Enchiladas are possible on the keto diet! These are keto enchiladas and they are delicious and easy to make. In fact, it took me less than an hour to make these low carb enchiladas from scratch. You can take short cuts in this keto recipe too. Like use premade enchilada sauce or rotisserie chicken. The tortilla used for these keto enchiladas is chicken deli slices. They taste like a real tortilla when the low carb enchiladas are all prepared and baked. So next time you are craving keto mexican food, definitely turn to these easy keto enchiladas.
It’s almost back to school time!!! I am featuring a bunch of keto meal prep and recipe ideas for the upcoming school year. My life gets busy at the start of the school year and I need to have an arsenal of easy keto meal ideas to feed my family. You can check out all of those videos in this playlist: • Keto Back to School
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KETO ENCHILADAS RECIPE
2 - 3 tablespoons of avocado oil
½ onion, chopped
6 garlic cloves, minced
½ of a 28oz can whole tomatoes
1 cup beef broth
2 - 4 chipotle chiles in adobo sauce
1 teaspoon cumin
1 lb ground beef
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon salt
8 oz monterey jack cheese, shredded
3 tablespoons cilantro
10 - 12 slices of deli chicken
Heat oil in a skillet and add onions. Cook until softened and add garlic. Continue cooking until fragrant. Remove from heat and set aside in a small bowl.
In the same pan, add the tomatoes, beef broth, chiles and 1 teaspoon of cumin. Crush up the tomatoes as they cook. Cook until bubbly. Remove from heat and place in a blender or food processor and puree until smooth.
In a separate skillet, brown the ground beef with avocado oil over medium high heat. Add cumin, coriander, salt and onion mixture. Continue to cook until meat is browned. Remove from heat and set in a bowl.
Add cilantro, 1 ½ cups of cheese, and ¼ c of the sauce to the ground beef and mix until combined.
To assemble the enchiladas, pour enough sauce to cover a 8 x 12 casserole dish. Grab a slice of chicken, spoon the ground beef mixture in the center, and roll up. Place into the dish and repeat. Pour the rest of the sauce on top. Sprinkle with remainder of the cheese. Bake at 400 for 15 minutes or until bubbly.
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