Enchiladas With Green Sauce and Paleo Tortillas.

Protein tortillas ( I doubled the recipe)
5 eggs
2 tablespoons almond meal
1 tablespoon almond flour
little bit of taco seasoning
1 tsp of cumin

Directions for tortillas:

   Place all ingredients in a bowl and mix together. You have to use a non stick pan for this to work well.  I have a horrible non stick so I had to add oil every time so my tortillas wouldn't stick.

   On medium-high heat (let pan get hot first) pour a circle about 3 inches across then spread it bigger to about a size of a tortilla (you want it thin)  Once it is spread on pan let cook on one side for 2 minutes (you want edges to start coming up on the sides) then flip and cook for another minute on other side.  (Its just like making pancakes)

All of my tortillas usually end up different sizes.

Inside of enchiladas 
1 lb chicken
1 can black beans
2 cans hatch green sauce ( see pic)
8 oz cream cheese
1 cup shredded cheese
1 bunch green onions chopped

Directions
Preheat oven 350
Season chicken with cumin, chile powder and pepper. Then bake chicken for 25 minutes or until cooked through.
Once baked ,shred with fork. Heat up cream cheese until soft.  In a bowl mix chicken, soft cream cheese, chopped green onion, 1 can green sauce and 1 cup shredded cheese.

Put chicken mix in protein tortillas, roll up like enchiladas, and place on baking sheet. Bake for 15 min then add the second can of green sauce and some cheese on top. Cook for another 5 min.  Enjoy!