Description
Enchilada El Dorado: Delight in these rich Keto Chicken Enchiladas packed with flavor and low in carbs!
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup low-carb enchilada sauce
- 8 large zucchini or low-carb tortillas
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the shredded chicken, half of the cheese, cumin, garlic powder, salt, and pepper. Mix well until fully combined.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Take one zucchini or low-carb tortilla and spoon about 1/4 cup of the chicken mixture onto it. Roll it up tightly and place it seam side down in the baking dish. Repeat for the remaining tortillas.
- Once all the tortillas are filled and placed in the dish, pour the remaining enchilada sauce over the top.
- Sprinkle the remaining cheese evenly over the enchiladas.
- Cover with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.
Notes
- Make sure to use low-carb tortillas to keep the dish keto-friendly.
- Feel free to customize the filling with other vegetables or proteins if desired.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 340
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Keto, Chicken Enchiladas, Low Carb, Healthy Eating, Mexican Food