Healthy Low Carb Spinach Enchiladas
This recipe is part of Penny Wise Platter Thursday at The Nourishing Gourmet!
I have been making this recipe for a couple of months now, as my family seems to want it every week. These people are usual white flour tortilla eaters, so this is saying a lot. In this recipe, I utilize my coconut flour tortillas recipe as the “tortillas”, an amazing red enchilada sauce and, a creamy spinach filling. I have adapted this recipe from Linda’s Low Carb website, and let me tell you, they are defintely to live for!
This healthy enchilada recipe is low carb, gluten free, high protein, high fiber, grain free and packed full of flavor. You HAVE to try these. If you do not have any coconut flour , then what are you waiting for? Order some today, and you will be so grateful you did. A little goes a long way (only 1 Tbsp. is needed for 1 tortilla), and your health will benefit from making the switch over to this flour (it is incredibly high in fiber, low in carbohydrates and high in protein).
- 12 Coconut Flour Tortillas
- 1 TBSP. Coconut Oil
- 1 Small-Medium Onion, Chopped
- 2-3 Cloves Garlic, chopped
- 16 oz tomato sauce, homemade or canned (BPA free)
- 1/4 cup Water
- 3 TBSP. Chili Powder
- 2 TSP. Ground Cumin
- ½ tsp. Himalayan Sea Salt
- 3 tsp. Xylitol ￼
- 8 oz. raw, organic monterrey jack cheese
- 6 organic green onions
- 1½ cups organic, full fat sour cream
- 10 oz frozen, chopped organic spinach, thawed
- 1/4 tsp. Himalayan Sea Salt, to taste
- ¼ tsp. pepper, to taste
- Melt coconut oil or butter in a medium saucepan.
- Sauté onion and garlic until soft and fragrant.
- Stir in tomato sauce, water, spices, salt and xylitol.
- Let simmer for 20 minutes on low.
- Remove from heat and set aside.
- Set half of the cheese and half of the green onions aside.
- Take 4 oz of cheese, 3 green onions, sour cream and mix in a large bowl.
- Slowly mix in spinach to the mixture.
- Add salt and pepper to your liking and set aside.
- In a glass baking pan, place tortilla down.
- Place spinach filling off center and spread up and down, filling to your liking.
- Roll up the tortilla from end to end.
- Place on far side of baking dish.
- Repeat with all other tortillas.
- Spread sauce all over enchiladas, spreading evenly.
- Sprinkle the remaining 4 oz. of raw cheese over the enchiladas, as well as the 3 left over green onions.
- Bake at 350 degrees F for 20 minutes.
- Take out and enjoy.
- Serve alongside sprouted refried beans, or guacamole and salsa.
This is The Healthy Advocate.
See the alternate version of this healthy enchilada recipe in my new cookbook, The Unconventional Gluten-free Cookbook, which you can download now instantly.