Paleo Enchilada Bake

Paleo Enchilada Bake

Enchiladas are a favorite in my household, but the bloating and gas afterward are not… so I created a healthy paleo and gluten-free version with no guilt attached.  Inspired by traditional enchiladas, with the taste and zest you crave and expect,  twisted into a healthy meal… you’re welcome.

Ingredients:
1 can Thai Coconut Milk (full fat- stop being afraid of fat, it’s good for you!)
1/2C coconut flour
1C almond milk
1/4tsp salt
1/8tsp baking powder
2C shredded cooked chicken (I recommend preparing your own using organic and sustainably farmed chicken with no pesticides, antibiotics, or and other additives)
1 7oz. can diced green chilies
1C salsa verde
1tbs cilantro, diced and tightly packed
1/4C diced red onions
1 bag (appox. 2 cups) mozzarella “cheese” substitute of your choice ( my favorite and go-to is Daiya)
Chipotle Peppers, 6, de-seeded and diced
For seasoning, all optional, and amount up to you:
Cayenne Pepper
Cumin
Oregano
Salt
Black Pepper
Crushed Red Pepper

Coconut flatbread:
Preheat oven to 375F
Combine coconut flour, salt, and baking powder  in a small bowl
Mix in almond milk until fully incorporated
Spread dough out onto a baking pan lined with parchment paper- Be sure to spread this out as much and as thin as possible to create a very flat bread.
place in oven and bake for 20-25 minutes, or until edges are a dark golden brown and the center is fully cooked.
Keep the oven on and at 375F, you will use this temperature for baking the dish as well.
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While the coconut flatbread is baking…
prepare The Enchilada Filling:

Add the shredded chicken, green chilies, salsa, cilantro, chipotle peppers, and red onion together in a large mixing bowl. Stir until all ingredients are mixed together.
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Pour a little coconut milk into the bottom of your glass baking pan, I use an 8×8 glass pan.
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Place half of the coconut flatbread on top of the coconut milk, enough to cover most of the bottom of the pan.
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pour all of enchilada mixture into the pan an spread out evenly.
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Top with just a sprinkle of “cheese”.
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Next, layer the remainder of the coconut flatbread on top of the enchilada mixture, cover as much of the mixture as possible.
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Pour the rest of these cheese substitute on top of the coconut flatbread and spread out evenly.
Next pour the remainder of the can of coconut milk on top of the “cheese”, try to pour as evenly as possible to ensure entire coverage and serious deliciousness.
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Finally, sprinkle as many and as much seasonings as you desire… I personally love a TON of flavor and am very generous with my spices and seasonings :)
Now it is time to pop that sucker in the oven for 15 minutes at 375F, then up the temperature to 400F while leaving the dish in the oven for another 10-15 minutes.
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ENJOY!
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To make Vegan:
substitute chicken with grilled tofu, seitan, sweet potato chunks, quinoa, a blend of black beans, lentils, and black rice, or your favorite vegetable!

This recipe is already Paleo, Primal, and Gluten-free!

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