, , The Daily Meal, http://www.thedailymeal.com/recipes/gluten-free-chicken-and-squash-enchiladas-recipe,
These enchiladas are healthier than the ones at your favorite Mexican restaurant
Dr. Josh Axe
Recipe Courtesy of Dr. Josh Axe, DNM, DC, CNS
Chicken enchiladas don’t have to just be for date night. What if I told you that it’s not that hard to recreate this delicious dish in the comfort of your own kitchen? And what if I told you that you could make a version that’s much healthier than the one at your favorite Mexican restaurant?
Traditional enchiladas are usually cooked with lots of unhealthy canola or vegetable oil. Canola oil is especially dangerous, as it is often genetically modified and can cause kidney and liver problems, heart trouble, hypertension and other conditions. This version, however, uses no additional oil.
Additionally, the corn or flour tortillas—which can be difficult to digest for those with a gluten sensitivity—have been replaced with grain-free, paleo-friendly coconut wraps. After throwing in some metabolism-boosting lean protein from the chicken and goat cheese, and finishing with salsa verde (either homemade or store-bought), these enchiladas are baked to perfection. And you’ll never have to leave the house!
Ingredients
For the Gluten-Free Chicken and Squash Enchiladas
1 Pound
chicken tenders, cooked and chopped
8
Paleo coconut wraps
1
Yellow squash, chopped
1
Red onion, chopped
1 (4-ounce) Package
goat cheese
1 1/2 Cup
salsa verde
Shredded cheese, for topping
Cilantro, chopped for garnish
Green onions, chopped, for garnish
, These enchiladas are healthier than the ones at your favorite Mexican restaurant Dr. Josh Axe Recipe Courtesy of Dr. Josh Axe, DNM, DC, CNS Chicken enchiladas don’t have to just be for date night. What if I told you that it’s not that hard to recreate this delicious dish in the comfort of your own kitchen? And what if I told you that you could make a version that’s much healthier than the one at your favorite Mexican restaurant? Traditional enchiladas are usually cooked with lots of unhealthy canola or vegetable oil. Canola oil is especially dangerous, as it is often genetically modified and can cause kidney and liver problems, heart trouble, hypertension and other conditions. This version, however, uses no additional oil. Additionally, the corn or flour tortillas—which can be difficult to digest for those with a gluten sensitivity—have been replaced with grain-free, paleo-friendly coconut wraps. After throwing in some metabolism-boosting lean protein from the chicken and goat cheese, and finishing with salsa verde (either homemade or store-bought), these enchiladas are baked to perfection. And you’ll never have to leave the house! Ingredients For the Gluten-Free Chicken and Squash Enchiladas 1 Pound chicken tenders, cooked and chopped 8 Paleo coconut wraps 1 Yellow squash, chopped 1 Red onion, chopped 1 (4-ounce) Package goat cheese 1 1/2 Cup salsa verde Shredded cheese, for topping Cilantro, chopped for garnish Green onions, chopped, for garnish, Read More, 
, , These enchiladas are healthier than the ones at your favorite Mexican restaurant Dr. Josh Axe Recipe Courtesy of Dr. Josh Axe, DNM, DC, CNS Chicken enchiladas don’t have to just be for date night. What if I told you that it’s not that hard to recreate this delicious dish in the comfort of your own…, http://www.edamam.com/ontologies/edamam.owl#recipe_76ffec89a8e88008c3e5359928adf8a0, Gluten-Free Chicken and Squash Enchiladas, http://www.thedailymeal.com/recipes/gluten-free-chicken-and-squash-enchiladas-recipe, , https://www.edamam.com/web-img/08f/08ff720d342d215ff64495f3cbf64f03.jpg, 8,