Paleo Chicken Enchiladas

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Whoever said healthy food is boring is a liar!! These enchiladas are delicious and super simple to make. If you’re trying to save time, do yourself a favor like I did and buy paleo tortillas and a red enchilada sauce without all the extra sugar instead of making them from scratch. I recommend Siete or Mikey’s. Both can be found at WholeFoods or Sprouts, and sometimes can be found at your local grocery store. I used Mikey’s Cassava tortillas this time and they worked perfectly.

I’ve got 3 different options for the chicken:

  1. If you want SUPER simple, just buy a rotisserie chicken and shred it up.

  2. Follow my baked chicken recipe here.

  3. Do what I did and marinate some boneless, skinless chicken thighs is honey, coconut aminos, and lime juice. Season with salt and pepper. Bake at 425 degrees for 30 minutes.

 

Paleo Chicken Enchiladas

INGREDIENTS:

  • 4 chicken breasts or thighs, shredded

  • 1 red bell pepper, diced

  • 1 green bell pepper, diced

  • 1/2 yellow onion diced

  • 8 paleo tortillas

  • 1/2 cup shredded vegan cheese

  • 1 container red enchilada sauce (~ 400 grams)

  • Salt, pepper, cumin, paprika, garlic powder, chili powder to taste

  • 1-2 teaspoons olive, coconut, or avocado oil



INSTRUCTIONS

  1. Preheat oven to 350 degrees.

  2. Heat oil in a medium sauté pan on stovetop. Add onion and bell peppers and sauté until soft, about 5 minutes.

  3. Add shredded chicken to pan with vegetables. Season with salt and pepper to taste and add spices. I started with 1/2 teaspoon oregano, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon garlic powder, and 1 tablespoon chili powder, and then just adjusted from there if it needed more seasoning.

  4. Take 1/4 cup enchilada sauce and spread it onto the bottom of a glass 9x12 baking dish. Pour the rest into a bowl wide enough to fit the tortillas. Take 1 tortilla. Dip into enchilada sauce so both sides are lightly coated.

  5. Spoon the chicken and veggie mixture into the center of each tortilla and sprinkle with shredded vegan cheese. Roll the tortilla and place seam side down in baking dish. Repeat process for each tortilla.

  6. Pour the remaining enchilada sauce over the assembled tortillas in baking dish and sprinkle with the rest of shredded vegan cheese.

  7. Bake in oven for approximately 15-20 minutes.

 
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Enjoy!! I topped mine with dairy free sour cream.

Balsamic Peach Chicken Skillet with Bacon and Sun-dried Tomatoes

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Balsamic Peach Chicken Skillet with Bacon and Sun-dried Tomatoes

If all of that sounds even the slightest bit amazing, then you'll want to cook this up.  It is the bomb dot com!!  Theres something about cooked fruit that adds the perfect touch to meat.  And bacon?  C'mon.  If you don't like bacon, then we can't be friends.  

Surprisingly, this meal does not involve using the grill.  I've been into all things grilled lately, so this is a good change of pace.  You only need one pan to cook up this delicious dish of flavors.

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