Keto Enchilada Sauce Recipes

KETO ENCHILADAS

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!

HOMEMADE KETO ENCHILADAS

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.

KETO ENCHILADAS

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.

KETO CHICKEN ENCHILADAS

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.

KETO ENCHILADA SAUCE

Steps:

• Melt the butter in a saucepan over medium heat on the stove.
• Add the garlic to the saucepan and stir. Saute for 1 minute.
• Stir in the spices and saute another 30 seconds.
• Whisk in the chicken broth and tomato paste. Stir to combine, and simmer for 5-10 minutes.
• Use immediately or store in the fridge in an airtight container for up to a week.