Keto Chicken Enchiladas Low Carb
Yummy keto enchiladas and easy and simple to make.
Get ready to bake up the BEST low carb chicken enchiladas.
If you are looking for a delicious ketogenic diet recipe for enchiladas then check this one out.
Make homemade keto chicken enchiladas everyone will love.
These are the perfect keto dinner or keto lunch.
Get ready to make the best low carb keto chicken enchiladas.
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How To Make Keto Chicken Enchiladas
Preheat the oven to 350 degrees.
Place one tablespoon of olive oil in a skillet over medium heat, and add the chicken and onions. Saute until the chicken is heated and the onions are beginning to soften.
Remove the mixture from the skillet and set aside.
In a small bowl, combine the chili powder, oregano, garlic powder, cumin and salt and pepper to taste.
In a skillet , add the other tablespoon of olive oil.
Stir in the spice mixture and almond flour to make a roux.
Continue to stir and cook down until the spices are fragrant (a few minutes).
Whisk in the chicken broth, and continue to cook the sauce down until it thickens.
Fill each of the wraps with an equal serving of the chicken mixture, and fold closed.
Place the filled wraps, closed side down in a 9×9 baking dish.
Cover the wraps with the sauce
and sprinkle with the shredded cheese.
Bake for 20 minutes, or until the cheese is bubbly and slightly browned.
Serve
Enjoy
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Keto Chicken Enchiladas
Ingredients
- 5 Julian’s Bakery Keto Thin Wraps
- 10 ounce Shredded rotisserie chicken
- ¼ cup Chopped onions
- 2 tablespoon Olive oil
- 2 tablespoon Almond flour
- 1 ½ tablespoon Chili powder
- ½ teaspoon Cumin
- ½ teaspoon Garlic powder
- ½ teaspoon Oregano
- Salt and pepper to taste
- 1 cup Chicken broth
- 1 cup Shredded Mexican blend cheese
Instructions
- Preheat the oven to 350 degrees.
- Place one tablespoon of olive oil in a skillet over medium heat, and add the chicken and onions. Saute until the chicken is heated and the onions are beginning to soften. Remove the mixture from the skillet and set aside.
- In a small bowl, combine the chili powder, oregano, garlic powder, cumin and salt and pepper to taste.
- In a skillet , add the other tablespoon of olive oil.
- Stir in the spice mixture and almond flour to make a roux. Continue to stir and cook down until the spices are fragrant (a few minutes).
- Whisk in the chicken broth, and continue to cook the sauce down until it thickens.
- Fill each of the wraps with an equal serving of the chicken mixture, and fold closed. Place the filled wraps, closed side down in a 9x9 baking dish.
- Cover the wraps with the sauce, and sprinkle with the shredded cheese.
- Bake for 20 minutes, or until the cheese is bubbly and slightly browned.
Nutrition
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