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.
Recipe by The Healthy Advocate at