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Keto Verde Chicken and Cheese Enchiladas are sure to satisfy: high-fat comfort food, perfectly suited for not only the Keto diet, but also Primal and GAPS. Make quick homemade tortillas (recipe below! they cook like crepes!) or use store-bought if you prefer. The filling and topping are SUPER fast for an easy and delicious dinner.
The Keto diet’s benefits
Keto meals are satisfying for so many reasons! Most people enjoy eating high-fat meals because they stabilize blood sugar levels. Fats nourish and heal — turning into energy for muscles and brain. Specifically, fats, when not eaten with lots of carbs, are broken down in the liver and turned into energy. That’s what ketones are: highly efficient energy molecules!
The body does not long for more nutrition. Instead, the body’s cells become healthier and more efficient, while the gut (and therefore the brain) are gently healed, as Dr. Natasha Campbell-McBride teaches us with the GAPS Diet (yes, animal fats heal!).
Here are a few more facts to know about why ketosis is good for most bodies:
- Ketones regenerate damaged nervous system cells.
- Ketones can not be used by cancer cells as energy. The immune system can finally get the upper hand and eliminate them, because cancer cells have no fuel (excess carbs and sugar) for growth.
- Ketones benefit those with autism, epilepsy, Alzheimer’s disease, and Parkinson’s disease because:
- Brain cells functioning off of ketones (instead of sugar) work more efficiently.
- An overly excited nervous system calms down, thus fewer seizures, less autistic behavior etc. (source)
So if you were wondering why you can eat a cheesy casserole with not only zero guilt, but PRIDE, now you know!
One thing to watch: the right ratio of fats to proteins to carbs! Here’s a great article to guide you, on how much protein is just right for your body so the ratio remains 75% fats, 20% protein, and 5% carbs. And here’s a Keto Calculator, which helps you to know exactly how much protein you can have daily to reach your wellness goals.
The recipe: Verde Chicken & Cheese Enchiladas
Regarding the fat to protein ratio: You can always put less chicken into these enchiladas and more cheese. (Really!)
The tortillas are SUPER fast to make, like 10 minutes fast!
Tip: They’re a little fragile when you flip them, so the recipe indicates to carefully flip, or add the one keto-safe ingredient (I mention in the recipe) to strengthen them a bit.
You’ll LOVE the filling: again, so satisfying and with the best comfort food flavors of chèvre or cream cheese, green chilies, chicken and lovely Mexican spices.
In a hurry? Variation!
If you want to make this recipe but don’t want to make the homemade tortillas, you can also use deli turkey meat!!! I know, this is such a cool alternative, because it’s instant, it works great and tastes great!
Tip: If you’re lucky enough to have a good deli that slices turkey for you, look for Applegate Farm’s turkey and have them slice it to medium thickness for you. This gives you nice big circles of meat, bigger than the pre-packaged deli meat.
More Keto comfort food
Keto Verde Chicken and Cheese Enchiladas
Fast to make and SUPER delicious Mexican comfort food, Keto Verde Chicken and Cheese Enchiladas are favorite-meal worthy!
- 6 eggs
- 1/4 cup coconut flour
- 1 tablespoon cream (or coconut cream for GAPS)
- 1 teaspoon butter (to season crepe pan)
- 1 teaspoon coconut oil , butter or coconut oil, melted
- 1 teaspoon psyllium husk powder optional for Keto, (not GAPS); this ingredient makes the tortillas a bit stronger, less fragile when flipping, but you may need to spread the batter a bit more with your spatula, instead of just rotating the pan to distribute the batter thinly and evenly
- 1/2 teaspoon cumin
- 1/4 teaspoon sea salt
- 3 cups cheddar cheese , grated, divided (aged for GAPS)
- 1-2/3 cups verde salsa divided (I buy the jarred verde salsa at Trader Joe's; it's a bit thick, not watery; so strain off a bit of the watery brine if you buy or use a fresh verde salsa that's watery)
- 2-3 cups chicken , cooked and shredded (about 5 boneless, skinless thighs cooked or any leftover chicken, shredded)
- 3/4 cup heavy cream divided (use real probiotic sour cream for GAPS)
- 1 bunch green onions' greens sliced
- 4 ounces chevre or cream cheese, room temperature (sub half sour cream, half aged cheddar for GAPS)
- 1 4-ounce can green chilies chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cumin
- 1/2 teaspoon sea salt
- 1 cup sour cream preferably probiotic (cultured) real sour cream, grass-fed and organic
- 3 radishes sliced thinly
- 1/2 bunch fresh cilantro , minced
- 1 lime , cut into wedges or thin slices
- 1 avocado sliced and fanned, or cut into wedges
- 4 green onions sliced
- 1/4 cup red onions diced (optional)
- 1/4 red bell pepper in long slices or diced
Place all tortilla ingredients (except the 1 teaspoon butter used for seasoning the pan) in blender. Blend until smooth, about 20 seconds.
Heat crepe pan or large skillet over high heat. Once hot, add 1 teaspoon butter and coat pan with it. Add about 1/4 cup batter and swirl around to a thin (approximately 6") circle. Cook on first side about 1 minute, then carefully flip. (The first tortilla will stick and be messier; but it will season the pan and the following tortillas will not stick. You'll still need to be careful flipping them.)
Cook remaining tortillas: The first 2-3 can be cooked over high heat. When they start getting too dark too quickly, reduce heat to medium. Continue cooking each one without adding any new fat to the pan. Set aside tortillas as you go, layering them on a plate.
When tortillas are done, assemble chicken filling in medium size bowl: Add chicken, greens of green onions, 1 cup cheddar cheese, 2/3 cup verde salsa, 1/4 cup heavy cream, chèvre or cream cheese, green chilies, oregano, sea salt and cumin. Fold together well.
Grease large casserole dish (9"x13" or similar) and preheat oven to 350 degrees Fahrenheit.
Fill first tortilla with about 1/3-1/2 cup chicken filling. Roll tortilla around filling and place into casserole dish to one side. Continue to fill, roll and place all tortillas into casserole dish until finished.
Pour remaining 1 cup verde salsa evenly over rolled tortillas. Top with remaining 1/2 cup heavy cream and then remaining 2 cups shredded cheddar.
Bake in preheated oven about 30 minutes, until cheese is browned and edges are very bubbly.
Serve with optional toppings/garnishes.