Chicken Enchiladas
Use a low-carb tortilla alternative to make this dish keto-friendly. We like the Aldi fit and active tortillas or the Mission Low Carb tortillas! Cook chicken breasts in the slow cooker with a bit of chicken stock or bullion on high for 4-5 hours and shred them.
Carb count will vary depending on what tortillas you use, what brand of enchilada sauce you use (or if you make your own!), and if you use shredded cheese or decide to shred your own.
You can also used sliced chicken breast instead of tortillas! Skip the dipping part, but assemble the enchiladas the same! See our video where we attempt it here!
Shredded Chicken Enchiladas
Ingredients:
Serves 4
1 package of low carb tortillas
1 28 oz can enchilada sauce
2 4.5 oz cans of chopped green chilies
1 4.5 oz can black olives
12 oz shredded Mexican cheese (to save on carbs, shred your own!)
1 pound cooked shredded chicken breast
Olive oil
Toppings like sour cream, jalapenos, cilantro, limes, hot sauce
Instructions:
Pour half of the can of enchilada sauce into a wide bowl or pan. Save the rest for later.
Lightly fry your low-carb tortillas in olive oil on both sides. You want them to be bendable but lightly toasted.
Layout all of your ingredients like the shredded chicken, olives, green chilies, and cheese in bowls.
Dip your low carb tortillas into the enchilada sauce, wipe away excess on the rim of the pan, you want the tortilla to be lightly coated on both sides. Put on a cutting board.
Add about a ¼ cup of shredded chicken, a tablespoon of green chilies, a couple of olives, and a sprinkling of shredded cheese to one end and roll the tortilla up.
Put into a baking dish and continue rolling all of your enchiladas.
Top with the rest of the enchilada sauce, green chilies, olives, and cheese.
Bake at 350 degrees for 25 minutes.
Top with chopped cilantro.
