cheese, chicken, enchilada sauce, enchiladas, Keto, ketogenic, main dish, mexican, nutrition, poultry, tortillas

This Chick is making enchiladas

I have a family member who, arguably makes the very best chicken enchiladas on the planet (possible bias admitted), he even went to the extra trouble of figuring out how to make them gluten-free after I found out I had Celiac Disease. Unfortunately, these little bits of heaven are pretty carb heavy.

So, it had to be done. I had to find a way to make one of my all-time favorite meals, more keto friendly.

A couple of things, the enchiladas that I actually made used duck (because I had some left-over), but the recipe calls for chicken, and so I did the macronutrient counts based on chicken not duck. Also, I am pretty sure that trying to make these soft tortillas without some kind of waffle cone/crepe/krumkake maker would be a nightmare. The batter is pretty sticky so, I am not sure you can spread it thin enough in a pan. But if anyone tries it and has success or if you figure out another way to get them soft tortilla thin, please do post below!

In the picture you see that we ate our enchiladas with a little slaw. I am not going to post it as a recipe because it was super simple. So, just going to write it here into the blog post.

It was 1/2 cup chopped chayote squash and 1/2 cup chopped Jicama and 2 Tbsp of Newman’s Own Creamy Caesar Dressing, split into 2 servings. The net carbs for a 1/2 cup serving is about 2.5. It’s a nice bright note, against the spiciness of the enchilada (though honestly I am a wimp, so mine were very mild).

Remember you can click on the recipe name to be taken to a printer friendly version.


Soft Tortilla:

1/4 cup flax seeds- finely ground
1/4 cup hemp hearts- finely ground
2 Tbsp psyllium husk powder
2 eggs
1/2 tsp salt
1/2 tsp cumin
1/2 tsp onion or garlic powder
4 cups pre-cooked and deboned chicken
1/2 yellow onion-finely chopped
2 tsp minced garlic
1/4 cup diced tomatoes or tomatillos
1 Tbsp finely diced mild chilies
2 Tbsp sliced black olives
1 cup shredded cheese
2 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
1/2 cup creme fraiche or sour cream
1/2 cup diced tomatoes or tomatillos
1 Tbsp mild chilies
1 green onion chopped
1/2 tsp lime juice
1 tsp chili powder
1/2 tsp xanthan gum
salt and pepper to taste
1 cup shredded cheese
2 Tbsp sliced black olives

How to:

Preheat oven to 425° F.

Preheat waffle cone/crepe/krumkake maker (you can try to use a fry pan, but the batter is pretty thick and I don’t think you will get the nice flat tortilla you are looking for).

In blender or food processor add all the soft tortilla ingredients and mix thoroughly. It will be a little thick and sticky.

Add about 1/4 cup of batter to center of the waffle cone/crepe/krumkake maker and spread a little with a spatula. Close lid and add just a bit of pressure to make sure your tortilla thins out well. Cook until indicator light says done.
Set tortillas aside.

Next if not using canned chicken, debone chicken and add to a medium bowl.

Add remaining filling ingredients and mix well. Set aside.

In a separate small bowl or in blender add sauce ingredients, except xanthan gum. Blend well using a hand blender or the regular blender. Sprinkle xanthan gum on top then blend until xanthan gum is well blended.

Take one tortilla and add 1/6th of the filling to center and roll, place in an 8X8″ baking pan, placing the fold down. Continue until all 6 tortillas are filled and in the pan.

Spread sauce over the top of the tortillas, add topping cheese and olive.

Bake for 15 mins, or until heated through and cheese is melted on top.