Low Carb Chicken Enchiladas
These enchiladas are a true culinary masterpiece, offering all the bold and zesty taste you crave, but without the extra carbs. Instead of traditional tortillas, we've wrapped tender ground chicken seasoned to perfection in low carb wraps. These Enchiladas are not only low in carbs but also incredibly satisfying.
Equipment
- 1 Blender
Ingredients
Roasted Vegetable Sauce Ingredients:
- 4 Tomatoes
- 1 Red Pepper
- 2 Jalapeno peppers
- 1/2 Yellow onion
- 3 Garlic cloves
- 1 cup Heavy cream
Enchilada Ingredients:
- 2 tbsp Olive oil
- 1 tbsp Minced garlic
- 2 lbs Ground chicken
- 2 tbsp Taco seasoning
- 2 cup Roasted vegetable sauce
- 2 cup Cheese
- 1/2 tbsp Salt
- 1 tsp Pepper
- 2 tbsp Cilantro (optional)
- Low carb tortillas
Instructions
- Prepare the Roasted Vegetable Sauce: Prepare a baking pan: Place a sheet of parchment paper on a baking pan. Prepare vegetables: Cut 4 tomatoes in half, cut 1 red pepper in half, cut 1/2 of an onion, 3 garlic cloves, and cut the 2 jalapenos in half, and place the vegetables face down on the prepared baking sheet. Top the vegetables off with salt and broil at 500°F for 25-30 minutes.
- Blend the vegetables: Remove the roasted vegetables from the oven and allow them to cool. To a blender add the heavy cream, and the roasted vegetables. Blend until everything is blended well.
- Prepare the Ground Chicken Filling: a. In a skillet over medium heat, add the olive oil, and the minced garlic. Stir-fry the garlic 2 to 3 minutes. Next add the ground chicken to the pan cook the ground chicken, breaking it apart with a wooden spoon or spatula as it cooks. Continue cooking until the chicken is fully cooked.
- Season the chicken mixture with our Keto friendly taco seasoning recipe. Stir to combine and cook for an additional 2-3 minutes.
- Add 2 cups of the Roasted Vegetable Sauce to the chicken. Let the ground chicken simmer for about 3-4 minutes.
- Assemble the Enchiladas: Preheat your oven to 350°F (175°C). Spread a small amount of the ground chicken on the bottom of a baking dish. Take each low-carb tortilla and fill it with a portion of the ground chicken mixture, and some cheese. Roll up the tortillas around the filling and place them seam-side down in the baking dish. Pour the remaining ground chicken over the enchiladas. Sprinkle shredded cheese evenly over the top.
- Bake and Serve: a. Bake in the preheated oven for about 10-15 minutes, or until the enchiladas are heated through, and the cheese is melted and bubbly.
- Garnish the enchiladas with fresh herbs, such as cilantro or parsley, before serving.Enjoy your homemade Low Carb Chicken enchiladas. Serve them with additional toppings like sour cream, avocado, or salsa if desired.
Video
Nutrition
Serving: 6gCalories: 454kcalCarbohydrates: 9.5gProtein: 41.8gFat: 27.3gSaturated Fat: 12.3gCholesterol: 15.1mgSodium: 882mgPotassium: 541mgFiber: 2.4gSugar: 3gCalcium: 254mgIron: 2mg
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