Easy Keto Chicken Verde Enchiladas
These Easy Keto Chicken Verde Enchiladas use chicken deli meat slices in place of the tortillas not only makes this super simple to prepare, but it is also easier to make than traditional enchiladas
dinner, enchiladas, gluten free, keto, ketogenic, low carb
Mexican, mexican keto, Mexican low carb
easy keto chicken verde enchiladas, keto enchiladas, low carb enchiladas
chicken deli meat slices
medium thickness, not the super thin kind & get the roasted or smoked variety not the honey roasted
shredded cooked chicken
Hatch green chile enchilada sauce or can use salsa verde
can use cheddar, jack, pepper jack cheeses or a mix of all
sliced black olives
crumbled queso fresco cheese *optional
Preheat oven to 400 ℉ (200 ℃), and lightly oil or grease a 9-inch oval or rectangular casserole baking dish. Set aside.
In a medium-sized mixing bowl combine: shredded chicken and a ¼ cup of the enchilada sauce or salsa verde sauce. Mix to combine.
Place about 2 ½ tbsp of the shredded chicken mixture on the center of each deli meat slice and roll up to close.
Arrange the rolls seam side down on casserole dish and pour the remaining ¾ cup enchilada sauce over the rolls.
Sprinkle the grated cheeses over the enchiladas and sprinkle the olive slices over the top.
Place enchiladas in the oven and bake at 400 ℉ (200 ℃) for 10 minutes. Place under broiler on low for 2 minutes to slightly start to brown the cheese.
Remove from oven and sprinkle with crumbled queso fresco and serve.
*all nutritional data are estimates based on the products I used*
Yield: 6 enchiladas, Servings: 3, Serving Size: 2 enchilada rolls per serving.