Not gonna lie - this dish has lots of parts and is one of the most time-consuming I make, which is why I almost always double up and make lots of extras.
I ask that you please not share this outside our Serious Keto family - just in case I do end up publishing my cookbook someday. 🤪
Please feel free to ask any questions... This is copy/pasted from my recipe notes so I might have directions in here that aren't fully explained along the way.
CHICKEN FILLING double batch
- 4 lbs boneless/skinless chicken thighs
- 1 10oz. can Rotel Original
- 8 oz. tomatillos, quartered
- S&P*
- granulated garlic*
- onion powder*
- chili powder*
*to taste
Place chicken thighs in 9x13 and cover with Rotel, tomatillos, S&P, garlic and onion powders, and chili powder. Cover with foil and bake at 400°F for about 30-40 minutes, until cooked through. Remove from oven and let cool til easy to handle, then drain and reserve drippings for making enchiladas suizas sauce, and shred or chop meat. Transfer meat to large ziploc and refrigerate until ready to assemble enchiladas.
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ENCHILADAS SUIZAS SAUCE double batch
- ½ cup light olive or avocado oil
- 3 cups L/S chicken broth
- 1× 8oz. can tomato sauce
(OR - 2¾-3 cups drippings and veg from 4 lbs boneless/skinless chicken thighs (as prepared above)
PLUS
- 2 tbsp chili powder
- ½ tsp ground cumin
- ½ tsp granulated garlic
- ½ tsp onion powder
- ¼ tsp salt* (*at the end, if needed)
Combine all ingredients in 2½ qt saucepan. Bring to simmer, then reduce heat to very low (level 2), and let reduce, stirring occasionally, for 4-6 hours (while prepping everything else) until thickened, or sprinkle guar gum ½ tsp at a time, until pourable/spreadable consistency.
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POBLANO CREAM SAUCE single batch
- 6 large poblanos
- 1 ear sweet corn (for the salsa)
Half and deseed, then roast/char poblanos - skin side up - with the ear of corn under the broiler for about 10-15 minutes (flip corn a couple times to cook evenly). Transfer poblanos and corn to bowl over oven vent and cover to let steam/cool a bit.
When corn is cool, cut kernels off and set aside for salsa.
- 2½ cups heavy cream
- additional 1½ cups heavy cream, to thin before serving, as needed
- 5 oz. shredded quesadilla cheese
- 1 tsp R/S Chicken Better Than Bouillon
- 2 tsp New Mexican Green Chile powder
- 1 tsp jalapeño powder
- S&P*
- Granulated garlic*
*to taste
In large skillet, reduce cream into sauce over medium+ heat. Add some of the created sauce to mini food processor and pulse with the roasted, deskinned poblanos until smooth. Add back into skillet and season with remaining ingredients then reduce heat to very low and keep covered if not using immediately. (Sauce will darken on top if it sits undisturbed, but there's too much fat to really form a skin - it'll stir back in.)
If not using immediately and it cools and thickens, add more cream ½ cup at a time when reheating, until desired thinness is achieved.
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SWEET CORN AND BLACK SOY BEAN SALSA single batch
Combine:
- 1 cups roasted sweet corn* (can substitute with 1 tsp amoretti sweet corn extract and the ½ cup of corn from the roasted ear, for lower carbs)
- 1 can Eden organic black soy beans, drained
- 1× 10 oz. can Rotel Original
- ⅓ cup finely minced shallots or red onion
- half a fistful cilantro, minced
- juice of 1 large lime
- S&P*
- granulated garlic*
*to taste
- 1 very finely minced, de-seeded jalapeño (optional)
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ASSEMBLING ENCHILADAS
- 2 packages Ole High Fiber Tortillas
- 16 oz. chihuahua cheese (or other Mexican melting cheese), shredded
Reheat meat filling.
Preheat oven to 350°F.
Cut Ole High Fiber tortillas in half, then dip/float tortillas in water & oil bath before stuffing to make them extra pliable. (Water/oil bath is 2 cups water in shallow baking dish, with a tbsp or two of avocado oil added, whisked to disperse. Just lay them in, then lift them out and shake off extra water.) Stuff tortilla halves with a couple tbsp of filling, arrange in a 9×13 baking dish, slather with spoonfuls of enchilada sauce, then top with chihuahua cheese.
Bake 10 minutes at 400°F, then broil to finish baking down the sauce and cheese. After removing from oven, layer with poblano cream sauce, then top with corn salsa. Serve over mexican cauliflower rice.
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MEXICAN CAULIFLOWER RICE
- 1 tbsp minced garlic
- ½ cup diced onion
- ½ cup diced green pepper
- 1× 8 oz. can tomato sauce (or 1 cup spicy hot V8)
- R/S Chicken Better Than Bouillon*
*to taste
- 2× 12 oz. bags raw/fresh cauliflower rice
Soften onion and pepper in stock pot over medium heat, then add garlic and cook another minute. Add tomato sauce and bouillon and reduce until a thick sauce. Stir in raw cauliflower rice and cook, stirring occasionally, til heated through and softened to your liking.
