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Taffiny Elrod
3 min read
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Keto Enchiladas

keto enchiladas
These protein style enchiladas are packed with flavor. Deli turkey and cheese layered with a delicious sauce this dish is great make ahead entrée. Serve enchiladas with cauliflower rice and ripe avocado salad for a perfect meal.
Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Course Main Dish
Servings 67-oz. servings
Calories 399kcal

Equipment

Ingredients

Sauce

  • 2dried pasilla chiles
  • 2dried guajillo chiles
  • 1cupyellow onion5 oz. chopped
  • 4clovesgarlic
  • 1Tbspavocado oil
  • 2Tbsptomato paste
  • 2cupswater
  • 1serving Spicy Taco Base Keto Chow
  • 1/2tspsaltcoarse
  • 1/2tsp.ground black pepper

Enchiladas

  • 12piecesdeli turkey1 LB, thick sliced
  • 3cupsOaxaca cheese12 oz. grated,or Monterey jack cheese
  • 1/2cupcotija cheese2 oz. grated
  • 1/2cupMexican crema 4 oz. or sour cream

Instructions

  • Bring a small pan of water to a boil, add the dried chiles and soak them in the water for at least ten minutes.
  • Place a large frypan over medium heat, and add the oil when the pan is warm
  • Add the onion and garlic the hot oil and cook until soft and beginning to brown.
  • Add the tomato paste to the pan and cook, stirring another minute
  • Add two cups water to the pan, scraping the bottom of the pan to loosen any browned bits.
  • Drain the soaked chiles and remove the stems and seeds.
  • Add the chiles to the sauce and simmer until all the vegetables are soft.
  • Add the Keto Chow, salt and pepper and blend with an immersion blender to puree the vegetables. The sauce should be smooth and slightly thick.
  • Ladle about one cup of sauce on the bottom of the dish and spread out.
  • Heat the oven to 375F
  • Lay out a slice of turkey and place one-ounce of shredded Oaxaca cheese in a line near one end of the slice. Roll the turkey around the cheese, rolling toward the other edge of the slice, rolling into a cigar shape.
  • Place the turkey roll in the dish on top of the sauce, seam side down.
  • Continue with the remaining turkey and cheese, rolling them and arranging them in the dish.
  • Ladle enough sauce over the enchiladas to cover them.
  • Sprinkle cotija cheese over each enchilada.
  • Bake in the preheated oven for 25 minutes or until everything is heated through, the sauce is bubbling and the cheese on top is browned.
  • Top with Crema or sour cream before serving.
Keyword Chef Taffiny Elrod, Spicy Taco Soup Base
keto enchiladas
keto enchiladas

Nutrition Facts
Spicy Taco Baked Cheese Protein Enchiladas
Serving Size
1 serving
Amount per Serving
Calories
398.76
% Daily Value*
Fat
52.6
g
81
%
Saturated Fat
4.87
g
30
%
Trans Fat
0.11
g
Polyunsaturated Fat
0.94
g
Monounsaturated Fat
2.75
g
Cholesterol
52.15
mg
17
%
Sodium
1696.88
mg
74
%
Potassium
697.4
mg
20
%
Carbohydrates
9.24
g
3
%
Fiber
3.02
g
13
%
Sugar
2.55
g
3
%
Sugar Alcohol
0.07
g
Net Carbs
6.15
g
Protein
23.25
g
47
%
Vitamin A
1588.17
IU
32
%
Vitamin C
24.09
mg
29
%
Calcium
146.27
mg
15
%
Iron
1.16
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.