Description
Love Mexican food but it doesn’t really fit into your keto lifestyle? Keto Chicken Enchilada Quesadillas is the traditional authentic taste you crave, now with a much healthier kick! Savory chicken, creamy quesadilla cheese paired with low carb tortillas brings the “fiesta” back to your keto table! Perfect for a on-the-go lunch or a easy low carb dinner!
Ingredients
- 4 cups Chicken Broth
- 2 cups Boneless, Skinless Chicken Breast, Cubed
- 2 cups Quesadilla Cheese, Divided
- 1 can (3 1/2 Oz. Size) Enchilada Sauce
- 4 Low Carb Tortillas, Medium Size
- Sour Cream And Guacamole, To Serve
Preparation
Add the chicken broth and chicken to a heavy bottom pot over medium high heat. Let cook until cicken reaches an internal temperature of 165ºF. Remove from broth with a slotted spoon to a large mixing bowl and set aside to cool.
When chicken is cooled, shred chicken in the mixing bowl and add 1 cup of the cheese and the enchilada sauce. Make sure to mix well!
Heat a large skillet over medium heat and spray with cooking spray. Lay one of the tortillas in the skillet and top half with 1/4 cup of the cheese. Layer 1/4 of the chicken mixture on top, followed by 1/4 cup of the cheese. Fold the tortilla in half and cook until the bottom is brown and the cheese starts to melt.
Flip the quesadilla and cook for a few minutes more on the other side. Remove from the skillet and set aside. Continue with remaining quesadillas.
Cut each one in half and serve with sour cream and quacamole.
Nutrition: Calories: 384kcal, Carbohydrates: 18g, Protein: 39g, Fat: 20g, Saturated Fat: 11g, Fiber: 8g
