Keto Spinach And Cheese Enchiladas Recipe

About this recipe

A low-carb twist on classic enchiladas, featuring a creamy spinach and cheese filling wrapped in keto-friendly tortillas and baked to perfection. Perfect for a satisfying dinner.

Ingredients

• 324G Borough Broth Low Fodmap Chicken Bone Broth
• 400G Mlekovita Sour Cream 18%
• - Longley Farm Cottage Cheese
• - Cathedral City Mature Cheddar Cheese
• 395G D'Aucy Chopped Spinach
• Bunch Spring Onion (Bunch)
• - Chilli Powder Rajah

Instructions

1. 1. Preheat oven to 350°F (175°C).
2. 2. In a saucepan, whisk together 1 cup chicken broth, 2 tablespoons tomato paste, and 1 teaspoon chili powder. Simmer uncovered for 5 minutes, stirring occasionally.
3. 3. In a mixing bowl, combine 2 cups chopped fresh spinach, 3 tablespoons chopped green onion, 1/3 cup sour cream, and 1/4 cup cottage cheese. Stir in 1 cup shredded cheddar cheese until well mixed.
4. 4. Spoon 1/2 cup of the prepared sauce into a greased 11 x 7 x 2-inch baking dish to coat the bottom.
5. 5. Dip 6 keto-friendly tortillas into the remaining sauce to lightly coat them.
6. 6. Spoon about 1/4 cup of the spinach and cheese mixture down the center of each tortilla. Roll them up tightly and place them seam-side down in the prepared baking dish.
7. 7. Pour the remaining sauce evenly over the rolled tortillas and sprinkle with the remaining 1/2 cup shredded cheddar cheese.
8. 8. Bake uncovered in the preheated oven for 20 minutes, or until the cheese is melted and the dish is bubbly.
9. 9. Remove from the oven and let cool for a few minutes before serving. Garnish with additional chopped green onion if desired.