Crockpot Keto Chicken Enchiladas
These crockpot keto “chicken” enchiladas use vegan protein, bold spices, and low-carb tortillas to deliver ultimate flavor with minimal effort.
Ingredients
- 2 cups shredded vegan “chicken” soy-based or jackfruit works
- 6 small low-carb tortillas
- 1 ½ cups keto-friendly enchilada sauce
- 1 cup shredded vegan cheese your fave meltable brand
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish optional
Instructions
- In a bowl, mix vegan “chicken” with chili powder, cumin, garlic powder, paprika, salt, and pepper.
- Roll seasoned filling into tortillas, place seam-side down in crockpot.
- Pour enchilada sauce evenly over the tortillas.
- Sprinkle vegan cheese over everything like you're blessing it.
- Cover and cook on low for 5 hours.
- Garnish with cilantro. Serve warm and smug.
Notes
Nutritional Information (per serving):
- Calories: 280
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 16g
Vitamins & Minerals (per serving):
- Vitamin C: 20%
- Iron: 18%
- Calcium: 12%
- Vitamin A: 10%
- Magnesium: 9%
Pro Tips for Flavor Bragging Rights:
- Add sliced jalapeños if you’re feeling spicy.
- Squeeze fresh lime before serving for that extra zing.
- Want it creamier? Add dollops of vegan sour cream after cooking.
- Store leftovers in the fridge (but don’t expect them to last long).