KETO CHICKEN ENCHILADAS

Recipe by: Jenn Jonkman of Hale Holistics

ABOUT THIS RECIPE

These delicious chicken enchiladas are a keto adaptation of my mother's iconic "my kids love my cooking" masterpiece. My sister shows up at my house any time I even think about making these!

It was the first recipe that came to mind when I saw Flatout ProteinUP wraps. Although I make my own keto tortilla wraps, this recipe is meant to be a quick and easy meal for busy weeknights, so I'm sharing it with store-bought wraps.

NUTRITION INFO

Total Servings8
Serving Size1 enchilada
Nutrition Per Serving
Calories405
Total Fat25.2g
Protein28g
Net Carbohydrates11g

INGREDIENTS

2-3 large boneless, skinless chicken breasts, cooked and diced
1 cup salsa
1 cup sour cream
1 cup old cheddar, shredded
1/2 cup heavy cream
8 Flatout ProteinUP wraps

INSTRUCTIONS

  1. Preheat oven to 350° F.
  2. Mix salsa, sour cream, cheddar and cream. Take out 3/4 cup of this mixture and set aside.
  3. Mix the chicken into the sauce.
  4. Spoon this mixture evenly into the protein wraps. Since the Flatout wraps are huge, I like to cut them in half, but it's up to you.
  5. Wrap them up and place neatly into a baking dish.
  6. Top with remaining sauce and add a sprinkle of cheddar cheese.
  7. Bake for 30 minutes.

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