Keto Enchiladas Recipe

Rating 5.0
| 0
These keto enchiladas feature perfectly seasoned chicken filling wrapped in simple crepe-like "tortillas". It is topped with a creamy avocado sauce and plenty of cheese.
Dinner
Mexican
15
ingredients
10
steps
80
minutes
An expert chef and baker, Chef Libby enjoys creating dishes from all over the world and crafting meals to fit any dietary restrictions. She can teach everything from making homemade pasta and authentic Spanish paella to baking croissants and macarons. Chef Libby is passionate about making delicious cooking accessible and teaching home cooks basic or advanced techniques based on their skill level.

Ingredients

Servings:
4
For the Tortillas
6
large eggs
1 cup(s)
almond flour
avocado oil, as needed
For the Filling
1 tblsp
avocado oil
1
yellow onion, chopped
4
garlic cloves, minced
2
jalapeños, minced
1 tblsp
ground cumin
1 tblsp
chile powder
2 lb
boneless skinless chicken thighs, cut into small bite-size pieces
For the Topping
2
large avocados
1 cup(s)
roughly chopped cilantro
1/2 cup(s)
heavy cream
1 cup(s)
chicken broth
2 1/2 cup(s)
shredded Monterey Jack cheese

Directions 10 steps | 80 Minutes

Step 1

Measure and prep all ingredients.

Step 2

Make the tortillas. In the jar of a blender, add the eggs and almond flour. Blend the eggs and almond flour together until smooth.

Step 3

Heat a pan with a thin layer of avocado oil. Pour two tablespoons of the batter into the pan and quickly pick up the pan and tilt it in a circle to spread the batter into a thin 6-inch circle. Cook for 30 seconds, flip and cook for just a few seconds more. Remove to a plate and repeat with the rest of the batter. Set aside. (See notes.)

Step 4

Make the filling. Heat a large skillet over medium heat and add a tablespoon of avocado oil. Add the onions and sauté until soft, about 5 minutes. Add the garlic, jalapeño, cumin and chile powder. Sauté for another minute and then turn off the heat. Set aside.

Step 5

Make the sauce. Scoop the flesh of the avocados into a blender or food processor. Add the cilantro, heavy cream, chicken broth and ¼ cup of the sautéed onion mixture. Blend until smooth.

Step 6

Return the skillet with the remaining onion mixture to medium heat and add another tablespoon of oil. Add the chicken and season with salt. Sauté until the chicken is cooked through, about 3-5 minutes. 

Step 7

Preheat the broiler. Wrap a broiler pan in foil and grease with avocado oil. Place a few of the tortillas on the pan and scoop 1/4 cup of filling into each one, arranging the filling in a straight line down the middle of the tortilla. Wrap the tortillas around the filling and nestle them close together. Repeat with the remaining tortillas and filling.

Step 8

Top with the sauce and sprinkle with cheese, ensuring that there are no uncovered bits of tortilla that will burn under the broiler.

Step 9

Broil for 2 minutes, or until the cheese is bubbly and starting to brown.

Step 10

Serve immediately. Enjoy!


Notes:

  • Your keto "tortillas" may not come out in perfect circles and they may tear, but don't worry because they'll be covered in sauce and cheese in the end anyway! You can also use any store-bought keto-friendly tortillas you like.

Nutrition Per Serving
View All
CALORIES
1241
FAT
89.8 g
PROTEIN
86.3 g
CARBS
26.3 g

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