tomatillo chicken enchiladas

Another fun share from our ebook, Paleo Ole! filled with over 40 Paleo Mexican food recipes! Since we know Cinco de Mayo is right around the corner, it’s the perfect time! To be honest, this sauce is so amazing and easy to make that you’ll find other creative ways to use it beside pouring over enchiladas, such as, you can serve it on top of grilled chicken or veggies. Drizzle it on your scrambled eggs, make a marinade by adding more lime juice and avocado oil. So many possibilities!

Now, back to the enchiladas, because who doesn’t love Paleo Mexican Food! We’ve used our CHICKEN CASERA as the filling because it’s delicious and simple tasting, which allows the sauce to shine a bit. We also use the TORTILLA RECIPE FROM OUR eBOOK, we think it’s the best cassava flour tortilla rendition around (duh) but we have a few on our site that will do the job. We have a little “Easter egg” for those of you that read the text here. Use the code, “$5DEAL” to grab a copy of our ebook for only $5, if you don’t already have it that is! 😉The tortilla recipe alone is worth it! You may be able to use a store bought variety like Siete Foods but have yet to try that out. If you happen to, please let us know how they turned out.

The recipe makes about 2½ cups of sauce – and as a tip, reserve a little bit to warm up and serve on the side. It makes for a fun condiment to serve with the enchiladas and can easily be spooned over a side dish you might serve with the enchiladas or even just scooped up with some plantain chips!

As always, enjoy and when you make this or any of our Paleo Mexican Food dishes, please tag us over on Instagram! We love to see folks enjoying our recipes!

Links to our favorite items used in this recipe:

tomatillo

  • Servings: 4-6
  • Difficulty: easy
  • Print

a zesty dish, with a homemade tomatillo sauce, PALEO ENCHILADAS never had it so good



Credit: backporchpaleo.com

Ingredients

    tomatillo sauce
  • 1 lb tomatillos
  • 3 cloves of garlic
  • ½ medium sweet onion, peeled cut into ¾” wedges
  • 1 tbl avocado oil
  • 1 serrano or jalapeño pepper (opt)
  • 1 cup chicken bone broth
  • 2 handfuls of cilantro, separated
  • 1 tsp Redmond Real Salt
  • ¼ tsp chipotle chili powder (opt)
  • juice of ½ lemon
  • juice of ½ lime
  • enchiladas
  • 2 cups shredded casera chicken or filling of choice, lightly salted with Redmond Real Salt
  • 8 of our cassava flour tortillas
  • “cream cheese” sauce*
  • handful of cilantro, roughly chopped
  • toppings of choice

Directions

  1. MAKE THAT SAUCE! Remove papery skin from tomatillos and rinse off, place them on baking sheet (whole) along with the garlic (skins on), onion and pepper. Drizzle avocado oil on top, rub all ingredients with your hands to coat with the oil.
  2. Place under your broiler till everything is blistered!
  3. Once cool enough to touch, cut the stems out of the tomatillos, remove skin from garlic, and cut stem off the pepper. Add those items along with the onions and any juices from the baking tray into a medium sauce pan.
  4. Add chicken broth, 1 handful of cilantro, salt, chipotle chile powder (if using), and lemon & lime juice. Stir to combine and let simmer for 12-15 minutes or until thickened up a bit.
  5. Purée with immersion blender til smooth, finely chop up the other handful of cilantro and stir to combine. Taste and add more salt or lime juice if needed.
  6. ASSEMBLY: Preheat oven to 375° – spray a 8″x8″ baking dish with avocado oil and pour about ½-¾ cup sauce to coat bottom.
  7. Place a tortilla on a work surface, add about 2 tblsp chicken down the middle of the tortilla. Roll from one end to the other over the filling, place in baking pan seam side down. Repeat with remaining tortillas placing in pan right next to each other.
  8. Pour sauce over the top of the enchiladas. The amount of sauce you pour over will be a personal preference. We like to leave the ends exposed a bit so we know where one enchilada ends and the next one begins. We also like to reserve a little to warm up and serve on the side.
  9. Drizzle with “cream cheese” sauce, sprinkle with cilantro and additional toppings if using.
  10. Cover with foil and bake for 20 minutes, remove foil and bake for an additional 10-12 minutes or until sauce is bubbly.
  11. Remove from oven, let set for about 5 minutes before serving. Refrigerate any leftovers for up to a week. However, it’s doubtful they’ll last that long!
  12. * to make cream cheese sauce, place about 3 tblsps of dairy free cream cheese (we prefer Kite Hill) in a small bowl add a little coconut milk (or milk of choice) stirring to combine until a sour cream like consistency is reached.

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