These Keto Mexican Enchiladas are not just low-carb—they’re packed with vibrant ingredients like fresh spinach, creamy cheese, and a smoky chipotle sauce that will have your taste buds dancing.
Ingredients: What You’ll Need to Make These Delicious Keto Mexican Enchiladas
Creating these low-carb enchiladas is simple, but the flavor is unforgettable. Here’s everything you’ll need for the spinach and egg tortillas as well as the bold, smoky chipotle sauce:
Spinach and Egg Tortillas:
- 4 large eggs: These form the base of the tortillas, providing structure and a boost of protein.
- 1 cup of finely chopped spinach: Add as much as you like for extra nutrients and vibrant color. The more spinach you use, the lighter and fluffier your tortillas will be.
- Manchego cheese, feta, or goat cheese: Pick your favorite or mix them up! These cheeses melt beautifully and add a creamy, tangy filling to your enchiladas.
Green Tomato and Chipotle Sauce:
- 10 tomatillos (about 1 lb): These little green tomatoes are the star of the sauce, bringing a tart and slightly sweet flavor that pairs perfectly with chipotle.
- 1/4 medium white onion: Roasting or boiling the onion adds a touch of sweetness and depth to the sauce.
- 2 canned chipotle peppers in adobo sauce: These provide the signature smoky heat of the dish. Adjust the amount to your spice preference.
- 1 garlic clove: Just one clove packs plenty of robust, savory flavor.
- 1 tbsp olive oil: Adds richness and helps blend all the flavors seamlessly.
- 1/2 tsp sugar (optional): A tiny bit of sugar can balance the tanginess of the tomatillos and spice from the chipotle.
- 1/4 tsp salt: A small but essential addition to enhance every ingredient.
Each of these ingredients has a role in making this dish burst with flavor while staying true to your low-carb goals. With just a few simple steps, you’ll transform them into a meal that’s as healthy as it is delicious!
Step-by-Step Instructions: How to Make Keto Mexican Enchiladas
Follow these detailed steps to create your Spinach and Egg Tortillas and the rich, flavorful Green Tomato and Chipotle Sauce. Each step ensures a delicious dish that’s easy to prepare and full of bold flavors!
Spinach and Egg Tortillas
- Prepare the egg mixture:
- Beat the 4 large eggs in a mixing bowl.
- Add the chopped spinach and season with salt and pepper. Whisk until well combined.
- Cook the tortillas:
- Heat a greased skillet over medium heat. Pour enough of the egg mixture to cover the bottom of the skillet evenly, forming a thin layer.
- Cover with a lid and cook for 2–3 minutes, or until the top is set.
- Flip and finish cooking:
- Carefully flip the tortilla with a spatula and cook for another 30 seconds to 1 minute to lightly brown the other side. Remove from the skillet.
- Add the cheese and fold:
- While the tortilla is still warm, place your preferred cheese (Manchego, feta, or goat cheese) on one side.
- Fold the tortilla in half to form a quesadilla and allow the cheese to melt. Repeat for the remaining mixture to make 4 quesadillas.
- Assemble the enchiladas:
- Arrange the quesadillas in a deep dish or platter. Pour the hot Green Tomato and Chipotle Sauce (see below) over them generously.
- Sprinkle with more cheese and garnish with fresh cilantro or parsley for a pop of color and flavor.
Green Tomato and Chipotle Sauce
- Roast the ingredients:
- On a griddle over low heat, roast the onion, garlic, and tomatillos until they are slightly charred and softened.
- For a quicker option, you can boil the tomatillos until tender instead of roasting.
- Blend the sauce:
- In a blender, combine the roasted ingredients with the chipotle peppers in adobo, olive oil, salt, and a pinch of sugar (optional). Blend until smooth.
- Cook the sauce:
- Pour the blended mixture into a skillet and simmer over medium heat. Stir occasionally and cook until the sauce thickens slightly and develops a deeper color.
- Adjust seasoning:
- Taste the sauce and add more salt if needed to enhance the flavor.
Serve your enchiladas warm and enjoy the perfect balance of creamy, smoky, and tangy goodness!
Mexican Inspired Keto Enchiladas Recipe
These Keto Mexican Enchiladas are not just low-carb—they’re packed with vibrant ingredients like fresh spinach, creamy cheese, and a smoky chipotle sauce that will have your taste buds dancing.
Ingredients
Spinach and egg tortillas:
Green Tomato and Chipotle Sauce:
Instructions
Spinach and Egg Tortillas:
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Beat the eggs with the spinach, and season with salt and pepper.
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Pour the mixture into a greased skillet over medium heat, covering the bottom of the skillet to form a "tortilla." Cover with a lid to cook. Once set, uncover and flip the "tortilla" to cook briefly on the other side.
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Place cheese on one side of the "tortilla" and fold it in half to form a "quesadilla."
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Arrange the 4 "quesadillas" in a deep dish or platter and pour hot sauce over them (recipe below).
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Sprinkle with cheese and garnish with cilantro or parsley.
Sauce:
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Roast: On a griddle over low heat, roast the onion, garlic, and tomatillos. Alternatively, you can boil the tomatillos if preferred.
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Blend: Blend the roasted tomatillos with the onion, garlic, chipotle peppers, olive oil, salt, and a pinch of sugar.
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Cook: Pour the sauce into a skillet and simmer until it thickens slightly and changes color.
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Adjust the seasoning with additional salt if needed.
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Serve and Enjoy your Keto Mexican Enchiladas!
