• Erik Hassy

Keto Chicken enchiladas

The Keto diet has become one of those diet movements where if you are not trying it for yourself that you know of at least least 3 or 4 others who are currently following it. What makes it popular is that it shares a lot of the characters of some of the more well known low -carb diets such as Atkins or the low carb Paleo diet. Because I love enchiladas and wanted to try it out, we tried a keto version of chicken enchiladas ( which happen to be one of my favorites) and it ended up being really tasty. This recipes serves 3-4.


1 whole Rotisserie chicken

2 cups of Mexican style blended cheese shredded

½ bunch of green onions – chopped

2 tbsp. diced green Chiles

2 tbsp. sliced black Olives

4 tbsp. sour cream

6 tbsp. red enchilada sauce


1: Preheat over to 350 degrees. Shred the meat from the chicken. Put the meat into a bowl, add the green chiles and stir.

2: Next cover a large baking sheet with parchment paper that has been cut in half. Place the shredded cheese on the parchment paper in 4 equal piles. Place in the oven for 7 min or more until the cheese is bubbling hot and the edges start to brown.

3:Remove the sheet from the oven and spoon the chicken mixture onto the cheese tortilla that was just created. Make sure to roll up carefully starting on the edge closest to you.

4: Next place on your serving dish and top with enchilada sauce, black olives, green onions, sour cream and extra cheese (if necessary). Then serve.

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