This recipe was originally done by keto daily. I followed it to a t, except for the filling.
For mine I used one whole rotisserie chicken’s meat, added some FlavorGod Taco Tuesday seasoning, and 8oz cream cheese.
I loved how quick and simple this was to put together (partially because I already had the chicken pulled and frozen). The only downfall would be the difficulty of doing it in a large batch since it takes 7 minutes to cook each batch of cheese “tortillas.”
What you’ll need for a batch of 12 enchiladas (I didn’t use exact measurements):
One rotisserie chicken (I want to try ground beef next time and I’m guessing 2lb)
8 oz cream cheese
4 oz can of diced green chiles
3 Tbsp taco seasoning
6 cups shredded Mexican blend cheese
3/4 Cup red enchilada sauce
Preferred toppings- we used sour cream, green onions, avocado, and black olives
Preheat oven to 350
-Mix rotisserie chicken, seasoning, green chiles (drained), and softened cream cheese in a bowl and set aside
-Cut parchment paper to fit cookie sheet and then cut again in half
-Use 1/2 cup of shredded cheese per tortilla and shape into 4 circles
-Cook tortillas for 7 minutes or until outer edges are lightly browned
-Remove from cookie sheet and fill with chicken mixture off to one side
-Roll into enchiladas and place on plate
-Once all are rolled, top each tortilla with 1Tbsp warmed enchilada sauce
-Finish by topping with your favorite accompaniments like sour cream and guacamole
Coffee, Keto, & Curse Words 