Paleo Chicken Enchiladas
The perfect paleo twist on one of your favorite Mexican dishes! I never imagined that a tortilla could taste so good, much less be paleo. Try making the tortillas for paleo burritos or tacos!
Paleo Chicken Enchiladas
2015-01-10 17:53:45
Serves 4
Guilt-free chicken enchiladas with a kick!
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
For the paleo tortillas
- 2 eggs, whisked
- 1 cup unsweetened almond milk
- 1 tbsp olive oil
- ¾ cup tapioca flour
- 3 tbsp coconut flour
- 1 tsp arrowroot powder
- ¼ tsp salt
For the paleo enchilada filling
- 2 cups shredded chicken
- 1/4 cup diced onion
- 1 garlic clove, minced
- 1 cup tomato sauce
- 1/2 cup coconut milk
- 1/2 cup chicken broth
- 2 cloves garlic
- 1 tbsp chili powder
- 1/2 tbsp paprika
- 1/2 tbsp oregano
- 1 tsp salt
- 1/4 tsp cayenne pepper
To make the paleo tortillas
- Mix the tapioca flour, coconut flour, arrowroot powder and salt in a large bowl.
- Mix the eggs, almond milk and olive oil together in a smaller bowl.
- Whisk the wet ingredients into the dry ingredients.
- Heat a skillet on low heat and spray it with olive oil spray.
- Scoop ¼ cup of the batter onto the skillet and let the batter cook for 2-3 minutes on each side.
- Layer tortillas in a glass casserole dish.
To make the enchilada filling
- Preheat the oven to 325 degrees.
- Blend the tomato sauce, chicken broth, coconut milk, garlic and spices together.
- Season the shredded chicken with salt and pepper and toss with diced onions and garlic.
- Roll a layer of shredded chicken mixture in each of the tortillas and assemble the chicken enchiladas side by side in glass casserole dish.
- Pour the sauce mixture on top of the enchiladas so fully covered.
- Bake at 325 degrees for 30 minutes.
- Remove the enchiladas from the oven, cool, and serve with cilantro and avocado (optional).
The Paleo Panda https://thepaleopanda.com/
