Enchiladas pollo de verde



Created by our Chef Sara Fawcett, this traditional Mexican dish will have your mouth watering before it even comes out of the oven!



  • 2 eggs
  • 1 Tbsp. melted ghee
  • 1/8 Tsp. baking soda
  • 1/4 Cup arrowroot powder
  • 1 Tsp. coconut flour
  • Pinch of salt
  1. Crack the eggs into a medium-sized bowl and whisk in the melted ghee.
  2. Add the dry ingredients and beat well to combine.
  3. In a small (8′) skillet over medium heat, pour in about 1/4 of the batter and immediately roll it around to evenly coat the bottom. The tortilla should start to pull away from the edges as it cooks.
  4. Cook for 1 minute on each side.

Paleo Sour Cream

  • 1/2 cup paleo mayonnaise
  • 1/2 cup full-fat coconut milk
  • 1/2 tsp apple cider vinegar
  • 2 garlic cloves, finely minced
  1. Combine all ingredients in a medium bowl and whisk to thoroughly combine.
  2. Refrigerate for 30 minutes or longer to thicken.

Green Enchilada Sauce

  • 1 pound tomatillos, papery husks removed
  • 1 jalapeño, seeded
  • 1 cup fresh cilantro
  • 1 tablespoon fresh lime juice
  1. In a food processor, pulse the tomatillos, jalapeño, cilantro, lime juice, and ½ teaspoon salt until finely chopped.
  2. Pour over enchiladas and bake at 350 for 10mins.
  3. Cook chicken any way you like. Roasted chicken was used here.
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