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Paleo Enchilada Casserole

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Paleo Enchilada Casserole Recipe

This paleo enchilada casserole is made with the healthiest ingredients! A quick and easy homemade enchilada sauce is bursting with delicious Mexican-inspired flavors. This recipe packs in plenty of veggies and lean protein, making this paleo enchilada casserole a simple a nutritious dinner option.

Paleo Enchilada Casserole served on a plate topped with fresh avocado and jalapenos.

The Story Behind This Paleo Enchilada Casserole

I’m a BIG fan of all things Mexican food. Mexican food is easily my most favorite cuisine (no one tell my Italian grandmother I said that!). My main goal in life, other than creating delicious gluten-free and dairy-free recipes for you guys, is creating EASY gluten-free and dairy-free recipes for you guys. We’re all busy, trust me I get it. And we don’t always have the time to hand-roll 30 paleo meatballs. So I asked myself, what’s easy?? And time and time again came back to casseroles. I might have my mid-western mom to thank for this, she’s a big casserole gal. I find that where I live in the Northeast, casseroles aren’t as big of a part of people’s weekly dinner rotations. Well, I don’t care where you’re from, because I’m gonna make sure you get comfortable and excited about making casseroles!

This paleo enchilada casserole is easy, loaded with flavor, slightly spicy, incredibly healthy, and super satisfying. There are also ways to make this casserole even easier. Not up to making your own enchilada sauce? Simply pick up a bottle from the store! Don’t have time to cook and shred the chicken? Simply pick up some pre-cooked and shredded or chopped chicken from the store! This recipe is really so easy to customize and make your own, which I highly encourage you do. Oh and before I get into the other stuff I should probably note that this paleo enchilada recipe makes a large batch! I got around eight servings out of my casserole and was able to store it in the fridge, then heat it up and enjoy it all week long.

What You Need To Make Paleo Enchilada Casserole

Arrowroot Starch – This is the paleo version of cornstarch. If you don’t have arrowroot starch, you can easily substite it with cornstarch in this recipe. However, do not leave this ingredients out as it is key to making your enchilada sauce thick and creamy.

Chicken Broth – Feel free to use beef broth, vegetable broth, or even bone broth instead. You can use water if you’d like, but I recommend broth for extra flavor.

Sweet Potato – A large sautéed sweet potato replaces black beans in this paleo enchilada casserole recipe. In case you’re not aware, black beans are not paleo-compliant. However, if you are not strict paleo you can easily use one or two cans of black beans instead.

Diced Green Chiles – Though small, diced green chiles pack a TON of flavor. If you’er having a hard time finding diced green chilies at your local grocery store, try looking in the ethnic food aisle – that’s where I almost always find them!

Adjust This Recipe To Your Dietary Needs

  • Add Dairy: Sprinkle 1 cup of shredded cheese on top of the casserole before baking OR sprinkle queso fresco on top of the casserole after baking.
  • Make it Vegan/Vegetarian: Use vegetable broth instead of chicken broth and 2 cans of drained and rinsed black beans instead of chicken.
Paleo Enchilada Casserole
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Paleo Enchilada Casserole

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: MexicanDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

This paleo enchilada casserole is made with the healthiest ingredients! A quick and easy homemade enchilada sauce is bursting with delicious Mexican-inspired flavors. This recipe packs in plenty of veggies and lean protein, making this paleo enchilada casserole a simple a nutritious dinner option.

Ingredients

  • For the enchilada sauce:

  • 3 Tablespoons Olive Oil

  • 3 Tablespoons Arrowroot Starch, see Notes

  • 1 Tablespoon Chili Powder

  • 1 Teaspoon Cumin

  • 1 Teaspoon Salt

  • 1/2 Teaspoon Onion Powder

  • 1/2 Teaspoon Garlic Powder

  • 1 Teaspoon Apple Cider Vinegar, see Notes

  • 6 Ounces Tomato Paste

  • 2 Cups Chicken Broth

  • For the casserole:

