmack94536

    bmack94536 5 years ago

    Made this with ground beef and it was very good. 80/20 ground beef boosts the fat content which can be helpful. Mexican style dishes are now a Keto staple for me. Cheese, meat, spices etc., all Keto friendly. Hot sauce is a huge plus!

    • Anonymous

      Anonymous 4 years ago

      How did the meatballs hold up?

  • roxysiren

    roxysiren 5 years ago

    These look delicious! Can you use already ground chicken breast and if so how much?

    • recipewriter

      recipewriter 5 years ago

      The weight should be a direct substitute!

    • Ashamelee

      Ashamelee 5 years ago

      The same quality... it’s the same meat :)