Low Carb Chicken Enchiladas using Coconut Tortillas

Step 1

To make the coconut tortillas add the coconut flour, egg whites, onion powder, baking powder and water to a blender and blend. Let sit for 5 minutes to let the coconut hydrate.

Step 2

Get to skillets going. Make sure one is small like the size of a tortilla. Spray them both with cooking spray and heat to a medium low heat.

Step 3

Pour about 1/4 cup of the mixture in the pan and swirl to make it fill the smaller pan. Once the edges start to brown and it is no longer shiny, loosen the edges and turn the skillet over into the other heated skillet. Cook in that skillet for a minute or two and it should be done.

Step 4

Continue with the rest of the batter. I got 7 tortillas out of this but only used 6.

Step 5

Next mix the chicken, spices and 2/3 of the pepper jack cheese to make the filling.

Step 6

Take a spoonful or two and place on a tortilla. Roll up and place seam side down in a greased baking dish. Continue with the rest of the tortillas.

Step 7

Pour the enchilada sauce over top then sprinkle the remaining pepper jack and cheddar cheese on top.

Step 8

Bake for about 30 minutes in a 350°F oven until browned. You can sprinkle some chopped cilantro on top if you want a little color but it's not necessary.