Let it be known that to say I (Julie) love Mexican food might actually be an understatement. Since converting to a paleo way of eating, Mexican food at our house and out at restaurants has usually meant fajitas in some way, shape, or form, minus the beans and rice, and no tortillas. This has meant redefining tacos somewhat, and figuring out that the insides of the taco are incredibly tasty when wrapped in lettuce. However, I just couldn’t figure out enchiladas—at least still calling them enchiladas. Lettuce when cooked is pretty gnarly, and a lot of other veggie matter just falls apart and can’t hold the insides.
And then, when perusing the Tropical Traditions website, I saw them. And by them, I mean some coconut flour tortillas. And the enchiladas became a reality.
When I first made this dish, I worried that the coconut flavor from the coconut flour in the tortillas would overpower the enchiladas (which isn’t really such a bad thing when you think about it). The amazing part is that you really hardly taste the coconut. These enchiladas make me happy.
1 tablespoon coconut oil
1 poblano pepper, chopped
2 cloves garlic, minced
1 medium onion, chopped
2 teaspoons cumin
2 teaspoons chili powder
1 pound (450 g) cooked and shredded chicken breast
3 cups (750 mL) enchilada sauce
6–8 Coconut Flour Tortillas
- Preheat oven to 350 °F (175 °C). Meanwhile, heat a large skillet over medium-high heat. Add in the coconut oil. Once the oil is hot, add the pepper, garlic, and onion. Sauté until onions are tender and translucent. Add in cumin, chili powder, chicken, and about ½ cup of the enchilada sauce. Reduce heat and simmer to cook off any runny liquid that may exist.
- Pour a small amount of the enchilada sauce into the bottom of a small baking dish.
- Carefully take one tortilla at a time and fill with some of the chicken mixture, rolling and placing seam side down in the dish.
- Repeat with all the tortillas until the pan is full. Pour the remaining enchilada sauce over and bake for about 10 minutes.
Variation—Pork, beef and shrimp are all super tasty substitutes for chicken, or you can use a green chili or tomatillo sauce if you prefer that over red. If you are a person allowing dairy into your life, this is a great time to use cheese.
