1tspCocoa powder Optional but worth it to add an authentic depth of flavor
Note: The enchilada sauce recipe makes 3 cups of sauce. I always prefer to make it the day before to allow the flavors to set in!
8 to 10keto tortillas
2cupschickenprecooked and shredded
2cupscheeseshredded (cheddar cheese or Monterey jack cheese work great in this recipe!) and if you want a real Mexican food experience, top it with 1/4 cup crumbled cotija cheese!
In a medium-size saucepan, melt the butter first.
Add the chili powder, garlic powder, onion powder, and salt until it forms a paste.
Add the tomato sauce, tomato paste, and chicken broth. Stir well
If you are unsure about adding the cocoa powder, taste the sauce here and add a tiny amount in a spoon to see the difference!
Once the ingredients are fully combined, add the xanthan gum by sprinkling it slowly over the mixture.
The mixture will thicken as it cools.
Fill each keto tortilla with a layer of shredded chicken and cheese.
Roll it up and place it faced down in a baking dish.
Continue to fill and roll the remaining keto tortillas as instructed. Pour the enchilada sauce on top of the rolled enchiladas.
Sprinkle the remaining cheese over the top. Bake uncovered for 25 to 30 minutes until the center has fully cooked.
You can top these enchiladas with diced avocado, shredded lettuce, sour cream, and jalapenos.
This is not the only recipe we add a bit of chocolate to add a depth of flavor. We also add a bit of Cocoa powder to this Keto Chili Recipe. Once you try it, you will always make it this way. It's an old technique that I still use to this day!