Chicken Enchiladas
Chicken roasted in spice flavors then rolled in a pepita seed tortilla and baked to perfection. These keto chicken enchiladas are rich in flavor and the macros stick to a ketogenic ratio.
Roasted Chicken
Roasting your chicken in a bed of green chilies, cumin and a touch of cayenne provides enhanced flavoring that adds to the overall taste of this dish.
In a shallow greased baking dish, add chicken, green chilies, cumin, salt, pepper and cayenne pepper. Cover and bake for thirty (30) minutes in a 375 degree oven.
Once the chicken is finished, shred the meat. Quick tip – place cooked chicken in the bowl of a stand mixer or bowl with a hand-held mixer. Blend for a minute or two to create perfectly shredded chicken.
I cannot tell you how easy this tip is. You can also take Rotisserie chicken cut off the bone and shred the same way. Great for using in dips or casseroles.
Pepita Seed Tortillas
For full details on preparing the tortillas, click here I do give you instructions within this recipe. You can also prepare the dough and roll thin in a sheet pan, cut into triangles for easy tortilla chips. The chips last about 3 days but you can can reheat them in the oven to crisp again before serving.
Enchiladas Rich In Flavor
The first time we made these enchiladas, I had prepared the tortillas and chicken before allowing my husband to finish the recipe. (If you ask, he’ll tell you it’s “his” recipe) By adding a small amount of cream cheese to the chicken, you’ll get an enhanced flavor which makes this recipe so amazing.
The goal was to reduce the amount of dairy without loosing flavor and we (hubby and I) nailed it.
The enchilada sauce that we use was found at kicking-carbs.com but you can use any sugar-free sauce you prefer. I’m not a fan of store-bought and this recipe tastes so good. Experiment, try it with a green Verde sauce to change up the flavor.
Pro Tips
Tips to ensuring a great enchilada starts with the tortilla, make certain they are slightly warm and pliable. This prevents any breakage.
Line the baking dish with parchment prior to assembling.
Add enchilada sauce to the bottom before adding filled tortillas.
Cream cheese should be at room temperature to ensure it blends well with the shredded chicken.
Don’t forget the garnish. Shredded lettuce and smashed avocado tastes fabulous on top. ENJOY!
Keto Chicken Enchiladas
Equipment
- Skillet
- Oven
- Rolling Pin
- Parchment Paper
Ingredients
Pepita Seed Tortillas
- 6 ounces Pepita Seeds, ground Roasted Pepitas ground in food processor or blender
- 3 tbsp Coconut Flour
- 1 ½ tbsp Psyllium Husk Powder
- ⅛ tsp Xanthum Gum (optional)
- 1 tbsp Olive Oil
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- 1 tsp Salt and Pepper
- ¾ cup Hot Water
Chicken Enchiladas
- 1 lb Chicken
- 2 clove Garlic, minced
- 4 ounces Green Chililes, diced canned
- 2 tbsp Olive or Avocado Oil
- 1 Salt and Pepper to taste
- ½ tsp Cumin Optional
- 3 ounces Cream Cheese
- 3 ounces Cheddar Cheese, shredded
- 1 Serving of preferred Enchilada Sauce
Instructions
Roasted Chicken
- Preheat Oven to 350°
- Oil a shallow baking dish. Place chicken in pan
- Season chicken with salt, pepper, cumin, and garlic powder
- Add green chilies on top and around chicken in the pan.
- Cover with foil or a lid and bake for 35 minutes.
Pepita Seed Tortillas
- Mix in a bowl, all dry ingredients for tortillas. Using a whisk or fork, blend well.
- Heat skillet on medium high heat
- Add olive oil and 1 cup hot water
- Stir dry ingredients with olive oil and hot water until aball starts to form. Continue to kneadwith hands for several minutes.
- Cut dough into 4 equal parts
- Roll dough between 2 pieces of parchment paper until verythin. Cut into a circle. Keep a smallbowl of water next to your workstation, dab the dough with water t, as needed, to keep itpliable.
- Transfer tortilla to heated skillet (add oil if not using aseasoned cast iron pan)
- Cook tortilla for 1-2 minutes before flipping. Cook anadditional minute on the other side. Remove from heat and repeat with remainingdough. The recipe should make 8 -5.5-inch tortilla.
Enchilada
- Remove Chicken from oven. While cooking tortillas, allow to cool
- Preheat oven to 400° F /205°C
- Shred Chicken with two forks or by placing in a stand mixer with the paddle attachment.
- Coat a casserole dish with parchment paper. Place 2 spoonful of enchilada sauce in a thin layer, evenly in bottom of pan.
- Mix shredded chicken with cream cheese and ⅔ of cheddar cheese.
- Place a spoonful of chicken mixture into each tortilla shell.
- Roll shell around mixture. Place in the pan with seam side down.
- Continue with remaining shells and chicken mixture.
- Sprinkle remaining mixture around tortilla shells.
- Cover with remaining sauce and sprinkle with cheese.
- Bake for 20 minutes or until edges of tortilla shells begin to brown slightly.
- Cool for 5 minutes prior to serving. Top with desired toppings and serve.
Notes
