Let it be known that to say I (Julie) love Mexican food might actually be an understatement. Since converting to a paleo way of eating, Mexican food at our house and out at restaurants has usually meant fajitas in some way, shape, or form, minus the beans and rice, and no tortillas. This has meant redefining tacos somewhat, and figuring out that the insides of the taco are incredibly tasty when wrapped in lettuce. However, I just couldn’t figure out enchiladas—at least still calling them enchiladas. Lettuce when cooked is pretty gnarly, and a lot of other veggie matter just falls apart and can’t hold the insides.
And then, when perusing the Tropical Traditions website, I saw them. And by them, I mean some coconut flour tortillas. And the enchiladas became a reality.
When I first made this dish, I worried that the coconut flavor from the coconut flour in the tortillas would overpower the enchiladas (which isn’t really such a bad thing when you think about it). The amazing part is that you really hardly taste the coconut. These enchiladas make me happy.
1 tablespoon (15 ml) coconut oil
1 poblano pepper, chopped
2 cloves garlic, minced
1 medium onion, chopped
2 teaspoons (10 ml) cumin
2 teaspoons chili powder
1 pound (450 g) cooked and shredded chicken breast
3 cups (750 mL) enchilada sauce
6–8 Coconut Flour Tortillas
- Preheat oven to 350 °F (175 °C). Meanwhile, heat a large skillet over medium-high heat. Add in the coconut oil. Once the oil is hot, add the pepper, garlic, and onion. Sauté until onions are tender and translucent. Add in cumin, chili powder, chicken, and about ½ cup of the enchilada sauce. Reduce heat and simmer to cook off any runny liquid that may exist.
- Pour a small amount of the enchilada sauce into the bottom of a small baking dish.
- Carefully take one tortilla at a time and fill with some of the chicken mixture, rolling and placing seam side down in the dish.
- Repeat with all the tortillas until the pan is full. Pour the remaining enchilada sauce over and bake for about 10 minutes.
Variation—Pork, beef and shrimp are all super tasty substitutes for chicken, or you can use a green chili or tomatillo sauce if you prefer that over red. If you are a person allowing dairy into your life, this is a great time to use cheese.
More Recipes You'll Love
These paleo chicken enchiladas prove you don't need a tortilla press full of corn to nail the flavours of the dish. Coconut flour tortillas wrap around cumin-spiced shredded chicken and a poblano-onion sofrito, all smothered in enchilada sauce and baked until bubbling.
Pro Tips
- Warm the coconut flour tortillas briefly before filling — they flex much more easily and won't crack as you roll them seam side down.
- Simmer the chicken with a little of the enchilada sauce until any pooling liquid cooks off; a wet filling makes soggy, splitting tortillas.
- Sauté the poblano, onion, and garlic until truly translucent before adding the spices, so the cumin and chili powder bloom instead of tasting raw.
- A thin layer of sauce in the baking dish prevents sticking, and a generous pour over the top keeps the exposed tortilla edges from drying out.
- Leftovers reheat covered in a 350°F (175°C) oven for about 15 minutes and keep in the fridge for up to 3 days.
Frequently Asked Questions
Can I make these chicken enchiladas ahead of time?
Assemble the dish, cover, and refrigerate for up to a day before baking. Add a few extra minutes of oven time since it goes in cold, and the sauce will bubble up nicely.
What kind of enchilada sauce should I use?
Choose a sauce without sugar or starches to keep it paleo — a simple tomato-chili base is ideal. You need about 3 cups (750 mL) total for filling and topping.
Can I use leftover rotisserie-style chicken?
Absolutely, this recipe is built for cooked, shredded chicken breast. Just sauté the vegetables and spices as written, then fold the chicken through with the sauce to warm everything together.
Are coconut flour tortillas paleo?
Yes, coconut flour tortillas are grain-free and paleo-friendly, and they hold up well under enchilada sauce. Handle them gently and warm them first for the best roll.
Recipe Card
Ingredients
Method
- Preheat oven to 350 °F (175 °C).
- Meanwhile, heat a large skillet over medium-high heat.
- Add in the coconut oil.
- Once the oil is hot, add the pepper, garlic, and onion.
- Sauté until onions are tender and translucent.
- Add in cumin, chili powder, chicken, and about ½ cup of the enchilada sauce.
- Reduce heat and simmer to cook off any runny liquid that may exist.
- Pour a small amount of the enchilada sauce into the bottom of a small baking dish.
- Repeat with all the tortillas until the pan is full.
- Pour the remaining enchilada sauce over and bake for about 10 minutes.
