That’s why you don’t have sacrifice sumptuous food when you’re on keto diet, try making this easy to follow Keto Chicken Enchiladas recipe today. These enchiladas contain low-carb tortilla, seasoned chicken and vegetables and the marvelous enchilada sauce prepared from scratch. Considering the content, each serving contains only 3 grams of net carbs, therefore, it is practically sinless. Allow me to explain how this mouth watering dish is prepared.
Ingredients for Keto Chicken Enchiladas
For the Keto Enchilada Sauce:
- Tomato Sauce (Passata): A key ingredient; it gives our sauce a deep tomato taste but it does not contain any sweeteners.
- Onion and Garlic: All these aromatics enrich the sauce and give it a wonderful scent.
- Cumin: Adds a slightly sweet and bitter taste to the food that makes it better.
- Smoked Paprika and Chili Powder: The kind of character the sauce gives the chucks involves smokiness, a hint of sweetness, and spiciness.
- Salt and Pepper: Tsp of salt, tsp of black pepper, tsp of ginger and garlic paste.
For the Enchilada Filling:
- Olive Oil: To use in sautéing the vegetables and the protein portion of the food.
- Onion and Bell Peppers: The latter gives it flavour, bright colours and a wonderful crust.
- Protein of Choice: Chicken, ground beef, fish or meat substitute that can be bought from the local supermarket – I prefer it this way!
- Taco Seasoning: Mexican spices; ask to have the standard recipe modified to keto.
- Low Carb Tortillas: Both store bought or the homemade ones, these tortillas make the carb count manageable.
- Shredded Cheese: A blended cheese of cheddar and spicy cheddar cheese for the best cheese meltage.
How to Prepare the Best Keto Enchilada Sauce
To make an easy and flavorful enchilada sauce, follow these steps:
- Blend the Ingredients: Place the tomato sauce, onion, garlic, cumin, smoked paprika, chili powder, salt, pepper into a high-speed blender. Mix to a creamy and uniform consistency.
- Set Aside: Spoon it into a bowl and leave it aside for later use In another bowl, place the sauce and move aside. This will be the flavorful base to what will eventually become, your enchiladas.
Preparing the Enchilada Filling
The filling makes the enchiladas; thus, it should be rich and tasty. Here’s how to prepare it:
- Sauté the Vegetables: Finally for the preparation of the dish, heat the olive oil in a non-stick pan in medium heat. Insert the onions and bell peppers and sauté for 2-3 minutes until the onions turn golden and gives out a nice aroma.
- Cook the Protein: Mix your preferred protein, For this one, chicken breast is perfect, and season with the taco seasoning. Stir well and fry it for 8-10 minutes until the protein is done to your desired style.
Mapping out Your Keto Chicken Enchiladas
Now that your sauce and filling are ready, it’s time to assemble the enchiladas:
- Prepare the Tortillas: Place a ‘_low carb tortilla’ flat on a flat surface. Pour a good layer of enchilada sauce on it.
- Add the Filling: Put some of the cooked filling in own centre of the tortilla. Top it with a sifted spoon of shredded cheese of your preference.
- Fold and Secure: Jerky fold both sides of the tortilla toward the middle and fix with a tooth pick. Continue with the rest of the tortilla and filling .
Baking Your Enchiladas
- Arrange in a Baking Dish: Arrange the tortillas assembled, in a large baking dish. Spoon the rest of the enchilada sauce over the top of the casserole and then sprinkle the rest of shredded cheese over the top as well.
- Bake: First of all place your oven at 180°C (350 degree Fahrenheit). Place the enchiladas in the oven for 10-12 minutes, or until the cheese is melted and it is bubbling.
- Serve: Take it out from the oven, pull out the toothpicks, serve and enjoy the delicacies immediately.
Low Carb Enchilada Tips For the Best Meal
- Choose Quality Tortillas: But if you want to use tortilla, you can take Woolworths or Mission brands that have low carbs, they do not crumble when you are cooking.
- Light on Sauce: Enchiladas: Contrary to the normal way of preparing it with a rich portion of sauce to enrich the tortilla, avoid this as it makes it soggy.
- Add Extra Veggies: Increase the density by replacing or accompanying the carbs with vegetables such as spinach, zucchini, eggplant, and the like.
- Store-Bought Sauce: If short on time, bought bottled enchilada sauce but please make sure that it doesn’t contain sugar and thickeners.
Storing and Freezing Keto Enchiladas
- To Store: Refrigerate food leftovers and cover them, and it is good for consumption for not more than five days.
- To Freeze: To freeze, arrange enchiladas in a shallow dish then cover, and put it inside the freezer for up to 6 months.
- Reheating: Bake at 325°F until lightly brown around the edges and the cheese is gooey Once again, reheat in a preheated oven until the cheese is melted and the edges are crispy. These enchiladas do not need to be thawed before heating as they can be heat directly from frozen.
Keto Chicken Enchiladas
Indulge in a low-carb mexican meal with this easy keto chicken enchiladas recipe that is packed with color, and flavor, with grilled chicken, veggies, and cheese, and topped with keto enchilada sauce.
Ingredients
- For the Enchilada Sauce:
- 1 1/2 cups tomato sauce (passata)
- 1/2 large onion
- 3 cloves garlic
- 2 tablespoons taco seasoning
- For the Filling:
- 2 tablespoons olive oil
- 1 large red onion, chopped
- 1 large green bell pepper, diced
- 4 small chicken breasts, chopped
- 1/4 cup taco seasoning
- 6 large low carb tortillas (homemade or store-bought)
- 1 1/2 cups shredded cheese, divided
Directions
- Preheat the Oven: Preheat the oven 180°C (350°F) to then grease a large baking tray.
- Make the Enchilada Sauce: In a food processor or any liquidizer process all sauce materials until pasty. Transfer to a large bowl which should also be set aside.
- Cook the Filling: Warm oil on large saucepan in medium heat. Stir in onions and bell peppers and let to fry for 2-3 minutes until they turn golden. Place the chicken into the pan and then pour the taco seasoning into it; allow it to cook for 8-10 minutes.
- Assemble the Enchiladas: On the plate, put 1-2 tablespoons of enchilada sauce on each tortilla. On one half, add the chicken filling in the middle, and sprinkle shredded cheese over the top. After that arrange the tortillas by folding them and fixing with toothpicks.
- Bake: On the baking dish arranged the filled tortillas in a circle and pour the remaining sauce on top and sprinkle cheese. Bake for 10-12 minutes, or until cheese is melted. Remove toothpicks before serving.
Notes
- Storing: Get to eat it as soon as possible if it’s not laid on the table yet you can cover it and store it in the refrigerator for about five days.
- Freezing: They should also be put in a shallow tray, and frozen for future use up to next 6 months.
- Reheating: Put it in a preheater oven to heat it up more especially the cheese and to also crisp the edges. Can reheat from frozen.
- Net Carbs 2g.
Nutrition Facts
- Calories:355kcal
- Carbohydrates:11g
- Protein:40g
- Fat:17g
- Sodium:1543mg
- Potassium:880mg
- Fiber:8g
- Calcium:171mg
- Iron:2mg
