Egg White Tortilla Low Carb Enchiladas Recipes

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KETO ENCHILADAS



Keto Enchiladas image

These keto enchiladas are a low carb twist on the classic Mexican dish! Tortillas filled with grilled chicken, vegetables, cheese, keto enchilada sauce, and baked with even more cheese!

Provided by Arman

Categories     Main Course

Time 20m

Number Of Ingredients 11

1 1/2 cups tomato sauce (passata)
1/2 large onion
3 cloves garlic
2 tablespoon taco seasoning
2 tablespoon olive oil
1 large red onion (chopped)
1 large green bell pepper (diced)
4 small chicken breasts (chopped)
1/4 cup taco seasoning
6 large low carb tortillas (homemade or store bought)
1 1/2 cups shredded cheese (divided)

Steps:

  • Preheat the oven to 180C/350F. Grease a large baking tray and set aside.
  • Place all your enchilada sauce ingredients into a high speed blender. Blend well, until smooth. Pour into a bowl and set aside.
  • Place large pot or saucepan over medium heat. Add the oil and once hot, add the diced onions and peppers and cook for 2-3 minutes, until the onions are golden. Add the diced chicken and taco seasoning and mix well. Cook for 8-10 minutes, while stirring regularly, until the chicken is fully cooked.
  • Start assembling the enchiladas. Place a single tortilla onto a plate. Spread 1-2 tablespoons of enchilada sauce, or enough to cover the tortilla. Add some of the chicken filling into the center, followed by a few tablespoons of shredded cheese. Fold either together and use a toothpick to hold it in place. Place the filled tortilla into the baking dish. Repeat until all the tortillas are filled.
  • Cover the tortillas with any remaining enchilada sauce and sprinkle with the remaining cheese. Bake for 10-12 minutes, or until the cheese has melted. Remove the toothpicks and serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 355 kcal, Carbohydrate 11 g, Protein 40 g, Fat 17 g, Sodium 1543 mg, Fiber 8 g

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