When you’re on a ketogenic diet most tex-mex food is off the menu.
Unfortunately, typical tex-mex food is made with high carb grains like wheat, rice, and corn as well as inflammatory oils like vegetable, canola, and corn oil.
But this doesn’t mean you can’t make keto friendly versions of your favorite tex-mex classics like enchiladas!
This keto enchilada roll recipe utilizes zucchini in place of tortillas so you don’t spike your blood sugar and pack on the pounds.
Use your favorite low-carb pre-made enchilada sauce or make your own!
2 tablespoons organic extra-virgin olive oil
1 large organic onion, chopped
Sea salt, to taste
2 cloves organic garlic, minced
1 teaspoon organic ground cumin
2 teaspoon organic chili powder
3 cups organic chicken thigh, shredded
1 1/3 cups organic low-carb red enchilada sauce
4 large zucchini, sliced with a peeler
2 cups organic cheese, shredded (optional)
1 tablespoon organic sour cream (optional)
Organic fresh cilantro leaves, for garnish (optional)
Serving Size: 1 roll
Calories: 155 kcal
Total Fat: 7 g
Protein: 17 g
Carbohydrates: 6 g
Fiber: 2 g
Net Carbs: 4 g
How did your enchilada rolls turn out? Let us know in the comments below!
Recipe adapted from primaverakitchen.com
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