When you love Mexican food but are sticking to a Paleo diet, tortillas are not an option. If you are on a flexible eating program you can easily fit in a few small corn tortillas, but keeping your meal low carb starts to get difficult. I had been eyeing the Must B Nutty almond flour tortillas for a really long time, but they do not carry them locally as the company is home-based operation in Texas. They supply their local stores with their tortillas but for us out here in California, we have to order online and pay for quick shipping since they are freshly made. They’re a little on the expensive side but they are the best alternative to tortillas that actually taste good and hold up when you make a taco! Best thing is that you can freeze the extra packs until you are ready to use them. I made my standard steak tacos last week with them and was super happy. Now it’s enchilada time!
For those on a flexible eating plan, the macros for one serving
(2 enchiladas, not including toppings) are:
501 Calories – 27C / 26F / 42 P
Chicken Enchiladas with Must B Nutty Almond Flour Tortillas
8 Must B Nutty Almond Flour Tortillas
2 boneless Skinless Chicken Breasts – Halved
32 oz. Chicken Broth
2 cups Water
5 oz. (1/2 can) Diced Tomatoes and Chilies (Combined)
1/2 Yellow Onion Chopped
Juice of One Lime
1 tsp. Cumin
1 tsp. Garlic Powder
1 tsp. Chili Powder
1/2 tsp. Dried Oregano
1/2 tsp. Salt
1/2 tsp. Black Pepper
5-6 oz. Mild Cheddar or Jack Cheese (Your Preference)
1/2 can Sliced Olives
1 Jar Enchilada Sauce (I use Trader Joe’s Brand)
Preheat oven to 375 degrees.
For the inside of the enchiladas: In a large sauce pan, combine chicken broth, water and chicken breasts. If the liquid does not cover all the chicken, just add more water. Boil for 15-20 minutes or until no longer pink. Once fully cooked, transfer to a large mixing bowl and shred with a fork. Add a 1/4 cup of the cooking liquid and the juice of one lime to the shredded chicken, stir and set aside.
In a small bowl combine cumin, garlic powder, dried oregano, chili powder, salt and pepper. Add spice mixture to the shredded chicken and coat thoroughly.
Spray a large sautéing pan with non-stick spray and sauté the chopped onion until just soft. Add the diced tomatoes and chilies and warm through. Once ingredients are warm, add the chicken mixture and combine.
Assembling the enchiladas: Pour a very thin layer of enchilada sauce in the bottom of a 9″ x 13″, making sure the entire bottom is coated. In a small frying pan, warm one Must B Nutty tortilla at a time so they are pliable. Take the tortilla in your hand, add 1/4 oz. of cheddar or jack cheese to the bottom of the tortilla and approximately 2 oz. of the chicken mixture. Roll the tortilla and place folded side down in the Pyrex dish. Assemble all 8 enchiladas and tuck side by side across the dish. Drizzle a thin layer of enchilada sauce across the top of the enchiladas, top with the remaining cheese and sprinkle with the sliced olives.
Bake enchiladas for 10 minutes covered with tinfoil. Remove tinfoil and bake for an additional 10 minutes, or until cheese starts to bubble.
Top with homemade pico de gallo and mashed avocado!