This is not the keto enchilada I set out to make – this right here is a teachable expat moment.
I swear I saw enchilada sauce – at least a case worth – in my local grocery last week. It was right there in a whole section of (American) Mexican foods.
Well, serves me right for not grabbing it there and then – it’s no longer in stock and there is zero evidence that it ever existed in the first place. Neither is salsa. Or green chilis. Or Choula. Plenty of queso, though.
So … we improvise.
Instead of Philadelphia cream cheese (which they have, but I don’t trust my stomach to not revolt at), I grabbed a spreadable cheese from Turkey (basically the same thing). Instead of the enchilada sauce I was craving, I grabbed something called Biber Domates (also from Turkey) – a pepper/tomato paste that comes in a variety of spice levels. Instead of the green chiles I was hoping for, I used frozen spinach (mostly because I needed a green vegetable to make this a meal and was in a snit because of the tiny size of all bags of frozen broccoli on offer here).
This meal wasn’t Mexican, but it was good and still goes great with my hoard of Choula. Seriously, I shipped myself two magnums of the stuff knowing DH would go through at least a quarter of one before I arrived.
Gluten-free, primal, keto
1 lb. boneless skinless chicken thighs
1 bag frozen spinach
Onion powder (or granulated onion)
Salt & pepper
1/2 cup some form of cream cheese
1/4 cup Biber Domates (tomato/pepper paste)
Preheat your oven to roughly 375 F.
In a baking dish, spread a layer of frozen spinach. Top with the chicken thighs. Note: My spinach was frozen and chicken was mostly frozen). Sprinkle liberally with salt and pepper. Sprinkle really liberally with garlic and onion. Sprinkle less liberally with cumin.
In a separate bowl, mix the cream cheese and paste together.
Spread on the dusty chicken. Top with the rest of the spinach.
Bake 40 minutes or until the chicken is cooked through.
Serves 4 as a light main – you may want to grab a heartier side if you’re not keto