New Recipe week continues – Chicken Enchiladas!
Now this is the first time I’ve ever tried making my own keto tortillas and despite the fact that out of 8 tortillas – I was really only happy with 3… I’m still impressed!
First thing this morning I threw some boneless skinless chicken in the crock pot and set it on low all day. When I got home tonight, I pulled the chicken out and shredded it using my hand mixer. If you’ve never tried shedding chicken this way – you’re missing out! Super easy!
Afterwards I started on the keto tortillas. I found this recipe a few weeks ago and I’ve been dying to try these! Quick note: I ran out of xanthan gum and of course, not one of my usual stores had it in stock – so I used my handy alternative – ground flax! Rule of thumb… when using this alternative, 2:1 ratio of water to flax. In this recipe, it calls for 2 tsp xanthan gum… so use 2 tsp ground flax and 4 tsp water. Mix well before adding to mixture!
Another important note on the tortillas… how hot the pan is quickly affects these! So be sure to read the directions carefully and follow to a T! It does take some time to get the hang of it. If you have a tortilla press- it’ll make your life a thousand times easier!
Once done, fill each tortilla with shredded chicken, cheese (I use Mexican blend) and a drizzle of red enchilada sauce. Roll each tortilla and place seam side down in the dish. Repeat until all tortillas are used. Any extra shredded chicken can be added on top! Pour red enchilada sauce over the entire dish and top with more shredded cheese. Bake at 350° for 30 minutes! Enjoy!