Makes 10 Empanadas
1 Empanada: 179 Calories, 13g Fat, 3g Carbs, 11g Protein
1 Cup almond flour
3 Tbsp coconut flour
2 tsp xanthan gum
1 tsp baking powder
1⁄4 tsp salt
1⁄2 tsp garlic powder
1⁄2 tsp cumin powder
1⁄4 tsp onion powder
2 tsp apple cider vinegar 1 egg
2 tsp water
1⁄2 Cup cauliflower rice
1⁄2 Cup red bell pepper, diced
1 Cup cheddar cheese, shredded 1 Cup cooked shredded chicken 1/4 tsp garlic powder
1/8 tsp onion powder
1/4 tsp oregano
1/2 tsp black pepper
1 tsp chili powder
1/4 tsp paprika
1/4 tsp red pepper flakes 1/4 tsp salt
1 tsp Cumin, ground
1⁄2 Cup enchilada sauce
1 Tbsp butter
1⁄4 Cup onions, diced
1⁄4 tsp garlic powder
1 Tbsp chili powder
1⁄2 Cup chicken broth
6 oz canned tomato sauce
1⁄4 tsp xanthan gum
1 tsp cumin, ground
1⁄4 tsp salt
Optional for those that like spicy: 1 tsp cayenne pepper
1. Do NOT get turned off this recipe due to the long list of ingredients and directions!! It’s actually pretty easy to make but I want to be very detailed!!
2. You want to start with making the enchilada sauce. Combine all the ingredients into a small pot and stir over medium high heat. Once it starts to bubble reduce to simmer and cover for 5 mins. Then remove the pan from the heat for later.
3. While the sauce is simmering get started on your dough. Add almond flour, coconut flour, xanthan gum, baking powder and salt to a large bowl and whisk.
4. In a small bowl mix together the apple cider vinegar, water, and the egg. Combine with the almond flour mixture. Use damp hands at this point to knead the dough.
5. Cover the bowl and refrigerate for 5 mins.
6. Preheat oven to 400F.
7. Then place a piece of parchment paper on the counter. Put the dough on top. Then
lay a second piece of parchment paper on top and roll the dough out. You want it to be about 1/8th of an inch thick. Then use a cup to cut out 10 circles. You can take the scrap dough and ball it up and re roll it out if you run out of space to make circles. Put them in the fridge while you work on the filling now.
8. Combine all the ingredients for the filling in a large sauce pan and heat over medium high heat for 5 mins stirring as it heats. Set aside.
9. Take each of those circles out of the fridge and roll them out a bit thinner. Then EVENLY divide the filling amongst the circles placing it in the middle of the circle.
10. Next fold the circles in half to create the empanada. Press the edges down with a fork to close.
11. Place the empanadas on a parchment lined cookie sheet and bake for 20 mins until golden!
12. Enjoy with homemade guacamole, sour cream ,and/or the remainder of the enchilada sauce