2 cups shredded cooked chicken
1 cup shredded cheese (cheddar or Monterey Jack)
1/2 cup diced onions
1/2 cup diced bell peppers
1/4 cup diced jalapenos (optional, for added heat)
1/4 cup sour cream
2 tablespoons tomato paste
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
Salt and pepper to taste
4-6 low-carb tortillas (or lettuce leaves for a carb-free option)
Sliced avocado, chopped cilantro, and lime wedges for garnish
Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the shredded chicken, shredded cheese, diced onions, diced bell peppers, diced jalapenos (if using), sour cream, tomato paste, chili powder, cumin, garlic powder, salt, and pepper. Mix well until all the ingredients are evenly combined.
Warm the low-carb tortillas in the microwave or on a skillet to make them more pliable.
Place a scoop of the chicken mixture onto each tortilla and roll it up tightly. Repeat for all tortillas.
Place the rolled-up enchiladas in a baking dish, seam side down.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the enchiladas cool for a few minutes.
Garnish with sliced avocado, chopped cilantro, and a squeeze of lime juice.
Serve and enjoy your delicious keto chicken enchiladas!
Note: You can customize this recipe by adding other keto-friendly ingredients such as sliced olives, diced tomatoes, or hot sauce to enhance the flavors
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