Paleo Chicken Enchiladas
This Recipe Is: Free of gluten, dairy, soy, eggs and nuts. It is also paleo friendly.
Hi guys!
I’m happy to be sharing this recipe today! I say that a lot don’t I. Well honestly, I’m happy to be sharing all of my recipes with you guys. This one though, what an amazingly simple and amazingly healthy dinner. I’ve tried to reduce the amount of starches in our diet at home. With that, I’ve had fun creating some paleo recipes. If you’ve been watching my Instagram story this was the meal I was getting the cabbage prepped for! Yes cabbage! Cabbage instead of tortillas. Whaaat??? :) I guess it’s not that crazy, right. It’s a simple switch but such a healthy switch.
Like most of my meals I post, this is a great weeknight meal. You can either make the entire meal ahead, put it in a baking dish and pop it in the fridge until you’re ready to make it. Or you can prep certain parts of the meal ahead of time so it’s easier to make the night you decide to have it. That’s how I did it this time. If you see the note section of the recipe card below, you’ll see my tips on prepping ahead.
Want ideas on making it a complete meal? I paired the enchiladas with re-fried beans and plantains. It makes sense to have re-fried beans as a side because you’re already using about half a can in the recipe. So might as well finish the can! If you’ve never had plantains I highly suggest them. They are paleo friendly and are soo delicious. I prefer the ripe plantains because they are sweet. A ripe plantain looks like an overly ripe banana. You want the plantain skin to be yellow with lots of black spots. I enjoy slicing the plantains and then cooking them on the stove top with some margarine or coconut oil until they are soft through and slightly crisp on the outside.
