Paleo chicken enchiladas

• Meat

  • 5 cup Chicken

• Produce

  • 2 tbsp Adobo sauce from canned chipotles
  • 1 Avocado
  • 1/4 cup Cilantro
  • 4 cloves Garlic
  • 1 4 oz can Green chiles
  • 1 Onion, small
  • 1 Tomato
  • 1 26 oz can Tomatoes

• Pasta & Grains

  • 3 cup Cauliflower rice

• Baking & Spices

  • 1 tbsp Mexican blend seasoning

• Dairy

  • 1 tbsp Ghee
  • 1/4 cup Goat cheese, organic

• Prepared

  • 2 cup Enchilada sauce, red

• Other

  • 1 pack Of paleo wraps

Found on thewholesmiths.com

Description

Ingredients

• 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
• ¼ 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
• ¼ C. organic goat cheese (optional)
• 1 avocado
• 1 tomato

Directions

• 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