I’m a big believer that you can follow a low carb/ketogenic lifestyle and still enjoy the foods that you love. I love enchiladas and am so glad they’re something I’m still able to eat on occasion. I wanted something a little bit different than the usual chicken ones that I make and these turned out to be so delicious! I am a huge fan of buffalo everything and these enchiladas did not disappoint!
For this recipe, I used low carb tortilla shells, shredded chicken, enchilada sauce, buffalo wing sauce and Mexican blend cheese. Once they were finished baking, I garnished them with extra buffalo sauce and green onion slices. You can also serve them with ranch or blue cheese dressing. Cauliflower rice is a great side option as well, especially a Mexican style cauli rice. I stored the leftovers in the fridge and they re-heated perfectly the next day for lunch! If you give these enchiladas a try, I hope you enjoy them!
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