Keto enchiladas are a delicious low-carb twist on the classic Mexican dish. Made with homemade enchilada sauce, low-carb tortillas, and only 2.6g net carbs these enchiladas are perfect for anyone craving the flavors of Mexican cuisine.
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Ingredients
Enchilada Sauce
3Tbspextra virgin olive oil
1Tbsp.chili powder
1tspground cumin
½tspgarlic powder
¼tspdried oregano
⅛tspground cinnamon
2tspgranulated sweetener of choice
½tspxanthan gum
3tbsptomato paste
2cupchicken stock or broth
1tspapple cider vinegar
Enchiladas
12Mission 0 Carb Tortillas
1cupshredded/grated cheeseMexican blend
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Instructions
Enchilada Sauce Instructions
Start by mixing the sauce seasonings, sweetener, and xanthan gum together in a small bowl. This will keep the xanthan gum from clumping.
Heat the olive oil in a saucepan over high heat on the stove. Mix in the seasonings. Continue to stir until the seasoning deepens in color, about one minute.
Next, stir in the tomato paste and broth using a whisk until it is smooth. Bring the sauce to a simmer and then reduce the heat to medium.
Let the sauce simmer until it thickens to coat a spoon, stirring occasionally. Remove the sauce from the heat and whisk in the vinegar. Add salt to taste.
Assembling Keto Enchiladas
Preheat your oven to 350°F/180°CUse a spoon to spread a spoonful of enchilada sauce over one side of a small low-carb tortilla. Then add 1-2 tablespoons of shredded cheese or other fillings to the middle.
Roll the tortilla up around the fill and place it on a baking pan seams side down. Repeat until you have 12 enchiladas.
Spread the remaining enchilada sauce over the tortillas in the baking pan and sprinkle with the remaining cheese.
Bake in the oven on the center rake at 350°F/180°C for 10-15 minutes or until the cheese in the center is melted. Once your enchiladas are done baking top them with your toppings of choice and serve immediately.