~Keto Green Chicken Enchiladas~
•Munster cheese shredded (4 cups)
•Shredded rotisserie chicken (3 cups)
•Thin sliced chicken breast (“tortillas”)
•Las Palmas Green enchilada sauce •Sadie’s Salsa (1/2 jar)
•Heavy cream (4 TBS)
—Mexican cauliflower rice—
•Frozen Riced cauliflower
•Tomato sauce (1/4 cup)
•GARLIC (1 Tbs minced)
•Onion (1/4 diced)
•Cumino (1 tsp)
•chicken & tomato bouillon (1 tsp each)
•Black Pepper (to taste)
Mix enchilada sauce, salsa and heavy whipping cream in pot over high heat till boiling. Bring to simmer for 10 minutes. Mix shredded rotisserie chicken, 1/2 of the Munster cheese and 1 cup of prepared enchilada sauce. Stuff and roll chicken slice “tortilla” into a enchilada. Lay side by side in a baking dish. Cover with remaining enchilada sauce. Cover with remaining Munster cheese. Bake at 350 for 20 minutes covered with foil, remove foil and bake uncovered for 10 minutes. Enjoy!
My 4th day of Keto and I’m loving it! I get to eat so much food and I stay full for so long. It’s so surprising how you can stay within your calories and macros when your eating this way. It’s amazing. Here I have an avocado salad with cheese and an Enchilada from Realgood! Only 6carbs for all this!! #ketodiet#yummy#lowcarb#perfection#enchiladas
• #comida // Friday dinners are usually some kind of Mexican food because it’s quick, easy and our favorite. 🌮
Three food memories from my travels:
1. I tried Molé de Pollo for the first time while studying in Mexico because I thought chicken in a chocolate sauce sounded fascinating. I wasn’t disappointed.
2. On this same trip, my host family often ate Arroz con Leche for supper or a late night snack. It was my favorite! 🍚
3. During a mission trip in Peru, we were served fried eggs over rice for breakfast every morning. It was a nutritious and delicious way to start our day. Sometimes I have a craving for it and make it with leftover rice if I have any.
Do you have a favorite dish from Latin America or Spain? Or anywhere, really. I’d love to hear about it! 💗
Keto Beef Enchiladas
Ketofied my traditional enchiladas using low carb tortillas & subbing an almond flour as the thickening agent in both the red chili sauce and beef filling & not holding back on The Monterey Jack & Cheddar Cheeses!