Keto Chicken Enchiladas

Step 1

Preheat the oven to 350F.

Step 4

Cook the Chicken

Step 5

In a large skillet over medium-high heat, heat the olive oil in the pan. Cook the onions for 3-4 minutes until the onion starts to soften.

Step 7

Add the bite-sized chicken pieces, cumin, and chili powder and cook until the pieces are white on the outside.  The chicken won't be cooked all the way through at this point, but will finish cooking in the oven. Stir in the drained green chilis.

Step 9

Feel free to substitute roasted chicken or another type of shredded chicken you might have on hand. Making low carb enchiladas makes perfect use for leftover shredded chicken!

Step 11

Assemble the Keto Enchilada in Red SauceSpray a 9x13" pan with non-stick cooking spray.

Step 13

Add a large spoonful of enchilada sauce to each tortilla and spread the sauce on one side of the tortilla.

Step 15

Add chicken down the center of the tortilla, which will be about 1/2 cup of chicken.

Step 17

Sprinkle with a generous sprinkle of cheese.

Step 19

Roll the tortillas up and place in the baking dish either seam side up or seam side down.

Step 21

Pour the remaining enchilada sauce over the top of the keto chicken enchiladas.

Step 23

Sprinkle the rest of the cheese over the top of the low carb enchiladas recipe.

Step 25

Bake and ServeBake for 15-20 minutes until cooked through and the cheese is melted.

Step 27

Garnish with cilantro if desired, and serve with sour cream, avocado, salsa, or chives on the side.

Step 29

Makes 8 servings. Enjoy!