KETO Chicken Enchilada's

 

Chicken Enchiladas 

Serves 3

6 oz roasted chicken breast

1 can Pace Red Mild Enchilada Sauce

2 cups Colby Jack cheese, shredded

6 slices chicken lunchmeat

Shred or dice the chicken breast and place in a bowl.

Add 2 tbsp of the enchilada sauce to the chicken.

Add 1/2 cup of the cheese to the chicken.

Toss those ingredients together until mixed evenly.

Add a couple tablespoons of enchilada sauce to the bottom of a small oven safe casserole dish. As Vanlifers don't typically have an oven, mine is metal so it can be baked on the grill! If you only have a microwave, I suggest glass or silicone as metal may not agree with your particular microwave.

Lay out a piece of lunchmeat and put a spoonful of chicken in the center and spread lengthwise. Very gently roll the lunchmeat. The lunchmeat tears easily so lift the edges as you go. Place the rolled enchilada in the prepared baking dish and continue for the other 5 slices of lunchmeat. When all are safely in the pan, cover them with the remaining enchilada sauce and remaining cheese.

Now comes the baking part! As mine went on a grill, I've got no temperature for you nor do I have a specific time it takes! Everything is precooked so it really only needs to warm up and get all melty which doesn't take too long. Of course you can use the microwave too if that's what you've got, or even over the fire if you're roughing it! I suggest covering the top if your cooking over a fire. However you cook it, it's done when it bubbling a bit and the cheese is all melted!

I served this with a side of Mexi Cauli Rice which is just riced cauliflower seasoned with taco seasoning and a couple tablespoons of the enchilada sauce left in the can! I added the water to the can, swished it around and dumped in the rice while cooking it. 

Now for the good part!

Per Serving:  Calories: 381  Fat: 18g  Net Carbs: 8