Keto Green Chile Chicken Enchiladas

 One of my best memories with my Dad is being in the kitchen. He was a great cook. Homemade ice cream every 4th of July, barbecue, biscuits & gravy, pancakes, waffles, canned peaches, peach preserves, watermelon rind candy, chili.... I learned a lot from him.

In Colorado, every year in late summer/early autumn, you can get fire roasted chiles on the street corners. We would come home with a bushel of roasted chiles and he would make his green chile sauce with pork. Spicy, creamy and robust with flavor. I miss green chile, but mostly I miss my Dad.

Here's the thing about sauces, they are thickened with either corn starch or made with a roux (wheat flour and oil). These do not work for a low carb life. Previously I posted a green chile sauce using tomatoes but I want that green, creamy goodness that comes from Hatch Green Chiles. I think this recipe is pretty close because let's face it enchiladas are all about the sauce and cheese. Right?!

Keto Green Chile Sauce

150 grams Texas Sweet Onions, diced

1 T favorite cooking oil

1 bag (12 oz) Great Value Cauliflower Florets, microwaved for 6 minutes (1100 watts) You want it on the softer side.

1 cup 505 Southwestern fire roasted Hatch green chiles (in a jar. I get these at Walmart since it's not Hatch Chile season in Texas yet.)

1 cup chicken bone broth

2 tsp Simply Organic Adobo Seasoning

1/2 tsp ground cumin

Sea Salt and Black Pepper to taste

In a large, deep side skillet or large saucepan, saute onion in oil until clear and golden brown on the edges. Season with salt and pepper.

While onions are cooking, place steamed cauliflower and chicken broth in food processor and blend to smooth. 

Once onions are done, add in cumin and Adobo seasonings. Heat seasonings slightly (This helps release their flavors). Pour in pureed cauliflower and green chiles. Stir all together. If too thick add more broth. Taste. Add salt and pepper to your liking. Bring up heat. Serve hot over favorite dish.

Notes: This makes 8 servings for my macros and dietary needs. To lower the carbs you can reduce the amount of onions. Feel free to adjust the seasonings to your tastes as well. You can also add a little heavy cream or cream cheese for a more creamy texture.

Keto Tortillas 

I make these weekly and usually have some on hand in the fridge for easy weeknight meals.

(Adapted from Joe Duff's recipe on his YouTube Channel)

224 grams Blue Diamond fine Almond Flour

16 grams Kate Naturals Xanthan Gum

8 grams Anthony's Oat Fiber

1 tsp Pink Salt

1 tsp Baking Powder

2 large eggs

44 grams water

Measure and mix all dry ingredients in a large bowl. 

In another bowl, whisk eggs and then whisk in water. Pour into dry mixture and mix all together with a fork. It can seem dry. I mash with my fork until all the dry is mixes with the wet. I then place a little coconut oil (or oil of choice) on my hands and I knead the dough for 3 to 5 minutes. I then measure the total gram weight of my dough ball, divide that weight by 10 which gives the gram weight of each tortilla ball. I then cut the dough ball into 10 equal balls. Set the dough balls aside.

Set up a tortilla press, a sheet of parchment paper folded in half (should be slightly larger than your press), a rolling pin (if you want the tortillas thinner) and a non stick skillet. Place the non stick skillet over medium to medium low heat without oil. No oil is needed for the initial cooking.

Take a ball of dough, place it inside (in the middle) the folded parchment in your tortilla press and flatten the dough. Remove from the press. If you want it thinner, just roll slightly with a rolling pin while still in the parchment. Remove from the parchment and cook in the hot skillet. Cook for 3 to 5 minutes on the first side. It will changed from a yellowish color to a lighter color. Flip your tortilla and cook for 10 seconds. Remove from skillet and repeat process for your next tortilla until all tortillas are cooked through. Recipe makes 10 tortillas.  

These tortillas have a great texture and taste. I use them for sandwich wraps, quesadillas, enchiladas, nachos (make great chips), soft tacos and fried crispy tacos. Pictured below are crispy fried tacos.

