Paleo Classic Chicken Enchiladas

Indulge in these flavorful *Paleo Classic Chicken Enchiladas*, a mouthwatering twist on a beloved Tex-Mex classic that’s entirely grain-free and dairy-free! This recipe combines tender shredded chicken simmered in a spiced tomato-chili sauce with homemade cauliflower tortillas, creating a wholesome yet indulgent meal. The enchiladas are baked to perfection and topped with a creamy avocado-cilantro sauce, adding a fresh and zesty flair. Perfect for paleo enthusiasts or anyone seeking a nourishing, gluten-free dinner option, this recipe is packed with bold flavors and satisfying textures. Easy to make and irresistibly delicious, these paleo enchiladas are sure to be a hit at your dinner table.

Nutriscore Rating: 80/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Return the shredded chicken to the skillet and mix well with the sauce. Set aside.

Step 6

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.

Step 7

In a large bowl, combine the drained cauliflower with the eggs and mix until a dough forms.

Step 8

Line two baking sheets with parchment paper. Form the cauliflower mixture into 8-10 small circles or tortillas on the baking sheets.

Step 9

Bake in the preheated oven for 10-12 minutes until they hold together and are slightly golden.

Step 10

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.

Step 11

Bake the enchiladas in the oven for an additional 10 minutes.

Step 12

In a blender, combine the avocados, lime juice, cilantro, and remaining tablespoon of olive oil. Blend until smooth to make the avocado cream.

Step 13

Serve the enchiladas hot, drizzled with avocado cream and garnished with additional cilantro.

Nutrition Facts

Serving size	(2705.5g)

Amount per serving	% Daily Value*
Calories	2098.4

Total Fat 112.9g	0%
Saturated Fat 22.0g	0%
Polyunsaturated Fat 8.1g
Cholesterol 1039.8mg	0%
Sodium 4124.7mg	0%
Total Carbohydrate 122.5g	0%
Dietary Fiber 48.9g	0%
Total Sugars 42.6g
Protein 170.0g	0%

Vitamin D 167.5IU	0%
Calcium 558.8mg	0%
Iron 20.2mg	0%
Potassium 6569.9mg	0%

*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.

Source of Calories

Fat: 46.5%

Protein: 31.1%

Carbs: 22.4%