Paleo, Low Carb, gluten free, grain free

Paleo Friendly Chicken Enchiladas

Enchiladas are normally not associated with eating a Paleo or low carb diet.  But with tortillas made from our Nourishe Pizza Crust Mix it is just that. And no compromising on great taste either.

Paleo, Low Carb, gluten free, grain free

Chicken Enchiladas

Four 7 inch Nourishe Paleo Tortillas (recipe here)
4 small or 2 large boneless skinless chicken breast
Salt & pepper to taste
Dash chili powder
Dash garlic powder
2 TBS oil
1/4 cup diced onions
1/4 cup chopped green onion
1/4 cup fine diced red bell pepper
1 1/2 cup shredded cheddar cheese
3/4 cup canned coconut milk or heavy cream
1/4 tsp ground cumin
1 TBS arrowroot mixed with 2 TBS water
1/4 cup white wine (optional)
1/4 cup water

Set oven to broil (at least 450 degree) Split chicken breast so that it is thin and can cook more quickly. Season both sides with salt, pepper, garlic and chili powder to taste. Heat oil in pan until hot. Add chicken breast and cook until mostly done. Transfer to plate and cut into 1/2 inch cubes. Set aside. In same pan sauté the vegetables for about a minute and add back in the chicken. Add white wine and just 1/2 cup of the coconut milk or cream. Save the rest for later. Add the cumin. Check for seasoning but don’t make it too salty. Stir in the arrowroot slurry to thicken the mixture. Turn off heat and add just 1 cup of the cheese and stir. Arrange the tortillas in an oiled baking dish. Divide the chicken mixture among the 4 tortillas and fold over. In the same pan add the remaining milk, the water and bring to a simmer. Turn off heat and add remaining cheese. Spoon the cheese sauce over the enchiladas. Put in oven and broil until the top turns bubbly and golden.