Cinco de Mayo is now one of my favorite days, not only is it a day that allows me to have a margarita (not that I ever really need an excuse), but it’s also my one year anniversary for starting the blog! I can’t believe how quickly the year has flown by! Thank you all for reading my posts, and hopefully I inspired you to eat a little cleaner this year :).
Now with Cinco de Mayo on Friday, it’s time to share one of my absolute favorite recipes with you guys! I love Mexican food, like ABSOLUTELY love it – I’m sure you can tell by the amount of tacos and fajitas I post on my Instagram (actually I’m even making fajitas tonight). But paleo chicken enchiladas, I mean whats not to love?!
When we started eating paleo, I thought I’d never find or make a recipe close to enchiladas again. Oh how I was wrong, this one hits it out of the park. The sauce is amazing, and the dish is full of flavor! It’s just chicken and cauliflower rice inside of the tortillas (I used Siete Foods Almond Flour Tortillas).
I got to be honest with you though, I hate the taste and smell of cauliflower. So I was a little hesitant at first substituting cauliflower rice for the normal rice in this dish. Honestly once I tried it, my mind was blown. The cauliflower acted as more of a filler (and added some veggies) and absorbed all the flavors. It turned out to be a great addition!
The other easy thing about this recipe is that it doesn’t require you to make all the sauces (hallelujah) – so if you wanted to make this during the week, its not a problem.
If your looking for more Cinco de Mayo recipes – stay tuned to my post on Thursday! It’s one not to miss! 🙂
Paleo Chicken Enchiladas
Paleo, gluten free, grain free and dairy free chicken enchilada using cauliflower rice.
- 1 small onion, chopped
- 1 tbsp ghee
- 4 garlic cloves, chopped
- 26 oz can of crushed tomatoes
- 3 cups cauliflower florets
- 2 tbsp adobo sauce
- 4 oz of diced green chiles
- ¼ cups chopped cilantro
- Mexican seasoning:
- 1 tsp chili powder
- 1/2 tsp red pepper flakes
- 2 tsp paprika
- 1 1/2 tsp ground cumin
- 1/2 tsp sea salt
- 1/2 tsp cayenne
- 5 cups shredded chicken
- 1 can of red enchilada sauce
- 1 pack of Siete Foods Almond Flour Tortillas
- 1 avocado
- 1 tomato
- Optional Toppings:
- Queso fresco
Preheat oven to 375 degrees.
In a food processor, add in the cauliflower florets, and pulse until it becomes a rice texture. Set aside.
In a large sauce pan, heat ghee on medium heat. Once hot add in the onion and cook until fragrant.
Add garlic and cook for two minutes, then add in the crushed tomatoes, diced chiles, adobo sauce, Mexican seasoning and cilantro to pan and simmer until bubbly.
Add in the cauliflower “rice”, and cook until tender. Then toss in the shredded chicken and cook for an additional 3-5 minutes.
In a large baking dish, spread a thin layer of the red enchilada sauce on the bottom of the dish.
Take a tortilla, generously spread some of the chicken filling and roll and place into the baking dish. Continue to stuff and roll wraps and place snugly into baking dish. Pour the remaining enchilada sauce over the enchiladas. (Optional: If you are adding cheese, add it now).
Bake for 20 minutes until the sauce begins to bubble. Top the enchiladas with fresh tomato, avocado, cilantro and quest fresco.