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Since going gluten and dairy free, this has easily become one of my favorite recipes! I altered my original enchilada recipe to meet my new dietary restrictions and was pleasantly surprised at how yummy they turned out! They are great as leftovers too, so make a big batch!
Ingredients
- 1 Rotisserie chicken (or 2 cooked chicken breasts)
- 5-7 Almond flour tortillas (I love these ones: https://amzn.to/3RQItuh)
- Green Verde sauce (https://vitaefm.com/green-verde-sauce/)
- 2 TBSP tomato paste
- 2 tsp cumin
- 2 tsp salt
- 1 tsp garlic powder
- 2 tsp onion powder
- vegan cheese (optional)
Instructions
- Shred rotisserie chicken and add to large pan. Add tomato paste, cumin, garlic powder, onion powder, salt and half a cup of verde sauce. Stir and set stove to simmer until well combined and heated through.
- add layer of verde sauce into small/medium baking dish. Take an almond flour tortilla and place a large spoonful with mixture then wrap and place down onto baking dish. Repeat until mixture is gone (could be more than 5 almond flour tortillas).
- Top enchiladas with verde sauce until completely covered. Top with vegan cheese if you would like (I used vegan queso).
- Bake at 350 F for 20-25 minutes. Serve.
- Ready in : 35 MinutesCourse : Lunch & DinnerRecipe Type : Dairy FreeGluten FreeKetoPaleoWhole30
Hi, I’m Tawsha a Wife and mother of two doing ministry as a family as pastors at a local church. Transplant to Minneapolis from San Diego and enjoy life in the Midwest, though still missing the ocean!
I became gluten and dairy intolerant last year and began my new journey of health. I’m eager to create foods that are healthy but also taste really good!