Who doesn’t love Mexican food? And… when one transitions to a ketogenic lifestyle, this means Mexican food is mostly out the door. I wish, I really do, that I could take credit for this genius idea. And, more than that, I really wish I could give credit where credit is due. But, I saw this idea years ago, in passing, in an old low carb group I belonged to on Facebook that has since been deleted… so I have no way of finding the comment that the creator of this idea made to give them credit. That being said – this dish is amazing, it is genius and you need it in your life!
What you need:
1 lb thick sliced deli chicken (we either get Boar’s Head Chipotle Chicken or the Sriracha Chicken from BJs)
12 oz shredded cheddar cheese
1 can enchilada sauce (you really do not need the whole can – just until you feel you’ve coated the pan evenly.
What to do:
Sprinkle a generous amount of cheese into each slice of chicken and roll it, just like a tortilla
Place rolled chicken enchiladas into a well greased baking dish (I use an 8×8 metal pan)
When the pan is full of enchiladas, pour the can of sauce over the top.
Then, sprinkle remaining cheese over the top.
Bake at 350 for 20-30 minutes (until cheese is slightly browned and edges of the enchiladas are slightly crisp).
Serve and ENJOY!
Cal: 325, Fat: 22g, Protein: 29g, Carbs: 2g
(Dish makes six servings)