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Paleo Chicken Enchiladas

Chicken, Recipes | January 10, 2015 | By

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
Serves 4
Guilt-free chicken enchiladas with a kick!
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
For the paleo tortillas
  1. 2 eggs, whisked
  2. 1 cup unsweetened almond milk
  3. 1 tbsp olive oil
  4. ¾ cup tapioca flour
  5. 3 tbsp coconut flour
  6. 1 tsp arrowroot powder
  7. ¼ tsp salt
For the paleo enchilada filling
  1. 2 cups shredded chicken
  2. 1/4 cup diced onion
  3. 1 garlic clove, minced
  4. 1 cup tomato sauce
  5. 1/2 cup coconut milk
  6. 1/2 cup chicken broth
  7. 2 cloves garlic
  8. 1 tbsp chili powder
  9. 1/2 tbsp paprika
  10. 1/2 tbsp oregano
  11. 1 tsp salt
  12. 1/4 tsp cayenne pepper
To make the paleo tortillas
  1. Mix the tapioca flour, coconut flour, arrowroot powder and salt in a large bowl.
  2. Mix the eggs, almond milk and olive oil together in a smaller bowl.
  3. Whisk the wet ingredients into the dry ingredients.
  4. Heat a skillet on low heat and spray it with olive oil spray.
  5. Scoop ¼ cup of the batter onto the skillet and let the batter cook for 2-3 minutes on each side.
  6. Layer tortillas in a glass casserole dish.
To make the enchilada filling
  1. Preheat the oven to 325 degrees.
  2. Blend the tomato sauce, chicken broth, coconut milk, garlic and spices together.
  3. Season the shredded chicken with salt and pepper and toss with diced onions and garlic.
  4. Roll a layer of shredded chicken mixture in each of the tortillas and assemble the chicken enchiladas side by side in glass casserole dish.
  5. Pour the sauce mixture on top of the enchiladas so fully covered.
  6. Bake at 325 degrees for 30 minutes.
  7. Remove the enchiladas from the oven, cool, and serve with cilantro and avocado (optional).
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