#cheesyenchiladas

This Keto Red and Green Enchiladas recipe is a tasty low-carb take on a traditional Mexican comfort food. They are made with tasty shredded chicken, a mix of cheeses, and bright red and green sauces that will satisfy your cravings without making you feel bad.

Ingredients: 1 lb cooked chicken, shredded. 1 cup shredded cheddar cheese. 1 cup shredded mozzarella cheese. 1/2 cup chopped onion. 1/2 cup chopped bell peppers red and green. 1/4 cup chopped cilantro. 1/2 cup enchilada sauce sugar-free. 1/2 cup salsa verde sugar-free. 8 low-carb tortillas keto-friendly.

Instructions: Preheat oven to 350F 175C. In a bowl, mix shredded chicken, cheddar cheese, mozzarella cheese, onion, bell peppers, and cilantro. In another bowl, mix enchilada sauce and salsa verde. Spoon a portion of the chicken mixture onto each tortilla, roll them up, and place them seam side down in a baking dish. Pour the sauce mixture over the enchiladas. Sprinkle additional cheese on top if desired. Bake in the preheated oven for 20-25 minutes, or until cheese is melted and bubbly. Garnish with chopped cilantro before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

These cheesy turkey enchiladas are a delicious way to use up leftover turkey. They are filled with seasoned turkey, onions, and peppers, then smothered in enchilada sauce and topped with a blend of melted cheddar and Monterey Jack cheese.

Ingredients: 2 cups cooked turkey, shredded. 1 cup shredded cheddar cheese. 1 cup shredded Monterey Jack cheese. 1 can 10 ounces enchilada sauce. 8 small corn tortillas. 1/2 cup diced onion. 1/2 cup diced bell pepper. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/2 teaspoon garlic powder. Salt and pepper to taste. Cilantro for garnish optional.

Instructions: Preheat the oven to 375F 190C. In a large mixing bowl, combine shredded turkey, diced onion, diced bell pepper, chili powder, cumin, garlic powder, salt, and pepper. Mix well. Pour about 1/4 cup of enchilada sauce into the bottom of a baking dish and spread it evenly. Place a tortilla on a flat surface and spoon some of the turkey mixture onto the center of the tortilla. Roll it up and place it seam side down in the baking dish. Repeat with the remaining tortillas and turkey mixture. Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle the shredded cheddar and Monterey Jack cheese over the top. Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Garnish with chopped cilantro if desired before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

A hearty and flavorful vegetarian dish featuring black beans, corn, and spices wrapped in whole wheat or corn tortillas, baked to perfection with enchilada sauce and melted cheese.

Ingredients: 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 cup diced tomatoes. 1 cup diced red bell pepper. 1 cup diced onion. 2 cups shredded Mexican cheese blend. 8 whole wheat or corn tortillas. 1 can 19 oz enchilada sauce. 1 tsp cumin. 1 tsp chili powder. 1/2 tsp garlic powder. Salt and pepper to taste. Fresh cilantro for garnish. Sour cream for serving.

Instructions: Preheat oven to 375F 190C. In a large bowl, combine black beans, corn, tomatoes, red bell pepper, onion, 1 cup of cheese, cumin, chili powder, garlic powder, salt, and pepper. Warm tortillas according to package instructions. Spoon a generous amount of the bean mixture onto each tortilla, roll them up, and place them seam-side down in a greased baking dish. Pour enchilada sauce over the rolled tortillas, ensuring they are fully covered. Sprinkle the remaining cheese on top of the enchiladas. Bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly. Garnish with fresh cilantro and serve with a dollop of sour cream. Enjoy your delicious homemade Black Bean Enchiladas!

Prep Time: 20 minutes

Cook Time: 30 minutes

Spiced with chipotle, these enchiladas are full of tasty things like butternut squash, black beans, corn, and tender chicken breast. They are wrapped in warm tortillas and topped with enchilada sauce and melted cheese.

Ingredients: 1 butternut squash, peeled and cubed. 2 tablespoons olive oil. 1 teaspoon chipotle chili powder. 1 teaspoon ground cumin. Salt and pepper to taste. 2 cups cooked shredded chicken breast. 1 can 15 ounces black beans, drained and rinsed. 1 cup corn kernels fresh, frozen, or canned. 1 cup enchilada sauce. 8 small flour tortillas. 1 cup shredded Monterey Jack cheese. Fresh cilantro, for garnish.

Instructions: Before you start cooking, heat the oven to 375F 190C. Combine butternut squash cubes, cumin, salt, and pepper in a bowl. Add olive oil and toss to coat. Put the seasoned squash on a baking sheet and roast it for 25 to 30 minutes, or until it's soft. Put roasted butternut squash, black beans, corn, and cooked chicken in a large bowl. Put a little enchilada sauce in the bottom of a baking dish. Place one tortilla seam-side down in the baking dish and fill it with the chicken and vegetable mix. Wrap it up and place it there. Pour the rest of the enchilada sauce over the top once all the enchiladas are put together. Put cheese shreds on top of the enchiladas. Place the dish in the oven and bake for 20 minutes with the foil closed. Take off the foil and bake for another 5 to 10 minutes, or until the cheese melts and starts to bubble. Add fresh cilantro as a garnish before serving.

Prep Time: 30 minutes

Cook Time: 35 minutes

With just 10 minutes of work, you can make delicious Enchiladas with shredded chicken or Pork Carnitas that you have leftover. If you want a quick and tasty dinner, these enchiladas with cheese and spices are perfect.

Ingredients: 2 cups cooked pork carnitas or substitute with shredded chicken. 1 cup shredded cheddar cheese. 1 cup shredded monterey jack cheese. 1 can 10 oz red enchilada sauce. 1 can 4 oz diced green chilies, drained. 8 small flour tortillas. Chopped fresh cilantro, for garnish. Sour cream, for serving optional.

Instructions: Preheat the oven to 375F 190C. In a large bowl, combine the cooked pork carnitas or shredded chicken with half of the cheddar cheese and half of the monterey jack cheese. Warm the tortillas in the microwave for about 20 seconds to make them pliable. Spoon the pork mixture onto each tortilla, roll them up, and place them seam-side down in a baking dish. In a small bowl, mix the red enchilada sauce with the diced green chilies. Pour the sauce mixture evenly over the rolled tortillas. Sprinkle the remaining cheddar and monterey jack cheese over the top of the enchiladas. Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly. Garnish with chopped cilantro and serve hot. Optionally, add a dollop of sour cream on each serving. Enjoy these quick and delicious Pork Carnitas Enchiladas for a flavorful and satisfying meal in just 10 minutes of prep time!