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Chicken Enchiladas
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Keto Chicken Enchiladas

Pepita tortilla gives authentic flavor to this classic comfort food.
Prep Time40 minutes
Cook Time1 hour 10 minutes
Course: Dinner
Cuisine: Comfot Food, Ketogenic, Mexican
Keyword: Comfort Food, Dairy, Keto, Low Carb, Mexican
Servings: 4
Calories: 449kcal
Cost: $15

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.
    Baked chicken shreds easily in stand mixer
  • 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

Total Calories 449  |  13g Total Carb ( 1g Net Carb)  |  35g Fat  |  25.2g Protein