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Easy Chicken Enchiladas | Paleo, Gluten-free

Paleo Enchiladas

These paleo enchiladas casserole is delicious!
Course Main Course
Cuisine Mexican
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 220 kcal
Author Kelly Bejelly @ A Girl Worth Saving

Ingredients

  • 1 batch of my Paleo wraps

Filling

  • 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

Instructions

  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.

Recipe Notes

You can use leftover chicken or beef.