Chicken Enchiladas are amazing! They are just like a Mexican Lasagna. This paleo friendly chicken enchilada is amazing for meal-prep. Not only that, it is extremely filling and it is loaded with some muscle building protein.

So how can these be paleo friendly chicken enchilada? Well, while most enchiladas are made with flour tortillas, on this recipe we have replaced it with cabbage. Yes, the humble and wonderful cabbage. An affordable, yet extremely nutrient-rich vegetable.







Cabbage is awesome and the way we use it in this recipe is by blanching it. Blanching is technique were you simply boil the cabbage leaf for 2 minutes just get it a bit soft. I do recommend boiling until is soft enough that you can chew throw it with ease. So 2 minutes might be the place to start as far a blanching goes.

Another thing to point out about this recipe is the Enchilada Sauce. While you may be able to find one in the store, chances are it is loaded with stuff your body does not need. That is why I made my own Enchilada Sauce!

Now, this paleo friendly chicken enchilada has a ton of protein from the chicken as well vitamins from the cabbage. In fact, cabbage is in the same family as broccoli and kale. This means that cabbage is a cruciferous vegetable. These vegetables are known for helping reduce inflammation in the body.

The macros for this paleo friendly enchilada is the following:

Calories: 250

Fats: 14

Carbs: 10

Protein: 26

Although I have only emphasized the paleo version of the recipe. You can easily do keto or low carb if you like. As you can see in pictures the enchiladas has cheese on it. This was because we share it with my wife’s family and they loved it!

On a side note, you have to boil chicken breast and then shred it. If you like you could use one of my favorite crockpot chicken recipes, the Mexican Crockpot Chicken!

Enjoy and share!

Chicken Enchiladas (Paleo, Keto, Whole30) Ingredients 2 lb of chicken

10 – 14 Cabbage Leaves

2 red bell peppers

2 tbsp of chili

2 tbsp of cumin

1 tsp of oregano

2 tbsp of coconut oil

5 cilantro sprigs

Sprinkle of Chihuahua or Monterrey Cheese (Optional or if doing Non-Paleo)

Salt and pepper to taste Directions Set oven to 350 degrees Fahrenheit

Chop the peppers and onions.

Set the chicken breast in a pot with water and boil for 20-30 minutes.

While chicken is boiling blanch your cabbage leaves for about 2 minutes in a separate pot with boiling water.

Once the cabbage has been blanched, let rest on a colander until all cabbage has been blanched.

Once the chicken is ready, shred with a fork.

Set a pan on a medium heat and grease it with coconut oil.

Cook the onions and peppers for about 3 minutes.

Add your cumin and chili powder to the peppers and onions.

Mix around and add your chicken.

Mix around one more time and let it cook for about 5 minutes.

Finish it with some oregano, salt, and pepper.

Grab the Cabbage leaves and filling them up with the chicken.

Carefully roll the cabbage like a burrito and place in a deep baking tray.

Once all cabbage leaves have been rolled with the chicken pour some Enchilada Sauce on it.

Sprinkle cheese on top and bake for about 20 minutes.

Once done sprinkle cilantro leaves.

Enjoy!

As Always, Stay Real!



