Serves: 4

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes

Ingredients

For the Enchiladas

1. 3 cups shredded chicken
2. 2 cups homemade chipotle enchilada sauce (or your preferred enchilada sauce)
3. 8–10 almond flour tortillas (such as Siete almond flour tortillas)
4. 1/4 cup shredded cheese (optional)
5. Fresh cilantro leaves, for serving

For the Shredded Chicken (or use pre-shredded chicken)

1. 2 lbs boneless, skinless chicken thighs or breasts
2. Salt and pepper, to taste
3. 1/2 tsp ground cumin
4. 1/4 cup chicken broth
5. 1/2 red onion, sliced thinly

Instructions

Make the Shredded Chicken in the Slow Cooker

1. Place chicken thighs or breasts in the bottom of a slow cooker. Season generously with salt, pepper, and cumin. Add sliced red onion and chicken broth. Toss gently to combine.
2. Cover and cook on high for about 3 hours or on low for 4–6 hours, until the chicken easily shreds with two forks.
3. When cooked, shred the chicken using two forks. Return shredded chicken to the slow cooker and keep on warm until ready to use, or refrigerate for up to a week for future meals.

Assemble and Bake the Enchiladas

1. Preheat the oven to 325°F (about 160°C).
2. Spread about 1/2 cup of enchilada sauce across the bottom of a casserole dish to prevent sticking and add moisture.
3. Place a portion of shredded chicken in the center of a tortilla and roll it up gently. Place each rolled tortilla seam-side down in the prepared dish. If your almond flour tortillas are a bit brittle, warm them in the microwave for 15–20 seconds to make rolling easier. Small cracks are fine — the sauce will help seal them during baking.
4. Pour the remaining enchilada sauce evenly over the rolled tortillas. Cover the dish with foil and bake for 20 minutes.
5. Remove the foil, sprinkle with shredded cheese if using, and return to the oven until the cheese melts, about 5 more minutes.
6. Remove from the oven, garnish with freshly chopped cilantro, serve hot, and enjoy.

Tips, Variations, and Storage

These enchiladas are versatile. You can substitute the shredded chicken with cooked ground beef, ground turkey, pulled pork, or shredded beef — the chipotle enchilada sauce complements a wide range of proteins. If you prefer corn tortillas, use them instead; warm them slightly to prevent cracking.

For a lighter version, use less sauce or skip the cheese. For extra creaminess, mix a little sour cream or crema into the shredded chicken before rolling. Add diced onion, roasted peppers, or black beans to the filling for more texture and flavor.

To store leftovers, cover and refrigerate for up to 3–4 days. Reheat in the oven at 325°F until warmed through, or microwave individual portions. You can also freeze baked enchiladas: assemble and freeze before baking, or bake first and freeze in an airtight container for up to 2–3 months; thaw overnight in the refrigerator before reheating.

Serving Suggestions

Serve these enchiladas with a side of cilantro-lime rice, a simple green salad, or avocado slices. Pickled red onions, fresh lime wedges, or a dollop of crema or sour cream brighten the dish and balance the richness of the sauce.

Notes

1. These enchiladas work with a variety of fillings — cooked ground beef, turkey, or shredded beef are excellent alternatives.
2. Almond flour tortillas can be delicate; warming them briefly makes rolling easier and reduces cracking.

Author: Alex Snodgrass

Source: The Defined Dish