Paleo Chicken Enchiladas (with homemade coconut flour tortillas!)

Enchiladas are one of my husband’s favorite foods. His mom makes great ones with cream cheese, green chiles and green enchilada sauce. Oh and plenty of cheese – they are delicious!

I made these differently than my normal recipe and they turned out great.

IMG_2621

Servings: 4-6 people (~8-9 enchiladas)

Time: 1 hour 30 minutes

Ingredients:

For the tortillas

  • 1/2 cup coconut flour
  • 2 T psyllium husk powder
  • 1 egg
  • 1 1/2 cups of hot water
  • 1 tsp garlic powder
  • 1 tsp cumin
  • Salt and pepper

For the chicken

  • 1 lb. chicken thighs, defrosted and cut into slices
  • 1/2 yellow or red onion, diced or sliced
  • 1 green pepper, sliced
  • 1-2 cups cauliflower, chopped into small bits (optional)
  • 2-3 cloves of garlic, minced
  • 1 T coconut oil

For the enchilada sauce (can make this a day or two before; also freezes well in a mason jar)

  • 1 can tomato paste
  • 1 1/2 cups of water
  • 1 cup chicken broth, homemade or organic
  • 3-5 cloves of garlic, minced
  • 1/4 of a red onion, diced
  • 3 T chili powder
  • 1 T cumin
  • 1 T oregano
  • 1 T coconut oil

Extras

  • Shredded cheese (if not dairy free)

Directions:

(Preheat the oven to 350F)

  1. To make the enchilada sauce:
    1. Place a saucepan over medium high heat on a stovetop. Add onion, garlic and coconut oil and toss until onions are almost clear.
    2. Add tomato paste, water and chicken broth and stir until combined.
    3. Add the rest of the spices and turn down the heat to low. Simmer for 30-60 minutes.
    4. You can place this in a mason jar and store in your fridge for a week or two!
  2. To make the tortillas:
    1. Place dry ingredients together: coconut flour, psyllium husk powder and spices. Mix together.
    2. Add the wet ingredients to the dry: 1 egg and 1 1/2 cups of hot water. Stir until combined. If the dough is still too thick, add more hot water.
    3. Place a small skillet over medium high heat and 1 tsp of coconut oil to coat the pan. Place about 1/4 of the dough onto the pan and press down to flatten around pan. Cook for about 2-3 minutes until browned on one side and flip like a pancake. Complete the other side.
    4. Set these aside when you are done.
  3. To make the chicken stir fry:
    1. Place the chicken thighs (defrosted) over medium high heat in a large skillet with 1 T of coconut oil. Let brown for a few minutes.
    2. Add chopped veggies and garlic and fry. Keep stirring the veggie and chicken mixture occasionally until chicken is cooked all the way through.
    3. When chicken is cooked to 165F or no longer pink, add 1/4 – 1/2 cup of the enchilada sauce to the pan and mix.
  4. To make the enchiladas:
    1. Prepare a 9″x13″ pan by coating with olive oil or butter.
    2. Take a tortilla and a line of cheese, followed by the chicken stir fry mixture. Place the tortilla horizontally in the pan to begin forming rows. Complete until pan is full.
    3. Pour the rest (or however much desired) of enchilada sauce over the tortillas and sprinkle with more cheese.
    4. Bake for 20-25 minutes in the oven until the outside edges of the tortillas are crispy and cheese is melted.
  5. We enjoy these with sliced avocado, sour cream (if dairy free) and a large salad!

Chicken Enchiladas (Paleo)

  • Servings: 4-6 people
  • Difficulty: hard
  • Print

Ingredients:

For the tortillas

  • 1/2 cup coconut flour
  • 2 T psyllium husk powder
  • 1 egg
  • 1 1/2 cups of hot water
  • 1 tsp garlic powder
  • 1 tsp cumin
  • Salt and pepper

For the chicken

  • 1 lb. chicken thighs, defrosted and cut into slices
  • 1/2 yellow or red onion, diced or sliced
  • 1 green pepper, sliced
  • 1-2 cups cauliflower, chopped into small bits (optional)
  • 2-3 cloves of garlic, minced
  • 1 T coconut oil

For the enchilada sauce (can make this a day or two before; also freezes well in a mason jar)

  • 1 can tomato paste
  • 1 1/2 cups of water
  • 1 cup chicken broth, homemade or organic
  • 3-5 cloves of garlic, minced
  • 1/4 of a red onion, diced
  • 3 T chili powder
  • 1 T cumin
  • 1 T oregano
  • 1 T coconut oil

Extras

  • Shredded cheese (if not dairy free)

Directions:

(Preheat the oven to 350F)

  1. To make the enchilada sauce:
    1. Place a saucepan over medium high heat on a stovetop. Add onion, garlic and coconut oil and toss until onions are almost clear.
    2. Add tomato paste, water and chicken broth and stir until combined.
    3. Add the rest of the spices and turn down the heat to low. Simmer for 30-60 minutes.
    4. You can place this in a mason jar and store in your fridge for a week or two!
  2. To make the tortillas:
    1. Place dry ingredients together: coconut flour, psyllium husk powder and spices. Mix together.
    2. Add the wet ingredients to the dry: 1 egg and 1 1/2 cups of hot water. Stir until combined. If the dough is still too thick, add more hot water.
    3. Place a small skillet over medium high heat and 1 tsp of coconut oil to coat the pan. Place about 1/4 of the dough onto the pan and press down to flatten around pan. Cook for about 2-3 minutes until browned on one side and flip like a pancake. Complete the other side.
    4. Set these aside when you are done.
  3. To make the chicken stir fry:
    1. Place the chicken thighs (defrosted) over medium high heat in a large skillet with 1 T of coconut oil. Let brown for a few minutes.
    2. Add chopped veggies and garlic and fry. Keep stirring the veggie and chicken mixture occasionally until chicken is cooked all the way through.
    3. When chicken is cooked to 165F or no longer pink, add 1/4 – 1/2 cup of the enchilada sauce to the pan and mix.
  4. To make the enchiladas:
    1. Prepare a 9″x13″ pan by coating with olive oil or butter.
    2. Take a tortilla and a line of cheese, followed by the chicken stir fry mixture. Place the tortilla horizontally in the pan to begin forming rows. Complete until pan is full.
    3. Pour the rest (or however much desired) of enchilada sauce over the tortillas and sprinkle with more cheese.
    4. Bake for 20-25 minutes in the oven until the outside edges of the tortillas are crispy and cheese is melted.
  5. We enjoy these with sliced avocado, sour cream (if dairy free) and a large salad!

From: healthyhannahfaye.com

Instagram: @healthyhannahrdn

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