How To Make Chicken Enchiladas For A Keto Diet
Ingredients
For the Enchiladas:
1 pound boneless, skinless chicken breasts
1 tablespoon olive oil
half onion, chopped
1 purple bell pepper, chopped
1 green bell pepper, chopped
1 (10 ounce) can diced tomatoes with green chilies, undrained
half of cup chopped cilantro
1/4 cup taco seasoning
1/4 cup water
12 (6 inch) corn tortillas
1 cup shredded cheddar cheese
For the Sour Cream Sauce:
1 cup sour cream
1/4 cup chopped onion
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon black pepper
For the Guacamole:
2 ripe avocados, peeled and pitted
1/4 cup chopped onion
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon black pepper
For the Salsa:
1 (15 ounce) can tomato sauce
1/2 cup chopped onion
1/2 cup chopped green bell pepper
half cup chopped purple bell pepper
1/4 cup chopped cilantro
1 teaspoon chili powder
half of teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
For the Filling
– Boneless, skinless chicken breasts (cooked and shredded)
– Bell pepper (finely diced)
– Onion (finely diced)
– Cream cheese (softened)
– sour cream chicken enchiladas sauce cream
– Shredded cheddar cheese (optional)
– Salt and pepper to taste
1 pound boneless, skinless chicken breasts, cooked and shredded
Ingredients:
- 1 pound boneless, skinless chicken breasts, cooked and shredded
1/2 cup shredded cheddar cheese
1/2 cup shredded cheddar cheese
1/4 cup chopped onion
– 1/4 cup chopped onion
1/4 cup chopped green bell pepper
Chop 1/4 cup of green bell pepper into small pieces.
1/4 cup chopped jalapeño pepper, optional
• Omit for a milder taste.
1 tablespoon olive oil
1 tablespoon olive oil
1 tablespoon taco seasoning
1. In a big skillet, brown the chicken over medium heat. Drain off any excess grease.
2. Stir within the taco seasoning, salsa, and water. Bring to a simmer and cook for five minutes, or until the chicken is cooked by way of.
3. Spread half of cup of the chicken combination down the middle of every tortilla. Top with 1/4 cup of the cheese. Roll up the tortillas and place them in a greased 9×13-inch baking dish.
4. Bake at 350 levels F for 20 minutes, or until the cheese is melted and bubbly.
Salt and pepper to taste
How to Make Chicken Enchiladas for a Keto Diet
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can corn, drained
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 10 keto-friendly tortillas
Instructions:
1. Preheat oven to 350 levels F (175 degrees C).
2. Heat olive oil in a big skillet over medium heat. Add chicken breasts and cook dinner until browned on each side. Remove from warmth and let cool.
three. Shred chicken into bite-sized items.
four. Add onion and garlic to the skillet and cook dinner till softened about 5 minutes.
5. Stir in black beans, corn, cheddar cheese, mozzarella cheese, heavy cream, salt, and pepper.
6. Fill tortillas with chicken combination and roll up.
7. Place enchiladas in a baking dish and bake for 20 minutes, or till heated via.
eight. Serve together with your favorite toppings, similar to salsa, sour cream, or guacamole.
Tips:
You can use any sort of cooked chicken for this recipe.
If you’re utilizing canned chicken, be certain to drain it well.
You can add other elements to the filling, corresponding to chopped bell peppers, onions, or olives.
If you do not have heavy cream, you have to use milk instead.
You can even make these enchiladas forward of time and reheat them earlier than serving.
For the Sauce
For the Sauce
1 cup lowcarb tomato salsa
This recipe does not include any information about tomato salsa, so I can not answer this question.
1/2 cup heavy cream
Half a cup of heavy cream is a standard ingredient in many recipes, including ketogenic food plan recipes.
Heavy cream is a high-fat dairy product that’s made by separating the cream from the milk.
It contains about 36% butterfat, which makes it a great source of fats for individuals on a ketogenic food plan.
