Keto Chicken Enchilada
Keto Chicken Enchilada
Keto Chicken Enchilada Recipe
Course: Dinner, KetoCuisine: MexicanDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
10
minutesCalories
600
kcalTotal time
20
minutesIngredients
1 Rotisserie Chicken Breast (Shredded)
2 Cup Mexican Style Cheese (Shredded)
1/2 Bunch Green Onion (Chopped)
2 Tablespoons Diced Green Chilies
2 Tablespoons Sliced Black Olives
4 Tablespoons Sour Cream
6 Tablespoons Red Enchilada Sauce
Directions
- Shred the Rotisserie Chicken Breast with two forks until uniformly separated.
- Add Green Chilies to the Chicken and stir.
- On a Large Baking Sheet, cover it with 2 pieces of parchment paper cut in half. It is important that you cut this down the middle now, as it will make the later steps much easier.
- Place the shredded cheese onto the baking sheet in Four equal sized piles.
- Bake the Cheese in the oven at 350*F for about 7 minutes, or until it is bubbling hot AND the edges just begin to get a brown crisp to them.
- When the cheese is ready, remove from the oven and spoon the Chicken and Green Chili mixture into the Cheese near the edge that is closest to you. You do not want to place it in the middle like a taco, as you are going to be rolling this into an Enchilada.
- Roll the cheese carefully over the chicken to make a solid “tortilla”-style roll.
- Place onto plate, and spoon on the Red Enchilada Sauce mixture.
- Top with sliced Black Olives, Sour Cream, and Chopped Green Onion.