EASY KETO CHICKEN VERDE ENCHILADAS

 These Easy Keto Chicken Verde Enchiladas use chicken deli meat slices in place of the tortillas not only make this super simple to prepare, but it is also easier to make than traditional enchiladas!

INGREDIENTS:

• 6 chicken deli meat slices (medium thickness, not the super thin kind & get the roasted or smoked variety not the honey roasted)
• 1 ⅓  cup shredded cooked chicken
• 1 cup Hatch green chile enchilada sauce or can use salsa verde, divided
• 1 ⅓  cup grated cheese (can use cheddar, jack, pepper jack cheeses or a mix of all)
• 1 tablespoon sliced black olives
• ½  tbsp crumbled queso fresco cheese *optional

DIRECTIONS:

• Preheat oven to 400 ℉ (200 ℃), and lightly oil or grease a 9-inch oval or rectangular casserole baking dish. Set aside.
• In a medium-sized mixing bowl combine: shredded chicken and a ¼ cup of the enchilada sauce or salsa verde sauce. Mix to combine.
• Place about 2 ½ tablespoon of the shredded chicken mixture on the center of each deli meat slice and roll up to close.
• Arrange the rolls seam side down on casserole dish and pour the remaining ¾  cup enchilada sauce over the rolls.
• Sprinkle the grated cheeses over the enchiladas and sprinkle the olive slices over the top.
• Place enchiladas in the oven and bake at 400 ℉ (200 ℃) for 10 minutes. Place under broiler on low for 2 minutes to slightly start to brown the cheese.
• Remove from oven and sprinkle with crumbled queso fresco and serve.