Heavy cream can be used in quite lots of recipes, together with soups, sauces, desserts, and beverages.
It can also be used to make whipped cream.
When using heavy cream in a recipe, it is necessary to keep in mind that it is a high-fat ingredient.
Therefore, it should be used in moderation to keep away from consuming too much fats.
1/4 cup chicken broth
1/4 cup chicken broth
1 tablespoon taco seasoning
1 tablespoon taco seasoning
Salt and pepper to taste
Salt and pepper to taste is a common instruction in recipes which means to add as much salt and pepper as you like, till the dish reaches your desired flavor.
There isn’t any specific measurement for salt and pepper to taste, as it will range depending on your private preferences and the other elements within the dish.
It is important to add salt and pepper gradually and taste the dish as you go, to avoid over-seasoning.
If you are unsure how much salt and pepper to add, start with a small amount and increase it progressively until the dish reaches your desired flavor.
For the Tortillas
Ingredients:
– 2 cups almond flour
– 1/4 cup psyllium husk
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 2 eggs
– half cup water
Instructions:
1. In a big bowl, whisk collectively the almond flour, psyllium husk, baking powder, and salt.
2. In a separate bowl, whisk together the eggs and water.
3. Add the wet elements to the dry elements and stir until well combined.
4. Divide the dough into eight equal pieces and roll out every bit into a skinny circle.
5. Heat a large skillet over medium warmth and cook dinner the tortillas for 1-2 minutes per facet, or until golden brown and cooked via.
6 massive lowcarb tortillas or 12 small lowcarb tortillas
For the tortillas, you need to use both 6 giant low-carb tortillas or 12 small low-carb tortillas.
1/4 cup shredded cheddar cheese
1/4 cup shredded cheddar cheese is equal to about 1 ounce of cheese.
Shredded cheddar cheese is a flexible ingredient that can be utilized in a selection of recipes.
It can be used as a topping on nachos, tacos, and burritos.
It can be utilized in casseroles, soups, and salads.
Shredded cheddar cheese is an effective source of calcium and protein.
It is also a great supply of fat, which is essential for a ketogenic food plan.
Instructions
Ingredients:
– 1 pound skinless, boneless chicken breasts
– 1 tablespoon olive oil
– half teaspoon salt
– 1/4 teaspoon black pepper
– half cup chopped onion
– 1/2 cup chopped green bell pepper
– 1 (10 ounce) can diced tomatoes and green chilies, undrained
– half of cup shredded cheese (cheddar, Monterey Jack, or a blend)
– 10 (6 inch) low-carb tortillas
Instructions:
1. Preheat oven to 375 levels F (190 degrees C).
2. Season chicken with salt and pepper.
3. Heat olive oil in a big skillet over medium warmth.
4. Add chicken to the skillet and cook till golden brown on either side.
5. Remove chicken from the skillet and put aside.
6. Add onion and green bell pepper to the skillet and cook dinner until softened.
7. Add tomatoes and green chilies and convey to a simmer.
8. Return chicken to the skillet and cook dinner till cooked through.
9. Stir in shredded cheese.
10. Place a dollop of the chicken combination within the heart of every tortilla.
11. Roll up the tortillas and place them in a greased 9×13 inch baking dish.
12. Bake for 20 minutes, or till the cheese is melted and bubbly.
To Make the Filling
To Make the Filling
Heat a big skillet over medium heat, and add the olive oil.
Once the oil is shimmering, add the chicken to the skillet and cook dinner till browned on all sides.
Add the onion and garlic and cook dinner till softened.
Add the low carb enchilada sauce, chili powder, cumin, and salt and pepper to taste.
Stir to combine and cook for five minutes, or till the sauce has thickened.
Remove from warmth and stir in the shredded cheese.
1. Heat the olive oil in a big skillet over medium heat.
1. Heat the olive oil in a large skillet over medium warmth.
2. Add the chicken, onion, green bell pepper, and jalapeño pepper to the skillet and cook till softened, about 5 minutes.
