Keto Enchiladas Tricolores

Keto Enchiladas Tricolores

Lupita's from Sonora and loves red chile. Mike is from New Mexico and loves Hatch green. The only way they make it work is to make both, haha! If it's just green and red, it's called Christmas style. If it's red, green, and cheese (or sour cream!) it's tricolor — matching the colors of the Mexican flag! Enchiladas tricolores are a celebration of flavors, colors, and textures. Red, green, and cheese topped! Beef, chicken and cheese filled! Everyone is a winner!

Keto Enchiladas Tricolores

Servings

12

Prep Time

45 minutes

Cook Time

25 minutes

Calories

485

Which do you love more red or green?  Try this recipe to find out!  Enjoy!

Keto Enchiladas Tricolores

Ingredients

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    • 1 bag Sonora Keto Tortilla Mix
    • 2/3 cup warm water
    • egg
    • 1 tbsp lard (or olive oil)

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    • 2 cups queso quesadilla

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    • 1 lb ground beef
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp chicken bouillon

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    • 1 cup red chile puree
    • 1 tsp garlic salt
    • 1 tsp onion powder
    • 1/2 tsp chicken bouillon
    • 1/2 tsp flaked oregano
    • 1/4 tsp ground cumin
    • 1/2 cup heavy cream
    • 1/2 cup water
    • 1 tbsp olive oil

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    • 2 cups shredded roast chicken

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    • 1 cup roasted green chile
    • 1 tsp garlic salt
    • 1 tsp onion powder
    • 1/2 tsp chicken bouillon
    • 1/2 cup heavy cream
    • 1/2 cup water
    • 1 tbsp olive oil

    Directions

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      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.

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      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.

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      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.

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      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.

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      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.
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