Homemade Paleo Enchilada – A Bite Wont Be Enough!

Enchilada are actually rolled up mixed vegetables and meat and added with some sauce, covered by the corn tortilla then it is baked. It takes less than an hour to make it done and well-served!

Strolling around realhealthyrecipes, it tells us exactly about how to make paleo Enchiladas which is totally glutten free!

Filled by the moist chicken breast, you will pamper your tongue with a touch of superb delicious meal ever!

#1 Making Moist Chicken Breast


  • 2 organic chicken breasts
  • 3 cups organic chicken broth
  • 6 eggs
  • A can of coconut milk
  • ¼ cup of coconut flour
  • Dash of ground black pepper
  • ½ tsp of sea salt
  • ½ tsp of baking powder
  • ¼ cup of Flax meal
  • A packet of Stevia
  • Dash of Fajita seasoning blend

Step 1 – Season With Salt


Wash your chicken breast, and season with salt, pepper, and also Fajita seasoning blend.

Step 2 – Cook It!


Place in the slow cooker and pour the chicken broth in it. Cover it up and cook on low heat for about 6 hours.

Step 3 – Done!


And here it is! The perfect moist chicken breast is now ready to be used for your enchilada.

#2 Making Tortillas


  • 6 eggs
  • A can of coconut milk
  • A packet of Stevia
  • ¼ cup of Flax meal
  • ½ tsp of sea salt
  • ½ tsp of baking powder
  • ¼ cup of coconut flour

Step 1 – Mix Well


Combine all of the ingredients you have prepared before using a high speed blender. Mix it well until the mixture becomes smooth.

Step 2 – Cook the Batter


After pre heating the skillet you have in medium low heat, pour some drips of coconut oil. Then pour one third cup of the batter and cook it until it turns to be brown for both sides. Repeat this step until all the batter ran out.

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Finally, here is the recipe on how to make homemade paleo Enchilada!

#3 Making Enchilada


  • 12 healthy coconut flour tortilla
  • 2 moist chicken breast shredded
  • 1 onion well chopped
  • 1 tbsp of olive oil
  • 2 cloves garlic minced
  • 3 bell peppers sliced thinly
  • 1 tsp of cumin
  • 16 ounces jar Enchilada sauce
  • 8 ounces of canned chopped green chiles
  • 1 tsp Fajita seasoning
  • Fresh cilantro well chopped

Step 1 – Grease the Pan


While waiting the oven to be ready in 350 degree Fahrenheit, you can start greasing the casserole pan lightly with olive oil and heat it in high heat.

Step 2 – Saute Onion, Bell Peppers, Chiles, and Cumin


Add one chopped onion to the pan and cook it until it turns to be tender. Stir it well and add those 3 bell peppers into the pan. Sauté it for 2 minutes. Add the canned chopped green chiles, cumin, Fajita seasoning, and also the shredded chicken breast. Stir it well. Let it for a minute then remove from the heat.

Step 3 – Dip and Wrap!


Pour the Enchilada sauce into a shallow bowl then dip the tortillas you have into the sauce. Please note that both surfaces have to be dipped properly.

Place it on a box and fill it with the chicken breasts filling and wrap it facing down.

Step 4 – Pour the Remaining Sauce


Pour the remaining sauce on the top of the tortillas. Serve with chopped fresh cilantro. Bake for about 20 minutes.

Step 5 – Voila!


Voila! After being busy making the chicken breast and the tortilla, Your Enchilada is now ready to be served until the last bite!


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