Spicy Paleo Chicken Enchilada Bake


  • Coconut oil, for greasing dish
  • 1 pound cooked, shredded chicken. ( baked mine and threw it in the food processor, you’re shocked I know)
  • 1 (14 ounce) can red enchilada sauce
  • 1 (6 ounce) can of diced green chiles
  • 1 pepper, seeded and diced (any color you like)
  • 1/2 medium onion
  • 4 garlic cloves
  • 1/2 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 3 eggs


Preheat oven to 350 degrees. Grease an 9×11 glass baking dish. Mine is metal here, I know, we are traveling and I don’t have my pyrex with me!

Okay remember, I am the laziest paleo cook in the world, so you don’t HAVE to do it this way, but I did …

Put all the shreded chicken in the bottom of the pan.

Put EVERYTHING else in the food processor and make chunky sauce. I usually do the onion, garlic and pepper first, and then canned stuff / liquids.

Pour it over evently and top with olives!
Place in oven and bake for 1 hour. You should be able to tell if the eggs have cooked, or the top will still be liquid in patches. Just cook it longer =PSpicy Paleo Chicken Enchilada Bake

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