Keto Enchiladas Tricolores

Directions

Prepare the Keto Tortillas (30 minutes)

1. Combine the Sonora Keto Tortilla Mix with 2/3 cup warm water, one egg, and 1 tbsp lard in a mixing bowl.

2. Mix thoroughly and chill the dough for 30 minutes.
3. Divide the chilled dough into 12 balls and press each ball flat using a tortilla press or rolling pin.
4. Cook each tortilla under medium heat until golden on both sides, about 1-2 minutes per side. Set aside.

Prepare the Fillings (10 minutes)

1. Brown the ground beef in a large skillet and add the garlic powder, onion powder, and chicken bouillon. Cook for 8-10 minutes until fully cooked. Set aside.

2. Shred the roasted chicken and set aside.

Make the Red Chile Sauce (8 minutes)

1. Heat 1 tbsp olive oil in a saucepan and cook the red chile puree in the oil until it starts to boil.

2. Add the water and heavy cream.
3. Add the garlic salt, onion powder, chicken bouillon, oregano, and cumin.
4. Stir well until slightly thickened, about 5-8 minutes, and set aside.

Make the Green Chile Sauce (7 minutes)

1. In hot olive oil, sauté the roasted green chiles for 2-3 minutes.

2. Add the water, heavy cream, and spices (garlic salt, onion powder, chicken bouillon). Stir well.
3. Cook until it just starts to thicken, about 3-5 minutes.
4. Pour the mixture into a blender and blend until creamy (be careful when blending, it's hot). Set aside.

Assemble and Bake the Keto Enchiladas (25 minutes)

1. Preheat oven to 375°F.

2. In a large baking dish, roll enchiladas using your prepared keto tortillas: 4 beef enchiladas, 4 chicken enchiladas, and 4 cheese enchiladas.
3. Arrange the 12 enchiladas in the baking dish.
4. Bathe one end of the enchiladas with green sauce, then the other end with red sauce.
5. In the middle, sprinkle the remaining cheese over the top.
6. Bake in the oven at 375°F for 20-25 minutes until the cheese has melted and just starts to brown.