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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Low Carb Chicken Enchiladas Recipe

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This recipe for Low Carb Chicken Enchiladas is from Dana's Keto Recipe Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sauce:
2 cups enchilada sauce

Chicken
1 tbsp. Avocado oil
4 cloves garlic (minced)
3 c. shredded chicken (cooked)
1/4 c. Chicken broth
1/4 c. Fresh cilantro (chopped)

Assembly
Tortillas
3/4 c. Colby jack cheese (shredded)
1/4 c. Green onions (chopped)
Directions:
Directions:
1. In a large saute pan, heat oil over medium-high heat. Add the minced garlic and cook for about a minute, until fragrant.
2. Add chicken, 1 cup enchilada sauce (half of the total amount), chicken broth, and cilantro. Simmer for about 5 minutes.
3. Meanwhile, preheat the oven to 375ºF. Grease a 9X13 baking dish.
4. Scoop about 1/4 cup chicken mixture into the center of each tortilla. Roll up and place seam side down in the baking dish.
5. Pour remaining 1 cup enchilada sauce over the enchiladas. Sprinkle with shredded cheese.
6. Bake for about 10 to 12 minutes, until enchiladas are hot and cheese melts. Sprinkle with green onions to serve.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes, 18 minutes cook time, Total 38 minutes

 

 

 

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