Recipe originally published on KetovangelistKitchen.com on 6/25/21. It has been lightly edited for re-publication.
Enchiladas were a cheap staple in my pre-keto days. They were quick, easy to assemble, and super cheesy and delicious; all things that helped keep my week night mom life fairly simple.
In addition to the fact that tortillas are just out, enchilada sauce itself it usually made with sugar and/or starch of some kind, which only compounds the other enchilada issues. A tomato base is going to be a little carb-heavy by virtue of its tomatoey nature, so adding in all those other ingredients makes this perennial favorite a no-go.
So, I decided to concoct my own sauce, and use it in conjunction with some shredded, seasoned chicken, cheese, and egg thin wraps to re-create my old week night standby (as shown above). One batch makes enough for a fairly large pan of your preferred style of enchiladas, but you could easily make it in bulk and refrigerate leftovers in a mason jar until you’re ready for more.