KETO Friendly Chicken Enchiladas

KETO enchiladas with a salad.

Ingredients:

1 1/2 - 2 cups shredded chicken (see recipe in notes below)

2 cups medium cheddar cheese or  1 cup cheddar & 1 cup monterey jack cheese

1/2 - 2/3 cup ranchero enchilada sauce (see recipe in notes below)

sliced avocado

4 tablespoons sour cream (optional garnish)

3 tablespoons sliced black olives (optional garnish)

2 - 3 tablespoons chopped green onions (optional garnish)

parchment paper

Method:

Preheat oven to 350* Line a large baking sheet with parchment paper. Cut the parchment paper into 4 equal sections. Sprinkle a 1/2 cup of the shredded cheese, in a circle, onto each of the parchment sections. 

Bake for about 7 minutes, or until the cheese is bubbling and the edges just begin to become browned and crisp.  

Place the ranchero sauce in a glass measuring cup or bowl. Cover with a paper towel and heat in a microwave oven for 2 minutes. Set aside. 

Warm the shredded chicken, in a microwave oven, for about a minute. Divide the warmed chicken evenly between the melted cheese circles, near the edge that is closest to you. Roll the cheese carefully over the chicken to form a cylinder enchilada. 

Place on serving plates and spoon or pour sauce on top of the enchiladas. Top with desired garnishes, such as sliced avocados, sour cream, olives and green onions.

Nutritional info per enchilada with garnishes:
approximately 470 calories ~ 15.8 grams fat ~ 5.2 grams net carbs
~ 31.9 grams protein

Notes:
These enchiladas are delicious and satisfying!

For simple Mexican Shredded Chicken, please see: 
https://www.youtube.com/watch?v=PmAHieLiAVA

For a super simple and quick enchilada sauce, please see:   
https://carriekitchencreations.blogspot.com/2018/07/easy-enchilada-sauce-keto-friendly.html