Paleo Chicken Enchilada Skillet

A healthy alternative to traditional enchiladas will become a new staple in your recipe rotation! These paleo chicken enchiladas are quick & easy, making them the perfect weeknight meal. This recipe was created by our friend, Tory over at Nourishing The Glow.


Prep Time: 5 minutes

Cooking Time: 5 minutes

Total Time: 10 Minutes


  • 2 cups rotisserie chicken, shredded
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • Salt and pepper to taste
  • Juice of one lime
  • 10 ounces of compliant enchilada sauce, (Like Molli’s Morelos Sauce)
  • 1/2 cup salsa, heat to your preference (Like F.N. Medium Salsa)
  • 1/4 cup Bonafide Provisions Chicken Bone Broth
  • 4 Siete’s Grain Free Tortillas, cut into strips with a pizza cutter
  • 3/4 cup Siete Nacho Cashew Queso
  • 1/4 cup green onions, sliced (for garnish)
  • 1/4 cup tomatoes, diced
  • 1/3 cup guacamole 


  1. In a large skillet, add the rotisserie chicken, cumin, oregano, salt and pepper, lime, enchilada sauce, salsa, and chicken bone broth—stirring until combined. Heat over medium-high heat, and bring the mixture to a simmer and cook for about 3-4 minutes. 
  2. Stir in the cashew queso, the tortilla strips and continue to cook for another minute.
  3. Remove from heat. Top the skillet with tomatoes, green onions, and guacamole.
  4. Serve alone, in a tortilla, or on top of cauliflower rice!

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