Paleo Chicken Enchiladas with Coconut Flour Tortillas

Pulled this one from my favorite Paleo cookbook yet: Paleo Comfort Foods!

Coconut Flour Tortillas


  • 1/4 cup coconut flour
  • 8 large egg whites
  • 1/4 teaspoon baking powder (optional, I like my tortillas thinner so I leave this out)
  • 1/2 cup water
  • Coconut oil

The Process:

  1. Whisk coconut flour, egg whites, water, and baking powder (optional) together in a large bowl.
  2. Preheat small skillet on medium-high.
  3. Melt 1 teaspoon of coconut oil in the pan and swirl around to coat.
  4. Pour about 3 tablespoons of batter into the pan. Tilt and swirl the skillet to spread out the batter into a round thin tortilla shape.
  5. Cook until golden brown on one side and then flip. (Careful! If you try to flip it too early or too quickly, it will rip. Be gentle and make sure the tortilla is not sticking to the skillet before you flip.)
  6. Cook the other side until golden brown. Remove to plate.
  7. Repeat the steps 3-6. This should make 8-10 tortillas.

Chicken Enchiladas


  • Coconut oil
  • 1 poblano pepper, chopped
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 pound chicken, chopped into small chunks or strips
  • 3 cups enchilada sauce (I use Las Palmas’ Red Enchilada Sauce)
  • 6-8 Coconut Flour Tortillas
  • Olives (optional garnish)
  • Cilantro (optional garnish)

The Process:

  1. Heat 1 tbsp coconut oil in a skillet on medium-high. Add chicken, cook through and then set aside.
  2. Preheat oven to 350 degrees. Meanwhile, in a large skillet on medium-high heat add 1 tbsp coconut oil. Once the oil is hot, add the poblano pepper, garlic, and onion. Saute until onions are translucent.
  3. Once the onions are translucent, add in cumin, chili powder, chicken and about 1/2 cup of enchilada sauce. Reduce heat and simmer to cook off any runny liquid.
  4. Pour small amount of enchilada sauce into a small baking dish.
  5. Carefully take one tortilla at a time and fill with some of the chicken mixture. Roll, or simply fold, and place seam side down in the dish.
  6. Repeat with all the tortillas until the pan is full. Pour remaining enchilada sauce over the enchiladas and then bake for 10 minutes.
  7. Carefully scoop out 2-3 enchiladas, top with olives or cilantro, and dig in!

Contributed by Zach S.

30 responses

  1. I just made the tortillas and all I can say is AMAZING!!!! They actually hold their shape and don’t crack or fall apart when you roll them. GREAT JOB!

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  3. I’m not sure what I did wrong. Mine resembled pancakes more than tortillas. They also tasted very eggy, like french toast. And they even tore when I was rolling. What did I do wrong?

  4. yeah, mine are eggy, more like crepes and less like tortillas. I got them thin and they are flexible. But the eggy flavor is off-putting when thinking of using as a tortilla. Since I do dairy I’m thinking of putting some ricotta or cream cheese in them and berries.

  5. Pingback: Coconut Flour Tortilla Tacos | WasWittNowWilson's

  6. Hmm is anyone else experiencing problems with the images on this
    blog loading? I’m trying to find out if its a problem on my end or if it’s the blog.
    Any feedback would be greatly appreciated.

  7. Doh! I was domain shopping at and
    went to type in the domain name: http://paleointensified. and guess who already had it?
    You did! lol j/k. I was about to buy this domain name but realized it was taken
    so I figured I’d come check it out. Wonderful blog!

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  10. You actually make it seem so easy with your presentation but I find this matter
    to be actually something which I think I would never understand.
    It seems too complex and extremely broad for me.
    I am looking forward for your next post, I will try to get the
    hang of it!

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  12. I just made these! Very good!! I followed the directions as written, (omitting the baking powder,) but halved the recipe. After making the tortillas, I tore them into bite size pieces and fried them in about 1/4 of coconut oil to make chips! Yum!! Served with Mexican cheese dip. Thanks so much for the recipe. It really hit the spot!! 🙂

  13. Mine definitely turned out more like crêpes as well… not too unexpected, given that it’s basically just coconut flour and egg white. Anyway, it’s still tasty.
    Question: would you say the 1/4cup coconut flour should be packed, or loose? Because that could make quite a difference in how the batter turns out. Thanks!

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