Chicken or Ground Turkey Enchiladas
Gluten-Free, Gut-Friendly, Paleo
1 pound free range chicken or turkey, cooked and chopped 7–8 paleo almond wraps OR grain-free
1 yellow squash, chopped
1 red onion, chopped
one 4-ounce package of goat cheese 1–11⁄2 cups salsa verde
raw goat or sheep cheese, diced cilantro, chopped
green onions, chopped
First things first, don’t forget to get your oven preheated to 350 F.
Next, set out one of your wraps on a clean, flat surface and fill it with the chicken, squash, onion and goat cheese. Now roll it up and place it in the baking dish.
Continue to lay out each wrap, filling it, rolling it and placing each one in the baking dish.
Once you have the baking dish full, top all of the enchiladas with the salsa verde.
Next, sprinkle the raw cheese on top.
Place the baking dish in the preheated oven and bake for 15 to 20 minutes.
You’ll know the enchiladas are done when they start to get a little golden brown around the edges.
Serve your homemade enchiladas topped with fresh cilantro and green onions.