Keto Chicken Enchiladas

Name: Keto Chicken Enchiladas
Total time: 60 min
Yield: 8 servings
Cuisine: Keto
Ingredients: 2 tablespoons olive oil; 1 pound boneless, skinless chicken thighs, cooked and shredded; 1/2 cup chopped onion; 2 cloves garlic, minced; 1/2 cup chicken broth; 1 (15 ounce) can tomato sauce; 1 (4 ounce) can diced green chiles; 2 tablespoons chili powder; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper (optional); Salt and black pepper to taste; 8 ounces cream cheese, softened; 1 cup shredded cheddar cheese, divided; 1 cup shredded Monterey Jack cheese, divided; 1/2 cup heavy cream; 1/4 cup chopped fresh cilantro, for garnish

Savor the rich, comforting flavors of classic enchiladas with a keto-friendly twist, featuring tender chicken and a zesty sauce wrapped in cheesy, low-carb 'tortillas'.

✓ Keto-friendly 5 g net / serving

60 min 8 servings Involved ♥ Save recipe

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5 g

net carbs

28 g

protein

32 g

fat

420

kcal

Ingredients

2 tablespoons olive oil

1 pound boneless, skinless chicken thighs, cooked and shredded

1/2 cup chopped onion

2 cloves garlic, minced

1/2 cup chicken broth

1 (15 ounce) can tomato sauce

1 (4 ounce) can diced green chiles

2 tablespoons chili powder

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (optional)

Salt and black pepper to taste

8 ounces cream cheese, softened

1 cup shredded cheddar cheese, divided

1 cup shredded Monterey Jack cheese, divided

1/2 cup heavy cream

1/4 cup chopped fresh cilantro, for garnish

Method

Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

In a large skillet over medium heat, add olive oil. Sauté onion until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

Stir in shredded chicken, chicken broth, tomato sauce, green chiles, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Bring to a simmer and cook for 10-15 minutes, allowing flavors to meld and sauce to thicken slightly. Season with salt and pepper to taste.

While the chicken mixture simmers, prepare the 'tortillas'. In a microwave-safe bowl, combine softened cream cheese, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese, and heavy cream. Microwave for 1-2 minutes, stirring halfway, until melted and smooth. This will form a thick, spreadable cheese mixture.

To assemble the enchiladas, spread a thin layer of the cheese mixture onto the bottom of the prepared baking dish. This will act as the 'tortilla' base.

Spoon a portion of the chicken filling over the cheese layer, spreading it evenly. Repeat this process, layering cheese mixture and chicken filling, until all ingredients are used, ending with a layer of chicken filling.

Top the final chicken layer with the remaining 1/2 cup cheddar cheese and 1/2 cup Monterey Jack cheese.

Bake for 25-30 minutes, or until the cheese is bubbly and lightly golden brown.

Let stand for 5 minutes before serving. Garnish with fresh cilantro.

Estimated values per serving. Not medical advice.