Chicken Enchiladas (Keto Friendly)


4 cups of Fiesta Style Cheese (Don’t use Cheddar, as it tends to be too greasy)

6 boneless chicken breasts

32 oz. of Chicken Bone Broth (Sam’s Choice Organic)

1/4 Teaspoon of poultry seasoning

4 Tablespoons of butter

4 Tablespoons of Taco Tuesday Flavor God Seasoning (or more depending on your liking)

Parchment Paper


Sour Cream

Red Enchilada Sauce


Black Olives


Boil the chicken breasts in the Chicken Bone Broth and poultry seasoning for 10 minutes. Transfer each chicken breast to a cutting board and shred, add all of the chicken in a bowl and set aside. Next take parchment paper and cut it in half and line a baking sheet. Place the cheese on the baking sheets in 6 round piles. I had one baking sheet that I was able to fit four and the other two I was only able to fit 2 piles. Set those aside and preheat oven to 350 degrees. In the meantime, heat a pan with butter and add the shredded chicken with the Taco Tuesday seasoning and cook until all the chicken is coated. Bake the cheese in the oven for 7 minutes. The cheese edges will turn a light brown, once that happens take them out of the oven. Add the chicken mixture to one side of the melted cheese and start to roll it with the parchment paper. It is easy to roll and the parchment paper will pull away from the cheese (you may want the cheese to cool for a minute so you don’t get burned).

I plated my two enchiladas and added enchilada sauce, sour cream, black olives, and guacamole. These are so yummy, I bet it will become a part of your regular rotation.


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