Keto Enchiladas
When it comes to keto comfort food, my favorite recipes to make are mac and cheese, lasagna, and these keto enchiladas. If I had to pick a favorite cuisine, Mexican food would win hands down. Ever since my very first Mexican meal, I’ve been hooked, and eat it as often as I can. My all time favorite dish is enchiladas, which to me, are the epitome of comfort food. There’s something special about tortillas filled with chicken, cheese, and vegetables, with a spicy sauce and covered in cheese. Since going keto, I’ve tried my hardest to make my own version of it and have been eating it on repeat since! I’ve been meaning to share a keto enchiladas recipe for quite some time. It is so quick and easy to prepare and tastes incredible. Now, these enchiladas may look incredibly fancy, but I promise you, they are a foolproof recipe. No grains and no sugar are needed, but you’d never tell. They are spicy, smoky, sweet, and cheesy, and the best part is how customizable these are- Fill them with anything and everything! I had some friends over for a big Mexican dinner and NO ONE believed me when I said these were low carb- They tasted like traditional enchiladas, if not better!
Ingredients to make keto chicken enchiladas
For the keto enchilada sauce
Tomato sauce– Also known as tomato passata, it forms the base of the sauce. Do not use tomato paste or tomato sauce with added sugar. Onion and garlic- Adds flavor and fragrance to the sauce. Cumin– Slightly sweet and slightly bitter, this meshes very well with the filling ingredients. Smoked paprika and chili powder- These add smokiness, slight sweetness, and of course, a punch of spice. Salt and pepper– To taste!
For the enchilada filling
Olive oil– To try everything it. Onion and bell peppers– Adds flavor, color, and some added crunch. Protein of choice– Chicken, ground beef, fish, or even plant based meat crumbles. Taco seasoning– All the delicious Mexican spices. I used keto taco seasoning. Low carb tortillas– For this recipe, I used store bought low carb tortillas, as it was easier to make. However, you can also use homemade keto tortillas. Shredded cheese– A blend of cheddar and spicy cheddar cheese.
How do you make keto enchiladas?
Start by preparing your enchilada sauce. In a high speed blender, add all the ingredients and blend until completely combined. Pour it into a large bowl and set aside. Next, prepare the enchilada filling. In a non-stick pan, add the olive oil. Once hot, add the onions and bell peppers and cook for 2-3 minutes, until the onions start to brown. Add the chopped protein of choice (I used chicken breast), followed the taco seasoning, and cook for 8-10 minutes, until the chicken is completely cooked. Now, prepare the enchiladas. Place on low carb tortilla onto a flat surface. Cover it with enchilada sauce, before adding the filling into the center. Sprinkle with shredded cheese and fold both sides to the middle of the tortilla. Place a toothpick to hold it in place and transfer into a large baking dish. Repeat the process until all the filling has been used up. Spread with the remaining enchilada sauce and cover with more cheese. Finally, bake the enchiladas for 10-12 minutes, or until the cheese has melted. Remove from the oven and serve immediately.
Tips to make the best low carb enchiladas
Use a good quality brand low carb tortillas, like woolworths or Mission. Some brands fall apart when you add the filling to it. Unlike traditional enchiladas, I recommend you go lighter on the sauce, and keep the edges dry. This will ensure they hold their shape the entire time. Feel free to add extra cheese or other low carb vegetables, for some added bulk. Spinach, zucchini, and eggplant are all fantastic options. You can use a store bought enchilada sauce if you prefer. Just be wary that many brands have added sugar and thickeners in them.
Storing and freezing enchiladas
To store: Enchiladas can be stored in the refrigerator, covered, for up to 5 days. To freeze: Remove the enchiladas from the baking dish and place them in a shallow container. Store the container in the freezer for up to 6 months. Reheating: Enchiladas are best reheated in a preheated oven until the cheese is warm and the edges of the tortillas are crispy. You can reheat from frozen.
What to serve with keto enchiladas
Salsa Guacamole Cheese sauce Tortilla chips Cauliflower rice
