Paleo Creamy White Enchilada
Indulge in the rich and satisfying flavors of Paleo Creamy White Enchiladas, a dairy-free twist on a classic comfort food. This healthier version features tender shredded chicken enveloped in a velvety coconut milk-based sauce, infused with bold seasonings like cumin, garlic, and green chilies. Wrapped in low-carb cauliflower tortillas, the enchiladas are baked to perfection, creating a wholesome and creamy dish without grains or gluten. Nutritional yeast adds a cheesy undertone, while fresh cilantro and lime brighten each bite. Ready in under an hour, this recipe is perfect for a paleo-friendly weeknight dinner or anytime you crave a guilt-free Tex-Mex treat.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 pound boneless, skinless chicken breasts
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 can coconut milk
- 1 cup chicken broth
- 2 tablespoons tapioca flour
- 3 tablespoons nutritional yeast
- 1 teaspoon sea salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon cumin
- 4 ounces sliced green chilies
- 8 tortillas Cauliflower tortillas
- 0.25 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the coconut oil over medium heat.
Add the chicken breasts and cook until browned and cooked through, about 6-7 minutes per side. Remove from the skillet and let them rest for a few minutes before shredding.
In the same skillet, add the diced onion and minced garlic. Sauté for about 5 minutes until the onion becomes translucent.
Add the coconut milk, chicken broth, and tapioca flour to the skillet, and stir constantly until the mixture thickens, about 5-7 minutes.
Season the sauce with nutritional yeast, sea salt, black pepper, cumin, and sliced green chilies. Mix well.
Once the sauce is thickened, add half of it to the shredded chicken and mix until the chicken is fully coated.
Lay out the cauliflower tortillas and distribute the chicken mixture evenly among them, then roll them up tightly.
Place the rolled tortillas seam-side down in a baking dish. Pour the remaining sauce over the top, making sure everything is well covered.
Cover with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the top is slightly golden and bubbly.
Garnish with chopped fresh cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
1838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4544 mg | 198% | |
| Total Carbohydrate | 142.3 g | 52% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 52.1 g | ||
| Protein | 175.9 g | 352% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 400 mg | 31% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3859 mg | 82% | |
*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.
