Keto Chicken Enchiladas

Ingredients: 

• 4 boneless skinless chicken thighs
• 1 tsp sea salt
• 1/2 tsp ground cumin
• 1/2 tsp chili powder plus more for garnish
• 1/4 cup coconut oil
• 1 cup diced yellow onion
• 4 cups enchilada sauce (low sugar)
• 16 large slices roast chicken breast or turkey breast from the deli counter
• 3 cups shredded sharp cheddar cheese

Instructions: Preheat oven to 350 degrees. Season both sides of the chicken thighs with the salt, cumin, and chili powder. Heat the oil in a large skillet over medium heat and cook the chicken on both sides until done in the middle and the juices run clear, about 5 minutes per side. Set it aside on a plate to cool and then shred it with a fork. Place the diced onion in the same skillet you used to cook the chicken and cook, while stirring, for 4 to 5 minutes, until caramelized and very golden brown. Remove the onion from the skillet and set aside. Pour 2 cups of the enchilada sauce into a 9 x 13 casserole dish. To assemble the enchiladas, lay a slice of the chicken or turkey breast on a plate. Sprinkle 2 heaping tablespoons of the shredded cheese down the middle, followed by 3 tablespoons of shredded chicken then top with 1 tablespoon of onions. Roll it up tightly and place it seam side down in the casserole dish. Repeat with the remaining chicken slices. Pour the remaining 2 cups of cause over the enchiladas, then sprinkle on the remaining sharp cheddar cheese and dust with a little chili powder. Place the dish in the oven and bake for 30 minutes or until hot and bubbly. Remove from the oven and let rest 15 minutes before serving. Serve with a dollop of sour cream and sliced avocado (optional).

Macros: per serving: 602 calories, 47g protein, 14g carbs, 5g fiber, 0g sugar, 40g fat.