Name: Keto Eggplant Chicken Enchiladas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 chicken breasts, diced small; 1 medium eggplant; 1 cup (240 ml) of coconut cream; 1/2 medium onion, diced; 1/2 medium bell pepper, diced; 3 cloves of garlic, diced; 1/2 400g-can of tomato sauce; 1/4 cup (60 ml) of coconut oil, to cook with; 1 teaspoon (2 g) of cumin powder; 1 teaspoon (2 g) of chili powder; 1 teaspoon (1 g) of dried oregano; Salt and pepper, to taste

Description

These delicious low carb enchiladas will make you forget about tortillas.

Ingredients

2 chicken breasts, diced small
1 medium eggplant
1 cup (240 ml) of coconut cream
1/2 medium onion, diced
1/2 medium bell pepper, diced
3 cloves of garlic, diced
1/2 400g-can of tomato sauce
1/4 cup (60 ml) of coconut oil, to cook with
1 teaspoon (2 g) of cumin powder
1 teaspoon (2 g) of chili powder
1 teaspoon (1 g) of dried oregano
Salt and pepper, to taste

Instructions

Preheat oven to 350 F (175 C).
Slice the eggplant into long thin slices. Salt well and press paper towels on top to soak up excess water.
Mix the coconut cream with the tomato sauce.
In a frying pan, add coconut oil and fry the chicken, onions, bell peppers, garlic, cumin powder, chili powder, and dried oregano. Season with salt and pepper, to taste. Pour in 1/2 of the coconut cream tomato sauce.
Spoon the chicken mixture on top of the eggplant slices and roll up the slices.
Lay the rolls flat on a baking tray and bake for 30 minutes.
Heat the other 1/2 of the coconut cream tomato sauce and serve with the enchiladas.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 10 g.

Nutrition

Calories: 494
Sugar: 7 g
Fat: 36 g
Carbohydrates: 16 g
Fiber: 6 g
Protein: 26 g