Gluten-Free Chicken And Squash Enchiladas
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 pound chicken tenders, cooked and chopped
  • 8 paleo coconut wraps
  • 1 yellow squash, chopped
  • 1 red onion, chopped
  • 1 (4-ounce) package goat cheese
  • 1 1/2 cup salsa verde
  • shredded cheese, for topping
  • cilantro, chopped for garnish
  • green onions, chopped, for garnish
Directions
  1. Preheat oven to 350 F.
  2. On a wrap, add chicken, squash, onion and goat cheese and roll.
  3. Add each roll to a 8 x 10 baking dish.
  4. Once filled, top with salsa verde and raw cheese.
  5. Bake for 15–20 minutes.
  6. Serve topped with cilantro and green onions.