Keto friendly Chicken Enchiladas

by Niki Rinaldo

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. 

Ingredients  

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

Instructions 

    • 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.

Notes

TO STORE: Enchiladas can be stored in the refrigerator, covered, for up to 5 days. 
TO FREEZE: Remove the enchiladas from the baking dish and place them in a shallow container. Store the container in the freezer for up to 6 months.
REHEATING: Enchiladas are best reheated in a preheated oven until the cheese is warm and the edges of the tortillas are crispy. You can reheat from frozen. 

Nutrition

Serving: 1servingCalories: 355kcalCarbohydrates: 11gProtein: 40gFat: 17gSodium: 1543mgPotassium: 880mgFiber: 8gVitamin A: 1605IUVitamin C: 36mgCalcium: 171mgIron: 2mgNET CARBS: 3g
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