Keto Chicken Enchiladas Recipe
Indulge in a flavorful twist on a classic favorite with our Keto Chicken Enchiladas Recipe. Featuring tender chicken breast, zesty keto-friendly enchilada sauce, and a medley of vibrant vegetables, these enchiladas are wrapped in low-carb tortillas and baked to perfection. Topped with gooey melted cheese and garnished with fresh cilantro, these enchiladas are a satisfyingly savory meal that fits perfectly into your ketogenic lifestyle. Whether you're looking for a comforting dinner option or planning a festive gathering, these Keto Chicken Enchiladas are sure to please your taste buds while keeping you on track with your dietary goals.
Ingredients
- 2 Cups Cooked Shredded Chicken Breast
- 8 Low-Carb Tortillas
- 1 Cup Shredded Cheese (preferably mozzarella or cheddar)
- 1 Cup Enchilada Sauce (homemade or store-bought, look for low-carb options)
- 1/2 Cup Diced Onions
- 1/2 Cup Diced Bell Peppers
- 2 Cloves Garlic, Minced
- 1 tbsp Olive Oil
- Salt and pepper to taste
Optional Garnishes
- Chopped Cilantro, Diced Avocado, Sour Cream
Instructions
Preparing the chicken
- Cook the chicken breast until fully cooked using preferred method.
- Season with salt, pepper, and desired spices.
- Shred the cooked chicken using two forks or a stand mixer.
Making the enchilada sauce
- Combine 1 cup of enchilada sauce with diced onions, bell peppers, and minced garlic in a saucepan.
- Cook over medium heat until vegetables are softened and sauce is heated through.
Assembling the enchiladas
- Preheat oven to 350°F (175°C).
- Soften low-carb tortillas in microwave or skillet.
- Spoon shredded chicken and sauce onto each tortilla.
- Roll tightly and place seam-side down in greased baking dish.
Baking the enchiladas
- Pour remaining enchilada sauce over rolled tortillas.
- Sprinkle shredded cheese on top.
- Bake for 20-25 minutes until cheese is melted and bubbly.
Optional
- Garnish with cilantro, avocado, or sour cream before serving.
Notes
- Customize the Heat: Adjust the level of spiciness by adding more or less chili powder, diced jalapeños, or hot sauce to the enchilada sauce.
- Tortilla Options: While low-carb tortillas are recommended for a keto-friendly option, you can also use lettuce leaves or make your own keto-friendly tortillas using almond flour or coconut flour.
- Make-Ahead Option: You can prepare the enchiladas ahead of time, refrigerate them, and bake them when ready to serve. Just be sure to cover the baking dish with foil to prevent drying out.
- Protein Alternatives: If you prefer, you can substitute shredded chicken with cooked ground beef, turkey, or shredded pork.
- Vegetarian Option: For a vegetarian version, substitute the chicken with sautéed vegetables such as bell peppers, onions, zucchini, and mushrooms.
- Cheese Variation: Feel free to experiment with different types of cheese for topping, such as pepper jack, Monterey Jack, or a Mexican cheese blend.
- Nutritional Information: Keep track of the nutritional information of the specific ingredients you use, especially if you're strictly following a keto diet. Some brands of low-carb tortillas and enchilada sauce may vary in their carbohydrate content.
- Garnish Creatively: Enhance the flavor and presentation of the enchiladas by garnishing with fresh herbs like cilantro, diced avocado, sliced jalapeños, or a dollop of sour cream before serving.
- Serve with Sides: Pair the enchiladas with keto-friendly sides like a crisp green salad, cauliflower rice, or sautéed spinach for a complete meal.
- Leftover Storage: Store any leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the microwave or oven before serving.