If you haven't tried the Siete Foods brand in general, I suggest you drop everything, go to your local health food store, and grab anything and everything made by Siete Foods. Their grain free tortilla chips and tortillas are absolutely amazing, and a life saver for a paleo-ish eater like myself who is obsessed with Mexican food. These enchiladas are addictive. Yes, there's cheese in the recipe, but you can absolutely make this without it and it will be just as good.
Grain Free Chicken Enchiladas with Red SaucePrep + Cooking Time:
Makes 4 Servings
Red Enchilada Sauce Ingredients:
- 4 tablespoons extra virgin olive oil
- 2 tablespoons arrowroot flour (or cornstarch)
- 2 tablespoons chili powder
- 1/8 teaspoon cayenne pepper (optional)
- 1 (15 ounce) can tomato sauce
- 1 1/2 cups chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon sea salt
Chicken Enchilada Ingredients:
- 1 pound cooked chicken breast, diced
- 2 1/2 teaspoons taco seasoning
- 1 pack (8 count) Siete grain free cassava and coconut flour tortillas
- 1 cup shredded cheese (if paleo, skip this)
- chopped cilantro (for garnish)
- 1/2 white onion, diced (for garnish)
- Preheat the oven to 375 degrees F.
- Make the red enchilada sauce first. Start by heating olive oil in a large skillet over medium heat.
- Add arrowroot flour, chili powder, and cayenne pepper to the oil. Stir for about a minute.
- Add in tomato sauce, chicken broth, garlic powder, cumin, and sea salt. Stir and reduce heat to low.
- Cook the sauce for another 10 minutes, stirring every few minutes.
- In the meantime, prep your enchilada chicken filling. In a large bowl, add diced chicken and taco seasoning. Toss together until well combined.
- If your tortillas are still cold, heat them up on the stove or in the microwave for about 20 seconds. This will make them easier to fold.
- When your red enchilada sauce is done, take 1/4 of the sauce and spread it thinly on the bottom of a large baking dish.
- Fill each Siete tortilla with about 1/8 of the chicken and seasoning mixture. Fold and place in the baking dish. It's okay if the tortillas tear a bit. They will all cone together in the end.
- Top the enchiladas with the rest of the red sauce.
- Cook enchiladas in the oven for about 20 minutes if using cheese, or 25 minutes if not using cheese.
- If using cheese, take enchiladas out the 20 minute mark, add the cheese, then place them back in the oven for 5 minutes.
- Top enchiladas with cilantro and white onions if desired.
- Enjoy hot.