- 2 pounds tomatillos, about 12 medium-sized tomatillos
- 2 tablespoons avocado oil or olive oil
- 1 white onion, diced
- 2 jalapeños, diced (limit to 1 depending on how spicy you like your food)
- 2 tablespoons minced garlic (about 4 garlic cloves, minced)
- 1/2 teaspoon each - salt and pepper
- 1/2 cup bone broth or chicken broth
- 1/4 cup coconut cream (sub sour cream if not Paleo)
- 1 (4-ounce) can mild chopped green chiles
- 1/2 cup packed cilantro, stems removed
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- juice of 1 lime
- 1 (8-count) pack of Siete Cassava Flour Tortillas
- 2 to 3 cups shredded chicken (Time-saving Tip: I shred a store-bought organic rotisserie chicken)
- garnishes - avocado, red onion, jalapeno
- rimmed baking sheet
- large non-stick skillet
- 9 x 12 casserole dish
- food processor/blender
- mixing bowl
- Preheat oven to 375F.
- Soak your tomatillos in an organic veggie wash for a few minutes to remove the sticky film. Rinse thoroughly, place on a baking sheet and roast for 30 minutes.
- Meanwhile, heat a skillet over medium heat and add avocado oil. Add the diced onions, jalapeños, garlic, salt and pepper. Sauce until onions become tender, about 6-8 minutes. Set aside.
- Once the tomatillos are done, place in the blender with the sautéed onion mixture, broth, coconut cream, green chiles, cilantro, cumin, oregano and lime juice. Blend until completely smooth. Give this a taste and add more salt or pepper if needed.
- Turn the heat to 350F and grab a mixing bowl. Combine the shredded chicken and about 1/2 of the enchilada sauce. Gently mix and make sure that all the chicken is coated. You may need to add a little more sauce if you are using more chicken. You will likely have some leftover chicken which is great for leftovers! Set aside.
- Pour about 1 cup of the sauce on the bottom of your casserole dish. Spread evenly.
- Start your assembly line by heating 1 tortilla at a time for 12-15 seconds (this will make them more pliable). Then place 2 spoonfuls of the chicken mixture on one side of the tortilla, gently roll loosely and arrange seam side down in the casserole dish. It is OK if the tortilla breaks a little; once it’s covered in sauce you won’t even notice.
- Pour more sauce (~1 cup) one the top of the enchiladas so they are completely covered. You may have remaining sauce, but feel free to add more to the top! Spray a piece of foil with olive oil spray and cover the the dish.
- Bake covered for 20 minutes. Then remove the foil and bake uncovered for another 10 minutes.
- Remove from the oven and top with garnishes of your choice.
Tortillas: I used Siete Cassava Flour tortillas because of their quality and visual similarities to a regular flour tortilla (you can find them at Whole Foods). You also can try using organic corn tortillas or Vegan BFREE Wheat Free & Gluten Free tortillas wraps.
Protein: Can easily be swapped for cooked ground chicken, ground beef/pork or shrimp. Make it VEGAN by stuffing the tortilla with black beans, roasted red peppers, cooked sweet potato or chickpeas!
Sauce: If your enchilada sauce is too runny add more coconut cream, if your sauce is too thick add more bone broth
Approximately 385 calories per 2 enchiladas with sauce
Calories and macros will vary based on protein. They will also vary depending on brands of ingredients, substitutions and serving size.
Customizable to Paleo, Vegetarian, Gluten Free & Dairy Free Lifestyles.