Welcome to Your New Favorite Keto Dinner
Are you ready to indulge in a dish that feels like a cheat meal but fits perfectly within your keto lifestyle? Low-Carb Chicken Enchiladas with Keto Tortillas are here to revolutionize your dinner routine. This recipe is a game-changer for anyone following a ketogenic diet who craves the rich flavors of Mexican cuisine without the carb-heavy guilt.
Imagine tender, shredded chicken wrapped in a homemade keto tortilla, smothered in a spicy enchilada sauce, and topped with bubbling, golden cheese. It’s not only delicious but also aligns with your health goals, providing a high-fat, low-carb meal that will keep you satisfied and on track. Let’s dive into why this dish is a must-try and how you can whip it up in your kitchen.
The Story Behind These Enchiladas
Enchiladas have always been a beloved dish, but traditional recipes are laden with carbs that can disrupt a ketogenic diet. That’s where the inspiration for this Low-Carb Chicken Enchiladas with Keto Tortillas recipe came from. It’s a labor of love, born from the desire to enjoy the heartiness of enchiladas without the carb count.
This recipe is a testament to the versatility of keto cooking. By using almond flour and coconut flour, we create a tortilla that’s not only low in carbs but also gluten-free and diabetic-friendly. The addition of xanthan gum gives these tortillas the flexibility needed to roll without breaking, mimicking the texture of traditional corn tortillas.
The chicken filling is a powerhouse of protein, spiced to perfection with chili powder and cumin, ensuring that every bite is packed with flavor. The enchilada sauce, often a hidden source of sugar, is replaced with a sugar-free, low-carb alternative that doesn’t skimp on taste. And let’s not forget the cheese – a generous helping of shredded cheddar adds a creamy, melty component that brings the dish together.
For those on the keto diet, this recipe is a dream come true. It’s rich in healthy fats from the almond flour and cheese, while keeping the net carbs to a minimum. It’s a satisfying meal that supports ketosis and provides ample energy without the crash associated with high-carb foods.
Mastering the Method
Creating these enchiladas may seem daunting, but with a few chef’s tips, you’ll be crafting them like a pro. Let’s break down the method, offering insights to elevate your cooking experience.
Perfecting Keto Tortillas: When making the tortilla dough, ensure your ingredients are at room temperature to prevent the dough from becoming too stiff. Rolling the dough between parchment paper is crucial – it prevents sticking and allows you to achieve that thin, even shape without adding extra carbs from flour. Watch the tortillas closely as they cook; they should be pliable and lightly golden, not crisp.
Flavorful Chicken Filling: For the chicken filling, using pre-cooked, shredded chicken saves time and allows the flavors to meld quickly. Don’t be afraid to adjust the spices to your liking. The key is to taste as you go, ensuring the filling is flavorful enough to stand up to the other components.
Assembly and Baking: When assembling the enchiladas, fill them generously but avoid overstuffing, which can lead to breakage. Place them seam-side down in the baking dish to prevent them from unraveling. And when it comes to baking, keep an eye on the cheese. You want a beautiful, golden-brown crust without overcooking the enchiladas underneath.
Variations to Keep It Fresh
Beef or Pork Enchiladas
Switch up the protein by using ground beef or shredded pork in place of chicken. Both meats are keto-friendly and bring a different flavor profile to the dish. Ensure they’re cooked thoroughly and seasoned well before rolling them into your tortillas.
Vegetarian Keto Enchiladas
For a vegetarian twist, replace the chicken with a mix of sautéed bell peppers, onions, and mushrooms. Add in some spinach for an extra nutrient boost. Just be mindful of the carb count in the vegetables you choose.
If you love heat, incorporate diced jalapeños or a pinch of cayenne pepper into the chicken mixture. You can also top the enchiladas with sliced jalapeños before baking for an extra kick.
Substitutions for Every Keto Kitchen
Not everyone has the same pantry items or dietary preferences, so here are some substitutions to keep this recipe flexible:
Dairy-Free Cheese: If you’re avoiding dairy, there are many plant-based cheese alternatives that melt beautifully and can be used in place of cheddar. Look for ones that are low in carbs and fit within your keto macros.
Other Flour Options: If you don’t have almond flour on hand, ground sunflower seed meal or pumpkin seed meal can be used as a nut-free alternative. Keep in mind that the texture and flavor will vary slightly.
Different Spices: Feel free to experiment with the spices. If you don’t have individual spices like cumin or chili powder, a pre-mixed taco seasoning that’s low in carbs can be a great time-saver. Just check the label for any added sugars.
Frequently Asked Questions
Can I make the keto tortillas ahead of time? Absolutely! The tortillas can be made up to 3 days in advance and stored in the refrigerator, tightly wrapped. Just reheat them gently before assembling the enchiladas.
How do I store leftover enchiladas? Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until thoroughly warmed.
Can I freeze these enchiladas? Yes, you can freeze the enchiladas before baking. Wrap the dish tightly with foil and freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed.
Is there a way to make these enchiladas even lower in carbs? To further reduce the carb count, consider using a cheese sauce instead of enchilada sauce, as cheese typically has fewer carbs than tomato-based sauces.
What can I serve with these enchiladas? A side of cauliflower rice or a fresh keto-friendly salad pairs wonderfully with these enchiladas, keeping the meal low in carbs but high in flavor.
Low-Carb Chicken Enchiladas with Keto Tortillas
- Mixing bowls
- Rolling pin
- Parchment paper
- Non-stick skillet
- Baking dish
- 1 cup almond flour 112g / 4oz
- 2 tbsp coconut flour 14g / 0.5oz
- 1 tsp xanthan gum
- ½ tsp baking powder
- ¼ tsp salt
- 1 egg beaten
- 1 tbsp water 15ml
- 2 cups cooked chicken shredded, approximately 250g / 8.8oz
- ½ cup red enchilada sauce sugar-free, low-carb, 120ml
- ½ tsp chili powder
- ½ tsp ground cumin
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese approximately 113g / 4oz
- ½ cup enchilada sauce sugar-free, low-carb, 120ml
- Fresh cilantro for garnish (optional)
- Prepare the Keto Tortillas: In a mixing bowl, combine almond flour, coconut flour, xanthan gum, baking powder, and salt. Add the beaten egg and water, and mix until a dough forms. Divide the dough into 4 equal balls. Place each ball between two pieces of parchment paper and roll out into a thin tortilla shape. Heat a non-stick skillet over medium heat and cook each tortilla for about 1 minute on each side or until lightly browned. Set aside.
- Make the Chicken Filling: In a separate bowl, mix together the shredded chicken, 1/2 cup of enchilada sauce, chili powder, cumin, garlic powder, onion powder, salt, and pepper until well combined.
- Assemble the Enchiladas: Preheat the oven to 350°F (175°C). Spoon the chicken mixture evenly onto the center of each keto tortilla, then roll them up tightly. Place the rolled enchiladas seam side down in a greased baking dish.
- Top and Bake: Pour the remaining 1/2 cup of enchilada sauce over the top of the enchiladas. Sprinkle the shredded cheese evenly over the sauce. Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from oven, let cool for a few minutes, then garnish with fresh cilantro if desired. Serve hot.