SAVE $1.00 NOW

Keto Chicken Enchiladas

Find the product


2 chicken breasts, cooked and shredded 
1/4 cup green chilis, diced
1/4 cup Moore's Harissa Hot Sauce
1 cup enchilada sauce
2 cups Mexican blend cheese, shredded
1 tomato, chopped
1/2 cup sour cream
4 green onions, chopped


1. Preheat oven to 350 degrees.
2. In a medium mixing bowl, combine shredded chicken and green chilis. Set aside.
3. In a small bowl, combine Moore’s Harissa Hot Sauce and enchilada sauce. Set aside.
4. Cover large baking sheet with parchment paper.
5. Place the shredded cheese on the baking sheet in four equal-sized piles. Bake for about 7 minutes, or until it’s bubbling and the edges have begun to crisp.
6. Remove from oven and spoon chicken and green chili mixture onto the baked cheese near the edge closest to you. Do not place in the middle, as you will be rolling into an enchilada.
7. Roll cheese carefully, using the parchment if needed, to make a tortilla-style roll.
8. Place onto plate, top with enchilada and hot sauce mixture, sour cream, tomatoes, and green onion.