Keto Chicken Enchiladas

For the tortillas:
Mix coconut flour, psyllium husk powder, garlic powder, cumin, and salt in a medium to large bowl until well combined. Stir in eggs and coconut milk with spoon or hand mixer until well mixed.

Roll dough into a ball, knead for 1–2 minutes, then allow dough to rest for 10–15 minutes to allow the coconut flour to absorb the moisture.

Separate dough into 12 smaller balls approximately 1 inch across. Place small ball of dough between two pieces of plastic wrap either on a tortilla press or beneath a heavy flat-bottomed pan or dish. Press down firmly until tortilla is about 4 inches across. Repeat process for each ball of dough.

Cook each tortilla on a skillet or pan over medium high heat for 1–2 minutes per side, flipping every 30 seconds or so.

For the red enchilada sauce:
Heat olive oil in a medium sauce pan on medium heat. When olive oil is well-heated (2–3 minutes), stir in xanthan gum, chili powder, cumin, garlic powder, oregano, and salt for 1 minute, stirring constantly. Stir in tomato paste and chicken broth, again, stirring constantly until smooth.

Increase heat to medium high until mixture is simmering steadily, then reduce the heat to low and simmer gently for 5–7 minutes, stirring frequently. Remove pan from heat and stir in apple cider vinegar. Add ground black pepper and more salt to taste.

For the enchilada filling:
Heat olive oil in large pan or skillet over medium high heat. Saute onion and bell pepper in olive oil for 3–5 minutes until beginning to soften and brown. Add minced garlic and stir for 1 minute.

Add shredded chicken and 1/4 cup red enchilada sauce to the pan and mix together well. Reduce heat to low/simmer for about 5 minutes, then remove from heat.

To assemble the enchiladas:
Preheat oven to 350ºF.

Fill each tortilla, one by one, with a small amount of chicken enchilada filling. Fold tortilla (see photos in post) and then turn tortilla over and set in a 9×13 inch baking dish. Repeat this process for each tortilla, pressing each enchilada as close together as possible.

Pour remaining red enchilada sauce evenly over enchiladas. Bake in oven for 20 minutes. Remove from oven and serve immediately with desired toppings (cilantro and sliced avocado are always a great idea!).