Keto Chicken Enchiladas
2 chicken breasts, cooked and shredded
1 chopped tomato 1 c enchilada sauce 2 c mexican blend cheese, shredded 1/2 c sour cream 4 green onions, chopped
1/4 c green chilis, diced
1/4 c Moore's Harissa Hot Sauce (Optional)
*Preheat oven to 350 degrees. * Combine shredded chicken and green chilis in a mixing bowl then set aside. *In another bowl, combine Moore’s Harissa Hot Sauce and enchilada sauce and set aside. *Use parchment paper to cover a large baking sheet. *Place the shredded cheese on the baking sheet in four equal-sized piles. Bake for about 7 minutes, or until it’s bubbling and the edges have begun to crisp. *After removing it from the oven you can begun to spoon chicken and green chili mixture onto the baked cheese. Do not place in the middle of shell, as you will be rolling into an enchilada. *Roll cheese carefully into a tortilla-style roll. *You can now place the tortilla roll on a plate, top with enchilada and hot sauce mixture, sour cream, green onion, and tomatoes.
Serve and Enjoy!