Keto Chicken Enchiladas
Servings: 6
Calories: 159
This easy, keto chicken enchiladas recipe is a delightful twist on a classic favourite, allowing you to indulge without the carbs. With tender shredded chicken, zesty green chilis, and a rich homemade enchilada sauce, all wrapped in low-carb tortillas, this dish is sure to become a family favorite!
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Ingredients
- 6 low-carb tortillas
- 2 cups shredded chicken breast or rotisserie chicken
- 1 cup Mexican cheese blend shredded
- 1 can diced green chilis 4 ounces
- 1 cup keto enchilada sauce
- 1 teaspoon olive oil
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
- In a mixing bowl, combine shredded chicken, half the shredded cheese, diced green chilis, and half of the enchilada sauce. Mix until well combined.
- Spoon a portion of the chicken mixture onto each tortilla and roll them up tightly. Place them seam side down in the prepared baking dish.
- Pour the remaining enchilada sauce over the rolled-up tortillas, spreading it evenly to cover them.
- Sprinkle remaining shredded cheese on top of the enchiladas.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove the foil and bake for an additional 5 minutes to lightly brown the cheese.
- Once done, remove the enchiladas from the oven and let them cool for a few minutes before serving.
- Serve with chopped fresh cilantro avocado, and sour cream.
- Enjoy!
Nutrition
Serving: 1enchilada | Calories: 159 | Carbohydrates: 5g | Protein: 17g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 47mg | Sodium: 608mg | Potassium: 146mg | Fiber: 1g | Sugar: 3g | Vitamin A: 419IU | Vitamin C: 7mg | Calcium: 228mg | Iron: 1mg
Additional Info
Net Carbs:
4
g
|
% Carbs:
10.3
%
|
% Protein:
43.6
%
|
% Fat:
46.2
%
|
SmartPoints:
4