Recipe – Paleo Fiesta Enchiladas – Gluten and Dairy Free

It’s been a long time since I posted a recipe. That’s mostly because I eat simply. Meat, greens, nuts, and berries — that’s my diet. I indulge sometimes, but I always get back to meat-greens. It’s where my body works best for energy, mood, strength, and weight.

But I have a family, and they like — as they point out often — FLAVOR. Seriously, though, what has more flavor than a ribeye? I don’t understand. I once had my husband complain “Steak…AGAIN?” Whaaa? I’m fortunate to be at a place in my life where I can have steak daily, so I do. It beats my all-white-food days.


Make extra. Stores well and bakes in 30 mins.

In any case, I signed up with Real Plans, a menu app that has given me terrific ideas.

I love to cook and bake, despite that I really don’t need to for myself. This service has me making new dishes I would never have thought of. It’s the best service I’ve tried and includes extreme customization of every feature — a choice of diets (I rotate among paleo, primal, keto, and AIP), meal times/days, meal servings, and grocery lists.

Fiesta Enchiladas (Paleo)


Click to print PDF

Here’s one that has become a staple. LOTS of flavor and ways to make it more convenient.

Serves: 4 (4 small enchiladas each)
Macros/serving: Fats 8.25g  Carbohydrates 45g  Proteins 25g

PREP TIME: 30 mins
COOK TIME: 30 min
TOTAL TIME: 80 mins


For the enchilada sauce:

  • 2 T coconut oil
  • 1 T chili powder
  • 1/2 t garlic powder
  • 1/2 t oregano
  • 1/4 t ground cumin
  • 1/2 t coarse sea salt
  • 1/8 C arrowroot
  • 3 C chicken stock
  • 1 t apple cider vinegar

For the Enchiladas

  • 1 T coconut oil, for greasing and cooking
  • 1 onion
  • 1 small zucchini
  • 1 bell pepper
  • 1/4 bunch cilantro
  • 2 cups cooked chicken
  • 16 sm. gluten free tortillas (coconut flour or corn 20g carbs/2)

  1. Melt the coconut oil in a 4 quart pot over medium high heat, add the chili powder, garlic powder, oregano, cumin, and salt.
  2. Add the arrowroot powder, and pour in the stock and apple cider vinegar whisking constantly until the sauce thickens.
  3. Remove from heat.
  4. Preheat oven to 425F. Grease 9×13 oven safe dish.
  5. Mince the onion; dice zucchini finely, and deseed and finely dice red peppers. Mince cilantro and shred the cooked chicken.
  6. In a large pan over medium high heat, heat coconut oil, add minced onions and cook until they begin to soften. Add red pepper and zucchini; continue cooking until the veggies are just tender.
  7. In a large bowl add the shredded chicken, veggie mixture, 1 cup enchilada sauce, and half the cilantro. Stir to combine.
  8. Spoon about 1/4 cup of the filling evenly down the center of the tortilla. Roll up the tortilla around the filling, and place in prepared baking dish, seam side down. Repeat with the remaining filling and tortillas.
  9. Pour sauce over enchiladas. Bake for 25-30 minutes until bubbly.
  10. Allow to cool for 10-20 minutes before serving.
  11. Warm leftovers in a pan on the stove or in the oven, covered.



  1. Shred a chicken roaster from your local grocer instead of cooking your own chicken
  2. If you don’t like the flavor of coconut, use refined coconut oil or avocado oil
  3. Make extra servings and store in the refrigerator — cooks up in 30 mins

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