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Low Carb Buffalo Chicken Enchiladas

Laura
This wonderful Recipe is by Laura at: https://www.getfitlaura.com
I’m a big believer that you can follow a low carb/ketogenic lifestyle and still enjoy the foods that you love. I love enchiladas and am so glad they’re something I’m still able to eat on occasion. I wanted something a little bit different than the usual chicken ones that I make and these turned out to be so delicious! They’re great to eat as is or you can serve them with sour cream, ranch or blue cheese dressing.
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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine Mexican
Servings 5
Calories 237 kcal

Ingredients
  

  • 2.5 cup shredded chicken
  • 3/4 cup enchilada sauce
  • 1/4 cup buffalo wings sauce
  • 1 cup cup shredded cheese I use mexican
  • 5 low carb tortilla wraps I use Cutdacarb

Instructions
 

  • Cook and shred the chicken. I cook mine in the Instant Pot with chicken broth on manual/high pressure for 20 minutes. Manually release pressure and shred with two forks.
  • Preheat oven to 350. Spray an 11×7 baking dish with nonstick cooking spray.
  • Mix enchilada sauce with buffalo sauce and stir well. Spread a thin layer onto the bottom of baking dish.
  • To assemble enchiladas: Spread 2 Tbsp of enchilada sauce/buffalo sauce mixture onto bottom of each tortilla. Top with shredded chicken and add a sprinkle of cheese. Roll up and place seam side down into pan.
  • Once assembled, spoon remaining sauce on top of tortillas and top with 3/4 cup shredded cheese.
  • Cover with foil and bake for 25 minutes. Uncover and broil for 2 minutes.

Notes

Net carbs per serving: 6.5g per enchilada
*I cut one Cutdacarb flatbread in half to make 2 tortillas.
Keyword Low Carb Buffalo Chicken Enchiladas

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