Paleo Enchiladas Verdes

After seeing an ad for coconut wraps in Paleo Magazine, I had to give Pure Wraps a try. I tested them out as a tortilla in a modification of my favorite pre-paleo enchilada recipe. They were great! The wraps come raw and do not do well at high temperatures. I planned on 400 degrees F for 10 minutes and they were well browned after about 5 minutes. As stated in the recipe, I recommend warming the filling in the microwave or stovetop first so that everything is warm at the same time, and then baking them in the oven at a lower temperature. The sweet potato mixed with paleo mayonnaise and coconut milk gives these a nice, creamy texture. They were so good, we didn't even miss the cheese! I was looking for a clean salsa verde in the grocery store but couldn't find one so I made this one from scratch. It is very easy and can be done at the same time you are making the filling. Please note that I made only 4 enchiladas and we used the remainder of the filling wrapped in a raw Pure Wrap for a tasty lunch the next day.

Adapted from Cooking Light, January 1999.


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!