Amazing Paleo Chicken Enchiladas (from Paleo Table)

Paleo Enchiladas Verdes

I found this amazing recipe from Paleo table.  There is no reason that Paleo cooking should be boring or not taste good.  I am avidly looking to others blogs to see what recipes I can find and tweak.  Paleo Table always puts up all of our old non paleo favorites, that taste even better than if they were really filled with all the stuff we are supposed to stay away from.  I have now made this recipe 3 times.  It is even great for breakfast or lunch the next day.  I bought the coconut wraps inPaleo Magazine. they trick your body into thinking it is a tortilla in this modification of my favorite pre-paleo enchilada recipe. They were great! The wraps come raw and do not do well at high temperatures. The sweet potato mixed with paleo mayonnaise and coconut milk gives these a nice, creamy texture. They were so good, I didn't even miss the cheese!

Serves 4.


Ingredients
Salsa Verde
1 pound tomatillos, husks and stems removed, quartered
1 1/4 cups organic chicken broth
1/4 tsp sea salt
1 jalapeno pepper, seeded and chopped


Filling
1 1/2 cups shredded rotisserie chicken
1/3 cup onion, finely chopped
1/3 cup cilantro, minced
1/3 cup organic chicken broth
1/3 cup paleo mayonnaise
1/2 cup full-fat coconut milk
1/2 cup cooked, mashed sweet potato
1 Tbsp freshly squeezed lime juice
1 tsp ground cumin
1/4 tsp sea salt
1/8 tsp freshly ground black pepper
8 Pure Wraps coconut wraps
Optional
sliced jalapeno
hot sauce


Preparation

1. For salsa verde, place all ingredients in a medium sauce pan. Bring to a boil over medium heat, reduce heat, and simmer for 15 minute or until tomatillos are soft. Cool slightly and transfer mixture to bowl of food processor. Process until smooth. Return mixture to the pan and simmer until reduced to 2 cups, about 5 minutes.
2. Preheat oven to 350 degrees F.
3. To prepare enchilada filling, combine chicken, onion, and cilantro in a large bowl. 
4. Place broth, mayonnaise, sweet potato, and lime juice in a small bowl. Use a whisk to combine into a creamy texture. Season with cumin, salt, and pepper and stir until well combined. 
5. Add wet mixture to chicken mixture and stir until well combined. Warm mixture in microwave or in a medium pan on the stovetop.
6. Spoon about 1/2 of enchilada verde in the bottom of a small baking dish.
7. Scoop about 1/2 cup of filling diagonally across each coconut wrap. Roll and arrange seam-side-down in baking dish. Top with remaining salsa verde.
8. Bake for 5-10 minutes or until just warmed through. Watch the wraps to ensure they don't burn. Enjoy!