This recipe is made with chicken, cheese, tortillas, and a delightful homemade Roasted Poblano Cream Sauce Recipe that takes this recipe to a whole new level! You’ve gotta give this recipe a try!
Tortilla Options for this recipe
There are a few different keto tortilla options you can use for this recipe. You can use the new Crepini egg thins that you can find at Costco. You can use the coconut flour wraps that are found on Amazon. Or if you are practicing a “dirty” keto lifestyle, you can use low carb tortillas found at your local grocery store.
Or you can choose to not use any tortillas and just layer the ingredients and make it a casserole!
Where do you buy jalapeno juice?
You can get jalapeno juice from a jar of pickled jalapenos. I always reserve the juice because it adds the best flavor to this dish or even your homemade guacamole too! You can get the Keto Guacamole recipe here.
Easy Poblano Chicken Enchiladas Recipe
Serves 6
- 2 chicken breasts or chicken thighs precooked and diced
- 2 cups Roasted Poblano Cream Sauce (make this homemade version here)
- 6 low carb or keto tortillas (you can use coconut wraps, low carb tortillas or homemade flaxseed tortillas)
- 1 cup Colby jack shredded cheese
- 1/2 cup cilantro
- 1/2 cup sour cream
- 2 tbs jalapeno juice
Here’s a video to show you how we made this poblano sauce:
Easy Poblano Chicken Enchiladas Recipe Instructions
Get the full recipe instructions at the bottom of the recipe along with a printable recipe card for your cookbook!
Here are a few photos we took of this recipe when we made it:
Ingredients
- 2 chicken breasts or chicken thighs precooked and diced
- 2 cups Roasted Poblano Cream Sauce make this homemade version here
- 6 low carb or keto tortillas you can use coconut wraps, low carb tortillas or homemade flaxseed tortillas
- 1 cup Colby jack shredded cheese
- 1/2 cup cilantro
- 1/2 cup sour cream
- 2 tbs jalapeno juice
Instructions
- Preheat the oven to 385 degrees.
- Add about 2 tablespoons of poblano sauce to the bottom of the pan.
- Take one low carb tortilla and a layer of cheese and chicken.
- Roll the tortilla and place it where the ends come together, that side faced down in a small casserole dish about 1 1/2 quart size.
- Pour the remaining poblano sauce on top of each tortilla covering them fully.
- Sprinkle the remaining cheese on top.
- Bake it for 10 to 12 minutes at 375 degrees or until the cheese has fully melted.
- In s small container, add the sour cream and jalapeño juice. Mix well until it’s nice and creamy.
- Right before serving the casserole, drizzle the sour cream sauce on top of the casserole and sprinkle with cilantro.
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