Are you ready to take your taste buds on a wild ride? Dive into the delicious world of "Paleo Buffalo Chicken Enchiladas," where spicy meets wholesome in the most satisfying way! This recipe transforms traditional enchiladas into a guilt-free delight, wrapping tender, buffalo-spiced chicken in crisp lettuce leaves for a fresh twist. Perfect for a quick weeknight dinner or a crowd-pleasing dish at your next gathering, these enchiladas are not just healthy—they're utterly irresistible! Get ready to impress your family and friends with this flavorful, easy-to-make dish that’s sure to keep them coming back for more!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Paleo
Serves: 4 servings
Ingredients
- 2 cups shredded cooked chicken
- 1/2 cup buffalo sauce
- 4 large lettuce leaves
- 1/2 cup diced onions
- 1/2 cup diced tomatoes
- 1 avocado, sliced
- Salt to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a baking dish by lightly greasing it with olive oil or lining with parchment paper.
- In a medium mixing bowl, combine the shredded cooked chicken with buffalo sauce, ensuring the chicken is evenly coated. Add a pinch of salt to enhance the flavor.
- Carefully lay out the large lettuce leaves on a clean work surface. These will serve as your paleo-friendly "tortilla" wraps.
- Distribute the buffalo-seasoned chicken evenly across the center of each lettuce leaf, leaving some space at the edges for folding.
- Sprinkle diced onions and tomatoes over the chicken in each lettuce wrap.
- Carefully roll each lettuce leaf, tucking in the sides to create a neat enchilada-style wrap. Place the rolled wraps seam-side down in the prepared baking dish.
- If desired, drizzle additional buffalo sauce over the top of the wrapped enchiladas.
- Place the baking dish in the preheated oven and bake for 15-20 minutes, until the edges of the lettuce are slightly crisp and the filling is heated through.
- Remove from the oven and let rest for 2-3 minutes. Top with fresh sliced avocado before serving.
- Serve immediately while warm, with extra buffalo sauce on the side if desired.
Tips
- Prep Ahead: To save time, shred your chicken and mix it with buffalo sauce in advance. This way, when you're ready to cook, all you have to do is assemble and bake!
- Choose the Right Lettuce: Large, sturdy lettuce leaves like romaine or butter lettuce work best as they hold up well when rolled and provide a nice crunch.
- Customize Your Fillings: Feel free to get creative! Add your favorite veggies or even some dairy-free cheese for an extra layer of flavor.
- Adjust the Heat: If you're sensitive to spice, start with a milder buffalo sauce and gradually increase the heat to your liking.
- Serve with Dips: Pair your enchiladas with a side of guacamole or a cooling ranch dressing to balance the heat and add extra flavor.
- Leftover Love: If you have any leftovers, store them in an airtight container in the fridge. They make a great lunch option the next day!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 8g
Protein: 25g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 85mg
