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. You’ll find other creative ways to use it like serving 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. This 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. Here’s a 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! See, aren’t you glad you read this!?😉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. The sauce is WHOLE30, enchiladas are NOT! So feel free to use this sauce to drizzle over roasted veggies or grilled meats if you’re doing a Whole30 or a Plant-based Whole30. Reserve a little bit to warm up and serve on the side. It makes for a fun condiment. 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! 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 chicken enchiladas
Course: Main DishCuisine: southwesternDifficulty: easy8
enchiladas30
minutes35
minutesa zesty dish, with a homemade tomatillo sauce, PALEO ENCHILADAS never had it so good
Ingredients
- tomatillo sauce
1 lb tomatillos
3 cloves of garlic
½ medium sweet onion, peeled cut into ¾” wedges
1 tbsp avocado oil
1 serrano or jalapeño pepper (opt)
1 cup chicken bone broth (sub veggie broth for vegan sauce)
2 handfuls of cilantro, divided
1 tsp fine sea salt
¼ tsp chipotle chili powder (opt)
juice of ½ lemon
juice of ½ lime
- enchiladas
2 cups shredded casera chicken (sub sautéed veggies of choice for vegan), lightly salted with fine sea salt
8 of our cassava flour tortillas
“cream cheese” sauce*
handful of cilantro, roughly chopped
toppings of choice
Directions
- MAKE THAT SAUCE! Remove papery skin from tomatillos and rinse off, place them on a 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.
- Place under your broiler till everything is blistered!
- Once cool enough to touch, cut the stems out of the tomatillos, remove skin from garlic, and cut stems off the pepper. Add those items along with the onions and any juices from the baking tray into a medium saucepan.
- 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.
- 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.
- ASSEMBLY: Preheat oven to 375° – spray a 8″x8″ baking dish with avocado oil and pour about ½-¾ cup sauce to coat bottom.
- 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 a baking dish seam side down. Repeat with remaining tortillas placed in the pan right next to each other.
- 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.
- Drizzle with “cream cheese” sauce, sprinkle with cilantro and additional toppings if using.
- Cover with foil and bake for 20 minutes, remove foil and bake for an additional 10-12 minutes or until sauce is bubbly.
- Remove from the oven, let sit for about 5 minutes before serving. Refrigerate any leftovers for up to a week. However, it’s doubtful they’ll last that long!
- To make cream cheese sauce, place about 3 tbsps 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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