Keto Chicken Enchiladas with Coconut Flour Tortillas

Ingredients

• about 680 g Chicken Breast
• 1 cup Coconut Flour
• 3 large Eggs
• 0.5 cup Water
• 2 tbsp Olive Oil
• 1 cup Cheddar Cheese
• 1 can Enchilada Sauce (soy-free)
• 0.5 medium Onion
• 2 cloves Garlic
• 1 tsp Chili Powder
• 0.5 tsp Cumin
• 0.5 tsp Salt
• 0.25 tsp Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cook the chicken breast and shred it.
2. 2Prepare the coconut flour tortillas: Mix coconut flour, eggs, water, and a pinch of salt. Heat a lightly oiled skillet and pour a small amount of batter to make thin tortillas.
3. 3In a skillet, sauté diced onion and minced garlic in olive oil.
4. 4Add the shredded chicken, chili powder, cumin, salt, and pepper. Mix well.
5. 5Fill each coconut flour tortilla with the chicken mixture and roll it up.
6. 6Place the enchiladas in a baking dish and pour the soy-free enchilada sauce over them.
7. 7Sprinkle with shredded cheddar cheese.
8. 8Bake in a preheated oven at 190°C for 20-25 minutes, or until the cheese is melted and bubbly.

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