These keto chicken enchiladas will rock your world, no seriously! They taste just like the real deal! Prepare for amazing flavor!
Keto Chicken Enchiladas
Sometimes, keto can be hard because let’s just face it, everybody loves carbs! This meal is simply amazing because you wouldn’t even be able to tell it was keto. The outside has a beautiful cheesy-ness to it. The filling in the middle is very creamy and honestly it taste like it would come from a Mexican restaurant. Put some sour cream and salsa on top and by golly you have a delicious GUILT-FREE meal.
Ingredients Needed:
- 9x13 Casserole Dish
- 1 Medium Saucepan
- 8-10 Low Carb Flour Tortillas (I use Bandarita)
- 3 Cups Cooked Chicken
- 2 Cups Monterrey Jack Cheese
- 1 Block Cream Cheese
- (2) 4 oz. canned Green Chiles
- 1 Cup Sour Cream
- 2 Cups Chicken Broth
- 2 Tablespoon Almond Flour
- 1 package Taco Seasoning (1 oz.)
- 4 Tablespoon Butter
- 2 Teaspoon Garlic Powder
How to make it...
Cook Chicken ahead of time or you can use rotisserie chicken.
I like to place a couple chicken breast in my crockpot on high heat for a couple of hours.
I do like to season it with some garlic powder and paprika. The chicken always comes out super tender.
Make sure you put about a half cup of chicken broth in there too!
Once the chicken has been cooked preheat your oven to 350 and grease a 9×13 casserole dish.
In a saucepan, melt the butter, stir in the flour and the taco seasoning.
Add the 2 Cups of chicken Broth and whisk it until it is completely smooth.
Add 1/2 Cup of Monterrey jack cheese and stir until it is thick and bubbly. It might take about 5 minutes for the cheese to be completely melted and thick.
Stir in the sour cream and chiles. Remove from heat.
In a medium mixing bowl add your chicken, rotel, green chiles, cream cheese, garlic powder and the rest of your Monterrey Jack cheese and give a good stir.
In each tortilla add about 1/3 cup of mixture to your tortilla, be very liberal.
Place into your baking dish.
Pour the sauce over the top of your rolled up tortillas.
Top with cheese if you would like, or leave as is.
Bake for 30 minutes until the ends are nice and crispy.
Enjoy!
Keto Chicken Enchiladas
Equipment
- 9x13 Casserole Dish
- Medium Saucepan
- Medium Mixing Bowl
Ingredients
- 3 Cups Cooked Chicken (Rotisserie Chicken)
- 1 Can Rotel
- 2 4 oz. Green Chiles
- 2.5 Cups Monterrey Jack Cheese
- 1 Block Cream Cheese
- 2 Cupes Chicken Broth
- 1 oz. Taco Seasoning
- 3 Tbsp. Butter
- 2 Tbsp. Almond Flour
- 10 Low Carb Tortillas
- 2 Tsp. Garlic Powder
- 1 Cup Sour Cream
Instructions
- Cook Chicken by preferred method
- Once the chicken is cooked, preheat oven to 350
- In a saucepan add your butter until melted, then add the flour and taco seasoning.
- Add chicken broth and whisk until it is smooth. Add 1/2 cup of cheese until it is nice and thick.
- Stir in the sour cream and green chiles. Once everything is thick and bubbly, remove from heat.
- In a medium mixing bowl add your chicken, garlic powder, cream cheese, rotel and remaining cheese and stir until incorporated.
- Fill your tortillas. It should make between 6-10 enchiladas.
- Add your sauce to the top and add any cheese if you desire.
- Place in the over for 25-30 minutes until the edges are nice and crispy.
- Enjoy! Serve with some sour cream and salsa on top!
Hello! My name is Danielle and I love to be in the kitchen! My mission is to help busy cooks create something fast, easy and budget-friendly! I have 4 kids who also love to help me out in the kitchen as well. If you enjoy simple cooking, then you have come to the right place.