Crockpot Keto Chicken Enchiladas
Yes, girl—you can have enchiladas and stay keto and keep it vegan. Miracles do happen, especially in a crockpot.
You throw in plant-based “chicken,” some dairy-free cheese, and enchilada sauce like a domestic goddess with zero drama.
Then you walk away, sip your iced matcha, and pretend you worked really hard—because slow cookers are kitchen magic.
This dish? It’s spicy, saucy, satisfying, and totally guilt-free. You won’t miss the meat or the carbs—not even a little.
It’s bold, comforting, ridiculously easy, and basically dinner perfection. Let’s crockpot our way to flavor-town, one vegan enchilada at a time.

Crockpot Keto Chicken Enchiladas
Ingredients
- 2 cups shredded vegan “chicken” soy-based or jackfruit works
- 6 small low-carb tortillas
- 1 ½ cups keto-friendly enchilada sauce
- 1 cup shredded vegan cheese your fave meltable brand
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish optional
Instructions
- In a bowl, mix vegan “chicken” with chili powder, cumin, garlic powder, paprika, salt, and pepper.
- Roll seasoned filling into tortillas, place seam-side down in crockpot.
- Pour enchilada sauce evenly over the tortillas.
- Sprinkle vegan cheese over everything like you’re blessing it.
- Cover and cook on low for 5 hours.
- Garnish with cilantro. Serve warm and smug.
Notes
Nutritional Information (per serving):
- Calories: 280
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 16g
Vitamins & Minerals (per serving):
- Vitamin C: 20%
- Iron: 18%
- Calcium: 12%
- Vitamin A: 10%
- Magnesium: 9%
Pro Tips for Flavor Bragging Rights:
- Add sliced jalapeños if you’re feeling spicy.
- Squeeze fresh lime before serving for that extra zing.
- Want it creamier? Add dollops of vegan sour cream after cooking.
- Store leftovers in the fridge (but don’t expect them to last long).