How to Make Chicken Enchilada Skillet. In a skillet, heat 2 tbsp oil over medium heat. Add cubed chicken to skillet and sprinkle taco seasoning over the chicken to season and …
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Line a baking sheet with aluminum foil. Arrange Hatch chiles, skin-side up, on the prepared baking sheet. Brush with 1 tablespoon olive oil. Cook under the preheated broiler …
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Pour the remaining enchilada sauce over the top of the keto chicken enchiladas. Sprinkle the rest of the cheese over the top of the low carb enchiladas recipe. Bake for 15-20 minutes at 350F until cooked through and the cheese is melted.
An easy keto enchilada sauce takes these to another level, you won’t stop at one! 3 grams net carbs per serving. When it comes to keto comfort food, my favorite recipes to make are mac and cheese, lasagna, and these keto enchiladas.
On a cutting board lay out one corn tortilla and fill with beef mixture and shredded cheese. Roll enchilada and place in shallow casserole pan. Repeat until your pan is lined with ten enchiladas. (Move quickly as the tortillas dry out quickly.) Pour red enchilada sauce over enchiladas, making sure to cover evenly.
To Reheat: warm the enchiladas in the oven at 350 degrees for 10-15 minutes. Once they are hot, they are ready to eat. You can also heat them in the microwave. To Freeze: wrap each enchilada tightly in plastic wrap and place it in a freezer-safe airtight container, and they will last up to 3 months in the freezer. Thaw before heating up.