Preparation Time: 5 minutes
Cooking Time: 30 minutes
Servings: 4

4medium chicken breasts

1 tbsp. coconut oil
1/4 cup onion
5 medium green chilies, chopped
3 oz butter
1/4 tsp. cayenne pepper powder
3 tsp. cumin powder
2 tsp. coriander powder
2 tsp. onion powder
300g tomato puree
Salt and pepper
4 keto tortillas
1/2 cup cheddar cheese, grated


  1. Preheat your oven to 375F.
  2. In a pan, fry the onion, chilies with the oil until the onions are golden brown. Season the chicken breasts with salt and pepper.
  3. Place the breasts in the pan and fry lightly on both sides. Baste the onion and chilies on top of the chicken.
  4. After a minute or so, place the breasts in the oven. Leave the onion and chilies in the pan. Cook the chicken until it is white in the center.
  5. Melt the butter in the pan.
  6. Add ingredients 6-9 to the butter and fry until fragrant.
  7. Add the tomato puree and stir well. Simmer on low het for around 15 minutes. Add salt to taste.
  8. Remove from heat and set aside.
  9. Remove the cooked chicken from the oven and slice into smaller pieces.
  10. Assemble the enchiladas! On one tortilla, add the chicken, pour some of the sauce over it and add the cheese on top. Wrap the tortilla is you prefer.
  11. Enjoy!

Calorie count- 1100
Protein- 103g
Carbs- 32g
Fat- 80g