The whole enchilada … is tasty

Chicken enchilada

Inspired by this recipe

I recently stumbled upon a recipe for coconut flour tortillas, and I knew that I needed to try it. I first considered a taco, but decided that I wanted to do something a little more exciting. The enchilada is just that … exciting and delicious. The sauce in an enchilada is enough to make my taste buds start doing a dance around a sombrero to the mariachi music that I suddenly start hearing in my head. I was very happy with the way the dish turned out, especially using the coconut flour tortillas for the first time.

Tortilla recipe can be found here

Ingredients

 

  • 1-1/2 cups (12 ounces) reduced-fat sour cream
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1 can (4 ounces) chopped green chilies
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 4 cups cubed cooked chicken breast
  • 8 ounces mexican cheese blend, divided in half
  • 8 coconut flour tortillas

Mix the sour cream, soup, chilies and olives. Set aside 1-1/2 cups for topping. Add the chicken, and 4 ounces of cheese blend to the remaining soup mixture. Spoon evenly into the tortillas, and wrap. Place seam side down into a pan and spoon remaining soup mixture over the top of the tortillas.

Bake at 350 degrees for 20 minutes uncovered, and then sprinkle with remaining cheese and bake for another 15 minutes. 

– Bryan

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