You don’t need a lot of ingredients to make low-carb, keto Chicken Enchiladas. The flavor comes from using good ingredients, not more of them. These baked chicken enchiladas are spicy, tender, cheesy heaven on a plate.
Cut the chicken breasts into smaller pieces to ensure even cooking.
Once the chicken is cooked, remove it from the pot and shred it using two forks.
In an 8×8-inch baking dish, spread a small amount of enchilada sauce.