Preheat oven to 450 degrees F.
First, bake the chicken:
Line a large baking sheet with foil and spray with cooking spray. Set aside.
In a medium bowl, place salt, cayenne, chili powder, turmeric and paprika. Using tongs or your hands, dip each chicken breast into the spice mixture to evenly coat and then set onto baking sheet – giving each breast enough room so that they do not touch.
Bake on the middle rack for 18-20 minutes or until a meat thermometer registers 160 degrees F.
Remove from oven and allow to cool for 20 minutes or until you can handle them with your hands.
While the chicken is baking/cooling – prep the salsa verde and make the tortillas.***
Once tortillas are made, wrap in foil and set aside.
Now, make the “goat cheese sour cream” by combining the goat cheese and ½ cup coconut milk into a large bowl and whisking well or using a hand mixture to combine – you want a “sour cream-like” consistency – so, add more coconut milk if necessary.
Next, pour the 2 cups of the salsa verde into the goat cheese mixture and stir with a spatula to combine. Pour out approx. 1 cup of the mixture and set aside.
Then, shred the chicken with your hands (this is the easiest way!) and place into the bowl with the goat cheese/salsa verde mixture and toss well to coat the chicken.
Now, assemble the enchiladas:
Spray a 9x13 casserole dish with cooking spray.
Roll approx. 1/3 cup of the chicken mixture into each tortilla and place the tortillas folded side down, side by side/touching into the dish.
Top the chicken enchiladas with the remaining goat cheese mixture and spread to coat the top.
Cover with foil and heat in the oven for 30 minutes or until heated through. Alternatively, wrap in saran wrap and with foil and then place in the freezer for later use. If warming up out of the freezer, take the saran wrap off, cover with foil and bake for 45 minutes to 1 hour at 350 degrees F.
Remove from the oven and top with scallions. Serve.
In a small bowl, whisk together the eggs and coconut milk.
In a large bowl, whisk together the flours and salt.
Pour the wet mixture into the dry mixture and whisk until no lumps remain. The mixture should resemble pancake batter.
Place a large nonstick sauté pan over medium heat.
Once the pan is hot, using a ladle, create a 4-inch tortilla (I usually cook two at a time). Cook for 1 minute per side, until slightly browned. Place the tortillas on top of a piece of foil and repeat until you’ve used up all the batter.
Cover in foil and place in the fridge for later use or use immediately for enchiladas, tacos, etc.
Preheat oven to 450 degrees F.
Cover a large baking sheet with foil and spray with cooking spray.
Place tomatillos through onion onto the baking sheet, cut side down.
Roast on the top rack of the oven for approx. 10-12 minutes or until browned/slightly-blackened in spots.
Remove from the oven and allow to cool for approx. 5 minutes.
Place the cilantro, lime juice and salt into a food processor and pulse a few times.
If you want the salsa spicy, place all of the vegetables into the food process and process until it reaches the consistency you’d like. If you prefer a more mild salsa, remove the seeds from the jalapeño and Serrano before adding to the processor.
NOTES:
- If you choose to make your own tortillas and salsa verde, I suggest using my recipes. Alternatively, if you’re crunched for time, you can buy store-bought tortillas – I suggest Siete brand or Ezekiel Tortillas – you’ll just want to wrap either of these in a couple of paper towels (no plastic please!) and pop them in the microwave for 30 seconds or so to get them malleable to roll, etc. You can also buy store-bought salsa verde – just be sure to grab one with the least amount of sodium.
- If you want the tortillas to be a bit firmer – preheat your oven to 400 degrees F. Place the tortillas in a singe layer on a foil or parchment lined baking sheet after cooked in the pan. Once all tortillas are cooked, place into the oven for approx. 7 minutes until they crisp up slightly.
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Ingredients
Directions
Preheat oven to 450 degrees F.
First, bake the chicken:
Line a large baking sheet with foil and spray with cooking spray. Set aside.
In a medium bowl, place salt, cayenne, chili powder, turmeric and paprika. Using tongs or your hands, dip each chicken breast into the spice mixture to evenly coat and then set onto baking sheet – giving each breast enough room so that they do not touch.
Bake on the middle rack for 18-20 minutes or until a meat thermometer registers 160 degrees F.
Remove from oven and allow to cool for 20 minutes or until you can handle them with your hands.
While the chicken is baking/cooling – prep the salsa verde and make the tortillas.***
Once tortillas are made, wrap in foil and set aside.
Now, make the “goat cheese sour cream” by combining the goat cheese and ½ cup coconut milk into a large bowl and whisking well or using a hand mixture to combine – you want a “sour cream-like” consistency – so, add more coconut milk if necessary.
Next, pour the 2 cups of the salsa verde into the goat cheese mixture and stir with a spatula to combine. Pour out approx. 1 cup of the mixture and set aside.
Then, shred the chicken with your hands (this is the easiest way!) and place into the bowl with the goat cheese/salsa verde mixture and toss well to coat the chicken.
Now, assemble the enchiladas:
Spray a 9x13 casserole dish with cooking spray.
Roll approx. 1/3 cup of the chicken mixture into each tortilla and place the tortillas folded side down, side by side/touching into the dish.
Top the chicken enchiladas with the remaining goat cheese mixture and spread to coat the top.
Cover with foil and heat in the oven for 30 minutes or until heated through. Alternatively, wrap in saran wrap and with foil and then place in the freezer for later use. If warming up out of the freezer, take the saran wrap off, cover with foil and bake for 45 minutes to 1 hour at 350 degrees F.
Remove from the oven and top with scallions. Serve.
In a small bowl, whisk together the eggs and coconut milk.
In a large bowl, whisk together the flours and salt.
Pour the wet mixture into the dry mixture and whisk until no lumps remain. The mixture should resemble pancake batter.
Place a large nonstick sauté pan over medium heat.
Once the pan is hot, using a ladle, create a 4-inch tortilla (I usually cook two at a time). Cook for 1 minute per side, until slightly browned. Place the tortillas on top of a piece of foil and repeat until you’ve used up all the batter.
Cover in foil and place in the fridge for later use or use immediately for enchiladas, tacos, etc.
Preheat oven to 450 degrees F.
Cover a large baking sheet with foil and spray with cooking spray.
Place tomatillos through onion onto the baking sheet, cut side down.
Roast on the top rack of the oven for approx. 10-12 minutes or until browned/slightly-blackened in spots.
Remove from the oven and allow to cool for approx. 5 minutes.
Place the cilantro, lime juice and salt into a food processor and pulse a few times.
If you want the salsa spicy, place all of the vegetables into the food process and process until it reaches the consistency you’d like. If you prefer a more mild salsa, remove the seeds from the jalapeño and Serrano before adding to the processor.