I don’t know about you, but for me, the low-carb/keto lifestyle decision was made very difficult by the fact that one of the cuisines I love the most, Mexican, seemed to be off limits.
Oh yes, you can have all of the taco meat, carnitas, carne asada, you want.
BUT!
No beans, or rice, or worst of all, T O R T I L L A S 😭
I solved the tortilla issue with these keto flour tortillas.
And that was a game changer!!
Once that recipe happened in my kitchen, and the Mr loved it, a whole new world opened up to me!
I asked Kevin what the first keto Mexican recipe he wanted me to try and, without batting an eye, he said my Easy Creamy Green Chile Chicken Enchiladas.
Color me all sorts of happy 🧡💛💚💙💜
They are my hands down fave enchiladas.
EVER!!
Once I decided on that recipe, I decided I wanted to make it not only keto friendly but as easy as possible.
And by easy I mean STUPID easy, or how about hubby approved?
He hates to cook.
If it requires more than grilling, throwing it in the oven, or microwaving, and has more than a couple steps?
Ya, it ain’t happening!
When I broke my foot and he had to do all of the cooking for a few months there were quite a few “let’s forget you are keto because I am going to stop and pick up a pizza/burgers/Mexican food” nights.
Luckily I was still staying low-carb enough to continue to lose a bit of weight because I didn’t have recipes like this ready to go for him.
So, see that picture up there 👆
Yup, the one with just 5 ingredients.
That is ALL it takes to make these bad boys.
5 ingredients, a food processor, and your oven.
BOOM dinner is done, son!
Can’t get much easier than that right?
Once these babies are in the oven it is just a matter of trying not to drool all over yourself while they cook.
Hubs is like a toddler on a road trip while they cook.
Are they done yet?
Are they done yet?
Are they done yet?
🙄
But I guess that is a good thing right?
Sure, I will tell myself that!
Once they are out I just stand back for fear of getting trampled in my kitchen.
A serving size is 2 enchiladas but don’t tell Kevin that. He usually goes for at least 3. But he isn’t dieting.
The brat!
I keep telling myself to make a second batch as meal prep for the week.
Do you meal prep? I am horrible at it!
I usually pair these with a Southwestern style salad with lettuce, cilantro, pepitas, shredded cheese, and a jalapeno ranch or salsa ranch dressing.
SO.DAMN.GOOD.
Do you have a favorite dish that you would like me to keto-ize? Leave me a comment and I will give it a try!!
Creamy Keto Green Chile Chicken Enchiladas
ingredients:
- 1 cup roasted salsa verde (I use this brand)
- 1 cup sour cream
- 16 ounces cooked shredded chicken
- 1 8-ounce block pepper jack cheese, shredded
- 8 soft taco sized keto flour tortillas (or this brand low carb tortillas)
- 3 green onions, chopped for garnish
- 1 Roma tomato, chopped for garnish
- Fresh cilantro, chopped for garnish
instructions
- Preheat oven to 350 degrees F.
- Combine the salsa and sour cream in a food processor and process until smooth. Set aside
- In a large bowl, combine the chicken and 1 1/2 cups of the pepper jack cheese.
- Spray the bottom of a 9″ x 13″ baking dish with olive oil.
- One by one, roll 1/8th of the chicken and cheese mixture (about 1/2 cup) up in a tortilla and place seam side down in the baking dish.
- Pour the salsa mixture evenly over the top.
- Top with remaining shredded cheese.
- Cover the baking dish with tin foil and bake for 20 minutes. Remove the foil and cook for an additional 10 minutes.
- Remove from the oven and top with the green onions, tomatoes, and cilantro.
670
48.2
24.7
8.8
7
49.9
5.6
1.8
1294
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