Friday, April 6, 2012

Paleo chipolte chicken enchiladas

I was really in the mood for some gourmet Mexican food. I took a look at what produce and foods were left in the fridge and whipped this together.  It was delicious and had just the right spiciness.  It's basically a Mexican Cabbage roll.

Ingredients (Serves 4)
-1 large green cabbage
-2 cooked and shredded pastured chicken breast
-2 cans of artichoke hearts in water, drained and diced
-1 13.5 oz can of full fat coconut milk
-1 sweet onion diced
-1 4 oz can green chilies
-6 mini peppers diced
-Chipolte chili powder to taste
-Granulated garlic to taste

Optional Sauce Ingredients:
- 1 13.5 oz can of full fat coconut milk
- 1 4 oz can green chilies
- Chipolte chili powder to taste


1. Boil water in large stock pot (enough water to cook whole cabbage)
2. Turn heat to low and place cabbage in water
3. As the cabbage cooks it will become pliable and you will be able to take leaves off and set aside for wrapping the enchiladas. (Cook it just long enough to make it pliable but do not overcook)
4.Warm oven to 350 degrees
5. Saute onions, peppers, chipolte chile powder, and garlic in olive oil on medium high heat about 3 minutes.
6. Add drained green chilies, diced artichoke hearts, and cooked chicken, saute another 3 minutes, stirring frequently.
7. Turn heat down to Low and stir in coconut milk.
8. Bring to simmer and continue to simmer for 5 minutes stirring frequently.
9. Remove pan from heat.
10. Scoop mixture into cabbage leaves and roll into enchilladas.
11. place cabbage rolls into glass casserole dish.
12. Top with sauce ( you can make your own or buy a gluten free enchilada sauce like Las Palmas red enchilada sauce)

* I took a can of coconut milk and skimmed the coconut cream out of the can and left the water behind.  I then heated it with some some more chipolte chili powder and some more diced green chilies.  This made a perfect sauce for the enchiladas.  I poured it over the cabbage rolls before baking.

13. Place cabbage rolls in oven for 20 minutes.

I liked the flavor that came out in this recipe.  It actually reminded me of some enchiladas I had when I was a kid that were authentic Mexican enchiladas made with corn tortillas.   I hope you enjoy this recipe as much as I did!


  1. It sounds really good, Heather. This non-Paleo person may even give it a try!

  2. Hi Heather! I was a patient of Michael's, and have started paleo and he told me to check out your blog, which is great! Come visit mine, I'll start writing again soon, I kind of put it on hold after I broke my ankle.


    @ Life's Gristle