ohhhhh mama. gimme all the Enchiladas Verdes.
You know, the Tex-Mex girl in me just has to have a good enchilada now and then. But boy, they can really be unhealthy. Luckily, it’s really not that hard to make enchiladas healthy these days, especially with the help of one of my favorite brands of all time… Siete Foods. Siete makes the most amazing grain-free tortillas that are paleo-friendly and only use super clean ingredients. My personal favorite is the Coconut and Cassava Flour tortillas, which I used here in this recipe.
In my opinion, the key to a good Enchiladas Verdes is in the sauce. Here, we have a homemade, fresh, and absolutely delicious green enchilada sauce that is packed with flavor. This recipe makes a lot of sauce, so you could double the recipe easily and pop one of the batches in the freezer. Or, just place the sauce in a mason jar and freeze it until you’re ready to whip up some enchiladas again. I’ve got mine in the freezer, and it’s ready to go for round 2 whenever I am!
- 2.5 lbs. tomatillos (about 15 medium-sized tomatillos)
- 1 white onion, diced
- 1 jalapeno, seeded and diced
- 4 cloves garlic, smashed
- 2 tbsp. avocado or olive oil
- salt and pepper, to taste
- 4 oz can mild chopped green chiles
- 1/2 cup packed fresh cilantro
- 1/4 cup coconut cream (sub sour cream if not Paleo)
- 1 cup chicken broth
- 1/2 tsp. ground cumin
- 1/4 tsp. dried oregano
- juice of 1 lime
- 2 cups shredded chicken (I shred a store-bough rotisserie chicken here)
- 8 Siete Foods Cassava and Coconut Flour Tortillas
- shredded cheese (optional for topping)
- Thinly Sliced Radishes
- thinly sliced jalapeno
- Sliced or cubed avocado
- freshly chopped cilantro
- Finely diced red onion
- Preheat oven to 375 degrees.
- Remove husks and rinse the tomatillos.
- Place on a baking sheet and roast in the oven for 30 minutes.
- Meanwhile, heat a skillet over medium heat. Add oil, onions, jalapeno, garlic, and a pinch of salt and pepper and saute until tender, about 7-10 minutes.
- When tomatillos are done, place in a blender with the sauteed onion mixture, broth, cilantro, green chiles, cumin, oregano, coconut cream (or sub sour cream), and lime juice. Blend until smooth. Taste and add salt and pepper, to taste.
- Reduce heat in the oven to 350 degrees.
- In a bowl, combine the shredded chicken with 1/2 cup of the enchilada sauce. Toss to coat.
- Heat the tortillas in the microwave for 15 seconds to loosen them up so that they are easier to roll.
- Pour 1 cup of the enchilada sauce on the bottom of a 9x13 baking dish, spread to coat the bottom.
- Place chicken filling on tortillas, gently roll up, and arrange in pan, seam side down.
- Pour 1-2 more cups over the top of the enchiladas so that they are all covered and they don't dry out in the oven.
- (You can top with shredded cheese here if you please) Spray a sheet of foil with non-stick spray (this helps prevent it from sticking to the enchiladas) and cover with foil and bake at 350 for 20 minutes.
- Remove foil and bake for another 10 minutes.
- Remove from oven and top with garnishes if you please. I topped with radishes, cilantro, jalapeno, red onion, and avocado.
- This makes a ton of Enchilada sauce. You can triple this recipe and freeze the other two batches or just freeze the sauce in mason jars until ready to cook.
