These paleo chicken enchiladas will satisfy your Mexican Monday munchies! Made with cassava and coconut flour tortillas (totally paleo), shredded chicken and caramelized onions.
We are wrapping up our last week in Montgomery before heading back to Spokane! Soooo that means so long sunny 75 degree days in November and hello to snowy 30 degree days. But in all seriousness I am so excited to be heading back home. We closed out our southern adventures with another trip to the beaches of Destin, FL! Woke up to the bay behind our cabin and dolphin swimming by as we sipped our tea on the patio. It was a dream and I didn’t want to leave.
But y’all! I cannot wait to get back to all my kitchen things. I’ve had to become very resourceful down here away from it all. Mainly I miss my food processor. I seriously use it for everything! This time next week I’ll have all my faves back in my life!
Anyway, let’s get down to business… to defeat… the Huns! Must watch Mulan N O W.
Okay, but for realzies. Onto the yummy stuff.
I have been craving enchiladas recently but the whole flour tortilla thing got in my Paleo way. But then I discovered that the local Whole Foods Market carried Siete Tortillas (I haven’t been able to find them in Spokane… any one know where they are up there!?!? Must have them!). They are a paleo friendly tortilla and are seriously the bomb dot com!
I’ve used them for tacos, enchiladas, made tortilla chips with them! Seriously so yummmmm.
There are only 7 ingredients you need to make this dish.
shredded chicken
caramelized onions
goat cheese
almond milk
cilantro
tortillas
Making a creamy goat cheese sauce with the almond milk and mixing it into the shredded chicken and onion to create the flavorful filling. Folding the the tortillas and placing fold side down ensures that they won’t open and eliminates the need for toothpicks. This is an injury free recipe! Hallelujah!
Pour over a delicious batch of easy blender enchilada sauce. As you can imagine with the combination of any sauce and a bready thing there is the too good to be true. Bake for 30 minutes and dig in people!
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people
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- 4 oz chèvre goat cheese melted
- 2 tbsp almond milk
- 1 lb chicken breast shredded
- 1 medium white onion caramelized
- 2 tbsp cilantro chopped
- 1 packages siete grain-free tortillas
- 1 batch enchilada sauce See Notes
Ingredients
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- Preheat oven to 375. Melt goat cheese over low heat and stir in almond milk. Season with salt and pepper.
- Combine shredded chicken, caramelized onions, cilantro, and goat cheese/almond milk mixture into a large bowl.
- Pour just enough sauce in the bottom of a 13x9-inch glass baking dish to cover it.
- Place a little less than 1/2 cup shredded chicken mixture down the center of the tortilla. Fold half of the tortilla over the meat, then the other half, so that the tortilla is rolled around the meat. Turn it over so it is seam-side down.
- Repeat each of those steps for each of the tortillas making two layers of enchiladas in the dish, if necessary. Pour remaining sauce over the top of the enchiladas.
- Bake 20 to 30 minutes or until enchiladas are hot throughout.
- Top with your faves (I use tomatoes, green onions, cilantro and of course avocados). Serve your enchiladas, 2 to a plate, and enjoy!
Use this easy blender enchilada sauce from HHT!
