Paleo Dinner, Paleo Recipes

Paleo Enchiladas

This is a thorough and step-by-step guide to making a piping hot dish of homemade paleo enchiladas – from scratch! This recipe uses easy-to-cook homemade coconut flour tortillas and homemade enchilada sauce (paleo and gluten-free). The enchilada sauce can be made in large batches and frozen in portions, in order to make future enchilada-adventures run a little bit quicker.

You can pick from peppery beef or shredded chicken to fill your enchiladas. If you are not lactose intolerant and you do eat cheese in moderation, then you can sprinkle some shredded cheese on top of the enchiladas at the final stage, right before popping them into the oven. Whether or not you use cheese, these enchiladas will taste absolutely heavenly when topped with some cilantro and avocado at the end.

Paleo Enchiladas

Coconut Flour Tortillas

Servings: 8-10 tortillas


Paleo Enchiladas
Paleo Enchiladas


  1. In a large bowl, whisk together all ingredients, taking extra care to make sure that there are no lumps in the mixture.
  2. Heat a small skillet under medium-high heat.
  3. Heat 1 tablespoon of coconut oil in the skillet.
  4. Pour 3 tablespoons of the mixture onto the skillet. Spread the batter out into the shape of a thin tortilla.
  5. Cook until it is golden brown on the bottom side. Making sure that the tortilla is not sticking, gently flip it. Careful: they rip very easily!
  6. Cook until its other side is golden brown.
  7. Remove tortilla and place on a plate or to cool on a wire rack.
  8. Repeat steps 3-7 for the rest of the batter.

Enchilada Sauce


  • 5 large tomatoes
  • 6 ounces tomato paste
  • ½ yellow onion, minced
  • 1/3 cup vegetable broth
  • ½ teaspoon garlic powder
  • 1 tablespoon coconut oil
  • ½ teaspoon oregano
  • ½ teaspoon chili powder
  • Sea salt and black pepper to taste


  1. In a pot, sauté minced onion in coconut oil until translucent.
  2. Purée tomatoes in food processor.
  3. Add all ingredients, including spices, into the pot with the onions.
  4. Mix well. Allow to simmer for about 15 minutes.
  5. Pour sauce into food processor until smooth.
  6. Pour into a large bowl or container. Set aside

**It is recommended to make the sauce in large batches and to freeze it in portions for quicker cooking in the future.

Shredded Chicken

  • 1 lb. chicken breast
  • 1 poblano or Anaheim pepper, minced
  • 1 medium onion, minced
  • 2 cloves garlic, minced
  • 1 teaspoons cumin
  • 2 teaspoons chili powder
  • Sea salt and black pepper to taste
  • Coconut oil


  1. Heat 1 tablespoon of coconut oil in skillet over medium-high heat.
  2. Add chicken, cook through until done. Set aside.
  3. In a large skillet, heat 1 tablespoon of coconut oil on medium-high heat.
  4. Sauté onion, pepper and garlic until onions are translucent.
  5. On a cutting board, cut chicken into thin strips (you can use two forks to “pull” the chicken apart).
  6. Add shredded chicken and spices to the large skillet.
  7. Add about ¼ − ½ of the enchilada sauce
  8. Simmer until extra liquid evaporates. Remove from heat.

Beef Filling


  • 1 ½ lbs grass fed ground beef
  • 1 Anaheim pepper
  • 2-3 chili peppers, chopped
  • 1 medium onion, minced
  • 2 cloves garlic minced
  • Sea salt and black pepper
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • Coconut oil


  1. Heat a skillet over medium-high heat.
  2. Melt 1-2 tablespoons coconut oil. Add onions, pepper, chilies and garlic. Sauté until onions are golden and translucent.
  3. Add beef. Cook until browned.
  4. Add in spices. Stir well.
  5. Add in ¼ − ½ of your enchilada sauce, saving the rest.
  6. Simmer on low heat until extra liquid evaporates. Turn off heat.

Directions:  Assemblying and Cooking the Enchiladas

*Note: If you are not allergic to cheese, you can add some shredded cheese to this recipe. Traditionally, the Mexican quesos that are used are: Queso Chihuahua, Queso Memonita or Queso Quesadilla. If you cannot find these cheeses, you can easily substitute for any kind of cheese that you like.

  1. Preheat oven to 300° F.
  2. Pour a small amount of the remaining enchilada sauce onto the bottom of a glass baking dish or oven safe pan.
  3. Working one tortilla at a time, fill with some of the (beef or chicken) mixture.
  4. Roll or fold the tortilla, and place it onto the baking dish, seam-side down.
  5. Repeat steps 2-4 for all the tortillas.
  6. Pour remaining enchilada sauce on top, over the enchiladas.
  7. If you would like to use cheese, sprinkle the cheese on top now.
  8. Place baking dish in oven. Bake for 15 minutes.
  9. Garnish with Cilantro and/or Avocado

Hot, saucy and filled with meat, finding paradise in a plate of these from-scratch, homemade paleo enchiladas may actually be a possibility. Top with cilantro and serve alongside a scoop or two of some creamy, freshly made guacamole. If you love having variety at the table, you can even make a pan of enchiladas filled with the beef filling and another one filled with the shredded-chicken. This is definitely one meal that should be made to share around a table brimming with food and happiness. So, whip up some of these enchiladas, call over your people and dig away!