Keto Chicken Enchiladas
Introducing our latest keto sensation: Keto Chicken Enchiladas Elevate your low-carb dining experience with these mouthwatering creations. Crafted with shredded chicken, melty Colby Jack cheese, and fresh green peppers, each enchilada is a masterpiece of flavor and texture. Topped with zesty green enchilada sauce, sliced green onions, and a dollop of creamy sour cream, it’s a culinary delight that proves keto eating can be both delicious and satisfying.
Here’s a detailed recipe for Keto Chicken Enchiladas:
Keto Chicken Enchiladas
Ingredients:
- Colby Jack fine shredded cheese
- Shredded chicken
- Green peppers, diced
- Green enchilada sauce
- Green onions, sliced
- Sour cream
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Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Prepare a baking sheet lined with parchment paper.
- Melt Cheese: Spread the Colby Jack fine shredded cheese into a circle on the parchment paper-lined baking sheet. Place it in the preheated oven and bake until the cheese is melted and starts to turn golden brown around the edges. Remove from the oven and let it cool for a minute.
- Prepare the Filling: While the cheese is cooling, prepare your filling. Mix the shredded chicken and diced green peppers in a bowl.
- Assemble the Enchiladas: Once the cheese has cooled slightly, spoon the chicken and green pepper mixture onto the melted cheese. Carefully roll the cheese around the filling, forming it into enchilada shapes.
- Add Sauce: Pour the green enchilada sauce over the top of the rolled cheese enchiladas. You can also drizzle some sauce over the filling before rolling if desired.
- Bake Again: Place the baking sheet back into the oven and bake for an additional 5-10 minutes, or until the enchiladas are heated through and the sauce is bubbling.
- Garnish and Serve: Remove the enchiladas from the oven and sprinkle sliced green onions over the top. Serve hot, topped with a dollop of sour cream if desired.