Keto Enchiladas Rojas the perfect meal for my popular Cheese Tortillas recipe.

I’ve made them two ways, traditional and keto, since the filling is Keto the only real difference is the tortilla. I absolutely love making these and they always remind me of my grandmother and the love she put in her food. These are definitely based on her traditional recipe, but as always I’ve added a BusyMami twist.

Chicken Enchiladas Rojas
Course: dinner
Cuisine: Mexican
Keyword: Enchiladas
Ingredients
For the Chicken.
  • 2 lbs of chicken I used chicken breast Boneless and skinless
  • 1/4 Onion
  • 2 garlic cloves
  • 3 Tbsp of salt
  • 2 Bay Leaves
For the Sauce:
  • 5 Chile Ancho’s
  • 5 Chile Guajillos
  • 1/2 onion
  • 4 cloves of garlic
  • 1/2 tsp oregano dried
  • 1 - 1.5 tsp of salt
Instructions
Chicken
  1. Start a pot of water to boil (enough water to cover chicken once emerged)
  2. Add all ingredients and let boil for about an hour until the chicken starts to break apart with a fork
  3. Once done, take out of water and let it sit and cool.
  4. Reserve liquid from the pot
Sauce
  1. Start a pan with some oil in it and add the peppers to start charring a bit on each side and add the other ingredients to the pan to toast up on all sides. (About 5-7 mins)
  2. Once color changes on the peppers to darker and you have a little char on the veggies, add to a pot with water to boil.
  3. Let them get soft for about 10-15 mins, then take out of water (reserve some of the liquid)
  4. Add to all ingredients you boiled
  5. Add Oregano, Salt, 1/2 cup of liquid from the chilies and 1/2 cup of the chicken stock.
  6. Blend it all up on puree about two times to ensure it’s all super blended.
  7. Once it’s all blended let it sit a min and get the pan you used to toast the peppers and add oil (this is for traditional, if you’re making Keto skip to the Keto version)
  8. Get a pan hot with oil and get some GOOD CORN (like Milagro) tortillas, and soften them up in the hot oil for about few seconds per side. Set aside
  9. Once the tortillas are all ready, then keep the same pan and start to add the sauce a little at time through a colander with a fine mesh tp remove all the skins (optional) and then heat up the sauce for about 5 mins and taste for seasoning, if it needs more salt, add it :slightly_smiling_face:
  10. Now you’re ready to put it together! Get the oven ready at 350 degrees
  11. Shred your chicken, and place on a plate on the side. Get a baking pan like a lasagna pan and put some sauce on the bottom. Run the tortilla through the sauce and place on the pan and add chicken and cheese (or whatever filling you’d like) and the roll and keep going until the pan is full, top with Cheese! And place in oven.
  12. Bake for 10 mins in the oven or until the cheese is nice and melted and gooey! YUM!
  13. Top with Lettuce, sour cream, and onion or tomato and EAT 

  14. KETO: Make yourself the cheese tortillas (Recipe Here) Once the tortillas are all ready then keep the same pan you used for the peppers and start to add the sauce a little at time through a colander with a fine mesh tp remove all the skins (optional) and then heat up the sauce for about 5 mins and taste for seasoning, if it needs more salt, add it :slightly_smiling_face:
  15. Now you’re ready to put it together! Get the oven ready at 350 degrees
  16. Shred your chicken, and place on a plate on the side. Get a baking pan like a lasagna pan and put some sauce on the bottom. Run the tortilla through the sauce and place on the pan and add chicken (or whatever filling you’d like) and the roll and keep going until the pan is full.
  17. Bake for 5 mins in the oven or until the cheese is nice and melted and gooey! YUM! Let them sit for a little bit about 5 mins.
  18. Top with Lettuce, sour cream, and onion or tomato and EAT 

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