CHICKEN ENCHILADAS (GF, DF, PALEO)


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Say hello to my new favorite dinner recipe! These paleo chicken enchiladas are seriously so good, I think I could have them for dinner every single night. I use almond flour tortillas, and stuff them with a cauliflower rice and shredded chicken mix, then top everything with lots of enchilada sauce and dairy-free cheese. It’s a really fun recipe to make for friends or family that everyone will love. Even better, these enchiladas are super easy to make and finish cooking in the oven in 20 minutes!

Paleo Chicken Enchiladas Ingredients

Cauliflower Rice: You’ll want to use about a pound of cauliflower rice for the enchiladas, noting that you may not need to use all of it depending on the ratio you prefer for chicken to cauliflower rice. I prefer to use frozen cauliflower rice as I’ve found the texture is best.

Spices: The spices you’ll need for the enchiladas recipe include salt, black pepper, garlic powder, and smoked paprika. All of these are pretty standard household spices, but feel free to spice it up with any additional ones you like, such as cayenne pepper or cumin.

Chicken: This recipe calls for cooked, shredded chicken to fill the tortillas. You could use rotisserie chicken or your own cooked chicken (breasts or even thighs work). Make sure it’s shredded well – definitely try the electric mixer hack to shred! And feel free to season it with any spices you like.

Tortillas: To keep this recipe grain-free and paleo, you’ll need to use paleo tortillas for the enchiladas. My favorite kind of tortilla to use for this recipe are almond flour tortillas. You can get them at Trader Joe’s or Whole Foods, or try Siete brand tortillas, which I love.

Enchilada Sauce: Finding an enchilada sauce without a whole lot of added unnecessary ingredients is not easy, let me tell you! But they do exist. Similarly with the tortillas, you’ll want to make sure your enchilada sauce is paleo-compliant as well. Try out Siete for this as well, or Frontera which does have a small amount of sugar.

Dairy-Free Cheese: There’s a lot of good dairy-free cheeses out there (and a lot of bad ones, tbh) but I’ve found my favorite one for this recipe is the dairy-free cashew shreds from Trader Joe’s. They melt really well and I’m happy with the ingredients! Feel free to use whatever brand you like.


How To Make Paleo Chicken Enchiladas

Step One: Preheat oven to 400 degrees and grease a baking dish with 1 tbsp of avocado oil. Heat 1 tbsp of avocado oil on a large skillet over medium-high heat, then add in the frozen cauliflower rice.

Step Two: Cook the cauliflower rice until its completely defrosted and warm, then add in the salt, black pepper, garlic powder and paprika. Mix to combine, then remove from heat.

Step Three: Add the shredded chicken directly to the pan with the cauliflower rice and mix to evenly combine the cauliflower rice and chicken. Set aside.

Step Four: Pour about half of the enchilada sauce on the bottom of the baking dish.

Step Five: Fill each of the tortillas with about 1/3 cup of the chicken and cauliflower rice mixture, adding more or less based on your preference, and place in the baking dish. You may have some filling left over once all are filled.

Step Six: Top them off with the rest of the enchilada sauce and the shredded dairy-free cheese, then transfer to the oven to bake for 20 minutes, until bubbling.

Step Seven: Remove the baking dish from the oven, then squeeze the lime juice and sprinkle the cilantro on top of the enchiladas. Serve immediately for best results and store in the refrigerator for up to four days.

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!


CHICKEN ENCHILADAS (GF, DF, PALEO)

Recipe by Jenn Lueke
Servings

3-6

servings
Prep time

15

minutes
Cooking time

20

minutes
Diet

Gluten-Free, Grain-Free, Paleo

Say hello to my new favorite dinner recipe! These paleo chicken enchiladas are seriously so good, I think I could have them for dinner every single night. I use almond flour tortillas, and stuff them with a cauliflower rice and shredded chicken mix, then top everything with lots of enchilada sauce and dairy-free cheese. It’s a really fun recipe to make for friends or family that everyone will love. Even better, these enchiladas are super easy to make and finish cooking in the oven in 20 minutes!

Ingredients

  • 2 tbsp avocado or olive oil

  • 1 lb frozen cauliflower rice

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1 tsp garlic powder

  • 1 tsp smoked paprika

  • 2 cups cooked shredded chicken

  • 2 cups enchilada sauce (I use this one)

  • 6 paleo tortillas (I use these)

  • 1 cup shredded dairy-free cheese (I use this one)

  • juice of 1 lime

  • 2 tbsp fresh cilantro, chopped

Directions

  • Preheat oven to 400 degrees and grease a baking dish with 1 tbsp of avocado oil. Heat 1 tbsp of avocado oil on a large skillet over medium-high heat, then add in the frozen cauliflower rice.
  • Cook the cauliflower rice until its completely defrosted and warm, then add in the salt, black pepper, garlic powder and paprika. Mix to combine, then remove from heat.
  • Add the shredded chicken directly to the pan with the cauliflower rice and mix to evenly combine the cauliflower rice and chicken. Set aside.
  • Pour about half of the enchilada sauce on the bottom of the baking dish.
  • Fill each of the tortillas with about 1/3 cup of the chicken and cauliflower rice mixture, adding more or less based on your preference, and place in the baking dish. You may have some filling left over once all are filled.
  • Top them off with the rest of the enchilada sauce and the shredded dairy-free cheese, then transfer to the oven to bake for 20 minutes, until bubbling.
  • Remove the baking dish from the oven, then squeeze the lime juice and sprinkle the cilantro on top of the enchiladas. Serve immediately for best results and store in the refrigerator for up to four days.

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