Cheese Enchiladas


2 tbsp oil
2 tbsp coconut flour
2 tbsp xanthan gum
3 tbsp chili powder
1/2 tsp garlic powder
1/4 tsp oregano
1/2 tsp salt
1/2 tsp cumin
4 cups chicken broth (pareve)
6 Un-tortillas or other keto brand tortillas
3 cups shredded cheddar


  1. Add oil to pot and heat on Medium. Pour in coconut flour and xanthan, whisk together and cook for 1-2 minutes.
  2. Add chili powder, garlic powder, cumin, salt and oregano and mix until combined. Pour in chicken broth, whisking the entire time and until there are no more clumps. Heat for 5 minutes or until thickened.
  3. One at a time, dip your tortillas in the sauce and immediately put it into a greased 9×13 baking dish. Add cheese, roll it up and push it to the end of the pan.
  4. Continue doing this with your tortillas. Once complete, pour the excess sauce over your tortillas. Sprinkle the top with more cheese.
  5. Bake at 350 for 20-25 minutes.

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