Wild Chicken Enchiladas

 

Author:

Serves: 2 – 4

Ingredients

Wild Enchilada Sauce

  • 3 tablespoons avocado oil (or grass-fed butter, ghee or tallow)
  • 1 tablespoon arrowroot starch (or millet, brown rice, or oat flour)
  • ¼ cup chili powder
  • 2 cups chicken broth
  • 10-ounce tomato paste (about 1 cup)
  • 1 teaspoon dried oregano (or Italian seasoning)
  • 1 teaspoon ground cumin
  • Salt to taste (~1/2 teaspoon)

Egg Tortillas*

  • 6 eggs, beaten
  • 2 tablespoons butter, ghee or tallow (or avocado oil)

Chicken Enchiladas

  • 2 cups chicken, shredded (leftover)
  • 2 cups frozen chopped spinach, thawed
  • 3 tablespoons hot sauce
  • Shredded sharp cheddar cheese (optional)
  • More optional toppings: guacamole, salsa, fermented sour cream, lettuce and/or cilantro

Instructions

Enchilada Sauce

  1. Heat the oil in a medium saucepan set over medium-high heat. Add the arrowroot starch and cook, stirring with a wooden spoon, until thick and bubbly. Add the chili powder and cook another 30 seconds. (This is a good time to pull the frozen spinach out of the freezer, if you haven’t yet).
  2. Stir in the chicken broth, tomato paste, oregano, cumin, and salt. Stir and reduce to a simmer.
  3. Simmer 15 minutes until sauce is thick and bubbly. Set aside to cool slightly.

Egg Tortillas

  1. Heat one teaspoon of butter in a small omelet or crepe pan set over medium-high heat.
  2. Pour about ¼ cup beaten egg into the pan and swirl to make a large, thin omelet.
  3. Heat until bubbly and edge is crisp. Remove to a plate.
  4. Repeat with remaining egg to create 6 – 8 omelet tortillas.

Assemble Chicken Enchiladas

  1. Preheat oven to 375℉.
  2. Spread ¼ cup sauce in the bottom of a casserole dish.
  3. Divide chicken and spinach evenly between the egg tortillas, lining the filling up in the center of each. Sprinkle with hot sauce and cheese (if using).
  4. Roll the tortillas, leaving ends open, and lay side-by-side in the casserole dish.
  5. Top with remaining sauce and a sprinkle of cheese (optional).
  6. Bake until hot and bubbly, about 20 minutes.
  7. Garnish with toppings like guacamole, salsa, fermented sour cream, lettuce and/or chopped cilantro.

Notes

Don’t have leftover chicken? Here’s a quick and easy recipe…

Easy Shredded Chicken: Add uncooked chicken breasts or thighs to a saucepan and pour in enough water to cover. Place over medium heat, bring to a boil, and simmer until chicken is no longer pink, ~10-12 min. Transfer to a bowl, allow to cool, and shred chicken meat with 2 forks.

3.4.3177

When you’re in the middle of a busy week (like this one), eating right can be tough. That’s when we knock out a pan of comfort food like these low-carb Wild Chicken Enchiladas.

Get the recipe for these Wild Chicken Enchiladas: http://bit.ly/chencld

Instead of using corn or flour tortillas, we make the tortillas using only beaten egg and cook them like a thin crepe or omelet.

It’s ok if your egg tortillas don’t come out perfectly shaped since we’re smothering these with enchilada sauce and melted cheese.

Get the recipe for these Wild Chicken Enchiladas: http://bit.ly/chencld

These taste even better re-heated in the oven the next day, so make a big batch!

Thin omelets make quick, low-carb wraps for these spicy shredded chicken #enchiladas. Click To Tweet

These Enchiladas are a favorite in our community, the Fat-Burning Tribe. Here’s what some of our members are cooking up in their own kitchens…

Get the recipe for these Wild Chicken Enchiladas: http://bit.ly/chencld

Get the recipe for these Wild Chicken Enchiladas: http://bit.ly/chencld

Get the recipe for these Wild Chicken Enchiladas: http://bit.ly/chencld

These low-carb Chicken #Enchiladas are a new favorite. Click To Tweet

If you haven’t seen it yet, check out Abel’s article on how to save money on good quality pastured chicken, beef, pork and seafood at the grocery store.

Want More Fat-Burning Recipes?

If you want to start dropping pounds by eating real food, like these smothered Chicken Enchiladas, we’ve got just what you’re looking for…

Join our Fat-Burning Tribe today for free for 7 days and get instant access to our favorite recipes, meal plans, videos and more.

Try the Fat-Burning Tribe for free for 7 Days: https://www.wild30.com/p/fatburningtribe

Be sure to take a picture of the whole enchilada, and share it with us on Twitter @fatburnman, Facebook, or Instagram @fatburningman.

And leave a comment below to let us know how it turns out. For reals!





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