low carb enchilada

These Enchilada Chicken Roll-Ups give you authentic enchilada flavor without all the work, calories or fat.  And you won’t even miss the tortillas!

Enchilada Chicken Roll-Ups

cumin

oregano

garlic powder

chili powder

Kosher salt

black pepper (to taste)

Cooking spray

½ pounds 3 boneless, skinless chicken breasts, cut in half lengthwise

green chilis

reduced fat shredded Mexican cheese blend

avocado (yield 6-ounces, cubed)

cilantro (for garnish)

Preheat oven to 375F degrees.

In a small bowl, combine the cumin, oregano, garlic powder, chili powder, salt and pepper.  Rub on both sides of each chicken piece.

Spray a small (8x6-ish) oval or rectangular baking dish with cooking spray and pour a thin layer of enchilada sauce on the bottom of the dish.

Lay chicken, cut side up on a work surface. Top each piece, in the center, with about 2 teaspoons chilis and 1 1/2 tablespoons cheese.

Roll each one up and set them seam side down in the baking dish.  Top with remaining sauce, cheese and chilis.

Cover with foil and bake for 30 minutes.  Remove foil and continue to bake 10-15 minutes more, or until chicken is cooked through.

Top each chicken roll-up with a few avocado pieces and cilantro and serve.

These easy, Low-Carb Enchilada Chicken Roll Ups give you authentic enchilada flavor without all the work! And you won’t even miss the tortillas! Serve them with cauli-rice to keep it low carb or make my cilantro-lime rice, so good!

3 FS Smart Points • 261 Calories (keto, gluten-free)
Print: https://www.skinnytaste.com/enchilada-chicken-roll-ups/

Low-Carb Enchilada Chicken Roll Ups

Our Keto Chicken Enchilada Casserole is a deliciously cheesy, one pot meal to feed the whole family. It’s quick and easy to throw together.

Keto Chicken Enchilada Casserole

Keto Enchilada Sauce

Sour Cream

Garlic Powder

Onion Powder

Salt

Pepper

Chicken (cooked and shredded)

½ Red Pepper (seeded and diced)

Raw Cauliflower Rice

Cheddar Cheese (shredded)

Black Olives (sliced)

Cilantro (chopped)

Preheat your oven to 175C/350F.

In a large mixing bowl, add the enchilada sauce, sour cream, garlic powder, onion powder, salt, and pepper. Whisk together.

Add the shredded chicken and peppers, reserving 1 tablespoon for garnish, and mix well.

Add the cauliflower rice to the base of your casserole dish and spread evenly.

Spoon over the chicken mixture and smooth out.

Sprinkle over the cheddar cheese.

Bake for 25-30 minutes, until the cheese is golden brown.

Serve sprinkled with the reserved peppers, olives, and cilantro. Enjoy!

Our Low Carb Enchilada Sauce is much higher in fat than supermarket sauces, and much tastier. It is a mild sauce, perfect for children, and easily made hotter by adding additional Cayenne or fresh chilies.

Keto Enchilada Sauce - Low Carb & Mildly Spicy

Salted Butter

Cumin (ground)

Oregano

Coriander (ground)

Cayenne Pepper (ground)

Erythritol

Tomato Puree (also called Passata)

Pepper (ground)

Place the butter in a saucepan over medium heat.

Add all ingredients except the tomato puree and saute for 3 minutes, or until fragrant.

Add the tomato puree and stir well.

Simmer the sauce for 5 minutes to infuse the spices. Add a little water if you like your sauce to be thinner and adjust the seasoning to your taste.

Use straight away or cool for 30 minutes before pouring into a heatproof jar and storing in the fridge for up to 2 weeks.

https://www.youtube.com/watch?v=dwVRPRIEyVo

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This Super Delicious Homemade Keto Enchilada Sauce recipe is made with all-natural ingredients with a touch of spice making it perfect for many low-carb Mexican dishes.

Free Printable Recipe Card & Ingredient Links: https://www.myketokitchen.com/keto-recipes/low-carb-enchilada-sauce/

Keto Enchilada Sauce Ingredients:

3 ounces (1/3 cup) of Salted Butter
3 teaspoons of Cumin, ground
2 teaspoons of Dried Oregano
2 teaspoons of Coriander, ground
2 teaspoons of Onion Powder
1/4 teaspoon of Cayenne, ground
1 1/2 tablespoons of Erythritol
12 ounces of Tomato Puree – the tomato puree (also called passata) that we use contains only tomatoes and salt.
1/2 teaspoon of Salt
1/2 teaspoon of Pepper

Homemade Enchilada Sauce Nutrition:

2g Net Carbs

Serving: 55g | Calories: 90kcal | Carbohydrates: 4.5g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 227mg | Potassium: 211mg | Fiber: 2g | Sugar: 2g | Vitamin A: 497IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg

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Easy Keto Enchilada Sauce Recipe - Low-Carb, No Added Sugar & Super Tasty (2g Carbs)

This Low-carb Chicken Zucchini Enchilada is made with “zucchini tortillas” and is loaded with enchilada sauce, chicken, and cheese. It’s also gluten-free and very flavourful!

Low-carb Chicken Zucchini Enchilada

extra virgin olive oil

onion

salt and black pepper

garlic (minced)

free-range organic shredded chicken

red enchilada sauce

zucchini

Monterey Jack

cheddar

Sour cream (for drizzling)

cilantro leaves (for garnishing)

Preheat oven to 350ºF.

In large skillet over medium heat, heat the oil. Add the onion and salt.

Cook until golden and brown, about 5 minutes. Add the garlic, cumin, chili powder, shredded chicken, and 1 cup enchilada sauce.

Stir well until combined.

Using a vegetable peeler or&nbsp;mandolin, make thin slices of zucchini. On a cutting board, lay out 4 zucchini slices slightly overlapping. Then, add 2 tablespoons of the chicken mixture on top. Roll up, and transfer carefully to a baking dish. Repeat with the remaining zucchini and chicken mixture.

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