Assembling the enchiladas:

Cooked shredded chicken (seasoned with Adobo, salt and pepper) (I use about 25 to 30 grams of cooked chicken per enchilada)

Shredded cheddar cheese (or your favorite cheese)

Sour cream

Green chile sauce

Almond flour tortillas

Favorite toppings: lettuce, fresh tomato, avocado, sour cream, black olives

Mix your cooked shredded chicken with some sour cream, some cheddar cheese and a little of the green chile sauce. I look for the chicken to be coated but not soupy. I fill my tortilla with a 1/4 to 1/2 cup of the chicken mixture depending on the size of the tortilla. I then take the rolled enchiladas and fry them in a little oil in the skillet. Once browned on two sides, remove to a baking or microwave dish. Cover each enchilada with a 1/4 cup of hot green chile sauce and shredded cheddar cheese. You can place in your oven @ 350° F until bubbly or you can microwave for 2 minutes. During the summer in Texas I microwave my serving of two enchiladas. I serve with chopped lettuce, fresh tomatoes, sour cream and guacamole. Choose your favorite toppings and enjoy.

Note: I have had these without pan frying and they are really good. The tortillas will soak up the sauce and they become soggy though. Frying them helps them to stay a more firm once topped with sauce.

Borracho Beans......Low Carb, Keto Friendly & Yummy

This morning I needed comfort food, but I wanted to stay within my low carb lifestyle. For me that means tacos and beans. But beans while healthy are not low carb friendly. I have found a solution that works for all low carb lifestyles, Eden's Organic Black Soybeans. Full of fiber, high in nutrients and protein with great texture and flavor. These little gems absorb whatever flavor you add to them. I use them in my chili, for refried beans and now borracho beans. They are a great addition to any meal.

Carb-less Borracho Beans

1 can (15 oz) Eden's Organic Black Soybeans
1 tsp Better Than Bouillon Chicken base
20 g tomato paste
1 large jalapeno, seeds removed, chopped
40 g onions, chopped
1 T butter (or cooking oil of choice)
Spices: garlic powder, onion powder, chipotle powder, cumin, smoked paprika, salt and black pepper

In medium saucepan over medium heat, saute onions and jalapeno until onions are clear or to desired doneness. Add in remaining ingredients and stir together.

I do not measure my seasonings. I just sprinkle them over the top, lightly at first and taste. Then adjust. I use just a pinch of chipotle powder because it's super hot. Always adjust to your taste though.

Cover the saucepan and bring up heat to just boiling, then reduce and simmer for 20 minutes. Add a little water if too thick. Eat warm with your favorite tacos or proteins.
Makes 5 servings (3g net carb per serving)

Chile Relleno Keto Quiche.....without all the mess!

Anyone who makes or has made Chile Rellenos know they are time consuming, not keto friendly and messy. But I just cannot get that yummy chile craving to go away. I looked for a casserole recipe but none have measured up to the egg, chile, cheese flavor from traditional Rellenos. So I decided to just wing it today with my breakfast. I had to roast some peppers I purchased so why not, right?!

Everyone in the family (keto and non-keto) loved this dish and wanted more! It makes your heart happy when your recipes work. I hope you and your family enjoys it as well.

For the recipe pictured below, I used my mini Dash 8" electric skillet. It can be just as easily be done on the stove or in the oven. Please read the whole recipe because you will need to prep your chiles. Canned chiles will work, but the flavor will not be the same. Once you have fresh roasted chiles, nothing compares. I recommend fresh roasting your chiles. Oh! And yhe chiles freeze really well after roasting. I keep them on hand in the freezer for when those cravings hit!

Chile Relleno Keto Quiche

2 roasted poblano chiles*, peeled and seeds removed
1 roasted jalapeno or serrano*, peeled and seeds removed diced (optional adds tons of spicy heat)
100g pepper jack cheese shredded
4 large eggs
2 T heavy cream
2 T coconut flour
1 tsp baking powder
1/2 tsp pink salt
1/2 tsp Black pepper
1/2 tsp Simply Organic Adobo seasoning
1 T Coconut oil
Spicy Green Chile Recipe

Make the Spicy Green Chile sauce.
Mix eggs, cream, flour, baking powder, pink salt, black pepper and Adobo. Mix well and sit aside for at least 5 minutes. This allows the flour to absorb and soften.
Shred the cheese. You can use any cheese to your liking.
Heat skillet with coconut oil. Stir egg mixture and pour half into the heated skillet. Place one poblano (open flat) over the egg. Top with most of the cheese and the diced jalapeno. Top with second poblano. Pour the rest of the egg over the skillet. Top with remaining cheese. Cover skillet reduce heat to low. Cook until set and all cheese has melted. This takes a good 20 to 30 minutes. (For oven in greased 8x8 baking dish layer as directed, cover with foil and bake at 350°F for 20-25 minutes.)
I serve this with the hot Ranchero sauce over the top.
For dinner I serve with warm taco meat, avocado, sour cream, shredded lettuce, diced tomato and queso fresco.

