Coconut Flour Tortillas:

1.Whisk coconut flour, egg whites, water, and baking powder (optional) together in a large bowl.

2.Preheat small skillet on medium-high.

3.Melt 1 teaspoon of coconut oil in the pan and swirl around to coat.

4.Pour about 3 tablespoons of batter into the pan. Tilt and swirl the skillet to spread out the batter into a round thin tortilla shape.

5.Cook until golden brown on one side and then flip. (Careful! If you try to flip it too early or too quickly, it will rip. Be gentle and make sure the tortilla is not sticking to the skillet before you flip.)

6.Cook the other side until golden brown. Remove to plate.

7.Repeat the steps 3-6. This should make 8-10 tortillas.

Enchiladas:

1.Heat 1 tbsp coconut oil in a skillet on medium-high. Add chicken, cook through and then set aside.

2.Preheat oven to 350 degrees. Meanwhile, in a large skillet on medium-high heat add 1 tbsp coconut oil. Once the oil is hot, add the poblano pepper, garlic, and onion. Saute until onions are translucent.

3.Once the onions are translucent, add in cumin, chili powder, chicken and about 1/2 cup of enchilada sauce. Reduce heat and simmer to cook off any runny liquid.

4.Pour small amount of enchilada sauce into a small baking dish.

5.Carefully take one tortilla at a time and fill with some of the chicken mixture. Roll, or simply fold, and place seam side down in the dish.

6.Repeat with all the tortillas until the pan is full. Pour remaining enchilada sauce over the enchiladas and then bake for 10 minutes.

7.Carefully scoop out 2-3 enchiladas, top with olives or cilantro, and dig in!