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.
Preheat oven to 425° F.
In blender or food processor add all the soft tortilla ingredients and mix thoroughly. It will be a little thick and sticky.
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.