BEST Paleo Enchilada Recipe

coconut flour tortillas

🥗Healthier: almond flour tortillas

💰Cheaper: homemade tortillas

Almond flour tortillas are lower in carbs and can be made at home for less.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

Wash the chicken breast and season with salt, pepper, and fajita seasoning blend.

Place the seasoned chicken in a slow cooker and fully cover with chicken broth.

Cover and cook on low for 6 hours.

Preheat a medium-sized non-stick skillet over medium-low heat.

Combine eggs, coconut milk, coconut flour, flax meal, baking powder, sea salt, and Stevia in a high-speed blender and mix until smooth.

Coat the skillet with coconut oil and pour 1/3 cup of batter into the skillet to form a large tortilla shape.

Allow to cook until set, then flip to brown the other side.

Repeat with all of the batter to make additional tortillas.

Preheat the oven to 350°F.

Lightly grease a casserole pan with olive oil.

Place a large skillet over medium-high heat and add olive oil, chopped onion, sliced bell peppers, and minced garlic; sauté until tender.

Add canned chopped green chilies, cumin, fajita seasoning, and shredded chicken to the skillet and mix well.

Remove from heat and pour some enchilada sauce into a shallow bowl.

Dip a tortilla into the sauce and place half a cup of the chicken filling in a line down the middle of the tortilla.

Wrap the tortilla to form an enchilada and place it seam-side down in the prepared pan.

Repeat with the remaining tortillas and filling.

Pour the remaining enchilada sauce over the enchiladas in the pan.

Bake for 20 minutes.

Serve garnished with chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens