1 cup lowcarb tomato salsa

This recipe does not comprise any information about tomato salsa, so I can’t reply this question.

1/2 cup heavy cream

Half a cup of heavy cream is a typical ingredient in lots of recipes, together with ketogenic food plan recipes.

Heavy cream is a high-fat dairy product that’s made by separating the cream from the milk.

It accommodates about 36% butterfat, which makes it a great supply of fats for individuals on a ketogenic food plan.

Heavy cream can be utilized in a wide selection of recipes, including soups, sauces, desserts, and beverages.

It may also be used to make whipped cream.

When using heavy cream in a recipe, it is essential to do not forget that it’s a high-fat ingredient.

Therefore, it should be used in moderation to keep away from consuming an excessive quantity of fat.

1/4 cup chicken broth

1/4 cup chicken broth

1 tablespoon taco seasoning

1 tablespoon taco seasoning

Salt and pepper to taste

Salt and pepper to taste is a common instruction in recipes which means to add as a lot salt and pepper as you like, till the dish reaches your desired flavor.

There is no specific measurement for salt and pepper to taste, as it will range depending in your personal preferences and the other ingredients within the dish.

It is necessary to add salt and pepper steadily and style the dish as you go, to avoid over-seasoning.

If you would possibly be unsure how a lot salt and pepper to add, begin with a small amount and enhance it gradually till the dish reaches your desired flavor.

For the Tortillas

Ingredients:

– 2 cups almond flour

– 1/4 cup psyllium husk

– 1 teaspoon baking powder

– half teaspoon salt

– 2 eggs

– half cup water

Instructions:

1. In a large bowl, whisk collectively the almond flour, psyllium husk, baking powder, and salt.

2. In a separate bowl, whisk collectively the eggs and water.

3. Add the wet components to the dry elements and stir until nicely combined.

4. Divide the dough into eight equal pieces and roll out each bit into a thin circle.

5. Heat a large skillet over medium warmth and prepare dinner the tortillas for 1-2 minutes per facet, or till golden brown and cooked via.

6 giant lowcarb tortillas or 12 small lowcarb tortillas

For the tortillas, you ought to use either 6 massive low-carb tortillas or 12 small low-carb tortillas.

1/4 cup shredded cheddar cheese

1/4 cup shredded cheddar cheese is equivalent to about 1 ounce of cheese.

Shredded cheddar cheese is a versatile ingredient that can be used in a wide range of recipes.

It can be utilized as a topping on nachos, tacos, and burritos.

It may also be used in casseroles, soups, and salads.

Shredded cheddar cheese is a good source of calcium and protein.

It can be a good supply of fats, which is essential for a ketogenic food regimen.

Instructions

Ingredients:

– 1 pound skinless, boneless chicken breasts

– 1 tablespoon olive oil

– half of teaspoon salt

– 1/4 teaspoon black pepper

– half of cup chopped onion

– half cup chopped green bell pepper

– 1 (10 ounce) can diced tomatoes and green chilies, undrained

– 1/2 cup shredded cheese (cheddar, Monterey Jack, or a blend)

– 10 (6 inch) low-carb tortillas

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C).

2. Season chicken with salt and pepper.

3. Heat olive oil in a big skillet over medium heat.

4. Add chicken to the skillet and prepare dinner until golden brown on each side.

5. Remove chicken from the skillet and put aside.

6. Add onion and green bell pepper to the skillet and prepare dinner till softened.

7. Add tomatoes and green chilies and bring to a simmer.

8. Return chicken to the skillet and cook until cooked via.

9. Stir in shredded cheese.

10. Place a dollop of the chicken mixture within the middle of every tortilla.

11. Roll up the tortillas and place them in a greased 9×13 inch baking dish.

12. Bake for 20 minutes, or till the cheese is melted and bubbly.

To Make the Filling

To Make the Filling

Heat a large skillet over medium warmth, and add the olive oil.

Once the oil is shimmering, add the chicken to the skillet and prepare dinner until browned on all sides.

Add the onion and garlic and cook until softened.

Add the low carb enchilada sauce, chili powder, cumin, and salt and pepper to taste.

Stir to mix and prepare dinner for five minutes, or until the sauce has thickened.

Remove from warmth and stir in the shredded cheese.

