Heat 1 tablespoon avocado oil or olive oil in a saucepan over medium heat. Cook the diced onion and jalapeño for 5 minutes to soften, stirring occasionally. Stir in the minced …
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Pour a thin layer of sauce. To assemble the enchiladas, pour enough sauce to cover the bottom of a 8 x 12 casserole dish. STEP. 8. Assemble enchiladas. Grab a slice of chicken. Spoon the …
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Preheat the oven to 350°F. In a small bowl, combine cheddar and Monterey jack cheese and set aside. Using a vegetable peeler or mandoline, thinly slice the zucchini into …
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Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Breakfast Enchiladas” A spicy dish of low-carb, sausage enchiladas covered in enchilada sauce and cheese. Add all the ingredients to a large mixing bowl and whisk to combine. Heat a small (6 inch) skillet to medium-low heat and grease with coconut oil spray.
Cheese Enchiladas. Roll tightly, and place seam side down in the pan. Pour remaining enchilada sauce over the top. Top with remaining 1/2 cup of cheese. Bake for 20-25 minutes or until hot and bubbly. Remove from oven and top with shredded cabbage, cotija cheese, tomatoes, and sour cream.
Reheating: Enchiladas are best reheated in a preheated oven until the cheese is warm and the edges of the tortillas are crispy. You can reheat from frozen. These keto enchiladas are a low carb twist on the classic Mexican dish! Tortillas filled with grilled chicken, vegetables, cheese, keto enchilada sauce, and baked with even more cheese!
Pour 1/4 cup of the enchilada sauce into the bottom of a 9x13'' pan. Fill each corn tortilla with a handful of cheese (reserving about 1/2 cup for sprinkling over the top, at the end). Roll tightly, and place seam side down in the pan. Pour remaining enchilada sauce over the top. Top with remaining 1/2 cup of cheese.