How To Make Chicken Enchiladas For A Keto Diet
How To Make Chicken Enchiladas For A Keto Diet
Ingredients
For the Enchiladas:
1 pound boneless, skinless chicken breasts
1 tablespoon olive oil
half onion, chopped
1 purple bell pepper, chopped
1 green bell pepper, chopped
1 (10 ounce) can diced tomatoes with green chilies, undrained
half cup chopped cilantro
1/4 cup taco seasoning
1/4 cup water
12 (6 inch) corn tortillas
1 cup shredded cheddar cheese
For the Sour Cream Sauce:
1 cup sour cream
1/4 cup chopped onion
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon black pepper
For the Guacamole:
2 ripe avocados, peeled and pitted
1/4 cup chopped onion
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon black pepper
For the Salsa:
1 (15 ounce) can tomato sauce
half cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/4 cup chopped cilantro
1 teaspoon chili powder
half teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
For the Filling
– Boneless, skinless chicken breasts (cooked and shredded)
– Bell pepper (finely diced)
– Onion (finely diced)
– Cream cheese (softened)
– Sour cream
– Shredded cheddar cheese (optional)
– Salt and pepper to taste
1 pound boneless, skinless chicken breasts, cooked and shredded
Ingredients:
- 1 pound boneless, skinless chicken breasts, cooked and shredded
1/2 cup shredded cheddar cheese
1/2 cup shredded cheddar cheese
1/4 cup chopped onion
– 1/4 cup chopped onion
1/4 cup chopped green bell pepper
Chop 1/4 cup of green bell pepper into small items.
1/4 cup chopped jalapeño pepper, optional
• Omit for a milder taste.
1 tablespoon olive oil
1 tablespoon olive oil
1 tablespoon taco seasoning
1. In a big skillet, brown the chicken over medium warmth. Drain off any excess grease.
2. Stir in the taco seasoning, salsa, and water. Bring to a simmer and cook dinner for 5 minutes, or till the chicken is cooked via.
3. Spread half of cup of the chicken combination down the middle of every tortilla. Top with 1/4 cup of the cheese. Roll up the tortillas and place them in a greased 9×13-inch baking dish.
4. Bake at 350 levels F for 20 minutes, or till the cheese is melted and bubbly.
Salt and pepper to taste
How to Make Chicken Enchiladas for a Keto Diet
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can corn, drained
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 10 keto-friendly tortillas
Instructions:
1. Preheat oven to 350 levels F (175 degrees C).
2. Heat olive oil in a big skillet over medium heat. Add chicken breasts and cook dinner until browned on each side. Remove from warmth and let cool.
3. Shred chicken into bite-sized pieces.
4. Add onion and garlic to the skillet and prepare dinner until softened about 5 minutes.
5. Stir in black beans, corn, cheddar cheese, mozzarella cheese, heavy cream, salt, and pepper.
6. Fill tortillas with chicken mixture and roll up.
7. Place enchiladas in a baking dish and bake for 20 minutes, or till heated via.
8. Serve with your favorite toppings, such as salsa, sour cream chicken enchiladas sauce cream, or guacamole.
Tips:
You can use any type of cooked chicken for this recipe.
If you’re utilizing canned chicken, remember to drain it properly.
You can add different ingredients to the filling, similar to chopped bell peppers, onions, or olives.
If you don’t have heavy cream, you should use milk as an alternative.
You can also make these enchiladas forward of time and reheat them before serving.
For the Sauce
For the Sauce
1 cup lowcarb tomato salsa
This recipe doesn’t comprise any information about tomato salsa, so I can’t reply this query.
1/2 cup heavy cream
Half a cup of heavy cream is a common ingredient in lots of recipes, together with ketogenic food regimen recipes.
Heavy cream is a high-fat dairy product that is made by separating the cream from the milk.
It contains about 36% butterfat, which makes it a good supply of fats for individuals on a ketogenic food plan.
