Who says you can’t enjoy a delicious, flavor-packed enchilada while sticking to a keto diet? With a few clever tweaks, it’s entirely possible to create a dish that’s as satisfying and tasty as its traditional counterpart. Think of it like a magic trick; you won’t believe it’s keto until you see it (and taste it) for yourself.
These keto chicken enchiladas are packed with succulent chicken, smothered in a rich, tangy sauce, and topped with gooey cheese. Oh, did we mention they’re low-carb and gluten-free, too? Yes, you heard it right! You can have your enchanting enchiladas and eat them too, without any guilt. Sounds too good to be true? Let’s get cooking and find out!
Why Keto Chicken Enchiladas?
Everyone loves a good enchilada. Unfortunately, traditional enchiladas are not exactly keto-friendly. They’re usually filled with high-carb ingredients and wrapped in a flour tortilla, which can quickly derail your diet. However, by making a few smart swaps, we can turn this classic Mexican dish into a low-carb delight.
For our keto chicken enchiladas, we’ll be using a homemade almond flour tortilla to drastically reduce the carb count. Not only that, but we’ll also be using a generous amount of cheese and a mouthwatering enchilada sauce that’s low in carbs and high in flavor. So, you can still enjoy a hearty and satisfying meal while keeping your carb intake in check.
The Secret Ingredient: Almond Flour Tortillas
When it comes to creating a low-carb version of a traditionally carb-heavy dish, the key is to find the perfect substitute. In the case of enchiladas, the biggest culprit is the tortilla shell. That’s where almond flour comes into play. It’s low in carbs, high in healthy fats, and offers a subtly sweet flavor that complements the savory filling perfectly.
Almond flour tortillas are surprisingly easy to make from scratch. All you need is almond flour, egg, and a pinch of salt. The result is a sturdy, flexible tortilla that can hold a generous amount of filling without falling apart, perfect for our keto chicken enchiladas.
Creating a Flavorful Filling and Sauce
The second most important part of any enchilada is the filling. For our keto version, we’ll be using chicken as our primary protein. Not only is chicken naturally low in carbs, but it also absorbs the flavors of the sauce beautifully, resulting in a filling that’s juicy and packed with flavor.
As for the sauce, it’s all about balance. A good enchilada sauce should be tangy, rich, and slightly spicy. By using a combination of tomato sauce, chili powder, and a few other simple ingredients, we can create a sauce that delivers all of these flavors without adding unnecessary carbs.
Ingredients
- For the Tortillas:
- 2 cups almond flour
- 1 large egg
- A pinch of salt
- For the Filling:
- 2 cups shredded chicken
- 2 cups shredded cheese
- For the Sauce:
- 1 cup tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Begin by making the tortillas. Combine the almond flour, egg, and salt in a bowl and mix until a dough forms. Divide the dough into eight equal parts and roll each into a ball. Press each ball flat to form a tortilla.
- Preheat your oven to 350°F (175°C). While the oven is heating, prepare the filling. Mix the shredded chicken and cheese in a bowl.
- Next, prepare the sauce. In a saucepan, combine the tomato sauce, chili powder, garlic powder, and onion powder. Bring to a simmer and cook for 5 minutes.
- Assemble the enchiladas. Spread a spoonful of sauce on each tortilla, add some of the chicken mixture, roll up the tortilla, and place it seam-side down in a baking dish. Repeat with the remaining tortillas.
- Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese. Bake for 20 minutes or until the cheese is melted and bubbly.
Cook and Prep Times
- Prep Time: 15 mins
- Cook Time: 25 mins
Tips for Keto Chicken Enchiladas
Use rotisserie chicken or leftover grilled chicken for the filling to save time. For a spicier kick, add some diced jalapeños to the sauce. Also, don’t overfill the tortillas to prevent them from breaking while baking.
Why This Recipe is a Must-Try
This keto chicken enchilada recipe is a godsend for those on a low-carb diet. It’s packed with flavor, satisfying, and surprisingly easy to make. Plus, it’s a great way to use up leftover chicken. The almond flour tortillas are a revelation – they’re so good, you’ll hardly notice the difference!
Nutrition Information
- Calories: 400 kcal
- Total Fat: 30g
- Cholesterol: 90mg
- Sodium: 600mg
- Total Carbohydrate: 10g (Net Carbs: 6g)
- Fiber: 4g
- Sugars: 2g
- Protein: 25g