Paleo enchiladas may sound like an oxymoron, and I’ve certainly had trouble finding good recipes, but I was determined to have enchiladas again! Surprisingly, the sauce was the hardest part to come up with. I even looked for organic enchilada sauce at the health food store just to make it easy, but they all had soybean oil and other junk in them. Turns out, I shouldn’t have stressed because it was easy to make Paleo enchilada sauce once I got down to it!
First, you’ll want to make the “tortilla” part. For this, use my cauliflower wraps recipe.
While the cauliflower wraps are baking, you can prepare the rest of the enchiladas.
2 cups shredded chicken, salted and peppered to taste (I like to boil a whole, pastured chicken all at once and use the broth for later, then pull all the chicken off to use in several meals.)
1/4- 1/2 cup diced onion
1 cup tomato sauce (I prefer organic tomato sauce from a jar and avoid cans!)
1/2 cup chicken broth
1/2 cup coconut milk
2 cloves garlic
1 tbsp. chili powder
1 tsp. salt
1/8-1/4 tsp. cayenne pepper (you can increase this or omit it, depending on how spicy you’d like it to be)
Place the sauce, broth, coconut milk, garlic and spices in a blender and combine well.
When the wraps are done baking, begin layering them in a glass casserole dish.
Toss the diced onions with the shredded chicken.
On top of each layer of wraps, spread out some of the shredded chicken, then cover with a layer of sauce.
Alternate layers until you run out of ingredients. You should get about three layers.
Cover casserole dish and bake (oven should already be heated to 325* after you’ve made the wraps) for about 30 minutes.
After you remove the enchiladas from the oven, let cool and top with diced and salted avocado.
Optional additional garnishes: fresh cilantro, sour cream or shredded cheese (which can be added to each layer for a delicious cheesy enchilada! Of course, the addition of sour cream and/or cheese would make this primal and not Paleo, but who’s counting? 😉 )
Turns out you can have your Paleo enchiladas and eat them too!