Heavy cream can be utilized in a selection of recipes, including soups, sauces, desserts, and drinks.
It can additionally be used to make whipped cream.
When using heavy cream in a recipe, it is important to remember that it is a high-fat ingredient.
Therefore, it must be used in moderation to keep away from consuming too much fats.
1/4 cup chicken broth
1/4 cup chicken broth
1 tablespoon taco seasoning
1 tablespoon taco seasoning
Salt and pepper to taste
Salt and pepper to taste is a common instruction in recipes that means to add as much salt and pepper as you like, until the dish reaches your desired taste.
There is not any specific measurement for salt and pepper to taste, as it will range depending on your personal preferences and the other ingredients in the dish.
It is important to add salt and pepper gradually and taste the dish as you go, to keep away from over-seasoning.
If you are not sure how a lot salt and pepper to add, start with a small quantity and improve it gradually till the dish reaches your desired taste.
For the Tortillas
Ingredients:
– 2 cups almond flour
– 1/4 cup psyllium husk
– 1 teaspoon baking powder
– half teaspoon salt
– 2 eggs
– half of cup water
Instructions:
1. In a large bowl, whisk collectively the almond flour, psyllium husk, baking powder, and salt.
2. In a separate bowl, whisk collectively the eggs and water.
3. Add the moist elements to the dry elements and stir till well combined.
4. Divide the dough into 8 equal pieces and roll out every bit into a skinny circle.
5. Heat a large skillet over medium heat and cook the tortillas for 1-2 minutes per side, or until golden brown and cooked through.
6 massive lowcarb tortillas or 12 small lowcarb tortillas
For the tortillas, you should use both 6 massive low-carb tortillas or 12 small low-carb tortillas.
1/4 cup shredded cheddar cheese
1/4 cup shredded cheddar cheese is equivalent to about 1 ounce of cheese.
Shredded cheddar cheese is a flexible ingredient that can be utilized in quite so much of recipes.
It can be used as a topping on nachos, tacos, and burritos.
It may also be utilized in casseroles, soups, and salads.
Shredded cheddar cheese is a good supply of calcium and protein.
It can be a good source of fats, which is necessary for a ketogenic diet.
Instructions
Ingredients:
– 1 pound skinless, boneless chicken breasts
– 1 tablespoon olive oil
– half teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup chopped onion
– 1/2 cup chopped green bell pepper
– 1 (10 ounce) can diced tomatoes and green chilies, undrained
– 1/2 cup shredded cheese (cheddar, Monterey Jack, or a blend)
– 10 (6 inch) low-carb tortillas
Instructions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Season chicken with salt and pepper.
3. Heat olive oil in a large skillet over medium warmth.
4. Add chicken to the skillet and cook till golden brown on each side.
5. Remove chicken from the skillet and set aside.
6. Add onion and green bell pepper to the skillet and prepare dinner till softened.
7. Add tomatoes and green chilies and bring to a simmer.
8. Return chicken to the skillet and cook till cooked via.
9. Stir in shredded cheese.
10. Place a dollop of the chicken mixture in the center of each tortilla.
11. Roll up the tortillas and place them in a greased 9×13 inch baking dish.
12. Bake for 20 minutes, or till the cheese is melted and bubbly.
To Make the Filling
To Make the Filling
Heat a big skillet over medium warmth, and add the olive oil.
Once the oil is shimmering, add the chicken to the skillet and cook until browned on all sides.
Add the onion and garlic and cook dinner until softened.
Add the low carb enchilada sauce, chili powder, cumin, and salt and pepper to taste.
Stir to mix and prepare dinner for 5 minutes, or until the sauce has thickened.
Remove from heat and stir within the shredded cheese.
1. Heat the olive oil in a large skillet over medium heat.
1. Heat the olive oil in a large skillet over medium warmth.
2. Add the chicken, onion, green bell pepper, and jalapeño pepper to the skillet and cook dinner till softened, about 5 minutes.
