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Chicken Enchiladas were always a favourite of mine since childhood. Although when I was a kid, the kind we always ate were from those Mexican Old El Paso kits you’d buy at the shops and included all the sauces, tortillas etc. and these are based off those. I knew exactly what I wanted to do to make the filling and sauce for the Fathead Chicken Enchiladas, but I’ve been wondering for a while now how to make a tortilla. I know the cheese shell tortillas and taco shells, but I’m not the biggest fan of those and wanted to use something different.
I’d been wondering about Fathead because it’s something I rely on a lot for these kinds of recipes, but I didn’t think it would be flexible enough to fold. Then I realised if I rolled the Fathead really super thin and made it in a non-stick frying pan, similarly to my Fathead Gozleme recipes or my Ham and Cheese Fathead Toasties, it should be workable. I gave it a go and it worked out first go, although I realised that the Fathead Chicken Enchiladas had to be made up immediately, or the tortillas would crisp and go hard as they cooled.
I didn’t know if my son would like this recipe, he’s not been a fan of Fathead so far and he tends to like things separate on his plate instead of all put together. But he came and gave the sauce and chicken a taste out of the frying pan and went a little mad! I actually had to keep a close eye because he kept trying to sneak more out when my back was turned. A bit of a problem because his sensory issues means he sometimes can’t feel his fingers getting burnt. Always a battle to keep his hands out of boiling pots and pans! I ended up having to give him some on a plate to eat, so he’d leave the rest alone.
I had some spare Fathead tortillas sitting out also that had gone crisp and to my surprise, he loved them. This is the first Fathead recipe so far where he’s actually liked the Fathead and he had fun dunking the extra tortillas in the enchilada sauce while I finished getting everything ready. So this recipe definitely gets my tick of approval on being kid friendly. Also fun for them to help with rolling out the Fathead and helping with things like sprinkling on the cheese!
Fathead Chicken Enchiladas
Ingredients
- 1 kg chicken thigh strips cut into strips
- 1 onion diced
- 1 quantity Fathead with coconut flour
- 400 g crushed tomatoes
- 1/4 cup olive oil
- 2 tbsp olive oil
- 2 tbsp coconut flour
- 1 cup chicken bone broth or can sub with chicken stock
- 1 tsp cumin
- 1 tsp onion powder
- 1/4 tsp chilli powder
- 1 tsp garlic powder
- 1 tbsp tomato paste
- 1 tbsp apple cider vinegar
- 3/4 cup shredded cheese
- Salt, to taste to taste
- Pepper, to taste
Instructions
- Make enchilada sauce first. Heat ¼ cup olive oil in a large pot and add coconut flour. Stir until colour has turned brown and then add in tomatoes, chicken bone broth, garlic paste, tomato paste, apple cider vinegar, cumin, onion powder and chilli powder. Season with salt and pepper. Stir to combine and bring to the boil. Simmer for 5 minutes and remove from heat.
- Place a large frying pan over high heat. Heat remaining olive oil and add onion. Sauté until soft and add chicken. Cook, stirring occasionally until browned. Pour in enchilada sauce and stir to combine. Simmer for 10 minutes or until chicken is cooked. Set aside.
- Make Fathead according to recipe adding 1 teaspoon garlic powder and salt. Form into a ball and cut into 8 even pieces. Take a piece and roll out between 2 sheets of baking paper into a thin circle shape. Peel off top layer of baking paper and prick Fathead all over with a fork. Put back the top sheet of baking paper, carefully flip Fathead over onto its other side and carefully peel off the second piece of baking paper.
- Heat a large non-stick frying pan over low heat and have your baking dish and chicken filling ready nearby. Carefully lift the piece of Fathead with your hands and place it gently into the frying pan. Cook lightly for only a few minutes max. You want it to set enough for you to lift and flip it, but not to get too crispy. Lift the edge gently with a spatula, grab with your fingers and gently flip on to its other side. Cook again only for a few minutes and then lift out and into your baking dish.
- Immediately add chicken filling, then roll and push to the side of your baking dish. Repeat with other remaining Fathead pieces, you’ll need to reheat each piece in the microwave for about 15 seconds to warm it up enough to roll it out well. After you roll each enchilada, push the rolls against each other in a line in the dish. Once all the enchiladas are ready, pour the remaining enchilada sauce over the top centre of the enchiladas.
- Top with grated cheese and bake in the oven at 180C for 10 minutes until cheese is melted. Do not over bake or the tortillas may get burnt. Serve Fathead Chicken Enchiladas on their own or with sour cream and side salad.
Notes
Nutrition
Rolled tortilla
Tortilla!
Rolled enchiladas topped with sauce
Topped with cheese!
Enchiladas ready to serve
HI, I don’t have any coconut flour. Can I use almolnd meal instead?
Absolutely Sandi! If you have a look at the recipe for the Fathead Dough you’ll see there is a coconut flour version and an almond meal one too. Have a look at the almond meal one, the amount needed is higher than for the coconut flour one and the texture will be slightly different too, not quite as sturdy so take care when you’re rolling. if the dough feels a bit too sticky maybe add a touch more almond meal. The carb count is also a bit higher for the almond meal version. Let me know how they go!