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This Whole30 enchilada recipe transforms a traditionally cheese-laden Mexican favorite into a compliant dish that doesn't sacrifice flavor or texture. I perfected this recipe during my first Whole30 journey when I was desperately missing my favorite comfort foods but unwilling to break the rules.
I first made these enchiladas during week two of my Whole30 when the cravings were hitting hard. They were such a hit that my non-Whole30 husband requested them weekly even after my program ended.
Ingredients
- Avocado or olive oil: Provides a clean cooking fat that stands up well to heat while adding subtle flavor to the base
- Medium onion: Creates an aromatic foundation that sweetens as it cooks adding depth to the filling
- Garlic cloves: Delivers essential flavor that permeates the entire dish especially when sautéed properly
- Red bell pepper: Contributes natural sweetness vibrant color and a slight crunch for textural contrast
- Shredded cooked chicken: Offers lean protein and makes this recipe quick look for organic rotisserie chicken without additives
- Diced green chiles: Brings mild heat and authentic Mexican flavor without overpowering the dish
- Siete Foods red enchilada sauce: Delivers authentic flavor while remaining completely Whole30 compliant with no added sugars
- Cassava flour tortillas from Siete Foods: These grain free tortillas are a Whole30 game changer with excellent taste and texture
- Nondairy cheddar cheese shreds: Optional but adds that melty satisfaction choose a compliant brand without soy or sugar
Step-by-Step Instructions
- Prepare the Chicken Filling:
- Begin by heating your skillet to the perfect medium heat. You want it hot enough that ingredients sizzle gently when added but not so hot that they immediately brown. Add the oil and let it shimmer before adding your chopped onion. Cook for about 5 minutes until the onion becomes translucent and begins to release its sweetness. Add the minced garlic and bell pepper and cook until fragrant and slightly softened about 2 minutes. The kitchen should be filled with an irresistible aroma at this point. Gently fold in your shredded chicken and green chiles ensuring even distribution of flavors. Season thoughtfully with sea salt and freshly ground black pepper. Let the mixture warm through completely about 3 minutes then remove from heat.
- Warm the Tortillas:
- This step is crucial for preventing tortilla tears. Heat a separate skillet over medium low heat. Add a tiny amount of oil about half a teaspoon and spread it across the surface. Place one tortilla in the pan and warm for 10 to 15 seconds per side until it becomes pliable and slightly bubbly but not crisp. Transfer to a plate covered with a clean kitchen towel to keep warm. Repeat with remaining tortillas adding a drop more oil as needed. Work quickly as the filling stage is easiest with warm tortillas.
- Assemble the Enchiladas:
- Start with a 9×13 inch baking dish lightly coated with cooking spray. Take one warmed tortilla and lay it flat on your work surface. Spread about 1½ tablespoons of the Siete enchilada sauce across the entire surface creating a thin layer. This sauce base helps the filling adhere and adds flavor throughout the enchilada. Place a generous 2 to 3 tablespoon portion of your chicken mixture in a line down the center keeping it compact. If using compliant cheese shreds sprinkle about a tablespoon over the filling. Carefully roll the tortilla tightly tucking in the sides as you go to prevent filling from escaping. Place seam side down in your prepared baking dish. Continue this process positioning each completed enchilada snugly against the others for structural support.
- Add Sauce and Cheese:
- Pour the remaining enchilada sauce over your rolled tortillas ensuring even coverage particularly at the ends which tend to dry out during baking. Use the back of a spoon to gently spread the sauce if needed. If using compliant cheese distribute it evenly over the top focusing slightly more on the center where the dish will take longer to heat through. For extra flavor consider adding a light sprinkle of compliant taco seasoning over the cheese.
- Bake the Enchiladas:
- Place the baking dish on the middle rack of your preheated oven. Bake uncovered for 25 minutes watching carefully during the final minutes. You want the edges to become slightly crispy and the sauce to bubble gently around the sides. If using cheese it should be fully melted with small spots of golden brown for maximum flavor. If the top begins to brown too quickly loosely cover with foil for the remaining cooking time.
- Serve and Enjoy:
- Remove from the oven and allow to rest for 5 minutes this helps the enchiladas set and makes serving neater. Use a spatula to carefully transfer to plates ensuring you scoop up any sauce from the bottom of the dish. Garnish with fresh cilantro avocado slices or compliant sour cream if desired. The contrast of hot enchiladas with cool creamy toppings creates a wonderful textural experience.
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The Siete Foods tortillas are truly the secret weapon in this recipe. I discovered them during my second Whole30 after struggling with lettuce wraps during my first round. They have transformed how I approach compliant Mexican food and I always keep them stocked in my freezer for emergency comfort food moments.
Storage and Meal Prep
These enchiladas store beautifully in the refrigerator for up to four days making them perfect for meal prep. I recommend storing them in the original baking dish covered tightly with aluminum foil. For reheating cover with foil and warm in a 325°F oven for about 20 minutes until heated through. Alternatively you can portion individual enchiladas into microwavesafe containers for quick lunches. Microwave on 70% power for 2 minutes then full power for 30 seconds to prevent rubbery tortillas.
Substitution Options
This recipe offers wonderful flexibility based on what you have available. Swap the chicken for ground beef turkey or even shreddable compliant carnitas for variety. If you cant find compliant nondairy cheese create a cashew cream by blending soaked raw cashews with nutritional yeast garlic powder and a pinch of salt. For vegetarians replace the chicken with a mixture of sautéed mushrooms zucchini and spinach for a hearty plantbased option. Just be sure to season well and remove excess moisture before filling.
Serving Suggestions
Create a complete Whole30 fiesta by pairing these enchiladas with compliant sides. A simple cauliflower rice with lime and cilantro makes an excellent base. Add a fresh side salad with crisp romaine sliced radishes and a compliant cilantro lime dressing for brightness. For additional protein you might include seasoned ground beef or turkey alongside for a deconstructed taco salad option. If you enjoy spice serve with compliant hot sauce or fresh salsa on the side.
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These enchiladas are a delicious and satisfying Whole30 meal that proves healthy doesn't mean sacrificing flavor.
Frequently Asked Questions
- → Can I use corn tortillas instead of cassava flour tortillas?
Yes, you can substitute corn tortillas if you're not strictly following Whole30 guidelines. Corn tortillas add a slightly different texture and flavor but work well in this dish.
- → What is a good alternative to dairy-free cheese?
If dairy-free cheese isn't available, you can use cashew cheese sauce or even skip it altogether. The enchiladas will still be flavorful due to the seasonings and sauce.
- → Can I prepare the filling in advance?
Yes, the chicken filling can be made a day ahead and stored in an airtight container in the refrigerator. This makes assembling the enchiladas quicker on the day of preparation.
- → How do I prevent the tortillas from cracking when rolling?
To prevent cracking, gently warm the tortillas in a skillet for 10-15 seconds per side. This makes them soft and pliable for rolling.
- → Can I freeze these enchiladas?
Absolutely! Assemble the enchiladas without the sauce and cheese, freeze them in an airtight container, and add the sauce and cheese before baking. Ensure they’re thawed before baking for the best results.