Keto Chicken Enchilada Wraps

Ingredients for 1

• 4 large chicken thighs or legs with skin

• 1 can of Rotel diced tomato and green chilies. (8 net carbs in the whole tin)

• 1 clove garlic minced

• 2 Tbsp diced onion chopped

• 1 Tbsp chipotle sauce

• 1 tsp chicken better than bouillon

• 1-2 tsp chili powder

• 1 Tbsp almond oil or olive oil

Directions

• 

  Step 1

  Set your Anova Sous Vide Precision Cooker to 160ºF / 71.1ºC

• Step 2

  Carefully remove chicken skin and set aside in the refrigerator. Salt & pepper chicken

• 

  Step 3

  Seal chicken in Foodsaver bag

• 

  Step 4

  Weigh bag down in preheated sous vide bath. Cook for 2 hours at 160 degrees.

• 

  Step 5

  When finished, cut the corner off the Foodsaver bag and pour juice into a measuring cup, reserve to add to the enchilada sauce.

• Make the Enchilada Sauce

• 

  Step 0

  In a saucepan, sauté the garlic and onion in oil

• 

  Step 1

  Add the reserved sauce, Rotel tomatoes, chipotle sauce, bouillon, chili powder and salt to taste.

• 

  Step 2

  Simmer for 10 minutes or until you have a thick consistency. Puree the mixture with a stick blender like this.

• 

  Step 3

  Pull all the chicken off the bones and reserve in a mixing bowl. Spoon in the amount of enchilada sauce that you would like and mix well.

• 

  Step 4

  Lay chicken skins out flat; add the enchilada filling, folding like a burrito or egg roll to keep the mixture in. Pin as necessary with toothpicks until it is a nice neat seal package.

• 

  Step 5

  Heat oil in a cast iron frying pan to medium heat and fry all sides of the enchilada wraps to golden brown.

• 

  Step 6

  Very moist sous vide chicken.

• 

  Step 7

  Serve with extra enchilada sauce, salsa, guacamole and full fat sour cream

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