Well, they weren’t absolutely amazing but they were good for all the diet restrictions around here. I’m gluten free, trying dairy free and as low carb as possible. My son is gluten free and I’m keeping him off of foods that I think upset his stomach/intestines like beans, broccoli and oranges. So, I made these with low-carb tortillas for me and “regular” gluten free tortillas for the boys. I found a cool recipe for low carb torillas in a forum (I can’t remember where) and they worked pretty well. I’ll probably keep looking for a chewier recipe. I thought about adding a little almond meal for texture? These are a bit “eggy”…I think they would work well for breakfast burritos.

Ingredients
1 Large Egg
1 tbsp Golden Flax Meal  (I used 1/2TB of chia meal)
1 tbsp Organic Coconut Flour
1-2 tbsp Water* (more or less depending on thickness) – 3 TB seems to work the best
big pinch of salt

Directions:

Beat egg and add a little salt then add flax ( I used chia meal)  and coconut flour. Let sit 2-3 minutes then add water to thin. You want a thick but pourable “pancake” type batter.

Heat a non-stick skillet over medium heat. I used this great non-stick, non-toxic skillet from Amazon.  Spread mixture thinly and evenly.  Be patient about flipping them. They seemed to work best when the pan was hot enough for them to sizzle when I poured the batter in. Then, I waited for them to be able to move around in the pan before I flipped them.

Cook well. Use while still hot for best flexibility.

I used this recipe for the enchilada sauce…I wasn’t amazed by it but it is my first time making it. I think I’ll look for a different recipe for this. I didn’t like the cumin in it and it needed a deeper flavor. I didn’t use any hot sauce…maybe that’s what it needed?

I found another recipe online for the inspiration for the enchiladas themselves but tweaked it quite a bit. I used chicken with taco seasoning, avacado and sliced olives for the filling. The recipe I looked at called for refried beans. I think that would be good but I’m not doing beans for my 8 year old right now so I left those out.

Use the enchilada sauce on the bottom of the pan so they don’t stick. Then fill each tortilla, roll and place them seam side down in the pan. Spoon some enchilada sauce on top and bake for 15-20 minutes until hot. If you’re not dairy free, cheese would be amazing on these!

My kid’s liked the recipe…I did too but I’ll be thinking about some tweaks… : )