Spoon a little enchilada sauce into the baking dish, roll the shredded chicken (and maybe some cheese) in a low carb tortilla or wrap. Place seam side down in the baking dish. Top with enchilada sauce and cheese. Bake at 350 until the enchiladas are heated through and the sauce is bubbly.
Ingredients 1 Easy Low Carb Red Enchilada Sauce (one full recipe) 10 La Tortilla Factory Low Carb Tortillas (see post for other options) 16 ounces cheddar cheese, shredded 16 ounces shredded chicken 1/2 bunch of green onions sliced chopped cilantro for garnish
Stir in 1/2 cup enchilada sauce and cream cheese and whisk until smooth. Pour the creamy onion/poblano mixture into a large bowl and stir in the turkey, black pepper, cilantro, scallion, and 1/3 of the shredded white cheddar.
These keto enchiladas are a low carb and grain free twist on the classic Mexican dish! An easy keto enchilada sauce takes these to another level, you won’t stop at one! 3 grams net carbs per serving.