We use affiliate links. If you purchase something using one of these links, we may receive compensation or commission.
I very much prefer chicken enchiladas over beef! I also prefer red sauce over white so here we go!
You are probably thinking, ok, so how are tortillas keto. I make them with cheese!
Remember my post here about the cheese roll ups? Well go check it out so you will learn how to make the cheese “tortillas”.
I used leftover chicken from a whole chicken I made in the crockpot. Shredded it and used it for my meat layers.
Here is the recipe for it all and how I put it together!
KETO CHICKEN ENCHILADA CASSEROLE
4 cups chicken, cooked and shredded
5 cups shredded cheese, divided
1 small can green chiles; drained
Sauce:
1 can tomato paste (10oz)
3 Tbsp MCT oil or melted coconut oil
1/2 tsp glucomannon
2 Tbsp chili powder
1 tsp oregano, dried
1 tsp cumin, ground
1/2 tsp salt
2 cups chicken broth, warmed
Mix up all sauce ingredients in a blender. Start making your cheese “tortillas”. You will need 8 to 9 depending on the circumference of the ones you make. I tried to keep mine around 6 inches in diameter. I used around 4 cups of shredded cheese to do this. Let them cool flat.
Now get an 8×8 pan, glass preferred, grease it lightly. Spread 2 tbsp of sauce thinly on the bottom. Put your chicken, half of the sauce, and your green chiles in a medium bowl. Mix well.
Now you will layer in the pan in this order…… chicken mixture, shredded cheese (1/4 cup), cheese tortilla. Repeat 3 times ending with a cheese tortilla. Now pour the other half of the sauce over it all and top off with the remaining shredded cheese. You may add extra if you want so the top is covered.
Bake at 350° for 28 minutes. You may put under the broiler to brown the top if desired! Leftovers taste wonderful!!
I like to eat mine with a salsa and sour cream with a small salad on the side!
This can also be made with beef!
