Low Carb Tortillas and Enchiladas (Edit recipe)

Two recipes in one post - what an amazing thing! 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, so if you’re living the #lowcarblife then yes, authentic enchiladas are once again back on the menu! Use your favorite bottled variety or make the tomatillo enchilada sauce from my Tomatillo Chicken Enchiladas recipe ahead of time for ease! It takes no time at all, is super authentic and you’ll want to have it around to consume by the gallons!

30 minutes

18 minutes to 20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	285
Fat:	17 g
Carbohydrates:	22 g
Protein:	14 g
Cholesterol:	47 g
Sodium:	1032 mg
Fiber:	3 g
Sugars:	4 g
Calculated for total recipe.

by Back Porch Paleo

View original recipe

Serves: 4-6

Ingredients

.5 cup Almond Flour
.5 cup Otto’s Naturals Non-GMO Cassava Flour
.25 cup Pork Panko
2 tsp Unflavored Gelatin, Further Food is my fav!
.75 tsp Redmond Real Salt
.25 tsp Baking Powder
1 Tbsp Lard, organic, can sub shortening as needed
5-6 Tbsp Hot Water
or protein of choiceor protein of choice
.125 tsp Redmond Real Salt
1.5 cups Green Enchilada Sauce, your favorite, or see link below for mine
.25 cup Mild Cheddar Cheese, grated
3-4 Tbsp Sour Cream
1 Tbsp Cilantro, finely chopped (opt)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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!

Notes

For a really easy and delicious homemade sauce, check out the sauce portion of my recipe for Tomatillo Chicken Enchiladas also here on FoodSocial!