![]() Then create an assembly line including the Crepini thins, green enchilada sauce, shredded chicken, and shredded cheese.Īdd about half the recipe for enchilada sauce into a large shallow bowl.ĭip each wrap one at a time into the green sauce, and then add some of the shredded chicken down the center of the wrap. To a 9×13 inch baking dish spread 1/4 cup of the sauce to the bottom of the dish. Assembling The Keto Green Chicken EnchiladasĪfter you’ve made the green sauce or chosen your favorite low-carb option, it’s time to assemble and bake. You can also use any chicken meat, including shredded rotisserie chicken. I used 2 pounds of precooked chicken thighs that were seasoned with salt, pepper, onion powder, cumin powder, and garlic powder to make these enchiladas. Lastly, taste for seasoning and stir in the chopped cilantro leaves and lime juice. This extra step is totally worth it, so don’t skip it. Then you’ll heat the olive oil over medium-high heat in a small pan, where you will add the blended sauce and fry lightly for about one minute. You’ll need to blend the sauce until smooth. ![]() Then it’s time to blend the vegetables along with the stock of choice and seasonings in an electric blender or food processor. For extra spice, do not remove the seeds. Once they have been properly broiled, remove them from the oven and allow them to cool slightly before removing the stems and seeds from the chilies. Broil the veggies until the skins are blackened. Then place the baking sheet on the top rack of the oven where it’s the closest to the broiler.īroil the vegetables for 7-10 minutes and give them a flip halfway through the process. To do so, add the tomatillos, choice of chili peppers, onion, and garlic to a rimmed baking sheet. You’ll be broiling the vegetables for this sauce. Roasted vegetables for green enchilada sauce in a green plate
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