Surely you know by now that I love all things Tex-Mex, right?! I mean if I could hook up an IV of chips and queso I would. Throw some tacos in for good measure too, why not. Oh yeah, except that whole grain and dairy thing. Such a letdown!
Well, in Down South Paleo, I have compiled a collection of delicious Tex-Mex remakes that will have you howling with the coyotes. But today I was inspired to make another favorite – PALEO CHICKEN ENCHILADAS. Seems sort of impossible without cheese and corn tortillas doesn’t it?! Well I gave it my big Texas try and I am pleased as punch to share them with you.
Ingredients:
For filling:
- 1 pound shredded organic, pasture raised chicken (can be made in slow cooker, baked, poached, or from rotisserie chicken)
- 1/4 cup ounces gluten free enchilada sauce, homemade or one like THIS (plus another 6-8 ounces for the top)
- 1 zucchini, diced
- 1 onion, diced
- 1 tablespoon avocado oil or preferred cooking fat
For the Sour Cream:
- 1 cup cashews, soaked for 4 hours minimum, then drained
- 1 teaspoon apple cider vinegar
- Pinch salt
- Juice from 1/2 lemon
For the Tortillas/Crepes:
- 1 cup cassava flour (from HERE)
- 5 pastured eggs
- 1 cup flax milk or other dairy free milk
- Pinch sea salt
- Oil for frying
- Alternatively you can use THIS recipe or THIS one
- Preheat oven to 350
- Preheat about a teaspoon or two of your preferred cooking oil in a large skillet over high heat
- To make the tortillas/crepes, combine the flour, eggs, milk and salt in a mixing bowl and whisk until combined well. Alternatively you can use a blender for a quick mix
- Pour about 1/7 of the batter into the oiled skillet
- Swirl the batter around in the pan until it resembles a large, thin, flat pancake
- After a minute or two flip the tortilla with a flexible spatula and cook on remaining side
- Remove once cooked through after a minute or so and repeat with remaining batter; set aside
- To make the filling, saute the zucchini and onion in a tablespoon of avocado oil until veggies are softened and slightly browned, about 10 minutes. You may season the veggies with a pinch of seasonings like the following: onion powder, garlic powder, cumin, paprika, salt, and pepper per your preference
- Combine the sauteed veggies with shredded chicken and about 1/4 cup of enchilada sauce
- Now make the sour cream by pureeing all the sour cream ingredients in a blender until creamy; set aside. Or if you’d like use a little bit of the sour cream in the filling mixture
- Now take one tortilla and spoon a couple of tablespoons of the filling inside of one
- Fold them closed and place seam side down in a greased casserole dish
- Spoon the remaining enchilada sauce over the enchiladas (around 6-8 ounces)
- Bake for around 25-30 minutes, watching so the tortillas do not become too dried out
- Remove from oven and top with sour cream and fresh cilantro if desired
I’m really excited to try your recipes…even bought yiddish kitchen, but I can’t find cassava flour anywhere. Everything seems to be tapioca starch 🙁
How are you getting yours from Otto’s?? The website says it’s only available for pre-order, and they hope to be able to ship in late Feb? Really bummed about this.
Hi Andrea, I know it’s so hard to wait. There are a few online sources but I haven’t tried any of them honestly. I know Otto’s is working diligently to ship ASAP. They are a small start up company so it takes a lot to get going but it will be worth the wait! Or you could try a couple of the online options if you get desperate!
Thank you so very much for this recipe, looks delicious. I’m new to Paleo, and I’m having withdrawals from my Mexican food/tortilla. Could I use Coconut or Almond flour for the tortillas?
It would not be an exact sub but if you want a coconut or almond flour tortilla, there are several recipes out there! You can make them with the ingredients you have and then mosey back over here and finish the rest!
These were so amazing! Thank you for the great recipe!!
I am so glad Peggy!
I made these last night and had the leftovers for lunch and dinner today. So good! I’m going to use this tortilla recipe for fajitas also! I love your recipes. 🙂
Yay!!! I have another tortilla recipe that is less “crepe like” found here too: http://predominantlypaleo.com/weeknight-paleo-tortillas-aip/
Perfect.. I just saw this. Thanks. I love all your recipes. Seriously, out of all the paleo cookbooks I have and all the recipes I have tried, yours are the best. 🙂
Excited to make these tonight. How many servings in this recipe? Thanks!
Sorry I didn’t see this in time!
These were so good!! My family loved them. We covered them with raw cheese and topped with avocado. This will be a easy go to recipe for us. Thank you!!
Yummmmm!!!!!
Oh my gosh! This was PERFECT! I can’t explain what a relief it is to be able to enjoy enchiladas without feeling sick and guilty. I truly didn’t think it was possible.
I couldn’t find any cassava flour, so I went to Whole Foods in search of the Siete Foods Cassava Flour Tortillas that I’ve been wanting to try. They only had the almond flour version, but it was still fantastic! I’m going to place an order for the flour online so I can give this another go.
Side note: Our blender is on the fritz so I used the food processor to make the sour cream, but it came out a grainy paste. Do you think it wasn’t blended as thoroughly? Or did something go awry? Either way I mixed it in with the filling and the sauce on top. It was great!
Wonderful, thanks for your feedback! For the sour cream you just want to blend more, adding more liquid if necessary!
So to confirm – the crepe recipe makes 7 crepes?
Yes!