Paleo Enchiladas


What You Will Need:

1 Green cabbage washed, cored, and leaves carefully peeled off

1 Pkg chicken breast roasted or boiled then chopped (If you are in a hurry buy one of the organic chickens already roasted)

1 small zucchini diced

1 small squash diced

1 small yellow onion diced and divided

1 pablano pepper diced

1 jar of green chilies diced

4 large cloves of garlic minced

1 box of chicken stock

Salt to taste

1 large tomato diced

1 large avocado sliced and diced

any kind of salsa you would like


Pre. heat oven to 350

In a large pan heat up half the box of chicken stock to a simmer and simmer the cabbage leaves until they soften. About 5 minutes for each side. When they are done simmering just set them aside on a paper towel.


On a separate pan cook 1/2 the onion, pablano peppers, and roasted chicken until the onion softens, about 8 minutes.


Add the zucchini, and squash to the pan right at the end. Lightly season with salt and let it sit while you make the sauce.

*For the sauce

In a blender, blend the other half of the onion with garlic, salt, and green chilies. If the sauce is to thick, add some chicken stock to it until you reach your desired consistency.

Lay out your cabbage leaves and fill them with the chicken stuffing then roll them up and place them in a baking dish.



Top the rolled enchiladas with your green chilie sauce and bake for 30 minutes.

Serve on a plate and top with fresh tomatoes, avocados, and salsa.

*serving is 2 enchiladas

220.8 cals, 8.7 G fat, 14.2 G carbs, 6.8 G fiber, 21.3 G pro 5.4 G sugar


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