Paleo Chicken Enchiladas
What's in it?
2 chicken breasts
1 head of cauliflower
salt and pepper
4 Tbls Coconut oil
2 Tbls arrowroot pwder
1 tsp chilli powder (I found this quite spicy so adjust to your taste, I would probably leaving out if cooking for kids, use paprika instead?)
1 can crushed tomatoes (make sure they have no added sugar or other nasty stuff)
1 cup water
1/4 tsp cumin
1/4 tsp garlic pwdr
1/4 tsp sea salt
Simmer chicken in water for approx. 30 min or until cooked.
Once cooked, set aside to cool, when cool shred chicken and set aside
Warm oil, stir in arrowroot pwdr and chilli pwdr, reduce heat and stir until light brown (approx. 2min)
stir in the tomatoes, water, cumin, garlic pwdr, salt, gently simmer for 10 min and set aside
Cut up cauliflower and pulse in food processor till it has the consistency of rice or cous cous
Place approx. 5-6 cups of the cauliflower rice in a large bowl cover with gladwrap or use a microwave rice cooker if you have one.
Put in microwave for 3 min, stir and cook for a further 3 minutes
Allow to cool slightly
Place cauliflower into a tea towel and twist to squeeze out any liquid, cauliflower needs to be dry for the tortillas to work.
Return cauliflower to a bowl and eggs and salt and pepper, if it is a bit dry add another egg.
Spread mixture in a thin layer onto a lined and greased baking tray.
Place in oven for 10 min then peel them off , flip and bake for another 6-7 min. (You should get 8-10 small tortillas from this qty)
Brown tortillas in a frying pan
Put it all together
A layer of sauce on bottom of dish
1 tortilla (or two depending on the size dish you are using
Layer of Chicken
Layer of Spinach
Layer of sauce
1 tortilla .....and repeat
cover top tortilla with sauce......(If your not fussed about paleo add a little cheese in each layer and on top before baking)
Cover with foil
Bake for 30 min in moderate oven
Rest for 15 min and enjoy.