keto enchiladas

These easy low carb breakfast enchiladas are gluten-free, grain-free and vegetarian using egg whites as a &quot;tortilla&quot; - perfect for vegetarians and keto diets!

Breakfast Egg White Spinach Enchilada Omelets

egg eggs

water

salt and pepper (to taste)

cooking spray

olive oil

scallions (chopped,

tomatoes (diced)

cilantro (chopped)

spinach

4.5 oz can chopped green chiles

kosher salt and fresh ground pepper

grated reduced fat Colby-Jack cheese *omit

green enchilada sauce

avocado (diced)

Pour 1/3 cup enchiladas sauce on the bottom of a 9 x 12 inch baking dish.

Preheat the oven to 350°F.

In a medium bowl, whisk the egg whites, water, and a pinch salt and pepper.

Lightly coat a large nonstick skillet with cooking spray and heat the skillet over medium heat.

Add 1/4 of the egg whites (about 1/2 cup), swirling to evenly cover the bottom of the pan.

Cook until set, about 2 minutes.

Flip and cook the other side until set, about 1 more minute.

Set aside on a dish and repeat with the remaining eggs until all your egg "tortillas" are cooked and set aside. Should make 6.

Heat oil in a medium non-stick skillet over medium heat.

Add scallions; cook for 2 to 3 minutes until fragrant, but not brown.

Add tomato and cilantro, season with salt to taste and cook 1 more minute, until soft.

Stir in spinach and green chile, and cook for about 5 more minutes, adjust salt and pepper to taste.

Remove from the heat, and mix in 1/2 cup of the Colby-Jack cheese; mix well.

Divide spinach between egg white "tortillas", about 1/3 cup each and roll, place each seam side down in baking dish.

Top with remaining enchilada sauce and remaining cheese, cover with foil and bake until hot and the cheese is melted, about 20 to 25 minutes.

Serve topped with diced avocado and scallions.

Low carb and keto chicken enchiladas makes for a yummy Mexican inspired dinner no one will even know is low carb. The keto enchiladas with low carb tortillas lets you enjoy enchiladas when you&#x27;re on a keto diet.

Keto Chicken Enchiladas

chicken,

onion, diced

tsp cumin

tsp chili powder

enchilada sauce

Mission Carb Balance tortillas

colby jack cheese, shredded

Non-stick cooking spray

With just a few store-bought ingredients, these low-carb and keto chicken enchilada zucchini boats are an easy dinner for busy weeknights

Easiest Chicken Enchilada Zucchini Boats

zucchinis

store-bought rotisserie chicken (shredded)

Tostitos Medium Chunky Salsa

diced chipotles in adobo sauce

Mexican cheese

Salt and pepper to season

Get started: Preheat the oven to 400 degrees and line a rimmed baking sheet with parchment paper.

Prepare the zucchinis: Rinse the zucchinis, trim off the ends, and cut each zucchini in half lengthwise. With a spoon, scrape out the inside flesh on each, so edges/rims of zucchini boats are about 1/4-inch thick. (Thinner rims will turn out more tender after roasting. If your prefer more crisp zucchinis, then keep the rims slightly thicker.) Spread olive oil over zucchini boats and season with salt and pepper. Place on prepared baking sheet and roast, unstuffed, for 10 minutes.

Finish the boats and bake: In a bowl, mix 1 1/2 cups of shredded rotisserie chicken with salsa and chipotle peppers in adobo sauce. After 10 minutes, remove the unstuffed zucchini boats from the oven and fill the boats with the chicken mixture. Spread 1/2 cup of shredded cheese across the boats and bake for an additional 10 to 15 minutes. Serve immediately.

This Keto Chicken Enchilada Bowls Recipe is a delicious low carb and gluten free spin on traditional enchiladas. Seasoned chicken, sautéed with enchilada sauce, diced tomatoes and green chiles, then topped with a blend of mozzarella and cheddar cheese. Served with garlic lime sour cream, and garnished with fresh pico de gallo, cubed avocado, chopped cilantro and lime wedges.

Keto Chicken Enchilada Bowls

butter

½ pounds boneless skinless chicken breasts, cut into small bite-sized pieces

taco seasoning (get my recipe here)

enchilada sauce, extra for serving

mozzarella cheese

cheddar cheese

sour cream

lime juice

garlic powder

pic de gallo

avocado,

cilantro,

Lime wedges,

Heat the butter and olive oil in a large skillet over medium to medium-high heat high. Once the pan is hot and the butter is melted, add the chicken to the pan. Sprinkle the taco seasoning over the chicken, evenly coating each piece. Cook until the chicken is cooked all the way through, about 6 to 8 minutes.

Add the enchilada sauce and diced tomatoes and green chiles to the pan. Stir to combine and cook an additional 2 to 3 minutes or until hot. Sprinkle the cheese over top and heat until melted. 

In a small bowl, mix the sour cream, garlic powder and lime juice together. 

Divide the chicken mixture evenly between 4 bowls. To each bowl, drizzle over a little extra enchilada sauce, add a dollop of the sour cream sauce to the center of the bowl and top with pico de gallo, avocado, and cilantro. Serve with fresh lime wedges.

Been craving this as soon as I saw it online. Did not disappoint!!! So good! I made your taco seasoning, which was great. Only thing I changed was the cheese, and skipped the garlic in the sour cream. I was lazy and just dolloped it on top with a squeeze of lime. I used cheddar and Monterey Jack. Topped with romaine, red onions, green onion,fresh jalapeños, tomatoes and cilantro. Definitely will make a vat of this when the kids are home!!! 😁

Low carb enchilada recipe that uses rotisserie chicken.

Keto Enchiladas

cabbage

onion (diced)

red bell pepper (diced)

kosher salt

garlic (minced)

chicken (cooked. Also, you can use leftover chicken

enchilada sauce (red enchilada sauce)

tbsp cilantro (chopped,

Monterey jack cheese (shredded)

shredded cheese (shredded)

sour cream (for garnish)

Preheat your oven to 350° F. Add four cups of water to a stockpot and bring to a boil. Using kitchen tongs, dip each cabbage leaf into the water for 30 seconds and then drain them on a paper towel.

Heat the olive oil over medium-high heat, using a large skillet. Saute the onion and bell pepper for about five minutes, until soft. Add the cumin, chili powder, and garlic and stir well. Add a cup of the enchilada sauce, along with the chicken, and stir well. Turn the heat off and stir in cilantro, if desired.

Use a heaping tablespoon to scoop out a portion of the chicken mixture onto the center of each cabbage leaf. Fold in the ends and then roll the sides in like a burrito. Place the cabbage rolls into a rectangular casserole dish and pour the remaining enchilada sauce over them. Combine the cheeses and evenly sprinkle over the enchiladas. Bake for 20 minutes and drizzle sour cream over the enchiladas. Garnish with additional cilantro if desired.

Really really delicious! The chicken turned out so delicious and they cooked perfectly

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Breakfast Egg White Spinach Enchila...

Keto Chicken Enchiladas

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Keto Chicken Enchilada Bowls

Keto Enchiladas

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