Paleo Green Chile Chicken Enchilada Bake
A comforting and cheesy green chile chicken enchilada bake using paleo tortillas. A perfect family-friendly paleo dinner.
25m prep + 35m cook6 servings
Contains wheatDAIRY-free
420 cal|35g protein|30g carbs|18g fat|8g fiber
Ingredients
- 3 cups Chicken (cooked and shredded)
- 2 cups Green Chile Enchilada Sauce
- 8 each Paleo Tortillas
- 2 cups Cauliflower Rice
- 0.5 medium Onion (diced)
- 0.5 cup Green Chiles (diced)
- 1 cup Dairy-Free Cheese (shredded)
- 1 tablespoon Avocado Oil
Instructions
- 1Preheat oven to 375°F (190°C).
- 2Heat avocado oil in a skillet over medium heat.
- 3Add onion and green chiles to the skillet and cook until softened.
- 4Stir in cauliflower rice and cook for a few minutes.
- 5In a bowl, combine shredded chicken and enchilada sauce.
- 6Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- 7Fill each paleo tortilla with chicken mixture and cauliflower rice mixture. Roll up and place in the baking dish.
- 8Pour remaining enchilada sauce over the tortillas and top with dairy-free cheese.
- 9Bake for 25-30 minutes, or until cheese is melted and bubbly.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Related Guides
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.