Paleo Creamy White Enchilada

Indulge in the rich, velvety flavors of this Paleo Creamy White Enchilada recipe—a wholesome twist on a classic Mexican favorite! Crafted with tender, shredded chicken, a luxuriously creamy coconut milk-based sauce, and a zesty kick from green chilies, this dish is entirely dairy-free and gluten-free. The secret lies in using cauliflower tortillas as a low-carb alternative, while nutritional yeast and tapioca flour work together to create the perfect creamy texture. Packed with bold spices like cumin and garlic, and finished with a sprinkle of fresh cilantro and a squeeze of lime, this paleo-friendly meal is as satisfying as it is nutritious. Perfect for weeknight dinners or meal prepping, the enchiladas come together in just one hour, making them an easy yet impressive addition to your paleo recipe repertoire.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet, heat the coconut oil over medium heat.

Step 3

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.

Step 4

In the same skillet, add the diced onion and minced garlic. Sauté for about 5 minutes until the onion becomes translucent.

Step 5

Add the coconut milk, chicken broth, and tapioca flour to the skillet, and stir constantly until the mixture thickens, about 5-7 minutes.

Step 6

Season the sauce with nutritional yeast, sea salt, black pepper, cumin, and sliced green chilies. Mix well.

Step 7

Once the sauce is thickened, add half of it to the shredded chicken and mix until the chicken is fully coated.

Step 8

Lay out the cauliflower tortillas and distribute the chicken mixture evenly among them, then roll them up tightly.

Step 9

Place the rolled tortillas seam-side down in a baking dish. Pour the remaining sauce over the top, making sure everything is well covered.

Step 10

Cover with foil and bake in the preheated oven for 20 minutes.

Step 11

Remove the foil and bake for an additional 10 minutes, or until the top is slightly golden and bubbly.

Step 12

Garnish with chopped fresh cilantro and serve with lime wedges on the side.

Nutrition Facts

Serving size	(1911.7g)

Amount per serving	% Daily Value*
Calories	1838.3

Total Fat 63.1g	0%
Saturated Fat 32.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 385.6mg	0%
Sodium 4543.7mg	0%
Total Carbohydrate 142.3g	0%
Dietary Fiber 30.0g	0%
Total Sugars 52.1g
Protein 175.9g	0%

Vitamin D 4.5IU	0%
Calcium 400.0mg	0%
Iron 15.0mg	0%
Potassium 3858.7mg	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: 30.9%

Protein: 38.2%

Carbs: 30.9%