There are few things more satisfying than a good chicken enchilada. The array of textures and flavors come together in harmony to produce a true culinary gem. Tangy salsa, melted cheese, and delicious meat happen to work perfectly with one another.
That said, for those following a grain-free lifestyle, the corn will leave you feeling tired, bloated, or worse if you are allergic or sensitive.
Since we carry Paleo Tortillas, Straight From The Farm Cheddar, and POTG Salsa Verde, creating a paleo version of Chicken Enchiladas was a natural decision. We hope you enjoy this recipe as much as we did at the POTG headquarters.
- 1lb cooked chicken, chopped or shredded
- ½ lb Straight from the farm cheddar or Smoky Southwest, grated
- 8 oz. salsa verde
- 4 oz coconut cream, cold
- ¼ cup chopped fresh cilantro
- 6 paleo tortillas
- Divide the chicken between the tortillas, put a tablespoon of cheese over the chicken and roll tortilla, placing seam side down in a baking dish. Evenly distribute the salsa verde over the enchiladas to cover, and sprinkle the remaining cheese over the top. Cover baking dish with foil and place in oven at 350 for 15-20 minutes, remove foil and sprinkle with cilantro. To plate serve 3 enchiladas each along with a dollop of coconut “sour cream.”