Keto / Low Carb Chicken Enchiladas

All photos taken with my Samsung Galaxy Cell Phone

I am seriously impressed with this little number! I made it for dinner last night for the first time. I ought to have taken my pics then but I was not sure it was going to be a recipe worth sharing yet! Let me begin with the recipe that I worked from, although I made a few minor changes. Many thanks to this cook:
http://keto-daily.com/keto-chicken-enchilada-recipe/

The shells are the key, and these are ridiculously easy and delicious. You will need a cookie sheet, parchment paper, scissors, your oven pre-heated to 350F, and grated cheese. I used cheddar and a cheddar-jack blend, both worked just fine. OK, my favorite political joke is begging to be inserted here:

BAN PRE-SHREDDED CHEESE! MAKE AMERICA GRATE AGAIN!

The recipe calls for "equal sized piles." I would add level-ish piles, not mounded up in the middle. I also found that giving each "tortilla" is own piece of parchment made rolling them easier (once they were filled.) Folding up a couple sides made them lie down for me until I got the cheese piled on them. I think you can make this as big as you want, I will be doing some experiments! Not too thick, though. You want them to get lacy and let the edges JUST start to brown, 7 minutes is working well for me. Let them cool for 30 seconds or so before you try to lift an edge.

If the edge comes up nicely, add your filling. If not, toss it back in the oven to cook another minute or two.

I wanted a hot dish, so I took all the ingredients from the recipe and put them in a pot and heated it up. I used a whole (small) chicken and doubled everything else. I did not have the chilis so I added 3 tablespoons of salsa instead. I had some leftover condensed cream of mushroom soup, so I threw a couple tablespoons of that in the mix and used half a small can of enchilada sauce. I also tossed in a little bit of cheese.

Add your filling and use the paper to help roll it like a tortilla.

I served it on a bed of lettuce to help get some greens into the meal.

A drizzle of red sauce on over the top, a dollop of sour cream and it is lunch time!

NAMASTE!