Keto Chicken Enchiladas

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Keto Chicken Enchiladas
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  • Since this is the month of Cinco de Mayo, we thought enchiladas would be a perfect recipe to add to your dinner repertoire! This is a quick and easy recipe that you can whip up for a weeknight dinner the family will love. Packed with protein, you won’t even miss the tortillas! Plus, you can prep the entire dish ahead of time for a quick option to stick in the oven after a long day of work. Delicioso!

    Top view of keto chicken enchiladas and bowl of limes

     

    Sauce Directions:

    1. Combine xanthan gum and all sauce spices into a small bowl
    2. Heat oil in a saucepan over medium high heat for 2-3 minutes, until it starts to sizzle when you sprinkle a bit of the spice mixture on top
    3. Pour spice and xanthan gum mixture into oil while whisking vigorously
    4. Continue to whisk for a minute or so, until mixture begins to darken
    5. Whisk in tomato paste and chicken broth until fully combined
    6. Bring mixture to a simmer and continue cooking for 5 minutes to allow sauce to thicken (turn heat down slightly if it begins to comes to a full boil)
    7. Remove from heat and stir in vinegar

    Set aside while you assemble enchiladas

     Enchilada Directions:

    Note: Pre-cook chicken ahead of time in oven, microwave, or slow cooker. Let cool and shred.
    Recipe Hack: Use store bought rotisserie chicken for easy prep!

    

    1. Preheat oven to 350℉
    2. Lightly grease 13x9 casserole dish with oil to prevent sticking
    3. Portion out ½ cup of the shredded cheese
    4. Mix chicken, salt, pepper, onion, and ¼ cup of the enchilada sauce in a medium bowl
    5. Lay out deli chicken slice and fill with chicken mixture (don’t overfill to make rolling easier)
    6. Top filling with some of the portioned out cheese and carefully roll up chicken slice around the filling
    7. Place in casserole dish with seam side down
    8. Continue filling remaining chicken slices, topping with cheese, and placing in dish
    9. Pour remaining enchilada sauce over all enchiladas in casserole dish
    10. Top with remaining ½ cup of cheese
    11. Bake for 10-15 minutes, or until cheese is melted and sauce is sizzling
    12. Garnish with cilantro, sour cream, and fresh squeezed lime juice

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