LOW CARB KETO CHICKEN ENCHILADAS

INGREDIENTS

Tap underlined ingredients to see where to get them.

SAUCE

• 1 recipe Enchilada sauce (2 cups)

CHICKEN

• 1 tbsp Avocado oil
• 4 cloves Garlic (minced)
• 3 cups Shredded chicken (cooked)
• 1/4 cup Chicken broth, reduced sodium
• 1/4 cup Fresh cilantro (chopped)

ASSEMBLY

• 1 recipe Coconut tortillas (12 tortillas)
• 3/4 cup Colby jack cheese (shredded)
• 1/4 cup Green onions (chopped)

INSTRUCTIONS

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. Make enchilada sauce like this. 
2. Make low carb tortillas like this. Make the version including optional gelatin.
3. In a large saute pan, heat oil over medium-high heat. Add the minced garlic and cook for about a minute, until fragrant.
4. Add chicken, 1 cup enchilada sauce (half of the total amount), chicken broth, and cilantro. Simmer for about 5 minutes.
5. Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 baking dish.
6. Scoop about 1/4 cup chicken mixture into the center of each tortilla. Roll up and place seam side down in the baking dish.
7. Pour remaining 1 cup enchilada sauce over the enchiladas. Sprinkle with shredded cheese.
8. Bake for about 10 to 12 minutes, until enchiladas are hot and cheese melts. Sprinkle with green onions to serve.