THE BEST HOMEMADE CHICKEN ENCHILADAS

I know I’m making a bold statement calling these the “best”, but HOLY MOLY, these are THE BEST HOMEMADE CHICKEN ENCHILADAS you will ever ever EVER consume.  Why you ask? Cause I put drugs in it.  Just kidding, that would be so wrong.

I have had enchiladas tucked into my to-do list pocket for a long time.  They are one of my favorites, especially homemade!  I had them tucked away for so long because I wanted to do a paleo version that tasted just as good, if not better, than the regular version.  Of course I had to make two to compare, and they both were equally delicious.  It honestly was really really hard to choose which one tasted more delicious.  I even asked my husband, who is always a bit skeptical about paleo dishes.

Recently Siete Foods came out with a “cashew queso” and I have been intrigued ever since.  Of course the 1st thing I thought about using it in were these enchiladas that I had tucked away.  I mean, how could I not!  This queso would be perfect for a paleo enchilada.  So I bought it, and guys this stuff is LEGIT! It seriously tastes like real cheese.  It costs just as much as regular shredded cheese, and is in most Whole Foods now.

The other thing I added to the sauce was some ZupaNoma Tomato Gazpacho soup, because why the heck not!  Get some extra veggies in and it’s a nice change to just drinking their soups.  (side note: you can get 15% off ZupaNoma with the code DONUT15) The soup totally added a little extra zing and flavor, but it is completely optional.

I know you guys are thinking “quit blabbering Jenn and get to the dang recipe that you have been RAVING about for the last week” Okay, okay I’m ready to share this delightful recipe with you! In the recipe the only difference between the paleo version and regular version is the cheese and tortillas used.  The sauce and toppings are the same for both.

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THE BEST HOMEMADE CHICKEN ENCHILADAS

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6-8

Ingredients

• 12 paleo friendly tortillas (I like Siete brand), or 12 tortillas of choice
• 1 jar of Siete "cashew queso"
• 3 cups shredded chicken
• 2 green onions, sliced
• 1 small jar of sliced black olives
• 1 tomato, diced
• Cilantro for garnish
• OPTIONAL: shredded Mexican cheese
SAUCE:
• 1 jar of green enchilada sauce or chile verde sauce
• 1/2 jar of picante salsa
• Optional: 1 bottle of ZupaNoma Tomato Gazpacho Soup

Instructions

1. Preheat oven to 375 degrees F.
2. Add in all sauce ingredients to a small pot over medium heat.
3. Soften your tortillas by putting over a stove flame for 10 seconds each side or in your microwave for 10 seconds.
4. Take your warm tortilla and spread cashew queso all over the entire tortilla. Alternatively, spread shredded Mexican cheese over tortilla.
5. Take shredded chicken and place on one half of the tortilla and then roll up.
6. Repeat and set side by side in a baking dish.
7. Pour sauce all over the top of the tortillas completely covering them. Top with olives and diced tomatoes and drizzle cashew queso over the top or shredded cheese if using that.
8. Cover and bake for 30 minutes.
9. Remove and pour a little more queso over top and garnish with green onions and cilantro.

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A couple things to note:

1. I found the Siete queso on the top shelf in the refrigerated section next to the guacamole at Whole Foods.  Ask an employee to point you in the right direction.

2. I like using Sky Valley “Verde Sauce” It’s a few bucks at Whole Foods, uses clean ingredients, and tastes SPECTACULAR!

3. Picante sauce is just salsa.

Whole30: no (so so SWYPO)

Paleo: yes

(This post uses affiliate links, however all opinions are 100% mine)