Keto Chicken Enchiladas Recipe

 

Sure, here's a keto-friendly recipe for chicken enchiladas that uses low-carb tortillas and a homemade enchilada sauce:

Ingredients:

For the chicken filling:

• 2 cups cooked shredded chicken
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon paprika
• 1/4 cup chopped fresh cilantro (optional)

For the enchilada sauce:

• 1 tablespoon olive oil
• 2 tablespoons tomato paste
• 1 cup chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

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For assembling:

• 6 low-carb tortillas (look for ones with 6 grams of net carbs or less per tortilla)
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• Chopped fresh cilantro, for garnish (optional)
• Sour cream, for serving (optional)
• Sliced avocado, for serving (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and bell pepper, and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.

3. Add the shredded chicken to the skillet with the cooked vegetables. Season with salt, pepper, ground cumin, chili powder, and paprika. Stir to combine and cook for another 2-3 minutes. Remove from heat and stir in chopped cilantro if using.

4. To make the enchilada sauce, heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add the tomato paste and cook for 1-2 minutes, stirring constantly.

5. Gradually whisk in the chicken broth, ground cumin, chili powder, garlic powder, salt, and pepper. Bring the sauce to a simmer and cook for 5-7 minutes, stirring occasionally, until slightly thickened.

6. Spread a thin layer of enchilada sauce on the bottom of a baking dish.

7. Assemble the enchiladas by spooning some of the chicken filling onto each low-carb tortilla, then rolling them up and placing them seam-side down in the baking dish.

8. Pour the remaining enchilada sauce over the assembled enchiladas, spreading it evenly with a spoon.

9. Sprinkle the shredded cheese over the top of the enchiladas.

10. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

11. Garnish with chopped cilantro, if desired, and serve with sour cream and sliced avocado on the side.

Enjoy your keto chicken enchiladas! They're delicious and satisfying without all the carbs. 

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