Mexico 2013 – unbelievable that this unforgettable trip with my lovely girls Micha and Jasmina has already been 3 years ago and it seems like the week we spent in Cabo San Lucas after New Year’s was the kick off for three life changing years:
From changing jobs to all of us girls moving from several countries back home and out into the world again – I feel we made the most of our time and another girls trip to catch up is overdue.
Thinking about what we loved the most – besides the climate, beach and adventure itself – was the Mexican food – lobster for less than a pizza price in Munich, amazing mid-morning brunches at the pool and the daily “champagne time” as oposed to tea time at 4 o’clock to drift into party mood. And those enchiladas.
Delicious and flavourful chicken, crispy bell peppers and caramalized onions – I can still taste it and yes, back then they were wrapped into countless, soft tortillas and I loved every bite of it. But why would I delete this Mexican signature dish from my menu, just because the flour gives me stomach troubles and pain? What’s wrong with succulent chicken, veggies and this sauce?
Nada. And that’s why I immediately jumped onto the idea of recreating them at home when my lovely new little crockpot baby arrived last week – and chicken enchiladas seem to be a popular crock pot recipe for starters.
〰 PALEO 〰 SUGAR-FREE 〰 GRAIN-FREE 〰 LOW-CARB 〰 DAIRY-FREE 〰 KETO 〰 RICISSIMO 〰
Paleo Crockpot Chicken Enchilada
Cumin is essential for the Mexican taste in this dish – I never knew about it and now I am obsessed with ground cumin, not only adding a nutty taste but has the ability to aid in digestion, improve immunity and treat insomnia.
- 2 medium chicken breasts
- 1 yellow bell pepper
- 2 onions
- 1 tsp coconut oil
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp oregano
- 1 tsp garlic powder
- 100 ml/ 1 cup tomato salsa/ puree
- 2 cups cauliflower rice or paleo tortillas – check out my cauliflower or my physillium husk version.
- Roughly cop the veggies and season them well with the spices
- Add all ingredients to your crockpot/ slow cooker and let them simmer on low for 8-10 hours or 4-5 hours at high.
- Take out the chicken and shred it gently with two forks, the meat will fall apart almost on its own though.
- Add the chicken back into the veggie sauce, which developed in the meantime and simmer for another 30 minutes.
- Serve either with paleo tortillas or cauliflower rice.