Tag Archives: keto enchiladas

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!

Keto Cabbage Roll Enchiladas

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