Coconut Milk Enchiladas

Time: 55 mins


Serves: 4


For the Enchilada Sauce:


For the Enchiladas:


  1. Start by making the enchilada sauce. Heat the coconut oil in a small saucepan over medium heat. Whisk in the flour until it’s fully combined with the oil.
  2. Add the chili powder, cumin, garlic powder, onion powder, oregano, and a pinch of salt. Cook for a minute until fragrant.
  3. Gradually whisk in the broth, breaking up any lumps. Reduce heat and simmer for about 15 minutes, until the sauce has thickened slightly.
  4. In a separate saucepan over medium heat, combine the homemade enchilada sauce and coconut milk and bring to a simmer.
  5. Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with organic virgin coconut oil.
  6. Dip each tortilla into the sauce, fill with shredded chicken and a sprinkle of cheese. Roll up and place seam-side down in the prepared dish. Pour the remaining sauce over the top and sprinkle with the remaining cheese.
  7. Bake for 20-25 minutes or until golden and bubbly. Serve hot with your favorite enchilada toppings, such as sour cream, salsa, or avocado.


Products used in this recipe

Organic Coconut Milk Light

Organic Quinoa Flour

Organic Virgin Coconut Oil

Pink Himalayan Salt Fine

High Protein

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