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Delicious Whole30 enchiladas topped with cheese, avocado, red onions, and parsley in a white baking dish.

Flavorful Whole30 Enchiladas

Enjoy these delicious Whole30-compliant enchiladas packed with flavorful chicken and fresh vegetables, topped with dairy-free cheese.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Oil
  • 2 tablespoons avocado or olive oil
Vegetables
  • 1 medium onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 red bell pepper chopped
Protein
  • 2 cups cooked chicken, shredded rotisserie chicken works great
  • 1 can (4 oz) diced green chiles
Seasonings
  • to taste Sea salt and black pepper, freshly ground
Sauce
  • 15 ounces red enchilada sauce from siete foods
Tortillas
  • 8-10 tortillas siete foods cassava flour tortillas use 8 for larger burritos, 10 for smaller ones
Cheese
  • 1.5 cups non-dairy cheddar cheese shreds
Optional garnishes
  • as desired fresh cilantro, chopped; diced red onions; sliced avocado; non-dairy sour cream

Method
 

  1. Heat oil in a skillet and sauté chopped onion, garlic, and bell pepper until tender.
  2. Add shredded chicken and diced green chiles; season with salt and pepper. Mix well.
  3. Spread a thin layer of enchilada sauce on a tortilla, add chicken mixture, and sprinkle with cheese. Roll up and place in a baking dish.
  4. Repeat with remaining tortillas, then pour remaining enchilada sauce over the top and sprinkle with cheese.
  5. Bake at 375°F (190°C) for 20 minutes until bubbly and cheese is melted. Garnish with optional toppings before serving.

Notes

Use fresh ingredients for best flavor and adjust seasonings to taste.