Creamy Paleo Chicken Enchiladas Verdes are made with grain-free tortillas filled with seasoned, shredded chicken and topped with a combination of tomatillo salsa verde and “Cashew Sour Cream”. The resulting dish captures the essence of classic Chicken Enchiladas Verdes without the grains and dairy. The spiciness will depend in large measure upon the salsa you use – whether it be my homemade version or a jarred variety. The paleo tortillas lend a more “crepe-like” texture to the dish than standard tortillas. But I think you will agree creamy chicken-filled crepes are pretty delectable and should satisfy your craving for creamy chicken enchiladas quite well.
Cashew Sour Cream Sauce Recipe
- 1 cup cashews
- 1 tablespoon lemon juice
- 1/8 teaspoon salt
- 1/2 cup liquid (water, chicken stock or vegetable stock)
How to Make Cashew Sour Cream
- Place the cashews in a bowl, cover with water and allow to soak for several hours or over night. (Alternatively, you can cover with water, heat to a simmer and turn off the heat and allow to soak for at least an hour)
- Drain and rinse the soaked cashews.
- Place cashews in a food processor or high speed blender with the lemon juice, salt and about half the liquid. Pulse to process scraping the sides down as necessary. Add the remaining liquid and process for several minutes until extremely smooth.
Ingredients for Paleo Chicken Enchiladas
- 8 paleo tortillas
- 3 cups diced and/or shredded cooked chicken
- 2 cups salsa verde
- 1 recipe cashew sour cream, (approximately 1 1/2 cups)
- salt and fresh black pepper
- 1 ripe avocado, sliced
- 4 scallions, thinly sliced
- chicken stock
How to Make Creamy Paleo Chicken Enchiladas Verdes
- Preheat oven to 350º F
- Combine the salsa verde and cashew sour cream in a medium sauce pan and heat slowly until warm. Season will salt and pepper to taste.
- Mix approximately 1 1/2 cups of the salsa/sour cream mixture with the shredded chicken.
- Roll 1/8th of the chicken mixture in each of the tortillas (about 1/3-1/2 cup each) and assemble the chicken enchiladas, side by side, in a pan (use 9 x 13 or similar size/shape).
- Top the chicken enchiladas with the remaining salsa/sour cream mixture. (Thin out the sauce with extra chicken stock if it is too thick after heating)
- Cover with aluminum foil and heat in the oven for 30 minutes or until heated through.
- Remove from the oven and top with slices of avocado and scallions. Serve immediately.
Roasted Tomatillo Salsa (Salsa Verde)Ingredients
- 10 medium tomatillos (approximately 2 lbs)
- 2 jalapeño peppers
- 2 serrano chiles
- 1 medium-small poblano pepper
- 4 cloves garlic
- 1/2 small white onion
- 1/2 cup chopped cilantro (about half a “bunch”)
- 2 tablespoons lime juice
- 1 teaspoon salt
- Place the veggies (except the onion)- tomatillos, jalapeños, serranos, poblano and garlic – onto a baking sheet covered in aluminum foil.
- Roast under a hot broiler about 10 minutes per side (or until browned/slightly-blackened in spots)
- Remove from the oven and allow to cool
- Place the onion, cilantro, lime juice and salt into a food processor and pulse a few times.
- For a very hot salsa you can simply add the roasted veggies to the food processor with the other ingredients and continue to process until you have reached the desired consistency.
- If you prefer a mild salsa you should cut open the peppers and remove the seeds and the membrane surrounding the seeds. When I make it I leave in about half the seeds and membranes and it is on the medium hot side.
- 3 large eggs
- 4 egg whites (2/3 cup)
- 1/2 – 3/4 cup water*
- 1 tablespoon melted lard (cooled), palm shortening, olive oil or other liquified fat of your choice
- 1 cup tapioca starch/flour
- 1/2 cup flax meal
- 2 tablespoons coconut flour
- 1/2 teaspoon gluten-free baking powder
- 1/2 teaspoon sea salt
- lard, olive oil or coconut oil for frying
- Whisk the eggs, egg whites and water in a medium-large bowl. Drizzle in the 1 tablespoon of melted lard (or other liquified fat) while whisking.
- In a separate bowl, combine the tapioca starch/flour, flax meal, coconut flour, baking powder and salt.
- Mix the dry ingredients into the wet ingredients and whisk thoroughly until combined and smooth. The batter will be very thin – much thinner than pancake batter.
- Heat a crêpe pan or medium, flat-bottomed, non-stick skillet on medium-high heat.
- Melt a small amount of lard on the surface.
- Pour about 1/3 cup of batter on the hot pan surface. (I used a 1/3 cup measuring cup)
- Holding onto the handle of the pan, remove it from the heat and swirl the pan so the batter coats the bottom and you have an (approximate) 8-inch tortilla. You will have to work quickly.
- Cook for 1-2 minutes on the first side.
- Flip and cook another 30 seconds to 1 minute on the second side. (Don’t overcook the tortillas if you want them to stay soft and pliable)
- I used a crêpe pan to make the tortillas but I also made a few of them in my regular non-stick pan and they were fine.
- I greased the pan for the first tortilla but did not need much for subsequent ones because the pan was seasoned and there is enough fat in the batter.
- *The ingredient list shows 1/2 to 3/4 cup of water simply because it is easier to add water than to adjust the recipe if you have a batter that is too thin. In my experience the 1/2 cup of water makes for thicker, more corn tortilla-like paleo tortillas. The extra 1/4 cup of water can be added if your batter seems too thick and your tortillas are not thin enough. When I made them with the increased amount of water the end product was more like a crêpe. They actually tasted good and I kind of liked the texture for more of a sweet crêpe recipe whereas the thicker ones seem better for Tex-Mex recipes and wraps. It’s a personal choice and you will figure our what works best for your technique and taste.
For those of us with dairy allergies or those that choose to eat a Paleo diet, giving up cream can be a real heart breaker because it is a real comfort food and just ads that smooth desirable texture. Well don't despair, here is a great substitute that will satisfy that craving for smooth cream while keeping to your vegan ways.
How to Make Raw Cashew Cream
- 1 cup raw cashews (whole cashews, not pieces)
- fresh, filtered water
- Rinse the cashews well, place in a bowl with enough water to cover them by about an inch. Cover the bowl and soak the cashews for a MINIMUM of two hours but preferably overnight.
- Drain the cashews, rinse under cold water and place into a food processor or high-speed blender with one cup of fresh, filtered water.
- Process on high for several minutes, stopping to scrape down the sides, until you have very creamy texture. (It may take some time.)
How long can you store cashew cream?You can store cashew cream in the refrigerator for about 3 days or in the freezer for six months.
- 2 Cups of Almond Flour
- 2 Large eggs
- 1 Tsp olive oil
- 1/2 Tsp salt
- Preheat oven to 350 degrees Farenheit
- Combine all ingredients in a bowl and knead like a dough
- Place parchment paper on a baking sheet or use a nonstick one and roll out the dough as think or thick as you like (You will have to adjust cooking time for your desired thickness, you can tell when its done by touching it and seeing if its to your liking)
- I made mine about 1/8 inch thick and baked it for 8 minutes and it was perfect
- Enjoy on many things just leave me some comments on what you use them for