Here is another reason to stick to the keto diet–a delicious keto enchiladas recipe. We are confident that you will love this recipe. Keep reading to find out how to make it.
Learn Detailed Keto Enchiladas Recipe
As popular as the keto diet is, Mexican food is just as popular. Most people love Mexican food, but what if we’re on a diet? Will Mexican food make us gain weight? And what if we’re on the keto diet specifically?
Should we stay away from Mexican food altogether just because we’re practicing keto? Not at all. On the contrary, Mexican cuisine offers us hundreds of ketogenic recipes.
We will tell you to step by step one that you can cook easily.
What do you need to buy?
Before you roll up your sleeves and start preparations, make sure you have all the ingredients.
10 – 12 slices of deli chicken
1 lb ground beef
2 – 3 tablespoons of avocado oil
½ onion, chopped
1 teaspoon coriander
1 cup beef or chicken broth
1 teaspoon cumin
½ can whole tomatoes
½ teaspoon salt
8 fl oz Monterey jack cheese (shredded) or white cheddar cheese
3 tablespoons cilantro
6 garlic cloves, minced
2 – 4 chipotle chiles in adobo sauce
Do these ingredients make you think the recipe is difficult? Do not worry. You’ll see how easy it is when you start cooking it.
It takes only 20 minutes to prepare this recipe, and it only takes 15 minutes to cook.
In other words, you will make one of the best dishes of Mexican cuisine without much effort. And as a bonus, this keto enchiladas recipe is keto-friendly!
Keto Enchiladas Recipe
As we always say, you should preheat the pan first before you start cooking anything. Now take a large pan and start to preheat it.
When the pan is hot enough, pour 2 tablespoons of avocado oil on it. When the oil is hot, add the diced onions and fry them until they soften. Add the minced or crushed garlic while continuing to fry.
Remove the well-sauteed garlic and onion from the pan and put them in a bowl. Set it to wait aside.
You can use the same pan without washing it to add canned whole tomatoes. Do not forget to turn on the stove.
You can start mashing the whole tomatoes you added with a wooden spoon or spatula.
Add 1 cup of beef broth. Let it boil a while and add chipotle chiles.
Add cumin while continuing to mix.
Now leave it for a while and let it boil on its own.
At the end of the process, you will get a granular red sauce.
Now take that sauce out of the pan and put it in a deep bowl and keep it aside.
Wash your pan. Because we will continue to use the same one. Heat the remaining avocado oil in the same pan and add ground beef.
Break beef out with a wooden spoon and start sautéing. While continuing to sauté, use salt and a little more cumin for taste.
You can now add the onion-garlic mixture that we cooked in the first step over the meat. Put it in a deep bowl.
Put the red granulated sauce you cooked in the second step into the blender or use the immersion blender to run it until it is smooth.
Add some salt before running it.
Add coriander to the meat you take in a deep bowl, then add some shredded Monterey jack cheese.
Add 1 cup of the tomato sauce mixture and mix well.
Now start preheating your oven.
Then, pour 3 tablespoons of the tomato sauce mixture into the bottom of an ovenproof bowl and spread it with a brush or spoon.
Take one of the thin slices of deli chicken in the palm of your hand and put some of this meaty mixture in the middle.
Roll it up and place it on the baking tray.
Continue to roll and place them on the bottom of the tray until the chicken slices and meat mixture is finished.
Pour the rest of the tomato sauce mixture over the rolls. Make sure the sauce is touching all the rolls using a spoon or brush.
Pour the remaining grated cheese on top. Put in the oven and bake for 15 minutes. Transfer to serving plates and sprinkle with chopped cilantro and serve.
You can find step-by-step warnings, tricks and calorie information at the bottom of the article for the keto compatible Mexican food. Do not forget to share your opinion with us in the comments after you try.