Enchiladas are one of my husband’s favorite foods. His mom makes great ones with cream cheese, green chiles and green enchilada sauce. Oh and plenty of cheese – they are delicious!
I made these differently than my normal recipe and they turned out great.
Servings: 4-5 people (~8-9 enchiladas)
Time: 1 -1 1/2 hours (tedious :))
For the tortillas
- 1/2 cup coconut flour
- 2 T psyllium husk powder
- 1 egg
- 1 1/2 cups of hot water
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper
For the chicken
- 1 lb. chicken thighs, defrosted and cut into slices
- 1/2 yellow or red onion, diced or sliced
- 1 green pepper, sliced
- 1-2 cups cauliflower, chopped into small bits (optional)
- 2-3 cloves of garlic, minced
- 1 T coconut oil
For the enchilada sauce (can make this a day or two before; also freezes well in a mason jar)
- 1 can tomato paste
- 1 1/2 cups of water
- 1 cup chicken broth, homemade or organic
- 3-5 cloves of garlic, minced
- 1/4 of a red onion, diced
- 3 T chili powder
- 1 T cumin
- 1 T oregano
- 1 T coconut oil
- Shredded cheese (if not dairy free)
(Preheat the oven to 350F)
- To make the enchilada sauce:
- Place a saucepan over medium high heat on a stovetop. Add onion, garlic and coconut oil and toss until onions are almost clear.
- Add tomato paste, water and chicken broth and stir until combined.
- Add the rest of the spices and turn down the heat to low. Simmer for 30-60 minutes.
- You can place this in a mason jar and store in your fridge for a week or two!
- To make the tortillas:
- Place dry ingredients together: coconut flour, psyllium husk powder and spices. Mix together.
- Add the wet ingredients to the dry: 1 egg and 1 1/2 cups of hot water. Stir until combined. If the dough is still too thick, add more hot water.
- Place a small skillet over medium high heat and 1 tsp of coconut oil to coat the pan. Place about 1/4 of the dough onto the pan and press down to flatten around pan. Cook for about 2-3 minutes until browned on one side and flip like a pancake. Complete the other side.
- Set these aside when you are done.
- To make the chicken stir fry:
- Place the chicken thighs (defrosted) over medium high heat in a large skillet with 1 T of coconut oil. Let brown for a few minutes.
- Add chopped veggies and garlic and fry. Keep stirring the veggie and chicken mixture occasionally until chicken is cooked all the way through.
- When chicken is cooked to 165F or no longer pink, add 1/4 – 1/2 cup of the enchilada sauce to the pan and mix.
- To make the enchiladas:
- Prepare a 9″x13″ pan by coating with olive oil or butter.
- Take a tortilla and a line of cheese, followed by the chicken stir fry mixture. Place the tortilla horizontally in the pan to begin forming rows. Complete until pan is full.
- Pour the rest (or however much desired) of enchilada sauce over the tortillas and sprinkle with more cheese.
- Bake for 20-25 minutes in the oven until the outside edges of the tortillas are crispy and cheese is melted.
- We enjoy these with sliced avocado, sour cream (if dairy free) and a large salad!