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

  • Set oven to 350 and lightly grease 9x13 baking dish.

  • 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.

  • Lightly grease a cooking skillet and fully cook chicken or turkey. We spice ours with paprika, garlic powder and cayenne; no specific amount.

  • Add cheese mix to the turkey and stir until well combined.

  • 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.

  • Finally, make enchilada sauce by adding salsa and tomato sauce to a blender or food processor.

  • Blend until no longer chunky from the salsa.

  • Fill each tortilla with meat mixture and roll up.

  • Place each in baking dish and cover with enchilada sauce.

  • Top with green onion and bake for 10-15 minutes.

  • Allow to cool and enjoy!

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