Technically this is two recipes in one post since it’s a tortilla recipe as well as an enchilada recipe ~ see what we did there! But in all seriousness, the tortillas can be used for any of the same things you’d use a flour tortilla recipe for. These are about half the carb count of our original tortilla recipe as well as the authentic flour tortilla recipe in our ebook, Paleo Olé.
So if you’re living the #lowcarblife then yes, authentic enchiladas are once again back on the menu! Even more so if you make our tomatillo enchilada sauce ahead of time! It takes no time at all, is super authentic and you’ll want to have it around to consume by the gallons. Promise!
Dig in and make these and be sure to tag us when you do!
low carb tortillas & enchiladas
low carb tortillas and/or enchiladas
- ½ cup almond flour (4 carbs)
- ½ cup Otto’s Cassava Flour (50 carbs)
- ¼ cup Bacon’s Heir Pork Panko
- 2 tsp gelatin
- ¾ tsp Redmond Real Salt
- ¼ tsp baking powder
- 1 tbls organic lard
- 5-6 tbls HOT water
- ½ – ¾ cup shredded chicken or protein of choice
- pinch of Redmond Real Salt
- 1½ cups favorite green enchilada sauce (our easy recipe)
- ¼ cup grated raw cheese
- 3-4 tbls sour cream
- 1 tblsp cilantro, finely chopped (opt)
- In a medium bowl, combine flours, Pork Panko, gelatin, salt and baking powder. Toss together with a fork to combine well.
- Add lard to dry ingredients, using your fingers, work in until all lard is well incorporated.
- Add ¼ cup of the HOT water, stir to combine until you can form a nice dough ball. Add additional tablespoons of water 1 at a time until desired consistency. Dough will be sticky at first, but keep rolling it together in the bowl with your hands until all the moisture is absorbed and you have a nice smooth dough ball.
- Divide dough into 8 balls and place back in bowl keeping covered with plastic – begin warming up a small cast iron pan.
- Using a tortilla press, place one dough ball in between two pieces of parchment and press. Alternately, use a flat bottom plate (or small cast iron pan) and press straight down then swirling around until you have an approximate 5″ circle.
- Remove from parchment and toast on dry cast iron pan (or skillet) until browned, flip and toast other side. Remove to plate, cover with plastic (to keep warm) and repeat with remaining dough balls.
- Preheat oven to 385°. In small baking dish, pour about ¾ cup sauce in the bottom and swirl around to cover the bottom.
- Lay one warm tortilla on work surface, place about 2 tablespoons of chicken down the center and sprinkle with a pinch of salt. Roll from one end to the other over the chicken then place seam side down in dish, repeat with remaining tortillas placing them one next to the other.
- Once pan is full, spoon remaining sauce over the enchiladas. Add dollops of sour cream, sprinkle with cheese and cilantro if using.
- Cover with foil and bake for 15 minutes covered. Remove foil and bake for an additional 5-7 minutes or until sauce is bubbly. Optional: Set under the broiler for a few minutes to give the top a nice golden brown finish. Let them set for about 10 minutes before serving, they will be very hot! *alternately you can bake up enchiladas in small 4″ cast iron pans, placing 3-4 per pan as pictured.
*Approx. 54 total carbs in the whole recipe. 8 tortillas = 6.75 tnc per tortilla (depending on filling, carb count may be higher)