Grain-free Enchiladas

Grain free Enchiladas After I created my grain-free wrap recipe, all I could think about was making enchiladas.

I spent a large portion of my years in Tucson and when my sisters and I went out to eat, I would always get enchiladas. First, this is a simple recipe and I highly recommend using left-over chicken or beef.   I spend enough time planning out meals and making so much from scratch that anytime I can skip some steps, I will take it. Grain free Enchiladas The paleo wraps take the longest amount of time to make but oh mama, I was in grain free enchiladas heaven when I was eating this dish.  I’m going to admit that I’ve made this two times this week.  Yes, two,  and I am contemplating a  third as a I write this.

Grain free Enchildas
Prep time
Cook time
Total time
Serves: 4
  • ½ lb of chicken breast diced - you can also use leftover chicken
  • ½ of one small onion, diced
  • 2 cloves of garlic, minced
  • 1 tbsp of coconut oil
  • ½ tsp of sea salt
  • ½ tsp black pepper
  • 1 cup of shredded cheese
  • 12 oz enchilada sauce
  1. In a skillet combine the chicken, onion, garlic, salt and pepper and coconut oil and cook until the chicken is browned and done.
  2. Set aside.
  3. In an 8" x 8" baking dish, pour enough sauce to cover the bottom, roughly 1 cup.
  4. Take your grain-free wraps and scoop 1 - 2 tablespoons of chicken and then add a pinch of cheese,
  5. Roll the wrap around the filling and place with the seam side down in the baking dish.
  6. When the wraps are all in the pan, cover the wraps with the remaining enchiladas sauce.
  7. Sprinkle on more cheese and bake at 350 degrees for 25 minutes.

Easy Chicken Enchiladas | Paleo, Gluten-free © 2011-2013, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website

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  1. says

    I’m always looking for ways to make my favorite foods paleo (or at least semi). Is the El Pato Red Chile Sauce readily available locally?


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