PALEO
CHICKEN
ENCHILADAS
NUTRITION INFORMATION
(Per 2 Enchiladas)
320 Calories
24g Carbs
16g Fat
12g Protein
2g Sugar
1 carb, 1 fat & 1/2 protein serving
INGREDIENT LIST
Serves 6
12 Siete Almond flour tortillas (can use regular 6 inch if ok with gluten)
1 lbs 99% lean ground turkey or chicken
1 small yellow onion, sliced
Taco seasoning spices to taste (paprika, cayenne, garlic powder)
1/4 cup cashews
1 TBS nutritional yeast (regular shredded cheese if okay with dairy)
3 TBS water
1/2 cup tomato sauce, no salt added
1/2 cup salsa
1/4 tsp paprika
1/4 tsp garlic powder
1/4 cup green onion
INSTRUCTIONS
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Set oven to 350 and lightly grease 9x13 baking dish.
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Make dairy free cheese sauce by combining cashews, nutritional yeast, 1/4 tsp paprika, 1/4 tsp garlic powder and water to blender or mini food processor. Blend until hummus like paste is made.
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Lightly grease a cooking skillet and fully cook chicken or turkey. We spice ours with paprika, garlic powder and cayenne; no specific amount.
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Add cheese mix to the turkey and stir until well combined.
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In a separate greased skillet, caramelize onions until translucent and browned. They are best extra well done and really caramelized. Add to meat mixture and stir well.
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Finally, make enchilada sauce by adding salsa and tomato sauce to a blender or food processor.
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Blend until no longer chunky from the salsa.
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Fill each tortilla with meat mixture and roll up.
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Place each in baking dish and cover with enchilada sauce.
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Top with green onion and bake for 10-15 minutes.
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Allow to cool and enjoy!