Keto Chicken Enchilada - Recipe in the comments!

[lowcarbwithjennifer]

Ingredients
* 3 Cups Cooked chopped chicken breast
* 1 ½ teaspoon Kosher salt
* 1 ½ teaspoon Cumin
* ½ teaspoon Garlic powder
* ½ teaspoon Chili powder
* ½ teaspoon Smoked paprika
* 2 ½ Cups Shredded Monterey Jack Cheese, divided
* 20 Ounces Enchilada Sauce, divided
* 6 Carb Counter Tortillas (see notes)

Instructions
* Pre-heat the oven to 350F. In a large mixing bowl combine chopped chicken and seasonings.
* Stir in 1 cup shredded cheese and 10 ounces enchilada sauce. �
Enchilada Assembly:
* Measure heaping ½ cup meat mixture into tortilla. Roll and place into 9x13 casserole dish, seam side down. Repeat until mixture is gone, should make about 6 enchiladas.
* Add the remaining enchilada sauce over the top of your rolled enchiladas. Top with 1 ½ cup shredded cheese. Place into already preheated oven and bake for 30 minutes. Serve.�
Notes
* Enchilada Sauce - Find one that is sugar free or you can make your own!
* Tortillas - I used La Banderita Carb Counter wraps. They are 50 calories and 5 net carbs each. They are not gluten free.
* For a gluten free version, you can use thinly sliced chicken lunch meat, steamed cabbage or Folio cheese wraps. Of course, this will change the nutrition info.

Servings: 6
Nutrition per serving
Calories: 333 | Carbohydrates: 21g | Protein: 35g | Fat: 18g | Fiber: 13g

Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data

[jeannejett]

I've been craving enchiladas! Your recipe looks delicious. Thank you 😋💖