• Katherine Arthurs

Smoked Paprika Chicken Enchiladas

Just back from Mexico and I'm still dreaming of the depth of flavors there. We had some amazing food there - just simple and fresh.


We were in Todos Santos - best fresh tortillas we have ever had! Along with street side fried fish tacos with all the condiments, guacamole of my dreams and the best 5 day slow cooked beans with eggs and chips...oh, don't forget the extra lime margaritas on the rocks!


These enchiladas are a favorite in our house - I make them gluten and dairy free - just makes your gut feel a little better - especially after enjoying 4 of them! We love Siete Cassava Flour tortillas and Daiya dairy free pepper jack cheese....don't tell my husband its dairy free cheese - he hasn't noticed - not even once!




Smoked Paprika Chicken Enchiladas

I made these gluten and dairy free

Made with Sieta Cassava Flour Tortillas & Daiya Pepper Jack Cheese

2 tablespoons oil- I use avocado oil 4 boneless chicken thighs, diced into small pieces 2 boneless chicken breasts, diced into small pieces 1 tablespoon smoked paprika 1 teaspoon cumin 1/2 teaspoon onion powder 1/2 teaspoon dried garlic 1/2 teaspoon each salt & pepper 1 tablespoon tapioca powder *optional 1 onion, chopped 1/2 cilantro and/or scallions, chopped 1 package of 8 Sieta Cassava Flour Tortillas 2 1/2 cups of your favorite enchilada sauce (I like this kind) 1 cup of Daiya pepper jack cheese


Heat a large cast iron with oil on high. Add chicken and all spices through tapioca flour together in a bowl- toss to coat. When pan is hot, add chicken and let cook for 3-4 minutes before tossing or turning. You want it to brown up on the outsides but also cook just through. Cook until all pieces are cooked- roughly 6-8 minutes.

Remove chicken from pan. Add onion and cook for 2 minutes- stirring occasionally. Add 1/2 cup of enchilada sauce and turn off heat. Mix onions, chicken and herbs together.

To assemble the enchiladas, use a 8 x 12 pan or similar size glass pan. Add about 1 cup of the enchilada sauce to the pan and spread evenly so that it covers the bottom of the pan. Heat individual tortillas up in another pan on medium heat. When warm and flexible add a large spoonful of chicken to each tortilla and a sprinkle of cheese. Fold and place the seam of the tortilla on the bottom, touching the pan. Do again and again until all chicken or tortillas are used. Pour remaining enchilada sauce on top and sprinkle some cheese on top, as well.

Bake for 15 minutes or until sauce is bubbling. Garnish with fresh herbs.


Enjoy!