Keto Chicken Enchiladas Recipe

Cook the Chicken:

1. Heat the olive oil in a large skillet over medium-high heat. Cook the onions for 3 to 4 minutes or until they soften.
2. Cook the bite-sized chicken pieces with the cumin, chili powder, and salt until the outsides are white. Please note that the chicken won’t be fully cooked then; the oven will be used to complete the cooking process. Add the drained green chilies and stir.
3. You are welcome to swap shredded chicken for roasted chicken or any other kind of chicken you may have on hand. Shredded chicken leftovers are ideal for low-carb enchiladas!

Assemble the Keto Enchilada in Red Sauce:

1. Spray a 9×13″ pan with non-stick cooking spray.
2. On one side of each tortilla, add a generous amount of enchilada sauce and spread it out.
3. Add chicken down the center of the tortilla, which will be about ½ cup of chicken.
4. Sprinkle with a generous sprinkle of cheese.
5. Roll the tortillas up and place them in the baking dish, either seam side up or seam side down.
6. Top the keto chicken enchiladas with the remaining enchilada sauce.
7. Sprinkle the rest of the cheese over the top of the keto enchiladas recipe.

Bake and Serve:

1. Preheat the oven to 350F.
2. Bake for 15-20 minutes until cooked through, and the cheese is melted.
3. If preferred, add cilantro to the dish’s garnish and serve it with salsa, sour cream, avocado, or chives on the side. Enjoy!