Deep in the heart of Mexico, where the sun-kissed fields stretch as far as the eye can see, there lived a vibrant community known for their love of bold flavors and hearty meals. It was in this lively town that the recipe for Completely Keto Enchiladas Verdes was first crafted.
Legend has it that an adventurous chef, known for her culinary prowess and daring spirit, set out to create a dish that would capture the essence of Mexico’s verdant landscapes and fiery spirit while still adhering to a keto lifestyle. Drawing inspiration from the lush green salsa verde that adorned her family’s dinner table for generations, she embarked on a quest to reinvent the classic enchilada in a way that was both delicious and nutritious.
Using tender boneless, skinless chicken breasts as the base, she simmered them in the tangy embrace of salsa verde until they were infused with its vibrant flavors. Next, she carefully wrapped the succulent chicken in soft coconut flour tortillas, creating bundles of joy ready to be baked to perfection.
As the enchiladas emerged from the oven, their golden edges glistening with promise, she couldn’t resist adding a final flourish of color and freshness. Diced red onions, sliced jalapenos, creamy avocado, and a sprinkling of fresh cilantro adorned each enchilada, turning them into works of art worthy of any fiesta.
With a twinkle in her eye and a proud smile on her lips, the chef presented her creation to the eager townsfolk, who marveled at the ingenuity and creativity behind this Completely Keto Enchiladas Verdes. From that day forth, it became a beloved staple in households across the region, a testament to the magic that happens when tradition meets innovation in the kitchen.
Completely Keto Enchiladas Verdes
- 1 lb boneless skinless chicken breasts
- 2 16 oz jars of salsa verde
- 8 coconut flour tortillas
- 1/2 red onion diced
- 1 jalapeno sliced
- 1 avocado sliced
- fresh cilantro
Add the chicken breasts and one jar of salsa verde to a large pot, cover and simmer over low heat for about 30 minutes.
Transfer the chicken breasts to a cutting board and shred with two forks. Return to the pot and mix with the salsa.
Preheat the oven 350 degrees. Pour a small amount of salsa into the bottom of a 9x13 inch dish.
Add a scoop of shredded chicken to each tortilla, roll them up and place them open side down in the baking dish.
Pour the remaining salsa on top and bake for 10 minutes.
Top with red onion, jalapeno, avocado and cilantro and serve.