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Last Updated on December 7, 2020
These Paleo Enchiladas will have you reaching for seconds. Made with leftover chicken, the paleo tortillas are then smothered in enchiladas sauce and topped with dairy-free cheese.
After I created my paleo tortilla recipe, all I could think about was making paleo 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 leftover chicken or beef to keep the meal prep simple.
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 tortillas take the longest amount of time to make but oh mama, I was in 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.
What you’ll need for this Recipe:
- leftover chicken
- coconut oil
- sea salt
- black pepper
- shredded cheese
- enchilada sauce
How to Make This Paleo Enchiladas Recipe:
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 Paleo Tortillas 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.
If you like this Paleo Enchiladas recipe, you’ll love:
Slow Cooker Chocolate Chicken Mole (whole30, keto)
Slow Cooker Pork Chili Verde (whole30, Keto)
Slow Cooker Fully Loaded Taco Meat (whole30)
Did you make and love this recipe? Give your review below and make sure you share your creations by tagging me on Instagram!
These paleo enchiladas casserole is delicious!
- 1/2 lb chicken breast diced - you can also use leftover chicken
- 1/2 one small onion, diced
- 2 cloves garlic, minced
- 1 tbsp coconut oil
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 cup shredded cheese
- 12 oz enchilada sauce
- In a skillet combine the chicken, onion, garlic, salt and pepper and coconut oil and cook until the chicken is browned and done.
- Set aside.
- 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.
You can use leftover chicken or beef.
Amount Per Serving: Calories: 220Saturated Fat: 6gCholesterol: 58mgSodium: 1270mgCarbohydrates: 9gFiber: 1gSugar: 6gProtein: 19g
© 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
HOLY YUMMMM!!!! Those look AMAZING! (And I love that baking dish!)
Thank you Sara 🙂 I got the dish from Marshalls!
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?
I got it from Fred Meyer so you should be able to find something similar. It was in the Mexican food section and it had no weird ingredients in it!
I LOVE Enchiladas and these look so amazing!!!
That looks delicious!! I love anything Mexican!
That looks fantastic!
Yum looks great how many Paleo wraps does one recipe make? Thank you!
It makes 5 to 6 wraps Michelle.
I’ve been thinking about making enchiladas for a while. Thanks for sharing. I will make this tonight.
Enjoy it Margie!