Enchiladas Verdes

ohhhhh mama. gimme all the Enchiladas Verdes. 

I love Enchiladas Verdes and here, with a few simple swaps, I have made a grain-free, paleo approved version that is oh-so delightful! 

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!

Paleo Enchiladas Verdes

2018-03-19 17:38:36

Serves 4

A delicious and easy Paleo green enchilada recipe! These bad boys are dairy-free, gluten-free and paleo friendly. YES!

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Total Time

1 hr

Total Time

1 hr

For the Green Enchilada Sauce

1. 2.5 lbs. tomatillos (about 15 medium-sized tomatillos)
2. 1 white onion, diced
3. 1 jalapeno, seeded and diced
4. 4 cloves garlic, smashed
5. 2 tbsp. avocado or olive oil
6. salt and pepper, to taste
7. 4 oz can mild chopped green chiles
8. 1/2 cup packed fresh cilantro
9. 1/4 cup coconut cream (sub sour cream if not Paleo)
10. 1 cup chicken broth
11. 1/2 tsp. ground cumin
12. 1/4 tsp. dried oregano
13. juice of 1 lime

For the Enchiladas

1. 2 cups shredded chicken (I shred a store-bough rotisserie chicken here)
2. 8 Siete Foods Cassava and Coconut Flour Tortillas
3. shredded cheese (optional for topping)

For Garnish (all are optional)

1. Thinly Sliced Radishes
2. thinly sliced jalapeno
3. Sliced or cubed avocado
4. freshly chopped cilantro
5. Finely diced red onion

Instructions

1. Preheat oven to 375 degrees.
2. Remove husks and rinse the tomatillos.
3. Place on a baking sheet and roast in the oven for 30 minutes.
4. 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.
5. 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.
6. Reduce heat in the oven to 350 degrees.
7. In a bowl, combine the shredded chicken with 1/2 cup of the enchilada sauce. Toss to coat.
8. Heat the tortillas in the microwave for 15 seconds to loosen them up so that they are easier to roll.
9. Pour 1 cup of the enchilada sauce on the bottom of a 9x13 baking dish, spread to coat the bottom.
10. Place chicken filling on tortillas, gently roll up, and arrange in pan, seam side down.
11. 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.
12. (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.
13. Remove foil and bake for another 10 minutes.
14. Remove from oven and top with garnishes if you please. I topped with radishes, cilantro, jalapeno, red onion, and avocado.

Notes

1. 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.

By Alex Snodgrass

The Defined Dish https://thedefineddish.com/