Green onion no-Chile chicken enchiladas
- 2⁄3 cup 150 ml (75 g) coconut flour
- ¼ tsp ¼ tsp (1.1 g) baking soda
- ¼ tsp ¼ tsp salt
- 3 tbsp 3 tbsp (25 g) ground psyllium husk powder
- 1⁄3 cup 75 ml avocado oil or olive oil
- 2 2 large egg whitelarge egg whites
- 1 cup 225 ml hot water
- 4 4 chicken breastchicken breasts
- 1 1 orange, slicedoranges, sliced
- 2 2 bay leafbay leaves
- 2 tsp 2 tsp salt
- 1 tsp 1 tsp ground cumin
- 1 1 lemon, juiced
- 12 12 scallionscallions
- 4 tbsp 4 tbsp capers
- 6 6 garlic clovegarlic cloves
- ¾ cup 175 ml lard or avocado oil
- 1 cup 225 ml fresh cilantro, chopped
- 1 tsp 1 tsp salt
- 4 tbsp 4 tbsp queso blanco (optional)
- Heat a large cast iron skillet or griddle medium heat.
- In a large bowl, sift together the coconut flour, baking soda and salt. Whisk in the psyllium husk.
- Drizzle in the oil slowly as you stir the mix, it will become moist and crumbly. Fold in the egg whites.
- Mix in the hot water one tablespoon at a time, making sure it’s completely mixed in before adding more water. Combine until the dough looks and feels like moist play-doh.
- Shape 8 even-sized balls. Flatten the balls between parchment paper on a tortilla press or use a 6” pot and press them down.
- Cook two tortillas at a time on the large griddle by lying flat on the hot, dry cast iron and toasting 3 minutes a side, flipping once. Set aside until all the tortillas are done.
Green onion chicken
- Place the chicken breasts in a pot and cover with water. Add the orange slices, bay leaf and salt. Cover and boil until the chicken is pull apart tender. This takes about 8 to 16 minutes, depending upon the size and number of chicken breasts that you are cooking. Remove the chicken from the water and shred with a fork, toss with cumin and lemon juice.
- Preheat the oven to 350°F (175°C).
- Set a small sauce pot over medium heat with the fat. While the fat heats combine the green onion, capers and garlic in a food processor. Pulse to mince.
- When the oil has come to temperature — a wooden spoon sizzles when inserted —, add in the green onion mix. Cook until it becomes a darker green with some browned bits. Remove from the heat and let cool. Stir in the chopped cilantro and salt.
- Use a casserole dish. One at a time, fill a tortilla with 1/8 of the shredded chicken. Roll it up and place it seam side down in the casserole dish. Repeat with the rest of the tortillas and chicken until all four filled tortillas are nice and snug in the casserole dish.
- Spread most of the sauce all over the tortillas, reserve a tablespoon or two for serving. If you are using the cheese, sprinkle it all over the salsa verde.
- Bake for 20 minutes.
- Remove from the oven and serve hot. Enjoy!
If your tortilla mix is too wet add in ⅓ teaspoon of psyllium husk at a time, waiting a minute before mixing in the next one to make sure it is absorbing the liquid. Alternatively, if your mix is too dry, add ⅓ teaspoon of water in at a time in the same fashion until the ideal texture is achieved, moist play dough.
If you like spice, feel free to add some green jalapeño or tomatillos to the salsa verde mix!