A Mexican-Inspired Keto Delight
A delicious Mexican-inspired dish that keeps your carbs in check while delivering all the flavors you crave.
Key Information
– Prep Time: 25 minutes
– Cook Time: 25 minutes
– Total Time: 50 minutes
– Servings: 8 enchiladas
– Difficulty: Moderate
– Diet: Keto, Low-Carb, Gluten-Free optional
– Calories: 320 per serving
– Net Carbs: 4g per serving
Essential Equipment
– 9×13 inch baking dish
– Large skillet
– Mixing bowls
– Measuring cups and spoons
– Blender (for homemade sauce)
Alternative: Slow cooker for chicken prep
Ingredients
For the Filling:
– 3 cups shredded chicken (750g)
– 2 cups shredded Monterey Jack cheese (200g)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 tbsp olive oil (30ml)
For the Enchilada Sauce:
– 8 oz cream cheese (225g)
– 1 cup chicken broth (240ml)
– 2 tbsp chili powder
– 1 tsp cumin
– 1 tsp garlic powder
– ½ tsp salt
Assembly:
– 8 low-carb tortillas
– 1 cup shredded cheddar cheese (100g) for topping
[Tortilla alternative: cheese wraps or steamed cabbage leaves]
Method
1. Preheat oven to 375°F (190°C)
2. Heat olive oil in skillet over medium heat
Add onion and cook until translucent (5-7 minutes)
Add garlic and cook for 1 minute more
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For more delicious low-carb Mexican recipes, check out our Cheese Shell Tacos and Healthy Taco Bowl.