  • 1 Tablespoon Olive Oil

  • 1 Yellow Onion diced

  • 1 Bell Pepper diced

  • 1 Large Sweet Potato cubed

  • 4 Ounce Can Green Chiles

  • 1 1/2 Pounds Chicken Breast cooked and shredded

  • 8 Grain-Free Tortillas halved, see Notes

Directions

  • For the enchilada sauce:
  • Mix together the olive oil and arrowroot starch in a large saucepan over medium heat.Paleo Enchilada Casserole Process Photo 1
  • Once starch has dissolved, add in the chili powder, cumin, salt, onion powder, and garlic powder and cook for 2 minutes.Paleo Enchilada Casserole Process Photo 2
  • Add in the apple cider vinegar, tomato paste, and chicken broth then bring to a boil before reducing to a simmer for 5 minutes or until sauce has thickened. Use immediately in the recipe below.Paleo Enchilada Casserole Process Photo 3
  • For the casserole:
  • Preheat oven to 375° Fahrenheit and grease a 9×13-inch baking dish.
  • Sauté the onion, bell pepper, and sweet potato in olive oil over medium heat for 10 minutes.Paleo Enchilada Casserole Process Photo 4
  • Add in the diced green chiles, shredded chicken, and 1 cup of enchilada sauce. Cook for another 2 minutes before removing from heat.Paleo Enchilada Casserole Process Photo 5
  • Evenly spread 1/2 cup of enchilada sauce on the bottom of your baking dish. Follow that up with an even layer of 6 tortillas halves, top the tortillas halves with 1/3 of the chicken mixture, repeat with a layer of 5 tortilla halves, then 1/3 cup of the chicken mixture. Layer the last of the tortilla halves, the last of the chicken mixture, and top casserole with 1/2 cup of enchilada sauce.Paleo Enchilada Casserole Process Photo 6
  • Cover casserole with aluminum foil and bake for 20 minutes, then remove foil and bake uncovered for another 10 minutes.Paleo Enchilada Casserole Process Photo 7

Notes

  • Arrowroot Starch: If not paleo, you can sub 3 tablespoons of cornstarch for the arrowroot starch.
  • Apple Cider Vinegar: You can sub white vinegar for the apple cider vinegar in this recipe.
  • Grain-Free Tortillas: I love and recommend Siete grain-free tortillas, if you’re not grain-free you can use your favorite corn or flour tortillas instead.

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30 Minutes or Less

Paleo Chicken Nuggets + Healthy Honey Mustard (GF/DF)

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Paleo Chicken Nuggets Recipe

These paleo chicken nuggets are incredibly crispy on the outside and juicy on the inside. Impressively simple to make, this recipe is the healthier answer to your fast food craving. And don’t forget the healthy honey mustard – it’s just four ingredients and the PERFECT companion to these paleo chicken nuggets!

Paleo chicken nuggets are finally here! I’ve actually been making this recipe for months, fine-tuning it every time. I’m a firm believer in chicken nuggets always having a place in our lives. They’re not just to enjoy throughout childhood, but adulthood too …and eventually senior-hood.

I also have a secret for how to eat these paleo chicken nuggets that makes them just a little more grown-up. I make a double batch at the beginning of the week, and throw them in all my salads as a crispy, delicious protein! Now I will say, if you plan on doing the same, to reheat these chicken nuggets I highlyyyy recommend warming them up in the oven as apposed to the microwave. The microwave makes these a little soggy, whereas the oven keeps the outside layer nice and crunchy. To do this, set your oven to 400° Fahrenheit and heat your paleo chicken nuggets on a baking sheet for 5-10 minutes or until they’re warm throughout.

And of course, you can enjoy these nuggets anyway you’d like! Another favorite method of mine is serving them with my air fryer sweet potato fries. I also included a BONUS healthy honey mustard recipe for you guys below. Paleo chicken nuggets, air fryer sweet potato fries, and healthy honey mustard is a killer combo. It honestly tastes like you ordered fast food for dinner, but is WAY HEALTHIER.

What You Need To Make Paleo Chicken Nuggets and Healthy Honey Mustard

Almond Flour – If you don’t already have a bag of almond flour in your cabinet, I highly recommend you go out and buy one. I use almond flour in a TON of my recipes, and not just the paleo ones. It’s a great gluten-free and paleo flour substitute, and that’s exactly how we use it in these paleo chicken nuggets.

Tapioca Starch – Another item I highly recommend you pick up next time you’re at the grocery store. Tapioca starch is a great item to have if you intend to cook more paleo recipes. It can act as a substitute to corn starch and since almond flour alone can be kind of dense, tapioca starch really helps to lighten up the crispy coating.

Dijon Mustard – Well, obviously! Dijon is my personal favorites of all the mustards. In my eyes, it’s a more mature yellow mustard. I wouldn’t recommend subbing a different kind of mustard for the dijon in this recipe. Dijon adds a little spice, helping this healthy honey mustard tasting almost identical to your regular ole’ honey mustard.

Paleo Chicken Nuggets + Healthy Honey Mustard (GF/DF)
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Paleo Chicken Nuggets + Healthy Honey Mustard (GF/DF)

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: American
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

These paleo chicken nuggets are incredibly crispy on the outside and juicy on the inside. Impressively simple to make, this recipe is the healthier answer to your fast food craving. And don’t forget the healthy honey mustard – it’s just four ingredients and the PERFECT companion to these paleo chicken nuggets!

