The ultimate chicken enchilada experience goes keto with this outstanding recipe using Crepini egg thins. Packed with shredded chicken, a delightful blend of cheeses, and full-fat sour cream, these enchiladas are a low-carb sensation that will leave your taste buds satisfied. The best part? No one will suspect that this 5-ingredient wonder replaces traditional corn tortillas with a keto-friendly wrap.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Course: Main Course
  • Cuisine: Mexican
  • Servings: 6 each


  • 1.5 cups cooked shredded chicken
  • ¾ cup shredded jack & cheddar cheese
  • ½ cup full-fat sour cream
  • 6 Crepini Egg Thins
  • ¾ cup Trader Joe’s red enchilada sauce
  • ½ cup shredded jack & cheddar cheese (for topping)


  1. In a medium mixing bowl, combine shredded chicken, ¾ cup cheese, and sour cream. Mix well.
  2. Preheat the oven to 375°F. Spray a large baking dish with non-stick cooking spray, ensuring an even layer at the bottom.
  3. Place a Crepini on a plate and spread about 3 tablespoons of filling along the center of the egg thin, leaving the top and bottom edges clear. Carefully fold the top and bottom of the Crepini over the enchilada filling, creating a rolled enchilada.
  4. Line up the rolled enchiladas in the prepared baking dish.
  5. Once all 6 enchiladas are arranged, top them with enchilada sauce, ensuring even coverage without making them soggy. Sprinkle the remaining ½ cup of shredded cheese on top.
  6. Bake for 20 minutes in the preheated 375°F oven. Allow the dish to rest for 2-3 minutes after baking to let the filling set.
  7. Once slightly cooled, use a spatula to transfer the enchiladas to individual plates. Feel free to add more toppings such as avocado, fresh lime juice, cilantro, hot sauce, or extra sour cream.


  • Nutritional information for each enchilada based on the recipe ingredients: 233 calories, 13g fat, 16g protein, 3.5g carbs.