Keto Chicken Enchiladas
When we teamed up with Thrive Market to create the ultimate keto enchilada recipe using their amazing products, we didn’t realize we would be making our new favorite keto dinner. These low carb enchiladas are so out of this world it’s blowing our minds. We used Thrive Market’s coconut wraps to take the carbs out of this Mexican classic, and honestly we’ll never go back to corn or flour tortillas in this dish. We’ve been living off of this tangy enchilada sauce over here at Keto Weekly HQ. You’re going to absolutely love this keto family dinner and probably be as addicted to shopping keto products at Thrive Market as we are.
Let us tell you why we’re obsessed with Thrive Market:
It’s the easiest online shopping experience we’ve ever done.
They have 1000’s of the best keto products, and you can add the keto filter so you only see keto friendly products when you shop.
Their own products and every brand that they carry are THE HIGHEST QUALITY.
All of their products are 20%+ less expensive than anywhere else.
FREE SHIPPING.
They give a free membership to lower-income families for every membership sold.
We’ve teamed up with Thrive Market to offer our community an extra 25% Off Keto Products. This, combined with their normal discounts, means you can get keto items for 40%+ OFF this week 😯
INGREDIENTS
We shopped all of these Keto Ingredients from Thrive Market
Enchilada Sauce
2 Tbsp Extra Virgin Olive Oil
1 Cup Chopped Onion
3 Cloves Garlic Minced
14.5 oz Can Fire Roasted Tomatoes Diced
14.5 oz Can Roasted Tomatoes Diced
3 Tbsp Tomato Paste
1/4 Cup Chicken Stock
1 Cup Water
1 tsp Salt
1 tsp Cumin
1/2 tsp Cayenne
1/4 tsp Black Pepper
1/2 tsp Chili Powder
The Rest
2 Chicken Breasts
1 Packet Taco Seasoning
12oz Shredded Colby-Jack Cheese
5-7 Low Carb Coconut Tortillas
SHOP THESE KETO PRODUCTS AT THRIVE MARKET
Watch the recipe video below and save for later!
DIRECTIONS
Start by heating your olive oil over medium heat in a large sauce pan. Add in onion and garlic and cook down for two minutes.
Then add in all of your sauce seasonings.
Next, add in the 2 cans of diced tomatoes, the tomato paste, chicken broth, and water, and mix all together really well.
Turn the heat to low, cover and simmer for 1 hour. After an hour, use a hand blender to puree. (You can also let it cool a little and put it in a regular blender, or just eat it chunky.)
Place 2 large chicken breasts into a glass cooking dish and season lightly with taco seasoning on the one side that’s facing up. Bake at 400F for 40 minutes. When it’s done, let cool and chop into small chunks.
Take a large baking dish (9x13inch) and cover the bottom with enchilada sauce.
Then assemble your enchiladas by heating each tortilla in the microwave for 10 seconds, then slather one side with a little sauce, add in a row of chicken, and top the chicken with some cheese. Then roll up the tortilla and close it with 2 toothpicks.
Line the enchiladas into the sauced baking dish. Then top with more sauce and layer of shredded cheese over the whole thing.
Bake at 325F for up to 30 mins. Take out and serve hot!
6g NET CARBS per enchilada
Pro tip: You can garnish with scallions, avocado, sour cream, and fresh lime wedges.
