Chicken Enchiladas

There's just something about Mexican food. Good Mexican food. I grew up in a small rural town in California with some of the best Mexican restaurants. And I had friends growing up with families that could cook up a killler Mexican feast. From taco trucks on the side of the road to buying tamales at school, Mexican food was a big part of my upbringing. And not much has changed. I still love and crave Mexican food. Tacos, burritos, fajitas, enchiladas; I could go on. 

I decided I needed some paleo enchiladas in my life, but they had to be good. The best actually. I also don't like cheese, so skipping that wouldn't be a problem. Hopefully it's not for you either! But if you love and tolerate cheese, feel free to throw some on before you put these in the oven and enjoy.

I made the chicken in my slow cooker. It just makes everything so easy, and it takes SO good! Juicy and so much flavor. Just toss everything in an let it cook while you prepare everything else.

Like this enchilada sauce that I want to eat like soup. Seriously its so good! And I know what you're thinking, I'm biased, but I shared these enchiladas with a friend and he was licking the dish clean. So it's not just me! Plus, homemade enchilada sauce is so much healthier than most of what you find at the store, and it's really easy to make.

And you can't have enchiladas without tortillas! I've tried a lot of paleo tortilla recipes and nothing compares to these simple paleo tortillas from Stupid Easy Paleo. They cook nice and thin, hold together extremely well, and taste great!

If you're like me and love sour cream, but try to limit your dairy (or eliminate it completely), then you might want to try some non dairy options. I decided to use a can of full fat coconut milk with a little lemon juice and salt and it was really good! It does have a strong coconut flavor still, so just know that ahead of time.

This is by far one of my favorite recipes and I will be making it over and over again!

Chicken Enchiladas
Prep 30 min
Cooking 4 1/2 hours
Makes 12 enchiladas 

For the chicken:

  • 1/2 cup red onion, chopped
  • 1/2 cup green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 1/2 pounds boneless skinless chicken breast
  • 2 tsp cumin
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 28 oz can diced tomatoes
  • 1 4oz can mild diced green chilis

For the enchilada sauce:

  • 1/4 cup olive oil
  • 2 tablespoons cassava flour
  • 2 tablespoons chili powder
  • 1 8 oz can tomato sauce
  • 1 cup chicken broth
  • 1 tsp cumin
  • 2 cloves garlic, minced
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp pepper

For the tortillas:

For the coconut "sour cream" (optional):

  • 1 can of full fat coconut milk, chilled overnight
  • 2 tbsp lemon juice
  • 1/4 tsp salt

For the garnish:

  • Avocado
  • Pico de gallo
  • Cilantro


For the chicken:

  1. In the bottom of your slow cooker place the chopped onion, chopped bell pepper and minced garlic. Top with chicken breast.
  2. Season chicken with cumin, paprika, chili powder, oregano, salt and pepper.
  3. Pour diced tomatoes and green chilis on top of chicken. Cover and cook on high heat setting for 4 hours.

For the enchilada sauce:

  1. Heat the olive oil in a sauce pan over medium heat.
  2. Add the cassava flour and chili powder and stir for about 2 minutes.
  3. Add the tomato sauce, chicken broth, cumin, garlic, onion powder, salt and pepper and continue stirring until the sauce begins to thicken (about 10 minutes).
  4. Remove from heat and set aside.

For the tortillas:

  1. Follow Stupid Easy Paleo's recipe for simple paleo tortillas (get the recipe HERE). You will need 4 batches.

For the coconut "sour cream":

  1. Take your chilled can of coconut milk and slowly turn it upside down. Open and pour out the water (you won't be using this but you can drink it or add it to something else).
  2. Scrape the thick milk at the bottom of the can into a bowl, add the lemon juice and salt and mix until fully blended.

Assembling the enchiladas:

  1. Preheat oven to 350F.
  2. Coat the bottom of 2 13"x9" dishes with a thin layer of enchilada sauce.
  3. Shred the chicken in your slow cooker with two forks.
  4. Fill each tortilla with chicken, fold the tortilla over and place seam side down in your pan.
  5. Top with remaining enchilada sauce and bake for 15 minutes.
  6. Spread a little coconut "sour cream" on top of the enchiladas as soon as they come out of the oven. The sour cream still has a coconut flavor so make sure you like it before you spread it all over. If you spread it on top right out of the oven it melts in and adds a nice creamy texture.
  7. Garnish with avocado, pico de gallo and cilantro.