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Top view of two bowls of enchilada in a bowl

Keto Enchiladas

Prep Time 50 minutes
Cook Time 25 minutes
Total Time 1 hour 15 minutes
Servings 4 Servings*
Calories 427kcal

Ingredients

Enchilada:

  • 2 Tablespoons Mild Tasting Oil (see notes below)
  • 1 Cup Onion chopped
  • 1 Bell Pepper Chopped
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Pepper
  • 4 Ounce Can Green Chilies diced
  • 4 Tablespoons Keto Taco Seasoning or 1 (1.25-ounce) package taco seasoning
  • 1/4 Cup Water
  • 3 Cups Chicken cooked + shredded
  • 1 Cup Cottage Cheese
  • 3 Cups Sharp Cheddar Cheese shredded
  • 12 Ounce Jar Red Enchilada Sauce

Serving Suggestions:

  • Cauliflower Rice
  • Pepitas
  • Ciltantro
US Customary - Metric

Instructions

  • Shred the chicken. See notes below* on how to poach the chicken.
  • Preheat oven to 400 F.
  • Heat vegetable oil (2 tablespoons) in a large oven-safe pan over medium heat.
  • Once shimmering, add chopped onion (1 cup) and chopped bell pepper (1). Saute until soft, about 10 minutes.
  • Turn off the heat in the pan, and stir in salt (1 teaspoon), pepper (1/2 teaspoon), diced green chilis (4 Ounces), taco seasoning (4 tablespoons), and water (1/4 cup). Stir until the taco seasoning dissolves.
  • Add shredded chicken (3 cups), cottage cheese (1 cup), red enchilada sauce (12 Ounces), and cheddar (1 cup). Stir until well combined and the chicken is coated in sauce.
  • Sprinkle remaining cheddar (2 cups) on top.
  • Bake in the preheated oven for 15 minutes, or until heated through and the cheese starts to brown around the edges.
  • Serve over cauliflower rice and top with your favorites. Enjoy!

Notes

  • Mild Tasting Oil. You want an oil with a high smoke point and mild flavor -- think avocado, vegetable, safflower, sunflower, peanut. Skip EVOO, coconut, or sesame oil.
  • To poach chicken: Place chicken and a generous amount of salt and pepper in a large pot and cover with 1" of water. Bring water to a boil, then reduce heat to medium and let the chicken simmer for 15 minutes. Cut into chicken and make sure it's cooked through. Allow the chicken to rest 10 minutes before shredding.

Nutrition

Calories: 427kcal | Total Carbohydrates: 10g | Protein: 26g | Fat: 29g | Sodium: 1906mg | Fiber: 4g | Sugar: 11g | Net Carbs: 6g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com