Keto Green Chile Cabbage Enchiladas Recipe (2024)

FAQs

What is the secret to non soggy enchiladas? ›

To prevent your tortillas from tearing or becoming soggy, quickly fry each corn tortilla in any oil you like for about 10 seconds on each side, until it starts to get crispy but is still pliable. This will add a barrier that will keep the tortilla from absorbing too much sauce, and also adds a little extra flavor.

Cabbage is another great vegetable that will fit within your keto restrictions. One cup of raw cabbage provides only 2.9 grams of net carbs and 25 calories. Cabbage is also an anti-inflammatory food that is also a good source of vitamin C. Green beans are another keto-friendly vegetable.

Salsa Verde is a fantastic replacement for green enchilada sauce. Most salsa Verde is a little simpler than green enchilada sauce, often just a mix of tomatillos and jalapenos without other spices. Enchilada sauce is often a bit more complicated, including onions, garlic, spices, and other additions.

What is green enchilada sauce made of? Green enchilada sauce, or verde sauce, primarily consists of tomatillos, green chilies, onions, garlic and lime juice. Sometimes spices such as cumin are included, as well as cilantro.

Bake the enchiladas before adding sauce

Another thing you can try is baking your enchiladas after filling them until the tortillas are just be-ginning to get brown and starting to crisp. Then, add your cheese and sauce on top and bake them again until the cheese is melted.

Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese. Bake. Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside.

Starchy vegetables contain more digestible carbohydrates than fiber and should be limited when you're on the ketogenic diet. These include corn, potatoes, sweet potatoes and beets. Limit high-sugar fruits too, which spike your blood sugar more quickly than berries and have more carbohydrates.

Cabbage

One cup (89 g) of chopped raw cabbage contains 5 g of carbs, 2 g of which are fiber. It also provides 36% of the DV for vitamin C and 56% of the DV for vitamin K.

So, can you eat cabbage on keto? Some veggies may contain many carbs — and fortunately, cabbage isn't one of them. At less than 5 grams of net carbs per serving (whether you're eating green, red, napa, or savoy cabbage), you'll be sure to stay in ketosis.

The biggest difference between the two condiments is that enchilada sauce is made of cooked ingredients whereas salsa verde is concocted of raw ingredients (Don't worry, we'll get into what those ingredients are soon). Another key difference is the consistency.

How to elevate enchiladas? ›

Many people are often curious about the difference between a red and a green enchilada sauce. The most noticeable difference between these two sauces is the type of chile used to make them. Just like in their names, green chili sauce is made with green chiles, and red sauce is made with red chiles.

There are two main differences between green enchilada sauce and salsa verde. Enchilada sauce is cooked, while salsa verde is raw. Enchilada sauce is thinned out with a liquid (usually stock or water), while salsa verde is simply chopped or puréed vegetables and peppers.

Red chilies make red enchiladas sweeter and milder than green sauce. However, you can adjust the spiciness. Additionally, you can prepare them with cooked peppers. On the other hand, enchiladas with green sauce are made with raw and fresh green ingredients, such as tomatillos or green chilies.

To use the oven to soften your tortillas, preheat your oven to 350°F (175°C). Once heated, wrap the tortillas in aluminum foil and place them in the oven for 10-15 minutes or until they are warm and pliable enough to roll.

Or you can omit the flour and instead add a cornstarch slurry (equal parts cornstarch and cold water whisked together) to the sauce once it is simmering to thicken it.

Foil Covering: Most enchiladas are covered with foil while baking. This helps to trap steam and heat, ensuring that the enchiladas cook evenly and stay moist. The foil is typically removed towards the end of the baking time to allow the cheese on top to melt and develop a golden brown crust [1].