Coconut Milk Enchiladas

Ingredients:

For the Enchilada Sauce:

• 2 tablespoons Earth’s Finest Organic Virgin Coconut Oil
• 2 tablespoons Earth’s Finest Organic Quinoa Flour
• 2 tablespoons chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• Earth’s Finest Pink Himalayan Salt, to taste
• 2 cups chicken broth or vegetable broth

For the Enchiladas:

• 1 can Earth’s Finest Organic Coconut Milk Light
• 2 cups shredded chicken
• 2 cups shredded cheese (like cheddar)
• 8 flour tortillas
• Earth’s Finest Organic Virgin Coconut Oil for greasing
• Earth’s Finest Pink Himalayan Salt, to taste

Method:

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.