Keto Chicken Enchiladas
Savory chicken and cheese rolled in low-carb tortillas, smothered in a rich, mild red enchilada sauce.
Contains common allergens
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Instructions
- 1
Preheat your oven to 375°F (190°C). Spread 1/4 cup of the enchilada sauce in the bottom of a 9x13 inch baking dish.
- 2
In a medium mixing bowl, combine the shredded chicken, 1/2 cup of the shredded cheese, sour cream, and 2 tablespoons of the enchilada sauce. Mix well.
- 3
Lay a tortilla flat. Spoon about 2-3 tablespoons of the chicken mixture in a line down the center of the tortilla.
- 4
Roll the tortilla up tightly around the filling and place it seam-side down in the prepared baking dish. Repeat for all 8 tortillas.
- 5
Pour the remaining enchilada sauce evenly over the tops of the rolled tortillas, then sprinkle with the remaining 1 cup of shredded cheese.
- 6
Bake uncovered for 20 minutes until the cheese is beautifully melted and bubbly. Garnish with fresh cilantro and sliced jalapeños before serving.
Plan it in Listahan
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