Paleo Classic Chicken Enchiladas
Elevate your weeknight dinner routine with these Paleo Classic Chicken Enchiladas—a wholesome, grain-free twist on the beloved Tex-Mex tradition. Packed with tender shredded chicken simmered in a bold, spiced tomato-chili sauce, these enchiladas feature homemade cauliflower tortillas that are both light and satisfying. Topped with a luscious, dairy-free avocado cream made with fresh lime juice and cilantro, every bite is bursting with vibrant flavors. This recipe is not only paleo-friendly but also gluten-free, making it perfect for anyone seeking a healthy yet indulgent comfort dish. Ready in just over an hour, these enchiladas are the ultimate guilt-free crowd-pleaser for family dinners or entertaining guests.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts, boneless and skinless
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 cup Green chilies, chopped
- 1 cup Tomato sauce
- 1 cup Chicken broth
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 1 large head Cauliflower, riced
- 4 large Eggs
- 2 ripe Avocado
- 1 medium Lime, juiced
- 0.5 cup Cilantro, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, add 1 tablespoon of olive oil. Add the chopped onion and minced garlic, cooking until the onion becomes translucent, about 5 minutes.
Add the chicken breasts to the skillet and cook on each side until browned and fully cooked through, 7-8 minutes per side. Remove from skillet, let cool slightly, and shred using two forks.
To the same skillet, add the green chilies, tomato sauce, chicken broth, cumin, chili powder, salt, and pepper. Simmer for 10 minutes until the sauce thickens slightly.
Return the shredded chicken to the skillet and mix well with the sauce. Set aside.
To make the cauliflower tortillas, steam the riced cauliflower in a large pot with 1 cup of water for about 5 minutes or until soft. Drain and squeeze out as much water as possible using a clean kitchen towel.
In a large bowl, combine the drained cauliflower with the eggs and mix until a dough forms.
Line two baking sheets with parchment paper. Form the cauliflower mixture into 8-10 small circles or tortillas on the baking sheets.
Bake in the preheated oven for 10-12 minutes until they hold together and are slightly golden.
Once the tortillas are ready, place a portion of the chicken mixture onto each tortilla and roll up tightly. Arrange in a single layer in a baking dish.
Bake the enchiladas in the oven for an additional 10 minutes.
In a blender, combine the avocados, lime juice, cilantro, and remaining tablespoon of olive oil. Blend until smooth to make the avocado cream.
Serve the enchiladas hot, drizzled with avocado cream and garnished with additional cilantro.
Nutrition Facts
Calories |
2098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.9 g | 145% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 1040 mg | 347% | |
| Sodium | 4125 mg | 179% | |
| Total Carbohydrate | 122.5 g | 45% | |
| Dietary Fiber | 48.9 g | 175% | |
| Total Sugars | 42.6 g | ||
| Protein | 170.0 g | 340% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 559 mg | 43% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 6570 mg | 140% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
