Making chicken enchiladas keto really isn’t nearly as challenging as I thought it would be. Exchange a few ingredients and you’re ready to have a delicious, low-carb meal for your entire family. I even have some ideas on super low-carb versions at the bottom.
- Large spoon
- Baking pan
- 4 cups shredded chicken (other shredded meats would probably be delicious too)
- 1 cup Low carb, keto-friendly red enchilada sauce
- 4-8 Low-carb, keto friendly tortillas ( like the Siete Almond Tortillas)
- 2 cups Mexican shredded cheese
- Salt and pepper to taste
- Preheat oven to 350 degrees.
- Spread about 2 tablespoons of enchilada sauce on the bottom of the pan.
- Warm tortillas in the microwave for about 30-60 seconds to soften and make pliable.
- Put about 1/4 cup meat and 1-2 tablespoons of cheese in each tortilla and roll up.
- Place the filled, rolled tortillas into the pan on top of the light layering of sauce.
- When the pan is filled with as many enchilada rolls you plan to make, spread remainder of sauce evenly on top.
- Top generously with cheese that remains.
- Put in the oven for 30 minutes or until everything is warm and melted.
For lower carb enchiladas: Chop 3-4 tortillas into small bits and create a more casserole dish with a layer of sauce, chicken, cheese, tortilla bits, sauce and cheese. This will allow each bite to get all the good stuff, but you can use fewer tortillas…even the low-carb tortillas add up on carbs quickly.
Meal prep: Make either the lower carb option I just mentioned or follow the original recipe I posted above. After letting it cool, put portions in containers that can easily be taken to work. Reheat for 1-2 minutes to warm and remelt everything. You could probably even make your version directly in the individual containers, skip baking, store in the freezer or fridge until you’re ready to eat them…just heat them in the microwave for 1-2 minutes since each component is technically cooked already. I haven’t tried the no-bake option, but I think it should work just fine.
This information would vary wildly depending upon which ingredients and how much of each you choose to use. It is, after all, a very flexible recipe. Below is the information based upon how I made them with my ingredients with a serving size of 4.
I used 8 Siete Almond Tortillas (1 package), 1/2 jar of Sprouts Organic Red Enchilada Sauce, 2 cups of Kirkland Mexican Shredded Cheese, and 4 cups of shredded chicken leftovers from a rotisserie chicken. Each serving was 2 enchiladas. We were hungry and ate 2 servings each. It was just that kind of day.
NOTE: It would easily lower the calories, carbs, fat and/or protein by modifying this recipe to your needs. I think this would even be good with 1/2 cup chicken, 1 tablespoon of sauce and a sprinkling of cheese in a mug microwaved for 1 minute. This would give you all of the tastes but easily cut back and still be a tasty meal to enjoy.