Ready for some easy-to-make Mexican food that’s hearty, healthy, and comes with a little heat? Here you go…
Comfort food made easy – that’s the best kind, right? Hope you all have dusted off that crock pot because you’re gonna need it for this recipe.
I’ve been in crock pot mode for awhile now. And why not – a slow cooker infuses your food with deep and delicious flavors as it simmers for hours. Plus it’s minimal work. Who wants to spend hours in the kitchen when you don’t have too?
I really wanted an easy recipe for the enchiladas because you also need to make the tortillas. No biggie though, you can knock out those out in a matter of minutes…check out my simple tortilla recipe here: Paleo & Gluten-Free Tortillas.
This enchilada dish only needs a few ingredients because I started with a can of Hatch-brand red enchilada sauce. This sauce may not be perfectly paleo, but it is gluten-free and has no GMOs or preservatives, so I’m giving it a pass for this special dish. We used the medium spicy version, so no extra spices required. You could always make your own enchilada sauce if you’re feeling adventurous, but I was going for easy peasy with this one.
The chicken flavor was awesome thanks to simmering in the sauce for hours. All I had to do was pull out the chicken, shred it, wrap it in our wonderful homemade tortillas, and pop the enchiladas into the oven until they were nice and hot.
Note too, this dish is gluten-free and dairy-free. Of course that means no cheese or sour cream, but with all the flavors going on here, and a little guacamole topping before you dig in, I think you’re going to really love the rich taste of this much healthier version.
This was our first pan of enchiladas in a year…needless to say, my hubby and I were in heaven!
This recipe makes 6 enchiladas…feel free to double the recipe for more.