This wonderful Recipe is by Laura at: https://www.getfitlaura.comI’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.
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.
Net carbs per serving: 6.5g per enchilada*I cut one Cutdacarb flatbread in half to make 2 tortillas.