Cheesy Paleo Buffalo Chicken Enchiladas
A comforting and healthy spin on enchiladas, these Cheesy Paleo Buffalo Chicken Enchiladas pack the flavor while being gluten, grain, and dairy free!
Buffalo Chicken Enchiladas
chopped green onions (white and light green part)
grain free tortillas - I used
Siete cassava & coconut
, for greasing
Cheesy Buffalo Sauce
cup + 2 tablespoons
salt, to taste
optional toppings: avocado, green onions, cilantro, hot sauce
Preheat oven to 350 degrees Fahrenheit and grease a large baking dish (about 10x7 or so) with avocado oil. Set aside.
Make the sauce. Put all the ingredients for the sauce in a
, high powered blender, or food processor and blend until smooth and creamy. Set aside.
In a medium bowl add shredded chicken, green onions, and 1/2 of the sauce. Mix well to combine.
Make the enchiladas. Add 1/4 cup chicken mixture to a tortilla and roll it up, placing it seam-side down in the pan. Repeat with remaining tortillas. Cover with the remaining buffalo sauce.
Bake for 20-25 minutes until warmed through. Top with toppings of choice.
*Place cashews in a bowl. Cover with water. Let soak for at least 30 minutes or overnight (30 minutes if you are in a pinch).