Sat. Apr 20th, 2024
Keto Chicken Enchilada

This delicious Keto Chicken Enchilada recipe is a low-carb twist on a classic Mexican dish. Packed with flavorful shredded chicken, creamy cheese, and a zesty enchilada sauce, it’s the perfect dish for anyone following a ketogenic or low-carbohydrate diet. Enjoy the rich flavors without compromising your dietary goals. Let’s dive into the recipe!

Preparation time: 20 minutes Cooking time: 40 minutes Total time: 1 hour Servings: 6

Ingredients: For the Enchilada Sauce:

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, adjust to taste)
  • 1/2 cup tomato sauce
  • 1 cup chicken broth
  • Salt and pepper to taste

For the Chicken Filling:

  • 2 cups cooked chicken breast, shredded
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup diced green chilies
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste

For the Enchiladas:

  • 12 medium-sized low-carb tortillas (or use lettuce wraps for a carb-free option)
  • 1 1/2 cups shredded cheddar cheese
  • Optional toppings: diced avocado, sliced black olives, chopped green onions, fresh cilantro

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Enchilada Sauce:
    • In a saucepan over medium heat, add the olive oil and minced garlic. Sauté for 1-2 minutes until the garlic becomes fragrant.
    • Stir in the chili powder, cumin, dried oregano, and cayenne pepper (if using). Cook for an additional minute.
    • Add the tomato sauce and chicken broth. Bring the mixture to a simmer, then reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld together.
    • Season with salt and pepper to taste. Set aside.
  3. Chicken Filling:
    • In a bowl, combine the shredded chicken, sour cream, chopped cilantro, diced green chilies, garlic powder, onion powder, salt, and pepper. Mix well until everything is evenly incorporated.
  4. Assembling the Enchiladas:
    • Take a low-carb tortilla and place a scoop of the chicken filling in the center. Roll it tightly and place it seam side down in a greased baking dish.
    • Repeat this process with the remaining tortillas and chicken filling until all the enchiladas are assembled.
    • Pour the enchilada sauce evenly over the rolled tortillas, covering them completely.
    • Sprinkle the shredded cheddar cheese over the top of the enchiladas.
  5. Baking:
    • Place the baking dish in the preheated oven and bake for 20-25 minutes until the cheese is melted and bubbly.
  6. Serving:
    • Remove from the oven and let it cool for a few minutes.
    • Serve the enchiladas with your choice of toppings, such as diced avocado, sliced black olives, chopped green onions, and fresh cilantro.
    • Enjoy your

Nutrition Facts
Total Fat 15g. 19%
Total Carbs 10g. 4%
Protein 36g. 72%

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