Keto friendly Chicken Enchiladas
Ingredients to make keto chicken enchiladas
For the keto enchilada sauce
- Tomato sauce– Also known as tomato passata, it forms the base of the sauce. Do not use tomato paste or tomato sauce with added sugar.
- Onion and garlic- Adds flavor and fragrance to the sauce.
- Cumin– Slightly sweet and slightly bitter, this meshes very well with the filling ingredients.
- Smoked paprika and chili powder- These add smokiness, slight sweetness, and of course, a punch of spice.
- Salt and pepper– To taste!
For the enchilada filling
- Olive oil– To try everything it.
- Onion and bell peppers– Adds flavor, color, and some added crunch.
- Protein of choice– Chicken, ground beef, fish, or even plant based meat crumbles.
- Taco seasoning– All the delicious Mexican spices
- Low carb tortillas– Low Carb Tortilla
- Shredded cheese– A blend of cheddar and spicy cheddar cheese.
FOR THE ENCHILADA SAUCE
- 1 1/2 cups tomato sauce
- 1/2 large onion
- 3 cloves garlic
- 2 tablespoon taco seasoning
FOR THE FILLING
- 2 tablespoon olive oil
- 1 large red onion chopped
- 1 large green bell pepper diced
- 4 small chicken breasts chopped
- 1/4 cup taco seasoning
- 6 large low carb tortillas
- 1 1/2 cups shredded cheese divided
Preheat the oven to 180C/350F. Grease a large baking tray and set aside.
Place all your enchilada sauce ingredients into a high speed blender. Blend well, until smooth. Pour into a bowl and set aside.
Place large pot or saucepan over medium heat. Add the oil and once hot, add the diced onions and peppers and cook for 2-3 minutes, until the onions are golden. Add the diced chicken and taco seasoning and mix well. Cook for 8-10 minutes, while stirring regularly, until the chicken is fully cooked.
Start assembling the enchiladas. Place a single tortilla onto a plate. Spread 1-2 tablespoons of enchilada sauce, or enough to cover the tortilla. Add some of the chicken filling into the center, followed by a few tablespoons of shredded cheese. Fold either together and use a toothpick to hold it in place. Place the filled tortilla into the baking dish. Repeat until all the tortillas are filled.
Cover the tortillas with any remaining enchilada sauce and sprinkle with the remaining cheese. Bake for 10-12 minutes, or until the cheese has melted. Remove the toothpicks and serve immediately.