Hold the press! Here you go, you can have enchiladas on Keto whenever you want too… and it tastes like the real deal. I’m sure there are recipes out there, but I just thought this one up this week and we made it happen this weekend. We chose to go with a cream sauce instead of a traditional red enchilada sauce. Besides, this how I order them in a restaurant. Anyhoo, I hope you enjoy making them and enjoy eating them as much as I have. If you have any questions, just drop me a message on the contact me page.
Sauce Ingredients:
2 tbs grass fed salted butter; 2 cups chicken stock/broth; 1/2 cup heavy whipping cream; 4 tbs sour cream; 3 cups natural cheddar cheese; 1 tsp onion powder; 1 tsp ground cumin; 1 can (4 oz) green chilies; good pinch of salt; 1/4 cup natural cheddar cheese for topping before oven;
Enchilada ingredients:
Medium head of cabbage
3 large chicken breasts; seasonings of choice
Instructions
Boil your head of cabbage in a stock pot on the stove. You are basically just blanching. As the leaves get tender, using tongs, start to pull the leafs away and place off to the side as seen in the pictures. This will be your tortilla.
On a cutting board, cut your chicken into strips and cut in half. You don’t have too, I choose to cube the chicken to get more surface contact for seasoning. Rub the chicken lightly with olive oil and season the heck out of them. Place into your pre-heated air fryer and air fry for 12 minutes. No need to flip, they will be just fine. Remove when done and let chicken rest for about 5 minutes before chopping it up. Set aside.
In another pot on the stove, pour all of your sauce ingredients into the pot. Continue to stir as the cheese melts and the sauce thickens. I actually added 1 tsp of Xanthem gum to help thicken it up. You can add more cheese or a bit of cream cheese if you like but it raises the calories greatly. Once your sauce is thick enough (you decide what thick enough is), remove from heat.
Lay out your cabbage leaf on a plate. Get a good hand-full of chicken and place on the inside. Tuck both sides and roll from the side the meat is on. Once you make a full roll, you can cut the excess cabbage off if you like, it makes it look cleaner. Continue until you fill your casserole dish, ladle your cause on top. My dish held about 8 or 9 ladles of sauce. We put the remainder of the sauce in a container to use on another dish later. Sprinkle your 1/4 cup of cheese on top and bake at 350 for 25 minutes. Remove and enjoy!
Nutrition facts (2 cabbage rolls, about 1 ladle of sauce):
294 calories; 4 net carbs; 17 g fat; 29 g Protein
The Keto Guru 