Low Carb Keto Chicken Enchiladas
Ingredients
The sauce
-
1
recipe
Enchilada sauce (2 cups)
The filling
-
1
tbsp
Avocado oil
-
4
cloves
Garlic (minced)
-
3
cups
Shredded chicken (cooked)
-
¼
cup
Chicken broth (reduced sodium)
-
¼
cup
Fresh cilantro (chopped)
The assembly
-
1
recipe
Coconut tortillas (12 tortillas)
-
¾
cup
Colby jack cheese (shredded)
-
¼
cup
Green onions (chopped)
Instructions
- Make enchilada sauce if not using store-bought.
- Prepare low carb tortillas according to the recipe.
- In a large sauté pan, heat oil over medium-high heat, add minced garlic and cook until fragrant.
- Add shredded chicken, half of the enchilada sauce, chicken broth, and cilantro. Simmer for about 5 minutes.
- Preheat the oven to 375°F (190°C) and grease a 9x13 baking dish.
- Scoop about ¼ cup of the chicken mixture into each tortilla, roll them up, and place seam side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled enchiladas and sprinkle with shredded cheese.
- Bake for about 10 to 12 minutes until the enchiladas are hot and the cheese melts. Garnish with green onions before serving.
Nutrition Facts (estimated)
Servings
6
Calories
351
Total fat
17.3g
Total carbohydrates
17.8g
Total protein
34.9g
Sodium
0mg
Cholesterol
0mg
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