Make the Keto Chicken Tinga according to the recipe directions.
Heat the butter in a 10” or larger cast-iron skillet over medium heat. Once hot, add the onion and pepper to the skillet and cook until softened and slightly browned, about 5-7 minutes. Remove to a bowl and set aside. Season with salt to taste. Wipe out the skillet.
Fill the center of each cheese wrap with ⅙th of the Chicken Tinga and ⅙th of the onions and pepper mixture. Roll up and repeat with remaining cheese wraps.
Once all the cheese wrap enchiladas have been assembled, top with warmed salsa verde or enchilada sauce as well as any desired toppings. Serve immediately.
Nutrition
Nutrition Facts
Keto Cheese Wrap Enchiladas
Amount Per Serving
Calories 516Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 17g106%
Cholesterol 127mg42%
Sodium 1404mg61%
Potassium 562mg16%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 7g8%
Protein 34g68%
Vitamin A 2191IU44%
Vitamin C 42mg51%
Calcium 405mg41%
Iron 1mg6%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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