This is an ALL-TIME family favorite that my Mom used to make when I was growing up! I decided to create it keto style and you can’t tell the difference. There is really no changes, other than using low carb tortillas and the Bitchin’ sauce! What’s that you ask? It’s like a hummus made entirely of almonds and comes in a variety of different flavors. You can use it as a dip, a spread or in my case, a replacement for refried beans!
I usually make about 6-10 enchiladas and have leftover chicken for salads the next night, but you can make as many as you need! You and your family will LOVE these!!!
4-6 chicken breasts
1 cup salsa
1/2 yellow onion (chopped)
salt and pepper
1 cup water
2 Tbsp garlic powder
1/2 stick butter
Low carb tortillas (I use Mission Carb Balance)
1 -28 oz. can green enchilada sauce
Bitchin’ Sauce- Chipotle (optional)
Preheat oven to 400*
Place chicken breasts in Instant Pot and add water, salsa, onion, garlic powder, s&p, and butter. Secure lid, set to 8 minutes and let it naturally release once time is up. Once pressure is released, shred chicken with fork, put back in instant pot in the sauce and set aside.
Pour enchilada sauce into a saucepan and heat over medium heat. Remove from heat.
Warm tortillas in microwave until they soften, about 40 seconds.
Spoon enough green sauce into the bottom of a casserole dish so the tortillas don’t stick to the bottom.
Dip tortilla into saucepan to coat both sides with green sauce.
Lay one tortilla in the casserole dish and fill with shredded chicken, cheese, and Bitchin’ Sauce (if using). Roll up so the seam side is down. Repeat until you run out of torts or until you have made your desired amount of enchiladas. Pour any remaining green sauce over the top and sprinkle with more shredded cheese!
Bake for 20 minutes or until cheese is melted!
Enjoy with sour cream, lettuce, olives, salsa, avocado, etc!!