Keto Enchiladas and Mexican Rice

Knocked this one out of the park. There were so many good flavors here that it will totally make you forget about eating out. It takes a few steps to get it prepared and then a quick trip into the oven to finish off. You’ll definitely want to make this one a weekly/monthly meal.

Enchilada Ingredients (yields 12 enchilladas):

  • 12 keto approved low carb tortillas
    • I order from the Salsa Texan. You can find them on Facebook and order directly from them. Or, find the lowest carb tortilla in the store if that’s what you decide
  • Chicken, beef or both for filling
  • Shredded cheese for filling

Enchilada sauce Ingredients:

  • 1 cup chicken broth
  • 2tbs sour cream
  • 1/2 cup heavy cream
  • 1tbs grass fed butter
  • 1 bag (2 cups) shredded cheese (your choice)
  • 1 can diced green chiles
  • Salt/Pepper to taste
  • 1tbs paprika – helps with reddish color and taste

Mexican Rice Ingredients:

  • 1 bag (16oz.) riced cauliflower pearls
  • Shake or 2 of minced onion
  • 1tbs dried cilantro
  • 1tbs paprika
  • 1tbs chives
  • 1tbs minced garlic
  • 2tbs avocado oil
  • 1/2 cup salsa (red color and flavor)

Instructions:

Prepare your chicken or beef ahead of time. Once your meat is cooked, start stuffing your tortillas. Add some cheese and meat and roll tight. Place in a 9×11 baking dish. Continue rolling until your pan is filled. You can pack them in there pretty tight, don’t be shy. I found that 12 fit perfectly.

Now that our enchiladas are rolled, we need to make the sacue. In a medium sized sauce pan, add all of your ingredients for the sauce and simmer on medium-low. Continue to stir until it all thickens up. Do not rush the sauce because you don’t want to burn it.

Once your sauce is fully combined and thickened up, pour over the top of your enchilads in the 9×11 pan. Try to ensure it’s evenly poured over the each enchilada. If you have leftover, put it in the freezer. It freezes really well.

In your pre-heated 350 degree oven, place your enchilladas on the top rack. Bake for 40 minutes.

After 40 minutes of cooking, pull them out and sprinkle the top with more cheese and put back in the oven. Cook using the broiler on high for about 4-5 minutes.

While your enchilladas were cooking, prepare your mexican rice. In a large frying pan, add your cauli pearls and avocado oil on high. Add all over your spices and salsa and stir until well combined. Pan fry for only a few miutes to get hot because we don’t want the cauliflower to get soft and mushy.

Once everything is cooked, plate and enjoy. Add some sour cream and avocado/guac and take it to another level! Enjoy!

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