– Add the chicken, onion, green bell pepper, and jalapeño pepper to the skillet and cook till softened, about 5 minutes.
3. Stir in the taco seasoning and prepare dinner for 1 minute more.
Step 3: Stir in the taco seasoning and cook dinner for 1 minute extra.
4. Remove from the warmth and stir in the cheddar cheese.
Remove from the warmth and stir in the cheddar cheese.
To Make the Sauce
To Make the Sauce:
- Mix the tomato sauce, chili powder, cumin, onion powder, garlic powder, salt, and black pepper in a small saucepan.
- Bring to a simmer over medium heat and cook for five minutes, or till the sauce has thickened.
- Remove from the warmth and set aside.
1. In a medium saucepan, whisk together the tomato salsa, heavy cream, chicken broth, taco seasoning, salt, and pepper.
In a medium saucepan, whisk together the tomato salsa, heavy cream, chicken broth, taco seasoning, salt, and pepper.
2. Bring to a simmer over medium warmth and cook for 10 minutes, or till thickened.
In step 2, deliver the sauce to a simmer over medium heat and prepare dinner for 10 minutes, or until thickened.
To Assemble the Enchiladas
Preheat the oven to 375 degrees F (190 degrees C).
Spread half cup of the enchilada sauce within the backside of a 9×13 inch baking dish.
Place a scoop of the chicken combination down the middle of every tortilla.
Top with 1/4 cup of shredded cheese.
Roll up the tortillas and place them seam side down within the prepared baking dish.
Pour the remaining enchilada sauce over the tortillas.
Sprinkle the remaining shredded cheese over the top.
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Let cool for a couple of minutes before serving.
1. Preheat the oven to 375 levels F (190 levels C).
1. Preheat the oven to 375 levels F (190 degrees C).
2. Spread half of cup of the sauce within the backside of a 9×13 inch baking dish.
Spread ½ cup of the sauce in the backside of a 9×13 inch baking dish.
3. Place a tortilla in the bottom of the dish and high with 1/4 cup of the filling.
3. Place a tortilla in the bottom of the dish and top with 1/4 cup of the filling.
4. Roll up the tortilla and place it seam side down in the dish.
Roll up the tortilla tightly, starting from the underside edge and dealing your method to the highest.
Place the rolled-up tortilla seam aspect down in a lightly greased 9×13-inch baking dish.
Repeat with the remaining tortillas and filling.
5. Repeat with the remaining tortillas and filling.
5. Repeat with the remaining tortillas and filling.
– Preheat the oven to 375°F (190°C).
– Place the enchiladas in a single layer in a greased 9×13 inch baking dish.
– Bake for 15-20 minutes, or till the cheese is melted and bubbly and the tortillas are golden brown.
– Let the enchiladas cool for a couple of minutes earlier than serving.
6. Pour the remaining sauce over the enchiladas.
Spoon about 1/4 cup of the sauce into each tortilla, spreading it out evenly.
Place half cup of the chicken combination down the center of each tortilla.
Roll up the tortillas tightly, tucking in the ends as you go.
Place the enchiladas seam-side down in a 9×13 inch baking dish.
Pour the remaining sauce over the enchiladas.
7. Sprinkle with the remaining cheddar cheese.
Sprinkle the remaining cheddar cheese over the enchiladas.
8. Bake for 2025 minutes, or until the cheese is melted and bubbly.
Preheat oven to 350 levels F (175 degrees C).
In a big bowl, mix the chicken, cheese, sour cream, salsa, chili powder, cumin, and salt and pepper to style.
Lay out the tortillas and spread about 1/4 cup of the chicken combination down the middle of every tortilla.
Roll up the tortillas and place seam facet down in a 9×13 inch baking dish.
Pour the remaining salsa over the enchiladas.
Bake for 2025 minutes, or till the cheese is melted and bubbly.
Serve instantly.
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