Paleo Main Dishes

Awesome Paleo Chicken Enchiladas

PALEO CHICKEN ENCHILADAS recipes

Surely you know by now that I love all things Tex-Mex, right?! I mean if I could hook up an IV of chips and queso I would. Throw some tacos in for good measure too, why not. Oh yeah, except that whole grain and dairy thing.  Such a letdown! Well, in Down South Paleo, I have…

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Surely you know by now that I love all things Tex-Mex, right?! I mean if I could hook up an IV of chips and queso I would. Throw some tacos in for good measure too, why not. Oh yeah, except that whole grain and dairy thing.  Such a letdown! Well, in Down South Paleo, I have compiled a collection of delicious Tex-Mex remakes that will have you howling with the coyotes. But today I was inspired to make another favorite – PALEO CHICKEN ENCHILADAS. Seems sort of impossible without cheese and corn tortillas doesn’t it?! Well I gave it my big Texas try and I am pleased as punch to share them with you. Ingredients: For filling:

  • 1 pound shredded organic, pasture raised chicken (can be made in slow cooker, baked, poached, or from rotisserie chicken)
  • 1/4 cup ounces gluten free enchilada sauce, homemade or one like THIS (plus another 6-8 ounces for the top)
  • 1 zucchini, diced
  • 1 onion, diced
  • 1 tablespoon avocado oil or preferred cooking fat

For the Sour Cream:

  • 1 cup cashews, soaked for 4 hours minimum, then drained
  • 1 teaspoon apple cider vinegar
  • Pinch salt
  • Juice from 1/2 lemon

For the Tortillas/Crepes:

  • 1 cup cassava flour (from HERE)
  • 5 pastured eggs
  • 1 cup flax milk or other dairy free milk
  • Pinch sea salt
  • Oil for frying
  • Alternatively you can use THIS recipe or THIS one
  1. Preheat oven to 350
  2. Preheat about a teaspoon or two of your preferred cooking oil in a large skillet over high heat
  3. To make the tortillas/crepes, combine the flour, eggs, milk and salt in a mixing bowl and whisk until combined well. Alternatively you can use a blender for a quick mix
  4. Pour about 1/7 of the batter into the oiled skillet
  5. Swirl the batter around in the pan until it resembles a large, thin, flat pancake
  6. After a minute or two flip the tortilla with a flexible spatula and cook on remaining side
  7. Remove once cooked through after a minute or so and repeat with remaining batter; set aside
  8. To make the filling, saute the zucchini and onion in a tablespoon of avocado oil until veggies are softened and slightly browned, about 10 minutes. You may season the veggies with a pinch of seasonings like the following: onion powder, garlic powder, cumin, paprika, salt, and pepper per your preference
  9. Combine the sauteed veggies with shredded chicken and about 1/4 cup of enchilada sauce
  10. Now make the sour cream by pureeing all the sour cream ingredients in a blender until creamy; set aside. Or if you’d like use a little bit of the sour cream in the filling mixture
  11. Now take one tortilla and spoon a couple of tablespoons of the filling inside of one
  12. Fold them closed and place seam side down in a greased casserole dish
  13. Spoon the remaining enchilada sauce over the enchiladas (around 6-8 ounces)
  14. Bake for around 25-30 minutes, watching so the tortillas do not become too dried out
  15. Remove from oven and top with sour cream and fresh cilantro if desired

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