Keto friendly Chicken Enchiladas
Ingredients to make keto chicken enchiladas
For the keto enchilada sauce
- Tomato sauceโ Also known as tomato passata, it forms the base of the sauce. Do not use tomato paste or tomato sauce with added sugar.ย
- Onion and garlic-ย Adds flavor and fragrance to the sauce.ย
- Cuminโ Slightly sweet and slightly bitter, this meshes very well with the filling ingredients.ย
- Smoked paprika and chili powder-ย These add smokiness, slight sweetness, and of course, a punch of spice.ย
- Salt and pepperโ To taste!ย
For the enchilada filling
- Olive oilโ To try everything it.ย
- Onion and bell peppersโ Adds flavor, color, and some added crunch.
- Protein of choiceโ Chicken, ground beef, fish, or even plant based meat crumbles.ย
- Taco seasoningโ All the delicious Mexican spicesย
- Low carb tortillasโย Low Carb Tortilla
- Shredded cheeseโ A blend of cheddar and spicy cheddar cheese.ย
Ingredientsย ย
FOR THE ENCHILADA SAUCE
- 1 1/2ย cupsย tomato sauce
- 1/2ย largeย onion
- 3ย clovesย garlic
- 2ย tablespoonย taco seasoning
FOR THE FILLING
- 2ย tablespoonย olive oil
- 1ย largeย red onionย chopped
- 1ย largeย green bell pepperย diced
- 4ย smallย chicken breastsย chopped
- 1/4ย cupย taco seasoning
- 6ย largeย low carb tortillasย
- 1 1/2ย cupsย shredded cheeseย divided
Instructionsย
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Preheat the oven to 180C/350F. Grease a large baking tray and set aside.
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Place all your enchilada sauce ingredients into a high speed blender. Blend well, until smooth. Pour into a bowl and set aside.
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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.
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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.
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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.