Servings: 6

Homemade Tortillas

Ingredients:

• 6 tablespoons of  almond flour

• 2 tablespoons of coconut flour

• 1/2 teaspoon xanthan gum

• ¼ teaspoon of chicken bouillon

• 1/2 teaspoon baking powder

• ¼ teaspoon kosher salt

• 25 grams of egg white (half of an egg white), lightly beaten

• ¼ teaspoon lime juice

• 1 to 2 tablespoons lukewarm water

• Oil for frying

Enchilada Sauce

Ingredients:

• 3 tablespoons avocado oil

• 2 teaspoon sweetener 

• Dash of red pepper flakes for spice 

• 3 tablespoons wheat or Lupin  flour

• 1 tablespoon ground chili powder 

• 1 teaspoon ground cumin

• ½ teaspoon garlic powder

• ¼ teaspoon dried oregano

• ¼ teaspoon salt, to taste

• ⅛ teaspoon cinnamon 

• 3 tablespoons tomato paste

• 2 cups chicken broth

• 1 teaspoon apple cider vinegar

Enchilada Filling

Ingredients:

• 1 cup or more mozzarella cheese

• Enchilada sauce

Directions:

1. Mix all ingredients together, except the water

2. Slowly add in water, kneading and mix until desire dough consistency

3. Wrap and chill dough for 10 minutes

4. Roll out or use a tortilla press 

5. Heat a nonstick or cast iron griddle until hot 

6. Heat tortillas on both sides

7. In a small bowl add the flour, chili powder, cumin, garlic powder, oregano, salt and cinnamon

8. In a medium-sized pot over medium heat, warm the oil until it’s hot

9. Add flour mixture, whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.

10. Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)

11. Remove from heat, then whisk in the vinegar and season to taste. 

12.  Take tortillas lightly fry and dip into red sauce then add chicken cheese and roll. 

13. Repeat until you have filled your dish.

14. Bake at 350 for 10 to 15 minutes 

Nutrition:

Nutrition per serving:

• 1g Net Carbs

• 2g Fiber

• 3g Total Carbs

• 2g Protein

• 4g Fat 

• 55 Calories

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