Gluten Free Enchilada recipe

We were inordinately excited by these gluten free enchiladas! One of our favourite treats was to visit a Mexican restaurant and gorge ourselves on spicy, bean and cheese filled enchiladas. Then we went Paleo, and oh, the woe!

For 3 long years we have lived without these little parcels of spicy yumminess, knowing that delicious though they may be, the pain would just not be worth the momentary taste high!

Super tasty gluten free enchilada recipe suitable for those following a paleo diet from

Then our prayers were answered! Tara over at Primal Power, came up with what can only be described as a revolutionary recipe for a magic wonder dough! It truly is magic - it is SO versatile, we've made pizza, rolls and tortillas with it so far! 

Gluten Free Enchilada - Nutritional Info

Super tasty gluten free enchilada recipe suitable for those following a paleo diet from

Our enchilada filling uses a combination of chicken and vegetables.

We use chicken thighs as these are both tasty and economical, and are apparently more nutrient rich than chicken breasts.

Chicken thighs are a great source of niacin and an excellent source of selenium, as well as being a great protein provider.

Whatever vegetables you add in to the mix are also going to impact the nutritional value of your meal. We used peppers, onions and mushrooms.

Mushrooms are great for Vitamin C, folate, iron, zinc and manganese, as well as being an excellent source of vitamin D, B-6 and numerous trace minerals.

Gluten Free Enchilada - Ingredients - serves 6

  • 6 tortillas made according to the Primal Power Paleo Multi Purpose Dough
  • 8 chicken thighs
  • 2 large onions thinly sliced
  • 1 green or red pepper thinly sliced
  • 300g mushrooms sliced
  • 6 tbsp coconut milk
  • 1 tbsp coconut oil
  • juice of 1 lime
  • 2 tbsp chopped fresh coriander (cilantro)
  • 1/4 tsp ground cumin
  • enchilada sauce
  • 1/2 cup black olives sliced


  1. Prepare the tortillas according to the Primal Power recipe instructions.
  2. Cut the chicken into bite sized pieces and put in a bowl with the vegetables, lime juice, cumin and coriander to marinade whilst you...
  3. Make the enchilada sauce - recipe here
  4. Heat the oil in a pan and fry your chicken and vegetables until lightly browned - alternatively you could use a grill such as the George Foreman (this is what we did, I am in LOVE with my grill!)
  5. Add the coconut milk to the chicken and vegetables and mix well.
  6. Take a tortilla and fill it with chicken mixture, roll up, and lay in a baking tray.
  7. Repeat until all the tortillas are filled and in the tray.
  8. Pour the enchilada sauce over the top of the tortillas.
  9. Sprinkle the sliced olives over the top of the sauce.
  10. Bake in the preheated oven for 20 - 25 minutes.

Serve with cauliflower rice, and or a lovely selection of salads and guacamole if you are lucky enough to be able to eat it, and how about a serving of smoky patata bravas for good measure?

Super tasty gluten free enchilada recipe suitable for those following a paleo diet from
Super tasty gluten free enchilada recipe suitable for those following a paleo diet from

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why not choose a delicious paleo dessert to follow your gluten free enchilada?