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Healthy Low Carb Spinach Enchiladas

2 min read
Low Carb, Healthy 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).

Healthy Low Carb Spinach Enchiladas
  • 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
  1. Melt coconut oil or butter in a medium saucepan.
  2. Sauté onion and garlic until soft and fragrant.
  3. Stir in tomato sauce, water, spices, salt and xylitol.
  4. Let simmer for 20 minutes on low.
  5. Remove from heat and set aside.
  6. Set half of the cheese and half of the green onions aside.
  7. Take 4 oz of cheese, 3 green onions, sour cream and mix in a large bowl.
  8. Slowly mix in spinach to the mixture.
  9. Add salt and pepper to your liking and set aside.
  10. In a glass baking pan, place tortilla down.
  11. Place spinach filling off center and spread up and down, filling to your liking.
  12. Roll up the tortilla from end to end.
  13. Place on far side of baking dish.
  14. Repeat with all other tortillas.
  15. Spread sauce all over enchiladas, spreading evenly.
  16. Sprinkle the remaining 4 oz. of raw cheese over the enchiladas, as well as the 3 left over green onions.
  17. Bake at 350 degrees F for 20 minutes.
  18. Take out and enjoy.
  19. Serve alongside sprouted refried beans, or guacamole and salsa.

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See the alternate version of this healthy enchilada recipe in my new cookbook, The Unconventional Gluten-free Cookbook, which you can download now instantly.

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7 thoughts on “Healthy Low Carb Spinach Enchiladas

  1. I was wondering about the tomato sauce in your red enchilada sauce. The tomato sauce was listed twice. Do you use two 16 oz cans/jars of sauce or was that just a typo?
    It sounds delish. I think I’m going to try it next week! Thanks for the recipe!!

  2. Tonight I made a variation of the eclainhda recipe but with chicken and a white sauce. So good. I made the crepes again and made sure I wrote it down for you.Tonight I only made 4 crepes. I used only 9 TBSP. egg whites, or egg whites from 6 eggs (egg whites equivalent to 3 eggs). I then used 7 TBSP. water, plus 3 TBSP. coconut flour. Whisk it all together, and pour in batches about 1/4 cup at a time, making sure to swirl the pan around to make a larger, thinner tortilla. I got about 4 5.5 coconut flour tortillas out of this recipe.So, for twelve, you can use 9 eggs (OR 9 egg whites from 18 eggs OR 18 TBSP. egg whites). Did this make sense? Let me know. Hopefully I can get the newer eclainhda recipe up and running, with the appropriate measurements for the tortillas to make 12.-Brandon

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