Dinner: PCOS Mexican Keto Recipes: Dinner - Keto Chicken Enchiladas

Grocery list: Chicken breasts, enchilada sauce, shredded cheese, sour cream, onions, garlic, bell peppers, low-carb tortillas, olive oil, salt, and pepper. Low GI ingredients: Chicken, cheese, sour cream, onions, garlic, bell peppers, olive oil.

This PCOS-friendly Keto Chicken Enchiladas recipe is a perfect dinner option that combines the richness of Mexican cuisine with the health benefits of a keto diet. The high protein content from the chicken helps in muscle building and recovery, while the low-carb tortillas keep the carbohydrate intake in check. The monounsaturated and polyunsaturated fats in this recipe help in reducing inflammation and improving insulin sensitivity, which is crucial for managing PCOS. The fiber content aids in digestion and provides a feeling of fullness, preventing overeating. Enjoy this delicious and nutritious meal that brings variety to your diet and helps in managing your PCOS symptoms.

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

This recipe includes superfoods such as:

Health benefits of PCOS Mexican Keto Recipes: Dinner - Keto Chicken Enchiladas

Ingredients

2 chicken breasts, 1 cup enchilada sauce, 1/2 cup shredded cheese, 1/2 cup sour cream, 1/2 cup chopped onions, 2 cloves garlic, 1/2 cup chopped bell peppers, 2 low-carb tortillas, 1 tbsp olive oil, Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C). 2. In a pan, heat the olive oil and sauté the onions and garlic until golden. 3. Add the chicken breasts, season with salt and pepper, and cook until no longer pink. 4. Shred the chicken and set aside. 5. In the same pan, add the bell peppers and sauté until soft. 6. Add the shredded chicken back into the pan and mix well. 7. Pour half of the enchilada sauce into a baking dish. 8. Divide the chicken mixture between the tortillas, roll them up, and place them in the dish. 9. Pour the remaining sauce over the enchiladas and sprinkle with cheese. 10. Bake for 20 minutes or until the cheese is melted and bubbly. 11. Serve hot with a dollop of sour cream.

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