I’ve never made enchiladas – ever – well, until these. And I’ve always wanted to. I had some extra time a few weekends ago and literally woke up thinking about it on Saturday morning — THIS is why I cook, because all I think about is food!
I contemplated making a “Vegan Queso” to top these with but sometimes I just want the real thing, dammit. So, I decided to try goat cheese and WHOA – these turned out AWESOME, if I do say so myself.
If you choose to make your own tortillas and salsa verde, they can be a smidge time-consuming, but worth every second! The PERFECT Sunday dinner! That said, NO judgement if you choose to use store-bought items! In a pinch, you could also buy a rotisserie chicken and shred that up. End of the day, MAKE THE SAUCE in this recipe. You won’t be upset that you did! …and then, let us know how it turned out!
And by the way – whatever of these don’t get eaten on night one – they’ll be even better the next day for lunch!
Oh! And last thing – I served mine with a little greens salad – just wanted something fresh and light – but you could make a fresh cucumber and tomato salad with herbs or cilantro lime cauliflower rice or regular ‘ol white rice — oooooo – or black beans would be great too! Whatever sounds good to you and your family! Hope you enjoy!
Primal Chicken Verde Enchiladas with Goat Cheese
- 8-9 Paleo tortillas***
- 5-6 pasture-raised chicken breasts
- 2 tsp sea salt
- ¼ tsp cayenne pepper
- 1 tbsp red chili powder
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- 2 cup salsa verde***
- ½ – ¾ cup LIGHT canned coconut milk
- 8oz goat cheese, room temp
- 3 scallions (green and white parts), thinly sliced
- Preheat oven to 450 degrees F.
- First, bake the chicken.
- Line a large baking sheet with foil and spray with cooking spray. Set aside.
- In a medium bowl, place salt, cayenne, chili powder, turmeric and paprika. Using tongs or your hands, dip each chicken breast into the spice mixture to evenly coat and then set onto baking sheet – giving each breast enough room so that they do not touch.
- Bake on the middle rack for 18-20 minutes or until a meat thermometer registers 160 degrees F.
- Remove from oven and allow to cool for 20 minutes or until you can handle them with your hands.
- While the chicken is baking/cooling – prep the salsa verde and make the tortillas.***
- Once tortillas are made, wrap in foil and set aside.
- Now, make the “goat cheese sour cream” by combining the goat cheese and ½ cup coconut milk into a large bowl and whisking well or using a hand mixture to combine – you want a “sour cream-like” consistency – so, add more coconut milk if necessary.
- Next, pour the 2 cups of the salsa verde into the goat cheese mixture and stir with a spatula to combine. Pour out approx. 1 cup of the mixture and set aside.
- Then, shred the chicken with your hands (this is the easiest way!) and place into the bowl with the goat cheese/salsa verde mixture and toss well to coat the chicken.
- Now, assemble the enchiladas:
- Spray a 9×13 casserole dish with cooking spray.
- Roll approx. 1/3 cup of the chicken mixture into each tortilla and place the tortillas folded side down, side by side/touching into the dish.
- Top the chicken enchiladas with the remaining goat cheese mixture and spread to coat the top.
- Cover with foil and heat in the oven for 30 minutes or until heated through. Alternatively, wrap in saran wrap and with foil and then place in the freezer for later use. If warming up out of the freezer, take the saran wrap off, cover with foil and bake for 45 minutes to 1 hour at 350 degrees F.
- Remove from the oven and top with scallions. Serve.
- If you choose to make your own tortillas and salsa verde, I suggest using my recipes below. Alternatively, if you’re crunched for time, you can buy store-bought tortillas – I suggest Siete brand or Ezekiel Tortillas – you’ll just want to wrap either of these in a couple of paper towels (no plastic please!) and pop them in the microwave for 30 seconds or so to get them malleable to roll, etc. You can also buy store-bought salsa verde – just be sure to grab one with the least amount of sodium.
Makes 12, 4 inch tortillas
- 2 large, cage free eggs
- 1 cup LIGHT canned coconut milk
- ½ cup tapioca flour/starch
- 3 tbsp coconut flour
- ½ tsp fine sea salt
- In a small bowl, whisk together the eggs and coconut milk.
- In a large bowl, whisk together the flours and salt.
- Pour the wet mixture into the dry mixture and whisk until no lumps remain. The mixture should resemble pancake batter.
- Place a large nonstick sauté pan over medium heat.
- Once the pan is hot, using a ladle, create a 4-inch tortilla (I usually cook two at a time). Cook for 1 minute per side, until slightly browned. Place the tortillas on top of a piece of foil and repeat until you’ve used up all the batter.
- Cover in foil and place in the fridge for later use or use immediately for enchiladas, tacos, etc.
- If you want the tortillas to be a bit firmer – preheat your oven to 400 degrees F. Place the tortillas in a singe layer on a foil or parchment lined baking sheet after cooked in the pan. Once all tortillas are cooked, place into the oven for approx. 7 minutes until they crisp up slightly.
Roasted Tomatillo Salsa (Salsa Verde)
- 10-12 medium tomatillos (approximately 2lbs), halved
- 1 jalapeño pepper, halved and quartered
- 1 Serrano chile, halved and quartered
- 1 Poblano pepper, seeds/rib removed and then halved and quartered
- 4 cloves garlic, WITH peel
- 1 small white onion, peeled and chopped into quarters
- approx. ½ bunch cilantro, chopped
- juice of ½ lime
- 1 tsp sea salt
- Preheat oven to 450 degrees F.
- Cover a large baking sheet with foil and spray with cooking spray.
- Place tomatillos through onion onto the baking sheet, cut side down.
- Roast on the top rack of the oven for approx. 10-12 minutes or until browned/slightly-blackened in spots.
- Remove from the oven and allow to cool for approx. 5 minutes.
- Place the cilantro, lime juice and salt into a food processor and pulse a few times.
- If you want the salsa spicy, place all of the vegetables into the food process and process until it reaches the consistency you’d like. If you prefer a more mild salsa, remove the seeds from the jalapeño and Serrano before adding to the processor.