Not only are these low carb enchiladas tasty and nutritious and perfectly keto-friendly, but they are also a family favorite. Trust me, no one will be able to tell that this is a healthy food option!
Are tortillas keto?
Can you eat tortillas living a ketogenic lifestyle…yes or no? Well, it depends on your perspective on keto. Some tortillas contain ingredients that may spike blood sugar, although the dietary fiber in them make the macronutrients qualify to be keto-friendly. I found that low carb tortillas have not hurt my weight loss progress and have made the lifestyle more sustainable because I get to enjoy my favorite foods. I decided to make these enchiladas to add some variety to my taco rotation and they were a HIT! I made these enchiladas vegetarian, since I’m a lacto-ovo-pesco vegetarian. However, you can add some shredded chicken to it as well.
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10 Mission Tortillas
2 cups chopped fresh spinach
1 cup chopped peppers & onions
1 cup cream cheese
1/2 cup sour cream
Adobo Seasoning, to taste
Hint of Cayenne Pepper
1 ½ cups of shredded mozzarella cheese
1 ¼ cup of green enchilada sauce
Preheat the oven to 400 degrees. In a medium bowl, mix the chopped spinach, peppers, onions, cream cheese and sour cream. Add adobo seasoning, to taste. Stir in half of the mozzarella cheese; blend well. Place 2-3 Tablespoons of the mixture into each tortilla. Spread the filling close towards one side of the tortilla, then roll up. In a greased 9×13″ baking dish, place the enchilada seam-side down. Pour the green chile enchilada sauce so that it is evenly coated over the top and sprinkle with the rest of the mozzarella cheese. Bake at 400º 20 minutes, or until the cheese is bubbly and slightly browned. Sprinkle parsley and oregano seasoning over the top.
Makes 10 servings
Per Serving: 335 Calories; 25.8g Fat; 16.7g Protein; 31.1g Carbohydrate; 17.3g Dietary Fiber; 14g Net Carbs