I’ve been deliberately ignoring the fact that cheese may not feature on a strictly Palaeolithic menu, in effort to tick all the right dietary boxes in my recipes and guiltlessly indulge in one of my favourite foods on the daily.
But, let’s face it… A cheesy chicken enchilada was not on the specials board in Caveman Café, so – admitting defeat I will no longer be “paleofying” recipes with delicious cheesy goodness. That is not to say that I believe cheese to be bad for health, quite the contrary. Especially full-fat, raw cheese from grass pastured animals that is full of nutrients, particularly vitamin K2 (important for brain and heart health).
So in celebration of breaking all the rules in the Paleo cook book, I present to you a recipe that honours 2 types of delicious healthy cheeses and meets criteria of a variety of other trendy health categories such as grain-free, gluten-free, organic and low carb!!
What you need:
- 6 eggs
- 2 tablespoon coconut flour
- 1/2 cup almond meal
- 1/2 cup raw milk
- Salt and pepper
- 1 kg free range chicken mix of breast and thigh (diced)
- 1 brown onion (sliced)
- 1 tablespoon coconut oil
- 3 cloves garlic (crushed)
- Small bunch coriander stems (finely chopped)
- 1 tablespoon smoked paprika
- 2 teaspoon cumin
- 1 teaspoon chilli flakes
- 2 tablespoon chipotle
- 700 mls tomato purée (passata)
- 1/2 teaspoon cinnamon
- Small bunch kale (chopped)
- Half cup fresh ricotta (full fat)
- 1/3 cup shaved pecorino
- Salt and pepper
What you do:
Combine first 5 ingredients and whisk well to create a batter. Heat coconut oil in medium size pan until hot and pour in thin layer of batter. Fry 1 minute each side or until just cooked and ready to flip. Put your tortillas aside to cool.
In same pan heat oil and fry onion, garlic, coriander and cumin until fragrant (3 minutes). Add chicken and fry until almost cooked through (5-6 minutes), add remaining spices, kale, chipotle and passata and simmer a further 10 minutes to thicken and cook chicken thoroughly.
Preheat oven to 200 degrees. Assemble your enchiladas by placing chickenon tortilla and rolling. Place on baking tray, spoon over some excess tomato sauce and top with cheese as desired.
Bake until cheese melts (10 minutes)