I honestly have SO MANY COMFORT FOODS! Chicken Enchiladas are one of those foods! However, this dish used to be filled with a bunch of stuff that irritated my husband’s stomach, and just wasn’t good for anyone to eat a bunch of! Therefore, I knew I HAD to convert it to Paleo…for my poor husband’s sake – it’s one of his favorite meals. I really didn’t want to live without these enchiladas either. I love the creamy filling when it mixes with the green chile sauce. You could definitely sub a red enchilada sauce in this dish too! I just prefer the lighter flavor of the green sauce with these enchiladas. I typically prefer red sauces with beef. That’s just me! You do you. 🙂

You might want to double this recipe too! They freeze wonderfully, if there is any left, that is! My husband has to practice serious self-control around these things – especially since they’re made with my Paleo Tortillas/Crepes! He actually prefers these to any other tortilla. They have a bit of an eggy flavor, compared to other tortillas, and they hold up so well, in comparison! I don’t know about you, but some brands of tortillas, just completely fall apart and tear whenever you try to roll them up! NOT COOL. These tortillas do NOT do that – I PROMISE!

Print Recipe

Creamy Chicken Enchiladas (Gluten, Grain, and Dairy Free)

Course

Dinner

Cuisine

Mexican

Prep Time

10 minutes

Cook Time

35 minutes

Servings

medium enchiladas

Ingredients

• 2 batches My Paleo Tortilla/Crepes see recipe note for link*
• 2 lb Cooked, shredded chicken rotisserie chickens work great!
• 1/2 cup Nutritional yeast
• 1 cup Almond/Cashew plain unsweetened yogurt you can sub cow/goat milk yogurt if you tolerate dairy
• 2 tsp Pink salt
• 2 tsp Cumin
• 2 tsp Garlic powder
• 2 tsp Onion powder
• 1/2 tsp Chipotle powder optional
• 1 tsp Smoked Paprika
• 1/2 cup Nutpods sub see recipe note**
• 2 cups Fresh spinach optional
• 18-20 oz Green enchilada sauce about 2-2 1/2 cups - sub red enchilada sauce
• chopped green onions and cilantro optional toppings

Course Dinner Cuisine Mexican Prep Time 10 minutes Cook Time 35 minutes Servings medium enchiladas Ingredients 2 batches My Paleo Tortilla/Crepes see recipe note for link* 2 lb Cooked, shredded chicken rotisserie chickens work great! 1/2 cup Nutritional yeast 1 cup Almond/Cashew plain unsweetened yogurt you can sub cow/goat milk yogurt if you tolerate dairy 2 tsp Pink salt 2 tsp Cumin 2 tsp Garlic powder 2 tsp Onion powder 1/2 tsp Chipotle powder optional 1 tsp Smoked Paprika 1/2 cup Nutpods sub see recipe note** 2 cups Fresh spinach optional 18-20 oz Green enchilada sauce about 2-2 1/2 cups - sub red enchilada sauce chopped green onions and cilantro optional toppings

Instructions

1. Prepare 2 batches of tortillas according to recipe. See notes below.
2. Preheat oven to 425 degrees.
3. In a large bowl, combine all ingredients, except for the tortillas, enchilada sauce, and green onions/cilantro.
4. To each tortilla, add 1/2 cup to the center and spread it out, vertically.
5. Roll up each tortilla and place in a baking dish. You might have to use a couple baking dishes.
6. Repeat steps 3 & 4 until all of the filling and tortillas are used up.
7. Pour enchilada sauce over tortillas.
8. Bake for 20 minutes or until the edges of the tortillas start to brown and crisp up.
9. Sprinkle with chopped green onions and cilantro before serving!
10. If you can tolerate some dairy, feel free to sprinkle some raw, grass fed cheddar on top or top with a dollop of sour cream!
11. ENJOY!

Recipe Notes

* Paleo Tortilla/Crepes

• for the tortillas, I make them in an 8 inch non stick pan for enchiladas. Each batch makes 5-7, depending on how thick you make them.

** You can substitute almond, cashew, or coconut milk instead. If using coconut milk, try to use the creamier part of it - unless you can find "culinary coconut milk" (that's similar to Nutpods!). If using almond or cashew milk, reduce amount to 1/3 cup.