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.
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
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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.
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
