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Chicken and Cheese Enchiladas

Your favorite Mexican treat with a keto twist!
Print Recipe
Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 20 mins
Course Main Course
Cuisine Mexican
Servings 5
Calories 515 kcal

Equipment

  • Food processor

Ingredients
  

For the Enchilada Sauce

  • 4 dried guajillo chiles
  • 8 dried chiles de arbol
  • 3-4 cups chicken stock Plus a little extra if needed
  • 1 tbsp avocado oil
  • 1.5 tbsp minced garlic
  • 1.5 tbsp apple cider vinegar
  • 1/2 tsp salt
  • 1/2 tsp xanthan gum

For the Enchiladas

  • 10 slices deli chicken or turkey breast sliced thickly
  • 8 ounces shredded Mexican cheese Chihuahua, queso blanco, or Monterey
  • 8 ounces shredded sharp white cheddar cheese

Instructions
 

For the Enchilada Sauce

  • Place dried chiles into a saucepan and pour 3 cups of chicken stock over it. Bring to a boil and then turn down to a simmer. Simmer for 20 minutes, turning the peppers every 5 minuts, until the peppers are soft. Remove them, pull off the stems, then place the softened peppers into a food processor.
  • Pour the remaining chicken broth into a 2 cup measuring cup. If it doesn't make it to the 2 cup line, add enough to get it there. Put the 2 cups of broth into the food processor, and process until as smooth as possible.
  • While the chiles are processing, heat up the avocado oil and saute the garlic in it until it begins to turn golden brown, about 1 minute. Place a fine mesh colander over the saucepan and pour the contents of the food processor into it, pressing down on the chunky stuff until most of the liquid is in the pot. Discard the remaining pepper skins and seeds.
  • Add the apple cider vinegar and salt to the pot and continue to simmer until it's reduced slightly, about 5-10 minutes. Sprinkle the xanthan gum over the top of it and whisk until smooth and thickened. You should end up with a cup of sauce total. Turn it off and pour it into the measuring cup you used for the broth.

For the Enchiladas

  • Preheat the oven to 350 degrees.
  • Pour half of the sauce into a 9x13 inch baking dish. Mix the shredded cheeses together in a mixing bowl. Put about 1/4 cup of the cheese mixture into the center of a chicken slice and carefully roll it. Place each roll seam side down into the sauce. Repeat until all of the slices are filled. Pour the remaining sauce over the rolls, and sprinkle with the remaining cheese.
  • Bake at 350 degrees for 20-25 minutes.
  • Macros for 2 enchiladas: 515 calories, 1 gram of net carbs, 50 grams of protein, 34 grams of fat.
Keyword cheese, chicken, keto, low carb, main dish, make ahead, Mexican