Recipes > Side Dishes, Sauces, Misc > Chicken Enchiladas
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6-8 coconut flour tortillas
1 pound cooked and shredded chicken breast
1 tablespoon coconut oil
1 poblano pepper, chopped
2 cloves garlic, minced
1 medium onion, chopped
2 teaspoons cumin
2 teaspoons chili powder
3 cups enchilada sauce (El Pato has a good one, or you can make your own - basic recipe is below...essentially a chili colorado sauce)
Heat a large skillet over medium-high heat. Add in the coconut oil. Once the oil is hot, add the pepper, garlic and onion. Saute until onions are tender and translucent. Add in cumin, chili powder, chicken, and about 1/2 cup of the enchilada sauce. Reduce heat and simmer to cook off any runny liquid that may exist.
Pour a small amount of the enchilada sauce into the bottom of a small baking dish (I used our oval corningware piece).
Carefully take one tortilla at a time and fill with some of the filling, rolling and placing seam side down in the dish. Repeat with all the tortillas until the pan is full. Pour the remaining enchilada sauce over and bake in a 350 degree oven for about 10 minutes.
