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!
It was before I made the choice to eat healthy when I would visit my fave fast food drive thru to get my breakfast of French Toast sticks. I would get an extra syrup cup, and never thought twice about the ingredients!
That was 8 yrs ago before my daughter was born and I became conscience of my eating habits! I have since gone gluten free and most recently keto! I still have my two children to feed so I have to recreate favorites to make them healthier! So here you have my version of French Toast sticks! They were a big hit with the kids, and I plan on making extra and freezing for the busy school mornings ahead!
So now that you have your bread of choice ready, take out 3 slices and lets get started!
Cut each slice vertically into 3 pieces like this!
Set aside while you prepare the egg dip!
You will need a semi shallow bowl and add 2 large eggs and 1/4 cup heavy cream(or canned coconut milk).
Then add 1 tsp ground cinnamon and 1 tsp vanilla extract.
Whisk it all well until it looks like this! You want to make sure it is well whisked as you don’t want stringy egg whites cooked to your sticks!
Now its time to heat up your pan. Get it nice and hot and add 1 Tbsp coconut oil or butter. I prefer coconut oil as it gives it a fried doughnut taste😋!
Get your batter bowl close to the pan and dip each side into the egg wash. Gently place on the pan after you let the excess drip off.
Don’t crowd too many on as you want to have room to flip them!
Give it a few minutes and then flip to the other side. You want them golden brown like this.
Since my slices were thicker, I also put them on their sides to crisp up the edges. If your bread is thinner you won’t have to worry about this step.
Next add 1/4 cup Lakanto monkfruit sweetener (or preferred granulated sweetener) and 1 Tbsp cinnamon to a small bowl. Whisk well.
As the french toast sticks are done, brush them with softened, or melted butter.
Then dip each one in the cinnamon/sweetener bowl.
They are ready to either place on a cookie sheet and freeze for quick breakfasts, or to eat immediately!
I poured out some of Lakantos Sugar Free maple syrup to dip mine in. The kids used real maple syrup for theirs!
They are dense and filling! I absolutely loved these! The dipping is fun too!
This recipe makes 2 servings at approx. 5 net carbs per serving!
Keto French Toast Sticks
3 slices of your favorite bread
2 large eggs
1/4 cup heavy cream or coconut milk
1 tsp ground cinnamon
1 tsp vanilla extract
Butter or coconut oil for cooking
1 Tbsp ground cinnamon
1/4 cup keto granulated sweetener
(Optional)Extra butter for brushing onto sticks before dipping in cinnamon/sweetener
Cut bread into sticks.
Whisk eggs, cream(or coconut milk), vanilla and cinnamon.
Soak bread into egg mixture.
Heat skillet to medium high, melt butter or coconut oil briefly(be careful not to brown or smoke oil)
Pan fry french toast sticks until golden on each side.
Mix cinnamon and sweetener. Brush sticks with softened butter or coconut oil. Dip french toast sticks in mix.
I am an 80s kid and Bisquik was a staple in my Moms kitchen! You could make so many different recipes with it!!
One recipe in particular I remember was this mexican casserole. I of course ketofied it, but it has the same flavor and the fat head dough crust reminds me of the bisquik bottom!
Lets make this!!
First you will need your ingredients for the dough bottom. It is my nut free version of the almond flour cousin. Coconut flour uses less and helps to give that crumbly crust that soaks up juices!!
Now while you have the crust in the oven start browning your meat. I am using 1 lb. Ground pork, but any ground meat would work! Add in 1 Tbsp taco seasoning, plus salt n pepper.
Now you need to mix up the creamy layer!
After its cooled cut in and eat!!! I love mine topped with salsa, dollop of sour cream and black olives!😋
To make the crust:
4 cups shredded mozzarella
4 oz cream cheese, cubed
1 cup coconut flour
4 eggs
Bake at 425F for 12min in a greased 9×13 pan. Glass is best!
