Fathead Chicken Enchiladas

4 from 1 vote

Fathead Chicken Enchiladas

Delicious keto chicken enchiladas using fathead to make the tortillas.

Course Main Course

Cuisine Gluten Free, Grain Free, Keto, LCHF, Low Carb, Mexican, Nut Free, Sugar Free

Keyword gluten free tortillas, keto chicken recipes, keto enchiladas, keto Mexican, keto tortillas, lchf enchiladas, lchf Mexican, lchf tortillas, low carb chicken recipes, low carb enchiladas, low carb Mexican, low carb nikki, low carb tortillas

Prep Time 25

Cook Time 10

Total Time 35

Servings

Calories 428.7kcal

Ingredients

1 kg chicken thigh strips cut into strips
1 onion diced
1 quantity Fathead with coconut flour
400 g crushed tomatoes
1/4 cup olive oil
2 tbsp olive oil
2 tbsp coconut flour
1 cup chicken bone broth or can sub with chicken stock
1 tsp cumin
1 tsp onion powder
1/4 tsp chilli powder
1 tsp garlic powder
1 tbsp tomato paste
1 tbsp apple cider vinegar
3/4 cup shredded cheese
Salt, to taste to taste
Pepper, to taste

Instructions

Make enchilada sauce first. Heat ¼ cup olive oil in a large pot and add coconut flour. Stir until colour has turned brown and then add in tomatoes, chicken bone broth, garlic paste, tomato paste, apple cider vinegar, cumin, onion powder and chilli powder. Season with salt and pepper. Stir to combine and bring to the boil. Simmer for 5 minutes and remove from heat.
Place a large frying pan over high heat. Heat remaining olive oil and add onion. Sauté until soft and add chicken. Cook, stirring occasionally until browned. Pour in enchilada sauce and stir to combine. Simmer for 10 minutes or until chicken is cooked. Set aside.
Make Fathead according to recipe adding 1 teaspoon garlic powder and salt. Form into a ball and cut into 8 even pieces. Take a piece and roll out between 2 sheets of baking paper into a thin circle shape. Peel off top layer of baking paper and prick Fathead all over with a fork. Put back the top sheet of baking paper, carefully flip Fathead over onto its other side and carefully peel off the second piece of baking paper.
Heat a large non-stick frying pan over low heat and have your baking dish and chicken filling ready nearby. Carefully lift the piece of Fathead with your hands and place it gently into the frying pan. Cook lightly for only a few minutes max. You want it to set enough for you to lift and flip it, but not to get too crispy. Lift the edge gently with a spatula, grab with your fingers and gently flip on to its other side. Cook again only for a few minutes and then lift out and into your baking dish.
Immediately add chicken filling, then roll and push to the side of your baking dish. Repeat with other remaining Fathead pieces, you’ll need to reheat each piece in the microwave for about 15 seconds to warm it up enough to roll it out well. After you roll each enchilada, push the rolls against each other in a line in the dish. Once all the enchiladas are ready, pour the remaining enchilada sauce over the top centre of the enchiladas.
Top with grated cheese and bake in the oven at 180C for 10 minutes until cheese is melted. Do not over bake or the tortillas may get burnt. Serve Fathead Chicken Enchiladas on their own or with sour cream and side salad.

Notes

Net Carbs - 6.5g

Nutrition