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. 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
- 1 batch of my Grain-free wraps
In a skillet combine the chicken, onion, garlic, salt and pepper and coconut oil and cook until the chicken is browned and done.
In an 8" x 8" baking dish, pour enough sauce to cover the bottom, roughly 1 cup.
Take your grain-free wraps and scoop 1 - 2 tablespoons of chicken and then add a pinch of cheese,
Roll the wrap around the filling and place with the seam side down in the baking dish.
When the wraps are all in the pan, cover the wraps with the remaining enchiladas sauce.
Sprinkle on more cheese and bake at 350 degrees for 25 minutes.
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