Keto Chicken Enchilada Roll Ups Recipes
KETO CHICKEN ENCHILADAS
Keto Chicken Enchiladas are super easy and a crave-worthy dinner great for any occasion. Perfect for eating low carb, these enchiladas are great for to fulfill your Mexican craving!
Provided by Taryn
Categories Main Course
Time 1h5m
Number Of Ingredients 4
Steps:
- Preheat the oven to 400. Put 2 tablespoons of the sauce in the bottom of a 9x13 casserole dish. Top with the chicken. Spread an additional 2 tablespoons of sauce on top of the chicken thighs.
- Bake for 25-35 minutes until the chicken is at least 160 degrees. Let cool for 5 minutes and then shred the chicken. Discard the cooking liquid.
- Combine the slightly cool shredded chicken with half of the cheese. Divide between the tortillas. Roll each up and place in the casserole dish. Top with the rest of the enchilada sauce. Top with the remaining cheese.
- Bake for an additional 25-30 minutes or until hot and bubbly. Optional: broil for 2-3 minutes at the end to brown the cheese.
Nutrition Facts : ServingSize 1 enchilada, Calories 431 kcal, Carbohydrate 23 g, Protein 42 g, Fat 24 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 182 mg, Sodium 1176 mg, Fiber 16 g, Sugar 1 g, UnsaturatedFat 2 g
KETO CHICKEN ENCHILADA ROLL UPS
With only 3g net carbs per serving, these keto chicken enchilada roll ups are a filling snack or a fun appetizer and party food!
Provided by Annie
Categories Appetizer
Time 25m
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees.
- Arrange the cheese in 8 evenly sized circles on a large parchment lined baking sheet. Make sure to leave some space between each cheese circle so that it can expand while cooking.
- Bake for 10 minutes until the cheese takes on a lace-like appearance. Remove, and let cool for a minute or so.
- While the cheese is baking, combine the chicken, cream cheese, enchilada sauce, green onions and salt and pepper to taste in a mixing bowl.
- Place a layer of the chicken filling down the center of each baked cheese circle.
- Gently and quickly fold the cheese circles up around the filling to form cheese enchiladas.
- Drizzle additional enchilada sauce on top of desired and serve garnished with sour cream.
Nutrition Facts : Calories 190 kcal, ServingSize 1 serving
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- Preheat the oven to 400F. Spread 1/4 cup of the enchilada sauce on the bottom of a 13 x 9-inch baking dish.
- Cut the zucchini lengthwise, into 1/4-inch thick slices until you have a total of 12 slices about the same size. It’s easiest to do this with a mandolin.
- Season both sides of the zucchini with 1/2 tsp salt and pepper, then grill on a grill pan over high heat to help dry out the zucchini, until pliable and grill marks form, but not fully cooked, about 2 minutes on each side.
- Heat the oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, 1/4 cup of the enchilada sauce, and cook 4 to 5 minutes. Remove from heat.
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- 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.
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