Keto Chicken Enchiladas – White Version
{THM:S, Low Carb, Ketogenic, Grain Free}
My Keto Chicken Enchiladas are made the high-fat, high-protein, and low carb with, with a delicious white verde sauce too! They are SO easy to make and the whole family will love them!
Who here loves Mexican food? {raises hand}
Mexican food has always been one of my favorites. I come back to it over and over again because of the flavor, the color, and just how filling and nutritious it can be! After all, Mexican food contains the most vegetables of most types of food you can get eating out.
Keeping our diet low in carbohydrates does post a challenge when making Mexican food, though, because a large portion of it is rice, beans, and tortillas – so I totally get it if you've been skipping some of your Mexican restaurant favorites like these Keto Chicken Enchiladas, in favor of easier options like Fajitas Bowls and Taco Salads.
I had been ignoring my enchilada cravings for a while too, until one day when I was cleaning out the fridge, an idea struck.
What if I could take lunch meat and use it as the “tortilla” to wrap up the enchilada filling in? Would it hold up? Would it taste good? Could I make it good enough that my husband and kiddo will eat it?
Turns out, yes I can! Not only did the kiddo ask for some of them on her own, she at 3 (yep, THREE) for lunch the day I made these to photograph them for the blog.
Here are a few notes about my preparation:
Lunch Meat: you can buy all sorts of lunch meats, from highly processed and filled with chemicals, to very clean brands like Applegate. Any of these will work, but I just used Aldi brand lunch meat for mine. The only think to look for is thicker lunch meat if possible. The thinner stuff will work, but you'll have to use 3-4 pieces to wrap your enchiladas. Your call!
Spice Level: I used a pretty mild Verde Salsa in my enchiladas, because I wanted them to be mild for my kiddo. To keep the enchiladas white, I suggest using only a verde salsa, but you can absolutely pump up the spice level with more, a spicier salsa, or even adding some tomatillos. Feel free to adjust the spiciness to you and your family's preference!
The Dairy: unfortunately, I haven't found a way to make these dairy free yet. Coconut milk + chicken = yuck in my opinion, but you're welcome to try. With that being said, there is quite a bit of dairy in this recipe. Feel free to cut the cheese or even the sauce in half if you're trying to cut down on dairy or know that it stalls you. The enchiladas will stay taste awesome!
Here's what you'll need:
2-3 cups Shredded Chicken (I used chicken made in my InstantPot)
10-20 pieces of lunch meat (triple up if you're using thin lunch meat)
1 small onion, diced
2 cups Chicken Bone Broth
2 T Arrowroot Powder (or your thickener of choice)
1 cup Sour Cream
4 oz Green Chiles
2 cups Shredded Monterey Jack Cheese
1 small jar Verde Salsa
Directions:
Heat the chicken bone broth over medium heat. Whisk in the arrowroot powder and let thicken. Stir in the sour cream and green chiles.
In a bowl, combine 1 cup of cheese, the diced onion, and the shredded chicken.
Place 1/4 – 1/3 cup of the chicken mixture in the center of each lunch meat “tortilla” and roll them up.
For 10 enchiladas, I used a 9×9 pan. Pour 1 cup of the sauce on the bottom of the pan, then lay the enchiladas in it. Pour the remaining sauce over the top of the enchiladas, top with cheese, and bake at 350 for 20-25 minutes.
Top with verde salsa, if desired, and serve.
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Keto Chicken Enchiladas - White Version
Ingredients
- 2-3 cups Shredded Chicken (I used chicken made in my InstantPot)
- 10-20 pieces of lunch meat (triple up if you're using thin lunch meat)
- 1 small onion, diced
- 2 cups Chicken Bone Broth
- 2 T Arrowroot Powder (or your thickener of choice)
- 1 cup Sour Cream
- 4 oz Green Chiles
- 2 cups Shredded Monterey Jack Cheese
- 1 small jar Verde Salsa
Instructions
Heat the chicken bone broth over medium heat. Whisk in the arrowroot powder and let thicken. Stir in the sour cream and green chiles.
In a bowl, combine 1 cup of cheese, the diced onion, and the shredded chicken.
Place 1/4 - 1/3 cup of the chicken mixture in the center of each lunch meat "tortilla" and roll them up.
For 10 enchiladas, I used a 9x9 pan. Pour 1 cup of the sauce on the bottom of the pan, then lay the enchiladas in it. Pour the remaining sauce over the top of the enchiladas, top with cheese, and bake at 350 for 20-25 minutes.
Top with verde salsa, if desired, and serve.
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Nutrition Information:
Yield:
17Serving Size:
1 enchiladaAmount Per Serving: Calories: 166 Total Fat: 9g Carbohydrates: 1g Fiber: 0g Protein: 18g
xoxo,
Gretchen
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Kimberly Moellenbeck says
February 16, 2019 at 10:49 amI love making enchiladas and lasagna with lunch meat. One trick I use is that I put lunch meat flat in a hot skillet to sear both sides. It takes out the moisture and Turkey taste. Gives it more of a “tortilla” taste and texture. Great recipe!
Gretchen Lindow says
February 20, 2019 at 2:32 pmThat a great tip – thanks for sharing!