Creamy Chicken Enchilada Suiza
1-2 cup chicken breast meat from store bought Rotisserie chicken
1-3 Tbsp avocado or olive oil
1 ½ cup kale, curly leaf with ribs removed and coarsely chopped
½ yellow onion
1- 2 cloves garlic, pressed
1 tsp salt
½ tsp pepper
4 oz cream cheese
½-⅓ cup heavy cream
1 tsp cumin
1 ½ cup white cheddar cheese
Salt and pep
1 ½ cup salsa verde (your choice of keto friendly salsa verde)
12-15 Keto Tortillas (see below)For garish…
Jalapeno Tabasco sauce
Preheat oven to 350*
Shred chicken and set aside. Put the oil in large skillet on low to medium heat. Saute onion to soften for 3 or so minutes. Add in garlic and cook together for another minute. Add in kale, salt and pepper and stir around to wilt the kale for 3-4 minutes. Add in the cream cheese, heavy cream and cumin until all cream cheese melted and all ingredients have melded together. Take skillet off heat and add in shredded chicken. Completely mix in all chicken with ingredients. Set aside to cool for a few minutes.
All the while you have already made the keto tortillas or you are concurrently making them.
While holding tortilla in the palm of your hand place several tablespoons of creamy chicken mixture in full length of the tortilla, sprinkle 1-2 Tbsp shredded white cheddar cheese. Very gently wrap the tortilla into a roll and place seam side down lined elegantly in a casserole dish. Do this until you use all the tortillas and all the creamy chicken kale mixture….should yield 12-15 enchiladas.
Spoon over salsa verde over the enchiladas, sprinkle top of enchiladas with rest of the cheese.
Bake casserole in 350* oven for 25-30 minutes.
Once the enchiladas are out of the oven sprinkle with chopped cilantro and scallions. Serve with sour cream and jalapeno hot sauce.
These are great are leftovers, and even freeze leftovers in batches and reheat in microwave for 3-5 mins.
⅓ cup coconut flour
¼ tsp baking powder
8 large egg whites (carton of All Whites egg whites-roughly 1 ½ cup of egg whites)
½ cup plus a little more water
Seasonings if you choose (salt, garlic powder, onion powder, paprika, etc)
Coconut oil spray (or any non-stick spray you like)
In a clean bowl add the coconut flour and baking powder. With a fork fluff together the dry ingredients. If you chose to use seasonings add here and fluff together with dry ingredients. Pour in egg whites and ½ cup water mix together. You want a very thin watery consistency so you may need to add in 1-3 Tbsp more of water, but you be the judge. Start with a little and you can always add more.
Heat 6” non-stick skillet on medium heat. Pour ¼ cup in center of skillet and quick using the skillet handle pick up the skillet and swirl batter to fully and thinly coat the flat surface of the pan. Let sit for 1-3 mins and then gently lift and flip the tortilla over. If it does not lift easily then it’s not ready to flip. Once the tortilla is flipped cook for another 30-90 seconds.
Remove from pan and place on dish to cool. Repeat the process until all batter is used. Should yield 15-17 tortillas depending on the size of your pan.