A classic Mexican dish - ketofied!
Enchiladas are one of my family's all-time favorite dinner meals. This keto version will not disappoint! With a family of five, I truly appreciate simple, quick meals that bring everyone together at the dinner table but don't require a ton of prep work. I consider this one of those recipes. While not all of the work takes place in the crockpot, cooking the chicken this way does give you a chance to move on to other projects if need be.
You can serve these tasty enchiladas right out of the oven, or top with all of your favorite toppings. I prefer additional sour cream and salsa, but you could add avocado, extra cheese, jalapeños - the possibilities are really limitless!
An easy, weeknight meal everyone will love!
If you are short on time, you could skip the chicken prep altogether and use leftover chicken or store bought rotisserie chicken.
I prefer to use store bought, low carb tortillas but you could make your own or substitute with cheese tortillas.
If you don't have salsa verde on hand, you can substitute with a can of green chiles, or another type of salsa - just watch the ingredients and carbs if you are keeping track of your macros.
1 pound chicken breast
1/4 cup Salsa Verde
1 teaspoon minced garlic
1/2 teaspoon chili powder
2 cups Mexican or Colby Jack, shredded
8-10 low carb tortillas
For the sauce
1 cup chicken broth
1 tablespoon Arrowroot Powder (for thickening)
1/2 cup sour cream
1/4 cup Salsa Verde
Oil crockpot insert for easy clean up. Add chicken to crockpot with 1/4 cup of salsa, minced garlic and chili powder. Cook on high heat for 3 hours.
Turn crockpot off and remove chicken. Allow chicken to cool a few moments and then shred with two forks.
Preheat oven to 350 degrees Fahrenheit. Oil or spray 9x13 casserole dish.
Dice onion into small pieces. Add to bowl with shredded chicken. Add garlic, chili powder and 1 and 3/4 cup of the shredded cheese, stir.
Heat chicken broth in a small saucepan on stove top. Once hot, whisk in thickener until fully dissolved. Stir in sour cream and salsa. Allow to simmer a few moments and remove from heat.
Pour half of the sauce in the bottom of the casserole dish.
Fill tortillas with chicken mix, filling with about 1/4 cup each. Roll up and place in dish. Top with remaining sauce and sprinkle with remaining shredded cheese.
Bake 20-25 minutes, or until cheese has melted and begins to brown on the top.
Allow to cool a few moments. Top with additional salsa and sour cream if desired.
Serve and enjoy!
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