I have mentioned plenty of times that my favorite food is Mexican. How can someone who loves Mexican soooo much be on the Keto diet and do it successfully?! Well, for the longest time, I would just make "taco bowls" or "veggie enchilada casseroles" etc... Until the magical day that I discovered LOW CARB TORTILLAS!!!!!!!!!
These tortillas are AMAZING!!! Though, if you are gluten free, they do still have flour in them. So these are obviously not a good choice for you. These can be found, I believe, in most grocery stores. Just in the regular tortilla isle! They are a little bit pricey (almost $4 for 8 tortillas), but this is honestly something I'm willing to throw a little extra money down for. That's how much I love my Mexican food!
These enchiladas are super easy to throw together! The hardest part is rolling them up and throwing them in the pan. And even that takes about 5 minutes! When it comes to recipes to make for meal prep, I try to make things that aren't going to have me cooking in the kitchen all day long. I tend to make at least 3 different meals in one day when I meal prep, so quick and easy are a MUST!
I didn't put a ton of seasoning or anything into this recipe. I wanted to really let the ingredients speak for themselves. I only added a bit of salt, pepper, and some cumin. The cream cheese, green chiles, enchilada sauce, and chicken make for great flavor... but I felt like it needed a little bit more. So I threw in my secret ingredient: Black Olives!
The olives really made for a nice touch! I'll be honest, I'm not responsible for putting the olives in this recipe. It was actually my husband's suggestion. I thought it wasn't going to be a very good addition, but it turns out, it was perfect! I definitely suggest you add the olives, even if you think it sounds strange! It's better than it sounds, I promise!!
Oh, and I had leftover enchilada sauce that I used on this recipe, which is why you can't really see it in the picutre. I will tell you though, my favorite enchilada sauce is in a can. It's called El Pato, and it has a duck on it. It's the best tasting red enchilada sauce I've found! Not only that, but the ingredient list is exactly where I want it to be, without any crazy additives. I'll post a picture of what it looks like below. 😁 Alright, I've had about enough of the babbling on and on with this recipe. Let's get to how to cook it!
Ingredients:
8 low carb tortillas (I used La Banderita brand)
1 lb chicken, cooked and shredded -- or use rotisserie chicken (I got mine from Costco)
2 tbsp extra virgin olive oil
1 yellow onion, diced
8 oz cream cheese
2 7 oz cans diced green chiles
1 3.8 oz can sliced black olives
1 28 oz can red enchilada sauce
1 cup shredded cheese
2 tsp salt
2 tsp pepper
1 tbsp cumin
Directions:
1. Preheat oven to 350 F.
2. In a medium/large skillet, heat olive oil over med/high heat.
3. Add onion and cook until onion begins to brown.
4. Add cream cheese, two cans of green chiles, and the shredded chicken. Stir to combine and heat through.
5. Throw in the can of olives and mix together until everything is combined.
6. Season with salt, pepper, and cumin. Taste and adjust seasonings accordingly.
7. Lay the tortillas out in a row, and scoop an even amount of chicken mixture onto each tortilla in the center.
8. Roll the tortillas into small burritos by tucking in the sides, or if you prefer the ends to be open, simply roll them up without tucking in the sides.
9. Put rolled tortillas in a row in a greased 9x11 oven safe dish. Smother with enchilada sauce and top with shredded cheese.
10. Bake in preheated oven for 10 minutes, or until cheese has melted.
11. Serve hot, or put into meal prep containers to eat throughout the week!
I hope you guys enjoy this delicious and easy meal! For more Keto friendly dishes that can be used for quick weekday meals or meal prep, follow this blog, or follow me on Pinterest!
Love always,
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