I love the TV Show Schitt’$ Creek! Have you seen this show? It’s hysterical!! In one of the episodes Moira and David decide to cook a meal for the family! The family meal is enchiladas. I had never had an enchillada but felt compelled to make them and make them keto compliant. I had no idea that I’d be making a new family favorite!!

Moira’s Ahhhnn-chiladas (Enchiladas!) 

Ingredients

2 cups chicken broth

1/2 medium yellow onion finely diced 6 oregano sprigs, divided

2 large boneless, skinless chicken breasts shredded

2 8 oz cans Goya tomato sauce

1 Tbsp. chili powder

2 garlic cloves, minced

1 TBS. ground cumin (I add a little extra just because I live it so!)

Red pepper flake to taste

1 tsp. kosher salt

5 Mission Low Carb Tortillas

1.5 cups Shredded mild cheddar

This will make some extra filling I will give you tips on what to do with it at the end.

GARNISH: Sour cream, Avocado, Cilantro

Preheat oven to 350°F. 

Dice your onion and garlic. (to be honest I hit my onion and garlic in the Ninja to make quick work of this part) Add to a large pot. I used a Le Creuset. Add broth and tomato sauce. Bring to a simmer. Add in chili powder, red pepper flake, cumin, salt, pepper, bring to a boil. Cook, stirring often until thickened, and the onion and garlic are soft. (I used an immersion blender to puree the onion and garlic into the sauce. Reserve 1 cup of the tomato enchilada sauce mixture. Add shredded chicken to remaining tomato mixture in the pot and; toss to coat. Fold in the Cheese leaving some for the topping. Stir until fully incorporated. 

Schitt’$ Creek Family Dinner Season 2 Episode 2

Spread about 1/3 cup chicken mixture down the center of each tortilla, and fold the sides in to cover the mixture. Arrange rolled tortillas, seam side down, in a 13- x 9-inch lightly greased glass or ceramic baking dish. I used a 13x9 glass Pyrex dish. Once the pan is filled, top with remaining enchilada tomato sauce. Spread it all over the enchiladas. Top with remaining cheese. Bake until cheese is melted bubbling. about 20 minutes. 

Top with cilantro and serve with avocado, sour cream, cilantro…

The extra filling can be refrigerated as a dip.

Frozen for future use.

I took one low carb mission tortilla and cut it into ½ in squares and mixed it through the remaining chicken mixture and filled a lightly greased pie plate with it. After flattening it out and allowing it to cool, I placed a small piece of parchment paper on top and covered tightly with clear plastic wrap and tin foil and placed it in the freezer for future use on a busy night. 

I wanted zucchini bread so I made zucchini bread.

Ingredients

0.5 cups coconut flour

1 tsp baking powder

2 TBS granulated Swerve

2 TBS Brown ‘sugar’ Swerve

0.5 tsp salt or to taste

1 tsp cinnamon

Tiny sprinkle of Ginger

5 eggs - medium

1 cups grated/shredded zucchini (measure after squeezing out the water)

0.3 cup walnuts (optional)

1 tsp Vanilla Extract - I didn’t have this on hand and it still came out AMAZING!! Don’t let not having it stop you from making this amazing baked good!

Instructions

Place all the dry ingredients in a large mixing bowl. Stir gently.

Add the vanilla, eggs, grated/shredded zucchini and walnuts (optional). Stir gently.

Place into a greased loaf pan. I used refined coconut oil to grease the pan) 350F for 30-40 minutes. My oven is a little wonky so I turned it at 20 minutes and kept an eye on it. Total time was about 45 minutes. Test by inserting a toothpick into the middle. You will know when it is done when a toothpick comes out clean.

Servings 10.0

Calories: 71 Total Fat: 3g Total Carbohydrate: 6g Dietary Fiber 4g Protein 4g

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This zucchini bread is what was missing in my life!

You know how sometimes there is a recipe that has all the right ingredients, in the right amounts, that makes you BELIEVE?!?! This is that recipe. One of the very first truly keto recipes I ever made, and was blown away. This is the recipe that let me know this keto thing was serious, and for life! Give it a try. Tell me it's not life altering... And yes. That's how I say it. one word chickenbaconcheddarranch

Chicken Bacon Cheddar Ranch Casserole.

Ingredients:
2 boneless skinless chicken breast
16 oz bag frozen broccoli cuts, steamed and drained
1 TBS Hidden Valley Ranch Seasoning
Sprinkle garlic powder
Sprinkle onion powder
salt & pepper to taste
5 pieces cooked bacon (Chopped up. Mix 3 into the mixture, 2 for the topping)
2 oz. cream cheese, softened
2 oz. sour cream
2 oz. mayo
8 oz. shredded cheddar
Green Onions (White part for the mixture. Greens for the top)

Preheat oven to 350*
 

Season chicken with salt, pepper, onion and garlic powders. Bake till cooked. Once cooked cube it up. Steam broccoli and chop it up. Add broccoli, and chicken, 2 pieces chopped bacon, 6 oz cheddar to a large bowl.

Mix the cream cheese, mayo, and sour cream with the ranch seasoning, and the white bottoms.  (Try not to eat this straight out of the bowl!) Add this to the chicken, broccoli mixture. Mix thoroughly. Transfer to a baking dish. Top with one piece chopped bacon and the remaining cheese. Bake until bubbly and brown at 350* Once done garnish with the green parts of the green onions. 

Tip: Poached chicken works well here as does the meat from a rotisserie chicken from the supermarket

Calories: 247 Fat: 19g  Net Carbs: 4g Protein: 13g