Home made Enchiladas from coconut flour makes these Mexican Enchiladas wonderfully low carb for those watching their weight
Combine the eggs, almond milk, coconut flour, coconut oil, and arrowroot powder together in a small bowl and mix well. Allow the batter to sit for 10 minutes and then stir again. The consistency should be similar to crepe batter.
Heat a nonstick skillet over a medium heat and melt 1 tablespoon of coconut oil in the pan.
Pour ¼ cup of the batter into the skillet. Cook for 1-2 minutes, flip and cook another minute until lightly browned.
Place tortilla onto a plate and repeat with the remaining batter adding a little more oil to the pan every 3-4 tortillas or if they begin to start sticking. Set tortillas aside. You should end with about 10 tortillas.
Heat 1 tablespoon of olive oil in a heavy saucepan over medium-low heat.
Sauté 1/2 of the onion and garlic for 4-5 minutes until soft. Add in the tomatoes, chicken broth, cumin, and oregano and bring to a boil. Reduce heat to a simmer for 15-20 minutes, until the sauce has thickened. Pepper to taste.
If desired, pour sauce into a blender or food processor and blend until smooth.
Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat.
Sauté other 1/2 of the onion for 4-5 minutes until soft
Stir in the ground beef and season with pepper. Cook 8-10 minutes until the meat is browned, then remove from heat.
Stir in a few spoonfuls of the enchilada sauce to coat the meat.
Preheat the oven to 200 degrees. Coat the bottom of a 9×13-inch baking dish with a thin layer of the enchilada sauce.
Fill each tortilla with the meat mixture and roll over. Place the tortillas in the baking dish side by side.
Cover with the remaining sauce and bake for 12-15 minutes. Serve immediately, topped with avocado and coriander.