Keto Breakfast Enchiladas

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These Keto Breakfast Enchiladas are full of flavor and filling fats, and they are a daring, low-carb take on a morning staple. It has a delicious filling of spicy chorizo, creamy avocado, shredded cheese, and fresh herbs encased in soft egg crepes rather than typical tortillas. This dish elevates your keto meal plan without adding any carbohydrates with its melted cheese and smoky poblano cream sauce on top. These enchiladas are rich and keto-friendly, which makes them ideal for meal prep, brunch, or a high-protein start to the day. Each bite of these Enchiladas offers the ideal ratio of heat, creaminess, and flavorful delight with less than 5g of net carbohydrates/serving.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

STATS:

  • Calories: 420 kcal
  • Prep time: Fifteen mins
  • Cook time: Twenty-five mins
  • Total time: Forty minutes
  • Serving size: 1 enchilada
  • Cuisine: Mexican-American
  • Course: Breakfast
  • Diet: Keto, Low Carb
  • Servings: 6

EQUIPMENT:

  • Bowl
  • Whisk
  • Silicon spatula
  • Skillet
  • Blender
  • Baking dish

INGREDIENTS:

EGG CREPE:

  • 6 large eggs
  • 2 tbsp. heavy cream
  • ¼ tsp. garlic powder
  • ¼ tsp. salt
  • Butter or avocado oil

FILING:

  • 6 oz. Mexican chorizo
  • 1 ripe avocado
  • ½ cup shredded pepper jack cheese
  • ¼ cup cilantro
  • 2 green onions

PABLANO SAUCE:

  • 1 roasted poblano pepper
  • ½ cup sour cream
  • ¼ cup heavy cream
  • Two tbsp. cream cheese
  • ½ lime juice
  • 1 piece garlic
  • Salt

TOPPING:

  • ½ cup Mexican blend cheese
  • Jalapeno slices
  • Cilantro
  • Sour cream

INGREDIENTS NOTES:

CHORIZO:

  • Chorizo is a tasty Mexican sausage that prepares a spicy, flavorful, and delicious filling. You can use ground beef or turkey seasoned with cumin and smoked paprika in its place if you want something milder.

AVOCADO:

  • Avocado is the addition of creamy, healthful fat that counterbalances the chorizo’s heat. Avocado gives the filling a silky texture as well.

CREPES:

  • These egg crepes is a keto alternative of all-purpose flour tortillas. They are simple to prepare and effectively retain the contents. The best outcomes will come from cooking them thinly.

PABLANO PEPPER:

  • Roasted poblano peppers give the sauce a smoky, mild heat. They are simple to roast over an open flame or in the oven for ten minutes or so.

CHEESE:

  • We can add the cheese to make the filing cheesy and indulgent. The poblano sauce’s creamy cheese and the cheddar topping lend richness and flavor, while pepper jack cheese adds a little spiciness.

SOUR CREAM:

  • We can use the sour cream as a garnish to add a zesty, fresh touch in addition to adding creaminess to the poblano sauce.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

INSTRUCTION:

MAKE THE EGG CREPE:

  1. Take a bowl and add the garlic powder, eggs, salt, and cream in a bowl and mix the components with the whisk.
  2. We can brush the oil or butter on the pan and warm it on moderate heat.
  3. After adding about ¼ cup of the egg mixture, tilt the dish to spread it thinly like a crepe.
  4. Cook the crepes for 1 to 2 minutes or till they get per side.
  5. We can repeat the process of cooking the 6 crepes and put these crepes aside.

MAKE THE FILLING & SAUCE:

  1. In a skillet, cook the chorizo till it gets brown.
  2. Allow the chorizo to cool a little.
  3. Take a bowl and add the chopped avocado, green onions, cilantro, pepper jack, and cooked chorizo.
  4. Put the roasted poblano, heavy cream, cream cheese, sour cream, lime juice, and garlic in a blender to make Poblano Cream Sauce.
  5. Blend till it gets smooth.
  6. When it gets blended then we can add the salt in the filing.

ASSEMBLE THE ENCHILADAS:

  1. We can put the mixture in the center of each crepe, and then tightly fold it up.
  2. We can place the enchiladas in a dish seam side down.
  3. Cover the enchiladas with poblano cream sauce and bake.
  4. Add some shredded cheese on top.
  5. Bake the enchiladas at 375°F for 15 to 20 minutes or till they get brown and bubbling.

SERVE:

  1. We can garnish with cilantro, jalapeños, and a sprinkle of sour cream.

TIPS:

  • We can roast the poblano in advance and keep it in the refrigerator to speed up preparation.
  • You can use the silicon spatula to turn the egg crepes easily.
  • Prepare the ingredients ahead of time for these enchiladas which are excellent for meal prep.

STORAGE INFORMATION:

FRIDGE:

  • We can put these breakfast enchiladas in the box and store the box for 4 days.

FREEZER:

  • You can store the breakfast enchiladas without the toppings for 2 months.

REHEAT:

  • We can warm up the breakfast enchiladas for 25 to 30 minutes at 375 degrees F.

FAQs:

Do these breakfast enchiladas has low carbs content?

  • Yes, these breakfast enchiladas have low carbs content and it is comprised of 3g net carbs, 2g fiber, and 21g protein per serving of these enchiladas.

Will we store these breakfast enchiladas?

  • Yes, we can store these breakfast enchiladas in the box and stock up these breakfast enchiladas for 2 months in the freezer and for the 4 days in the fridge as well.

How to make these breakfast enchiladas dairy-free?

  • We have to use dairy-free cheese and coconut cream to make these breakfast enchiladas dairy-free.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

NUTRITIONAL INFORMATION:

Calories: 420 kcal
Net Carbs: 3g
Total Carbs: 5g
Fiber: 2g
Protein: 21g
Fat: 34g
Vitamin A: 900 IU
Calcium: 220mg
Iron: 1.8mg
Sodium: 590mg
Potassium: 450mg