KETO ENCHILADAS
These keto enchiladas are a low carb twist on the classic Mexican dish! Tortillas filled with grilled chicken, vegetables, cheese, keto enchilada sauce, and baked with even more cheese!
Provided by Arman
Categories Main Course
Time 20m
Number Of Ingredients 11
Steps:
- Preheat the oven to 180C/350F. Grease a large baking tray and set aside.
- Place all your enchilada sauce ingredients into a high speed blender. Blend well, until smooth. Pour into a bowl and set aside.
- Place large pot or saucepan over medium heat. Add the oil and once hot, add the diced onions and peppers and cook for 2-3 minutes, until the onions are golden. Add the diced chicken and taco seasoning and mix well. Cook for 8-10 minutes, while stirring regularly, until the chicken is fully cooked.
- Start assembling the enchiladas. Place a single tortilla onto a plate. Spread 1-2 tablespoons of enchilada sauce, or enough to cover the tortilla. Add some of the chicken filling into the center, followed by a few tablespoons of shredded cheese. Fold either together and use a toothpick to hold it in place. Place the filled tortilla into the baking dish. Repeat until all the tortillas are filled.
- Cover the tortillas with any remaining enchilada sauce and sprinkle with the remaining cheese. Bake for 10-12 minutes, or until the cheese has melted. Remove the toothpicks and serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 355 kcal, Carbohydrate 11 g, Protein 40 g, Fat 17 g, Sodium 1543 mg, Fiber 8 g
KETO ENCHILADAS
Keto Enchiladas with ground beef, melty cheese, and a mildly spicy, savory sauce will quickly become a family favorite meal.
Provided by Chrystal
Categories Main Dishes
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Spray a 9x13 baking dish with oil and set aside.
- Brown the ground beef, pepper, and onion in a skillet over medium heat, breaking down large chunks into smaller ones. Add in the taco seasoning and water and stir to combine, then simmer until the water is absorbed into the ground beef. Remove from heat.
- Spread about 1/2 cup of the enchilada sauce evenly on the bottom of the prepared casserole dish.
- Add 1/3 cup of the ground beef mixture in a straight line to the center of each tortilla. Add about 1/4 cup of the shredded cheese, then roll up tightly. Place the rolled tortilla seam side down in the casserole dish. Repeat with the remaining ingredients until the casserole dish is full.
- Spread the rest of the enchilada sauce over the top of the tortillas, making sure to coat each tortilla. Sprinkle the remaining cheese all over the top and bake, uncovered, for 20 to 25 minutes, or until the center is bubbly.
- Top with your favorite toppings and enjoy!
Nutrition Facts : Calories 425 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 78 milligrams cholesterol, Fat 23 grams fat, Fiber 6 grams fiber, Protein 31 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 1078 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
KETO ENCHILADAS
A spicy dish of low-carb, sausage enchiladas covered in enchilada sauce and cheese.
Provided by Megha Barot
Categories Main Dish
Time 35m
Number Of Ingredients 9
Steps:
- Add all the ingredients to a large mixing bowl and whisk to combine.
- Heat a small (6 inch) skillet to medium-low heat and grease with coconut oil spray.
- Use a 1/4 measuring cup to pour the batter into the heated pan and cover with a lid to cook through for 2-3 minutes.
- Repeat process until all tortillas are cooked (we made 7).
- Preheat your oven to 400 degrees.
- Turn the heat up to medium-high and add the ground sausage. Break apart into crumbles until it cooks through completely.
- Remove from heat and set aside.
- Make your enchiladas: Place some meat and cheese into each wrap. Wrap loosely and place into the casserole dish. Repeat until all enchiladas are in casserole dish.
- Top with enchilada sauce and additional cheese. Bake for 10-12 minutes until cheese is fully melted. Enjoy!
- Best stored in a sealed container in the fridge, up to 5 days.
Nutrition Facts : Calories 477 kcal, Carbohydrate 5 g, Protein 28 g, Fat 37 g, SaturatedFat 16 g, Cholesterol 373 mg, ServingSize 1 serving
HOMEMADE KETO ENCHILADAS
Spicy ground beef keto enchiladas are smothered in a homemade enchilada sauce and wrapped in unusual protein tortillas.
Provided by Annie Lampella
Categories Dinner
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Heat oil in a large skillet over medium heat. Add onions and cook until softened. Add garlic and continue cooking until fragrant. Remove from heat and set aside in a small bowl.
- Return pan to heat, add tomatoes, beef broth, chiles and cumin. Crush up the tomatoes as they cook. Cook over medium high heat until bubbly and slightly reduced.
- Remove from heat and pour sauce in a blender or food processer. Puree until smooth.
- In the same skillet, brown the ground beef over medium high heat. Add coriander, salt and onion mixture. Continue to cook until meat is browned. Remove from heat and set in a bowl.
- Add cilantro, 1 1/2 cups of cheese, 1/4 cup of pureed enchilada sauce to the ground beef mixture. Mix until combined.
- To assemble the enchiladas, pour enough sauce to cover the bottom of a 8 x 12 casserole dish.
- Grab a slice of chicken. Spoon the ground beef mixture in the center and roll up like a tortilla. Place into the dish and repeat with remaining chicken slices.
- Pour the remaining sauce on top. Sprinkle with remaining cheese and bake at 400 degrees for 15 minutes or until cheese is bubbly.
Nutrition Facts : Calories 378 calories, Carbohydrate 5.3 carbs, Protein 36.5 grams of protein, Fat 22.7 grams fat
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