*To roast chiles I wash the peppers and dry completely. Cut off the stems but don't cut into the chiles (this helps them fit in the air fryer). Place dry chiles in your air fryer (no oil required). Air fry at 390° for 12 to 15 minutes for large chiles. This works for all peppers just adjust the time for the size of the chiles. I turn the chiles half way through. The chiles skin should be blistered when they are ready. Remove from fryer to a large bowl and cover until cool enough to handle (30 minutes). Take each chile, pull out stem, slit down one side and scoop off seeds. Flip over and peel the "plastic" looking skin. Chiles are ready to use whole, strips or diced in your favorite recipes.

Spicy Green Chile Sauce, Low Carb and Keto Friendly!!

Mexican foods have always been my downfall. Tacos, enchiladas, chile rellenos, burritos, nachos or just tortilla chips. That crunchy corn goodness. Thick and creamy green chile sauce! Oh! My!!!

But we all know that low carb and corn is not a good fit. Corn is gluten free but still has too many carbs per serving to handle for weight loss. Maybe in the future. Still looking for a good substitute too!

Another food that was on a regular rotation was Green Chile sauce. I would make a flour based green chile sauce that I miss. I tried psyllium husk, xanthan gum and keto flours with horrid results. Xanthan gum is slimy no matter what I do! I have used it in baking with great results though. So not going to waste!

Last night I made mashed cauliflower, which is creamy, thick, super easy and so good! I thought, will creamed cauliflower thicken my green chile? Yep, it does!! Jon had seconds, which is such a compliment from a pickier eater!

So here is my recipe for a Low Carb Green Chile Sauce. Please read the recipe through before starting. Your peppers need roasting and you will need to prepare the cauliflower mash for thickening.

Carb-Less Green Chile Sauce

46 grams roasted poblano peppers, seeds and stem removed*
76 grams jalapeno peppers, seeds and stems removed
61 grams onion
Dice the peppers and onions. In a large skillet or saucepan, saute in oil until onions start to turn clear.

Then add to your skillet:
3/4 tsp garlic powder
3/4 tsp cumin
Salt & pepper to taste
Saute to heat your seasonings 1 minute.

Then add to the skillet:
1 cup Great Value fire roasted diced tomatoes Tex Mex/Salsa Style
1 cup Great Value chicken broth or favorite bone broth
Stir to combine and mix well.

Once bubbling, add to your skillet:
1/2 cup cauliflower mash**
1 tsp better than bouillon chicken flavor
Stir and bring up heat. If too runny, it can be reduced by letting it cook uncovered or you can add more cauliflower mash. Carefully taste the sauce. Adjust the seasonings if needed. If too much salt, add more tomato or cauliflower.

Serve hot over your favorite mexican dish with your favorite toppings!

Note: You are welcome to use all poblano peppers or a combination of peppers. My favorites are poblano, hatch new mexico (when in season) and jalapeños.

* I use my air fryer to roast my poblano peppers. Wash your peppers (as any produce) , dry them and place in your air fryer basket. No oil needed. Air fry at 390°F for 12 to 15 minutes or until skin is blistered. Transfer peppers to a heat safe dish and cover with plastic wrap or a plate. This steams the peppers for easy skin removal. Once cool enough to touch. Cut or pull out stems. Slice down the side of the pepper and lightly scrape out seeds. Turn over and peel off the skin. I roast peppers every two weeks and freeze them. Then I pull out what I need and cut into bite size pieces. I use these in omelets or just for a taco topping. So good!

**For cauliflower mash I use a 12 ounce steamable bag of Great Value frozen cauliflower florets. Microwave as directed on bag. Let sit for 2 to 3 minutes. Dump bag contents into a blender/processor. Add 1/4 cup chicken broth and blend. I add up to another 1/4 cup of broth if needed to make it creamy. It's now ready to use as a thickener in sauces and soups.

Shown here is this green chile sauce over my shredded pork taco. The taco shell is a psyllium husk/almond flour tortilla. While it holds together nicely,  it's a little thick, more like bread. I'll share once I prefect the recipe. Stay safe y'all!!