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paleo chicken enchiladas

A paleo, gluten free, dairy free enchilada using chicken and cauliflower rice.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Main
Cuisine: Dinner
Servings: 8 -10
Author: the Whole Smiths


  • 1 small onion chopped
  • 1 TBSP ghee
  • 4 cloves of chopped garlic
  • 1 26 oz can of crushed tomatoes
  • 3 C. cauliflower "rice"
  • 2 TBSP adobo sauce from canned chipotles add a chopped chipotle for additional heat
  • 1 4 oz can of diced green chiles
  • 1/4 C. chopped cilantro
  • 1 TBSP mexican blend seasoning
  • 5 C. shredded chicken
  • 2 C. red enchilada sauce I prefer Frontera
  • 1 pack of Paleo Wraps
  • 1/4 C. organic goat cheese optional
  • 1 avocado
  • 1 to mato


  • Preheat oven to 375*
  • In a large sauce pan, heat ghee on medium heat
  • Add onion and cook until tender
  • Add garlic and cook for an additional two minutes, careful not to burn garlic
  • Add crushed tomatoes, diced chiles, adobo sauce, mexican seasoning and cilantro to pan and simmer until bubbly
  • Add cauliflower rice to pan and cook until tender
  • Toss shredded chicken into mixture and heat through about 5 minutes
  • Salt to taste
  • In a large baking dish spread a thin layer of enchilada sauce in bottom of dish
  • Generously spread some of the chicken filling into a wrap
  • Sprinkle a bit of goat cheese (optional) and roll
  • Place into baking dish
  • Continue to stuff and roll wraps and place snugly into baking dish
  • Pour remaining enchilada sauce over enchiladas
  • Bake for 20 minutes until heated through or until sauce begins to bubble
  • Pull out and top with fresh tomato, avocado, cilantro and goat cheese