23 April, 2014
Paleo Baked Chicken Enchiladas

I am so excited to share this one with you! I did some kitchen experiments today and created a recipe for Chicken Enchiladas that is 100% Paleo. It is not completed Anti-Inflammatory friendly, since it does use chipotle peppers, but if you are okay with the peppers, this dish does not disappoint!
I used my crockpot for the first part of this recipe because I find that when I cook my chicken breasts on low for 6 hours in the crockpot, the shredding becomes really easy! The chicken stays moist and tender and doesn’t dry out. Plus, it slow cooks in the enchilada sauce, which infuses it with flavor. Yummo!
If you are paleo or gluten-sensitive, make sure that the brand of chipotle peppers with adobo sauce are gluten-free and sugar-free. These differ by brand, so definitely read the labels! Chop a couple of the chipotle peppers.
Add the chipotle peppers and a couple teaspoons of the sauce (depending on how much of the rich adobo flavor you want) to your tomato sauce (again, make sure yours is sugar-free!), and add garlic, cumin, salt, pepper, and ground chili pepper. I used adobo chili pepper ’cause I like it!
Stir it all together and pour it into the crockpot over your chicken breasts. Cook on low for 6 hours.
Remove the chicken breasts from the sauce and shred. I use the two forks method… I think it goes pretty quick and easy that way.
Take a head of cauliflower and cut it up into florets. Put them in the food processor and pulse until it forms a rice-like consistency.
Voile! Set aside… we’ll get to that in a minute!
This is where the rice comes in. Take the rice and mix it with about 1/2 cup of the reserved enchilada sauce in your crockpot. Then spread it in the bottom of a 9×13 baking dish. Use a spatula and tamp it down. This will serve as the base for your enchiladas.
Add the shredded chicken and the remainder of the enchilada sauce from the crockpot to your saute pan. Stir it all together.
Pour it into the baking dish on top of the cauliflower “rice” and spread it evenly. Cover with foil and bake at 350 degrees for about 30 minutes. Then remove the foil and let it bake an additional 30 minutes.
It comes out absolutely delicious!
I hope you enjoy this as much as we did!
Paleo Baked Chicken Enchiladas
2-3 small chipotle peppers, chopped, plus 2-3 tsp. adobo sauce (make sure you use a gluten-free brand)
3 cloves garlic, minced
3 tsp. ground chili pepper
2 tsp. ground cumin
1/4 tsp. ground black pepper
pinch sea salt
3 C tomato sauce, no added salt or sugar
Chicken:
1 lb skinless, boneless chicken breasts
1 yellow onion, chopped
1 clove garlic, minced
1 T olive oil
1 tsp. dried oregano
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. ground black pepper
1 head cauliflower, riced
Fresh cilantro, chopped (garnish)
Avocado, sliced (garnish)
Directions:
- Calories: 162.7
- Total Fat: 2.5 g
- Cholesterol: 46.8 mg
- Sodium: 711.4 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 4.6 g
- Protein: 20.9 g