Ingredients

  • For the chicken nuggets:

  • 1 1/2 Pounds Chicken Breast, see Notes

  • 1 Egg

  • 1 Cup Almond Flour

  • 1/4 Cup Tapioca Starch

  • 1 Teaspoon Paprika

  • 1/2 Teaspoon Garlic Powder

  • 1/2 Teaspoon Onion Powder

  • 1/2 Teaspoon Black Pepper

  • 2 Teaspoons Salt, divided

  • For the healthy honey mustard:

  • 1/4 Cup Dijon Mustard, see Notes

  • 1/4 Cup Honey

  • 2 Tablespoons Olive Oil

  • 1 Tablespoon Lemon Juice, see Notes

Directions

  • Cut chicken into bite-sized chunks and sprinkle with 1 teaspoon of salt.
  • In a small bowl, whisk together the egg and set aside.
  • In a separate bowl, mix together the almond flour, tapioca starch, paprika, garlic powder, onion powder, black pepper, and remaining 1 teaspoon of salt.Paleo Chicken Nuggets Process Photo 3
  • Using one hand, place each piece of chicken into the egg, then with the other hand, dredge chicken in the flour mixture.Paleo Chicken Nuggets Process Photo 4
  • To fry: Heat 1/4 cup of oil in a pan over medium/high heat. Working in batches, as to not overcrowd the pan, fry each chicken nugget for 2-3 minutes per side or until cooked through.
    OR
    To bake: Preheat your oven to 425° Fahrenheit, place nuggets on a greased baking sheet and bake for 10-12 minutes, flipping halfway through.Paleo Chicken Nuggets Process Photo 5
  • For the healthy honey mustard:
  • Add all honey mustard ingredients to a bowl and whisk until combined.Healthy Honey Mustard Process Photo

Notes

  • Chicken Breast: You’ll be cutting the chicken into bite-sized chunks in the first step of this recipe. I usually cut mine between 2-3 inches big. However, you can definitely cut your chicken into whatever shape/sized you’d like, just take that into consideration when you’re frying or baking your nuggets.
  • Dijon Mustard: I would not recommend subbing any other type of mustard, dijon works BEST in this recipe.
  • Lemon Juice: You can use apple cider vinegar or white vinegar instead of lemon juice, if you’d like.

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30 Minutes or Less

Air Fryer Sweet Potato Fries

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Air Fryer Sweet Potato Fries

These air fryer sweet potato fries possess that deep-fryer crispiness, without actually being deep-fried! I played around with cooking times and can confidently say I’ve achieved the crispiest air fried sweet potato fries possible. Don’t have an air fryer? No worries, I’ve included an oven baked option that still yields incredibly crispy fries – you’re welcome!

Air Fryer Sweet Potato Fries

The air fryer is truly the kitchen device of the century. I only just got my hands on one a couple months ago and holy moly it changed the homemade fry game for me, forever. The secret to these crispy sweet potato fries is working in batches when you air fry them. Just a single layer at a time, avoiding cramming too many into the air fryer, will give you the crispiest non-deep-fried sweet potato fry of all time.

No air fryer? No problem! See below for an oven baked option.

What You Need To Make Air Fryer Sweet Potato Fries

Sweet Potatoes – The star of our show! You can use any variety of sweet potatoes you’d like for this recipe. Just remember, peel them and then slice them into thin matchsticks. Thinner = crispier. And try your best to cut them as evenly as possible, so that they “fry” evenly.

Olive Oil – My oil of choice, but you can use whatever kind of oil you’d like here. Just one tablespoon is all you’ll need, that’s A LOT less oil than if you deep-fried these!

Salt – Duh! Salt is non-negotiable for fries of any kind. I start small with the salt in this recipe and add a little more when my fries are done. You can, of course, salt to your preference.

Garlic Powder – This is my little special touch. I love the extra flavor farlic powder gives these fries, and I promise you will too. Though if you’re not a garlic fan (how?!), then you can leave this ingredient out.

Sweet Potato Fries Steps
Air Fryer Sweet Potato Fries
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Air Fryer Sweet Potato Fries

0 from 0 votes
Recipe by Samantha Russo Course: SidesCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes

These air fryer sweet potato fries possess that deep-fryer crispiness, without actually being deep-fried! I played around with cooking times and can confidently say I’ve achieved the crispiest air fried sweet potato fries possible. Don’t have an air fryer? No worries, I’ve included an oven baked option that still yields incredibly crispy fries – you’re welcome!

Ingredients

  • 2 Large Sweet Potatoes, see NOTES

  • 1 Tablespoon Olive Oil

  • 1 Teaspoon Salt

  • 1/2 Teaspoon Garlic Powder

Directions

  • In the air fryer:
  • Preheat air fryer to 380° Fahrenheit. While the air fryer preheats, peel and slice sweet potatoes into 1/4-inch sticks.
  • Toss sweet potatoes in a bowl with olive oil, salt and garlic powder. Make sure each fry is evenly coated in oil and spices.
  • Transfer a third of the potatoes to the air fryer, then spread in an even layer and cook for 15 minutes. Pause air fryer to shake pan halfway through.
  • Remove fries and repeat for remaining batches.
  • In the oven:
  • Preheat oven to 425° Fahrenheit. While the air fryer preheats, peel and slice sweet potatoes into 1/4-inch sticks.
  • Toss sweet potatoes in a bowl with olive oil, salt and garlic powder. Make sure each fry is evenly coated in oil and spices.
  • Spread potatoes in an even layer on a large baking sheet – space fries about 1/8-inch apart.
  • Bake for 20 minutes, flipping halfway through.

Notes

  • Sweet Potatoes: Use any variety of sweet potatoes you’d like, white sweet potatoes are my favorite!

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