Description
Your Tex-Mex dinner just got so much better with these Keto Enchiladas! If you thought making homemade enchiladas was hard, then this recipe for low carb chicken enchiladas will knock your socks off. It’s’ not only easy to make, but so delicious.
Ingredients
Chicken Enchilada Filling:
- 2 lbs boneless chicken thighs
- 1 tbsp taco seasoning
- ½ cup red enchilada sauce
- 1 cup water
Enchiladas:
- 10 low carb tortillas
- shredded chicken thighs
- ½ cup red enchilada sauce
- 1 ½ cup shredded cheddar cheese or Mexican cheese blend
Instructions
Instant Pot Instructions:
- Add the chicken thighs, 1 tablespoon of homemade taco seasoning, 1 cup of water, and ½ cup of enchilada sauce to the Instant Pot.
- Close the lid and seal the vent. Pressure cook for 12 minutes.
- Carefully open the vent to release the pressure. Transfer the chicken to a bowl and shred it.
(If Using Rotisserie Chicken Instructions):
- Shred the rotisserie chicken and sprinkle homemade taco seasoning, then mix.
Enchilada Instructions:
- Fill one of the tortillas with a few tablespoons of shredded chicken.
- Gently roll the tortilla up, and place in a baking dish, seam side down.
- Repeat with the remaining tortillas. You want to tightly pack the enchiladas in the dish.
- Pour the enchilada sauce over the enchiladas.
- Cover with shredded cheddar or Mexican cheese.
- Bake uncovered for 25-30 minutes or until the cheese is melted and the sauce is bubbling.
- Serve with your favorite toppings.
Notes
5.8 NET CARBS PER ENCHILADA
When rolling the keto chicken enchiladas place them seam side down in the pan.
Tightly pack the enchiladas into the casserole dish.
Reheat the low carb tortillas in a frying pan for 5-10 seconds to make them softer and easier to roll without cracking.
Use homemade taco seasoning instead of store-bought.
For fewer carbs, use Crepini Egg Thins instead of Almond Flour Tortillas.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Courses
- Method: Baking
- Cuisine: Mexican