Carnivore Enchiladas – Easy Recipes

If you love chicken enchiladas, but are on a keto diet, then try this easy keto chicken enchiladas recipe.

Place the chicken breasts in a crockpot. Spread chopped green chiles over the chicken. Sprinkle dried onion over the green chiles. Add the cubes of cream cheese to the top of the mixture.
Cook the chicken on low for 6 to 8 hours or high for 4 to 5 or until chicken is tender enough to shred.
Once the chicken is cooked remove it from the crockpot and use two forks to shred the chicken. Put the meat back into the crockpot and stir into the liquid.

Preheat the oven to 400F.
Using four slices of the chicken/turkey sandwich meat to create the enchilada wrapper start by placing two slices down next to each other slightly over lapping. Add two more next to those making sure they also slightly over lap.
Spread 2 to 3 tablespoons of shredded chicken on one side of the slices of sandwich meat. Sprinkle 1-2 tablespoons of shredded cheese over the shredded chicken.
Roll the sandwich meat over the shredded chicken mixture. Keep in mind that the sliced sandwich meat isn’t as firm as a flour based tortilla wrapper so you need to roll them gently so they don’t tear.
Once completely rolled, place seem side down in a pan.
Spoon the enchilada sauce over the top of the rolled enchiladas.
Sprinkle the cheese over the top.
Place in the oven and bake for 12 to 15 minutes or until the cheese is melted.
Remove from oven and serve.

Check your sandwich meat brand for hidden carbs. Often sliced chicken sandwich meat will have added sugar. This is used in the smoking/curing process. Go with sliced turkey as this is more likely to have the least amount of carbs.

Serving: 1g | Calories: 253kcal | Carbohydrates: 6g | Protein: 23g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 85mg | Sodium: 1026mg | Potassium: 377mg | Fiber: 1g | Sugar: 4g | Vitamin A: 658IU | Vitamin C: 3mg | Calcium: 181mg | Iron: 1mg