Monday, April 4, 2011
Chicken Enchiladas with Coconut Flour "Tortillas"
30 seconds. That is all the time it takes to make the perfect tortilla/crepe. Well, to cook one, that is! The tortillas is this dish are really easy to make--much more so than any crepe I have ever tried. I used a technique I learned when I was learning to make Bento lunches here. I replaced that recipe and added a bit of coconut flour, making these a little sturdier than the original egg wrap. They are so much stronger than you would guess. And better yet, there is no trying to turn a delicate egg crepe in a skillet.
The flavor is bland enough to go with sweet or savory dishes. The other day, I met with pretty good success when I used these for chimichangas, frying them in a little oil once they were filled. They held up great, so I knew I needed to explore this technique a little more. In that first experiment, I used 3 Tablespoons of my coconut flour bake mix. Today, I just went with plain coconut flour to make it simpler. I also decided to make them a little thinner to speed up the process. I think both ways work fine. The thinner version is quicker and easier, but a little wetter and more crepe like. The thicker version is more breadlike, but a little tougher to handle and not as smooth.
Coconut Flour Tortillas
4 beaten large eggs
2 Tablespoons coconut flour (3 for a sturdier version)
1/2 teaspoon baking soda
Mix all ingredients. I used my bullet blender to get out all the lumps.
Choose a dinner plate with a defined center well, or in other words, a raised rim. Place a sheet of plastic wrap over the plate, pressing it well into the curves of the plate at the rim. Pour the egg mixture onto the center of the plate, about the size of a small pancake. Tilt the plate to let the egg mixture run to the edges. If using the 3 Tablespoons recipe, you may need to spread it with the back of the spoon. Microwave the egg for 30 seconds. Remove from the microwave oven and check to see that the egg is set in the center. If not, put it back in for 10 seconds. When completely set, peel the egg off of the plate and set it aside for the next.
If using the tortilla like a quesadilla, pan fry it to further firm it up. To use like a crepe or a softened tortilla, simply fill and heat.Makes 7-8.
These made great chicken enchiladas. They are never going to make Doritos, but they will replace tortillas in cooked recipes, or where a tortilla would be soft.
Now on to the scrumptious way we had them tonight.
2 large chicken breasts
2 cups water
1 tablespoon green chili powder
1 teaspoon chicken bouillon
1 teaspoon Jalapeno salt
8 ounces cream cheese
4 ounces sliced American cheese
12 low carb tortillas
1/2 shredded Monterey Jack cheese
Boil the chicken with the chili powder, bouillon and salt stirred into the water. When chicken is done, remove from heat and shred the meat. Set the meat aside. Stir in the cheeses until they melt. Fill each tortilla with shredded chicken and roll up. Line the enchiladas in a baking dish and pour the cheese sauce over the top. Add the shredded cheese and bake at 300 for 30 minutes.
For tonight's dinner, I used our 8 low carb tortillas, and 4 regular ones for my carby boys. All of us agreed they are wonderful. We do love our cheese, and this sauce is the cheesiest!