Primal Chicken Enchiladas

In the mood for a Mexican splurge? Well, whip out your slow cooker, throw on your sombrero and feast your eyes on this luscious platter of clean, gluten-free enchiladas. I actually cannot even with these. They also just so happen to pair very nicely with Netflix. Something about "Netflix and enchiladas" just sounds right. "Stranger Things and enchiladas" sounds even better. Merlin's beard...have you seen that show?! It's addicting. I'm borderline embarrassed to cop to having completed the season within a 24 hour window. Contrary to tradition, Winona Ryder is not the one to steal the show - but the series is a total gem nonetheless.

Now make these enchiladas and guiltlessly nosh away! Perhaps in tandem with an extended viewing of Stranger Things??


  • 2 lbs boneless, skinless chicken breast
  • 1 jar of red enchilada sauce (Trader Joe's is great, as is Hatch)
  • 1 (15 oz) can of diced tomatoes
  • 1 (4 oz) can of diced chilis
  • 1 small red onion, diced
  • 1 tbsp garlic, minced
  • 1/2 tsp cayenne pepper
  • 1 batch of my Paleo Tortillas (OR 8 corn tortillas if you're not in the mood to make your own)
  • Optional: 1/2 cup shredded cheddar or mexican cheese
  • To garnish: 1 avocado, diced


  1. Place the chicken, enchilada sauce, diced tomatoes, diced chilis, onion, garlic and cayenne in the slow cooker. Set to LOW for 4-6 hours, or until chicken is cooked through. 
  2. If you're making the tortillas yourself, prepare them at some point while the chicken is cooking and set aside. If using store-bought corn tortillas, disregard this step.
  3. Preheat your oven to 350. When the chicken is done, move it from to a mixing bowl and shred. Add 1.5 cups of the enchilada sauce and mix up.
  4. Pour about half of the remaining enchilada sauce from the slow cooker into the bottom of a casserole dish (spread evenly).
  5. Stuff one tortilla at a time with the chicken mixture and roll up. Arrange the tortillas close together in the casserole dish and make sure the seams are facing down. 
  6. Pour the rest of the enchilada sauce all over top of the roll ups and garnish with cheese if using.
  7. Place in the oven for 20 minutes, or until the dish is warmed through and the cheese is melty. Garnish with avocado and SERVE!

Servings: 4