Name: Low Carb Keto Chicken Enchiladas
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 6
Cuisine: Caribbean
Ingredients: 2 tablespoons Olive Oil; 1 Whole Yellow Onion peeled & small diced; 4 cloves Garlic minced; 2 tablespoons Brown Sugar Alternative; 2 (14 oz) tins Mexican Style Stewed Tomatoes this contains tomatoes jalapeños garlic & cumin.; 1 tin Chipotle Peppers In Adobo Sauce the sauce is the key ensure you pick out the tin that states in Adobo sauce.; 1 whole Fresh Limes juiced; 1 Bay Leaf; 1/4 teaspoon Kosher Salt; 1 (5 lb) Whole Chicken; 1/4 cup Olive Oil; 2 teaspoons Kosher Salt; 1 teaspoon Ground Black Pepper; 1 cup Red Enchilada Sauce; 2 tablespoons Olive Oil divided; 12 (6 inches) Low Carb Tortillas; 1 cup Cotija Cheese crumbled or use any other type of cheese; 1 Whole Avocado small diced; 1/4 cup Sour Cream; 3 tablespoons Fresh Cilantro roughly chopped; 1 Fresh Lime juiced; 1/4 cup Red Onions small diced; 2 Scallions washed & sliced; 1 Roma Tomatoes seeds and stems removed & diced small

Front side shot of Low Carb Keto Chicken Enchiladas in a baking dish

Front shot of Chicken Enchiladas wrapped in low card pita

Close up shot of Low Carb Keto Chicken Enchiladas

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Enchiladas date back to the Mayan times, starting with corn tortillas dipped in a spicy chili sauce. Over time, they were stuffed with different ingredients such as cheese & meat, which became the enchiladas we have all known to love. Creating a low-carb keto version of this beloved dish is Keto chicken enchiladas.

Juicy roasted & pulled whole chicken. You can choose to roast this at home or pick up a pre-roasted chicken from your local market. Home roasted does give the best results. Smoky chipotle peppers marinate the chicken and create the red enchilada sauce that is a perfect combination of sweet, salty, and spicy, paired with Mexican cotija cheese or your favorite cheese—wrapped in low-carb tortillas from La Tortilla Factory with only 6 grams of net carbs per tortilla. Topped with more enchilada sauce, crumbled cotija cheese, sour cream, red onion, scallions, chopped fresh tomatoes, fresh cilantro, fresh lime juice, and the almighty avocado, you'll be craving this dish over & over again. Great for a snack, lunch, or family dinner.

Pair with a blended Keto lime margarita & be prepared for a fiesta!

Author: Jennifer Dodd

Prep Time

15 mins

Cook Time

120 mins

Total Time

135 mins

Serves

Ingredients

Red Enchilada Sauce

2 tablespoons Olive Oil
1 Whole Yellow Onion, peeled & small diced
4 cloves Garlic, minced
2 tablespoons Brown Sugar Alternative
2 (14 oz) tins Mexican Style Stewed Tomatoes, this contains tomatoes, jalapeños, garlic & cumin.
1 tin Chipotle Peppers In Adobo Sauce, the sauce is the key, ensure you pick out the tin that states in Adobo sauce.
1 whole Fresh Limes, juiced
1 Bay Leaf
1/4 teaspoon Kosher Salt

Pulled Chicken

1 (5 lb) Whole Chicken
1/4 cup Olive Oil
2 teaspoons Kosher Salt
1 teaspoon Ground Black Pepper
1 cup Red Enchilada Sauce

Low Carb Keto Chicken Enchiladas

2 tablespoons Olive Oil, divided
12 (6 inches) Low Carb Tortillas
1 cup Cotija Cheese, crumbled, or use any other type of cheese
1 Whole Avocado, small diced
1/4 cup Sour Cream
3 tablespoons Fresh Cilantro, roughly chopped
1 Fresh Lime, juiced
1/4 cup Red Onions, small diced
2 Scallions, washed & sliced
1 Roma Tomatoes, seeds and stems removed & diced small

Instructions

Red Enchiladas Sauce

Place a medium-sized heavy bottomed pot onto the stovetop & set to medium high heat.

Add in the olive oil heat for 10 seconds.

Add in the diced onions sweat them out for 1 minute until the onions are slightly browned & translucent.

Add the garlic and sauté for 30 seconds.

Add the brown sugar alternative & allow the sugar to dissolve.

Add the tomatoes, adobo sauce (only the sauce, not the chilies), lime juice, bay leaves & salt.

Turn the temperature to a low simmer for 30 minutes.

Once the sauce is complete, it should be thickened and rich, remove from the stovetop and cool for 20 minutes.

Set up a high-powered blender, blend the sauce removing the bay leaf before blending. Scrape the sauce from blender using spatula into a medium bowl, set aside.

Pulled Chicken

Preheat oven to 325 °F.

Place whole chicken into a medium-sized roasting pan.

Lather the chicken with olive oil, salt & pepper.

Place chicken into the oven to roast for 1 to 1 1/2 hours until a food safety thermometer reads 165 °F when pierced between the thigh and breast. If you don't have access to a thermometer, split the thigh from the breast & ensure the liquid that comes out runs clear. If not ready, continue roasting check every 10 minutes.

Once the chicken is done, remove it from the oven to cool for 20 minutes.

After the chicken has cooled down, begin pulling the chicken meat off the bones, discarding the skin or any fat. Next, sort the chicken, check for any bones & place the meat into a medium-sized bowl.

Once all the meat is removed, shred the chicken into small pieces using your hands or fork.

Add 1 cup of red enchilada sauce, mixing with the shredded chicken. Set aside for the filling.

Low Carb Keto Chicken Enchiladas

Preheat oven to 350 °F.

Place a large nonstick pan onto the stovetop setting the temperature to medium-high heat.

Add 1/2 teaspoon of olive oil to the pan & place a tortilla into the pan, and toast briefly for 10 seconds on each side, flipping the tortilla over with a rubber spatula. This helps make the tortillas more pliable when rolling them into your enchiladas. Repeat this process with the remaining tortillas.

Once tortillas are toasted set onto a baking sheet, using a pastry brush, brush each side of the tortillas with the enchilada sauce. This is just to coat the tortillas, so they won't get dry while baking in the oven.

Repeat this process until all the tortillas are toasted & coated with enchilada sauce.

After tortillas are ready, you can begin filling each tortilla with the marinated pulled chicken as well as one teaspoon of cheese. Once they are all filled, roll them up tightly as you would for a wrap with the seam facing the bottom.

Using a 9 x 13 inch baking dish, add 1 layer or red enchilada sauce onto the bottom of the pan. Line up all the stuffed tortillas. They should be touching but not jammed into the dish.

Add another layer of sauce onto the enchiladas and the remainder of the cheese & bake in the oven for 20 minutes until sauce is bubbling & cheese is melted.

Remove from the oven and cool for 5 minutes.

Top with avocado, drizzles of sour cream, cilantro, lime juice, red onion, scallions & tomatoes. Portion onto a plate with a spoon of sauce & you're in for a fiesta!

Low Carb Keto Chicken Enchiladas

Ingredients

Instructions

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