1. Heat the olive oil in a large skillet over medium heat.

1. Heat the olive oil in a big skillet over medium heat.

2. Add the chicken, onion, green bell pepper, and jalapeño pepper to the skillet and cook until softened, about 5 minutes.

– Add the chicken, onion, green bell pepper, and jalapeño pepper to the skillet and cook until softened, about 5 minutes.

3. Stir in the taco seasoning and cook dinner for 1 minute more.

Step three: Stir within the taco seasoning and prepare dinner for 1 minute more.

4. Remove from the warmth and stir within the cheddar cheese.

Remove from the warmth and stir in the cheddar cheese.

To Make the Sauce

To Make the Sauce:

1. Mix the tomato sauce, chili powder, cumin, onion powder, garlic powder, salt, and black pepper in a small saucepan.
2. Bring to a simmer over medium warmth and cook dinner for 5 minutes, or until the sauce has thickened.
3. Remove from the warmth and put aside.

1. In a medium saucepan, whisk together the tomato salsa, heavy cream, chicken broth, taco seasoning, salt, and pepper.

In a medium saucepan, whisk together the tomato salsa, heavy cream, chicken broth, taco seasoning, salt, and pepper.

2. Bring to a simmer over medium heat and prepare dinner for 10 minutes, or till thickened.

In step 2, bring the sauce to a simmer over medium heat and cook dinner for 10 minutes, or till thickened.

To Assemble the Enchiladas

Preheat the oven to 375 degrees F (190 levels C).

Spread 1/2 cup of the enchilada sauce in the bottom of a 9×13 inch baking dish.

Place a scoop of the chicken combination down the middle of every tortilla.

Top with 1/4 cup of shredded cheese.

Roll up the tortillas and place them seam side down within the ready baking dish.

Pour the remaining enchilada sauce over the tortillas.

Sprinkle the remaining shredded cheese excessive.

Bake for 20-25 minutes, or until the cheese is melted and bubbly.

Let cool for a couple of minutes earlier than serving.

1. Preheat the oven to 375 degrees F (190 levels C).

1. Preheat the oven to 375 levels F (190 degrees C).

2. Spread half cup of the sauce in the bottom of a 9×13 inch baking dish.

Spread ½ cup of the sauce in the backside of a 9×13 inch baking dish.

3. Place a tortilla in the bottom of the dish and high with 1/4 cup of the filling.

3. Place a tortilla in the backside of the dish and high with 1/4 cup of the filling.

4. Roll up the tortilla and place it seam aspect down in the dish.

Roll up the tortilla tightly, ranging from the underside edge and dealing your method to the highest.

Place the rolled-up tortilla seam side down in a lightly greased 9×13-inch baking dish.

Repeat with the remaining tortillas and filling.

5. Repeat with the remaining tortillas and filling.

5. Repeat with the remaining tortillas and filling.

– Preheat the oven to 375°F (190°C).
– Place the enchiladas in a single layer in a greased 9×13 inch baking dish.
– Bake for 15-20 minutes, or until the cheese is melted and bubbly and the tortillas are golden brown.
– Let the enchiladas cool for a couple of minutes before serving.

6. Pour the remaining sauce over the enchiladas.

Spoon about 1/4 cup of the sauce into each tortilla, spreading it out evenly.

Place 1/2 cup of the chicken mixture down the middle of each tortilla.

Roll up the tortillas tightly, tucking within the ends as you go.

Place the enchiladas seam-side down in a 9×13 inch baking dish.

Pour the remaining sauce over the enchiladas.

7. Sprinkle with the remaining cheddar cheese.

Sprinkle the remaining cheddar cheese over the enchiladas.

8. Bake for 2025 minutes, or till the cheese is melted and bubbly.

Preheat oven to 350 levels F (175 levels C).

In a large bowl, combine the chicken, cheese, sour cream, salsa, chili powder, cumin, and salt and pepper to taste.

Lay out the tortillas and spread about 1/4 cup of the chicken mixture down the middle of every tortilla.

Roll up the tortillas and place seam facet down in a 9×13 inch baking dish.

Pour the remaining salsa over the enchiladas.

Bake for 2025 minutes, or until the cheese is melted and bubbly.

Serve immediately.