– Add the chicken, onion, green bell pepper, and jalapeño pepper to the skillet and cook dinner until softened, about 5 minutes.
3. Stir within the taco seasoning and cook for 1 minute more.
Step three: Stir in the taco seasoning and prepare dinner for 1 minute more.
4. Remove from the warmth and stir within the cheddar cheese.
Remove from the warmth and stir in the cheddar cheese.
To Make the Sauce
To Make the Sauce:
- Mix the tomato sauce, chili powder, cumin, onion powder, garlic powder, salt, and black pepper in a small saucepan.
- Bring to a simmer over medium heat and prepare dinner for 5 minutes, or until the sauce has thickened.
- Remove from the heat and set aside.
1. In a medium saucepan, whisk collectively the tomato salsa, heavy cream, chicken broth, taco seasoning, salt, and pepper.
In a medium saucepan, whisk together the tomato salsa, heavy cream, chicken broth, taco seasoning, salt, and pepper.
2. Bring to a simmer over medium heat and cook dinner for 10 minutes, or till thickened.
In step 2, bring the sauce to a simmer over medium heat and cook for 10 minutes, or until thickened.
To Assemble the Enchiladas
Preheat the oven to 375 degrees F (190 levels C).
Spread 1/2 cup of the enchilada sauce in the bottom of a 9×13 inch baking dish.
Place a scoop of the chicken combination down the middle of every tortilla.
Top with 1/4 cup of shredded cheese.
Roll up the tortillas and place them seam side down within the ready baking dish.
Pour the remaining enchilada sauce over the tortillas.
Sprinkle the remaining shredded cheese over the top.
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Let cool for a few minutes before serving.
1. Preheat the oven to 375 levels F (190 levels C).
1. Preheat the oven to 375 degrees F (190 levels C).
2. Spread half cup of the sauce within the backside of a 9×13 inch baking dish.
Spread ½ cup of the sauce in the backside of a 9×13 inch baking dish.
3. Place a tortilla in the bottom of the dish and high with 1/4 cup of the filling.
3. Place a tortilla within the backside of the dish and high with 1/4 cup of the filling.
4. Roll up the tortilla and place it seam facet down within the dish.
Roll up the tortilla tightly, starting from the underside edge and working your way to the highest.
Place the rolled-up tortilla seam facet down in a frivolously greased 9×13-inch baking dish.
Repeat with the remaining tortillas and filling.
5. Repeat with the remaining tortillas and filling.
5. Repeat with the remaining tortillas and filling.
– Preheat the oven to 375°F (190°C).
– Place the enchiladas in a single layer in a greased 9×13 inch baking dish.
– Bake for 15-20 minutes, or until the cheese is melted and bubbly and the tortillas are golden brown.
– Let the enchiladas cool for a couple of minutes before serving.
6. Pour the remaining sauce over the enchiladas.
Spoon about 1/4 cup of the sauce into every tortilla, spreading it out evenly.
Place half cup of the chicken mixture down the center of every tortilla.
Roll up the tortillas tightly, tucking in the ends as you go.
Place the enchiladas seam-side down in a 9×13 inch baking dish.
Pour the remaining sauce over the enchiladas.
7. Sprinkle with the remaining cheddar cheese.
Sprinkle the remaining cheddar cheese over the enchiladas.
8. Bake for 2025 minutes, or till the cheese is melted and bubbly.
Preheat oven to 350 levels F (175 levels C).
In a large bowl, combine the chicken, cheese, sour cream, salsa, chili powder, cumin, and salt and pepper to style.
Lay out the tortillas and unfold about 1/4 cup of the chicken mixture down the middle of every tortilla.
Roll up the tortillas and place seam side down in a 9×13 inch baking dish.
Pour the remaining salsa over the enchiladas.
Bake for 2025 minutes, or until the cheese is melted and bubbly.
Serve immediately.
