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Paleo Red Enchilada Sauce, A Perfect Topping for Shredded Chicken

So I thought I’d use this 2-recipe day for a little update. We are now officially one week into our new yoga regimen. We’ve gone to class every day except one (and I think that’s pretty great!). I’m already starting to feel stronger and the practices are beginning to feel less painful. Angel is noticing the positive effects as well! Pair MBody’s hot yoga with our Paleo food and you’ve got lifestyle gold! …and yes, I know that the Paleo style is more crossfit, but honestly, we’re just not the type. The important thing about exercise is to find something that works for you and your body, right?

So anyway, today I’m making enchiladas. Sans grain. Sans dairy. Plus awesome.

Paleo Red Enchilada Sauce

4 Ancho Chiles (I use dried, sans stems but with seeds)

3 Arbol Chiles (again, I use dried, sans stems but with seeds)

1 Tomato

½ White Onion

2 Garlic Cloves

½ tsp Oregano

1/8 tsp Cumin

Sea Salt and Pepper (to taste)

3 cups of Water

Remove the seeds and stems from the chiles. Tear them into pieces, then sauté them with the onion and garlic at medium-low heat for approximately 5 minutes (or until fragrant).

Bring the 3 cups of water to a boil. Add the chile mixture and tomato (roughly chopped). Reduce the heat and cook for 15 minutes.

Transfer to a blender and add the oregano and cumin.

Blend (I like to use a Bullet) until smooth and then heat for another 15 minutes. Strain (if you like it really smooth) and serve over our Mexican Shredded Chicken for a delicious south of the border meal!


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  1. By Mexican Shredded Chicken | Paleo Effect | July 7, 2011 at 4:25 pm

  2. By Paleo Chilaquiles, A Traditional Mexican Breakfast, Lunch or Dinner April 19, 2012 at 12:30 am

  3. By Paleo Shredded Chicken, A Paleo Mexican Entree October 6, 2014 at 10:45 pm