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Keto Chicken Enchiladas

by Livestrong_Recipes  |  Jul 18, 2017

  1. PREP
  2. 30 m
  • COOK
  • 30 m
  • TOTAL
  • 1 h

Cutting down on carbs doesn't mean that you have to sacrifice all of your favorite foods. Take this ketogenic-friendly version of chicken enchiladas. We're replacing the tortillas with zucchinis, which are super low calorie and contain a ton of heart-healthy potassium.

INGREDIENTS

SERVES 4

  • 5 tbsp Olive Oil
  • 2 tbsp Better for Bread Flour
  • 1 tbsp Chili Powder
  • 8 oz Canned Tomato Sauce
  • 1 1/2 cups Water, tap, drinking
  • 1/2 tsp Ground Cumin
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Sea Salt
  • 4 medium zucchini
  • 2 Chicken Breast Fillets
  • 1/2 tsp Ground Black Pepper
  • 1/2 cup Cheese, Mild Shredded Cheddar
  • 1/4 cup fresh cilantro
  • 1 second Coconut Oil Spray

DIRECTIONS

1 Heat a large pan to medium heat and add 1/4 cup olive oil. Stir in flour and chili powder. Stir continuously and cook until lightly brown.
2 Stir in the tomato sauce, water, cumin, 1/2 tsp garlic powder, onion powder and 1/4 tsp salt. Bring heat down to simmer and continue to stir until sauce slightly thickens (about 5-7 minutes).
3 Season cubed chicken with 1/2 tsp garlic powder, 1/4 tsp salt and pepper.
4 Heat another large pan to medium high heat. Add 1 tbsp olive oil and seasoned chicken.
5 Cook for 6-8 minutes or until the chicken is fully cooked, occasionally mixing to ensure that it cooks evenly.
6 Spray a baking dish with coconut oil.
7 Use a Y-shaped vegetable peeler to make thin slices of zucchini. Lay out 3 slices that are overlapping and place a spoonful of chicken on top. Roll and put in baking dish. Repeat with remaining zucchini and chicken.
8 Pour about 1 tbsp of the sauce over each roll and sprinkle with cheddar cheese.
9 Pre-heat the oven to 350 degrees Fahrenheit and bake for 14 minutes.
10 Garnish with the cilantro.