Flavorful Whole30 Enchiladas (Print Version)
Enjoy Whole30 enchiladas packed with chicken, green chiles, and dairy-free cheese in a zesty red sauce.
# Ingredients:
→ Filling Ingredients
01 -
2 tablespoons avocado or olive oil
02 -
1 medium onion, chopped
03 -
3 garlic cloves, finely chopped
04 -
1 red bell pepper, chopped
05 -
2 cups cooked chicken, shredded
06 -
1 can (4 oz) diced green chiles
07 -
Sea salt, freshly ground
08 -
Black pepper, freshly ground
→ Sauce and Assembly
09 -
15 ounces red enchilada sauce
10 -
8-10 cassava flour tortillas
11 -
1 1/2 cups non-dairy cheddar cheese shreds
→ Optional Garnishes
12 -
Fresh cilantro, chopped
13 -
Diced red onions
14 -
Sliced avocado
15 -
Non-dairy sour cream
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Heat a skillet over medium heat and add olive or avocado oil. Sauté the chopped onion until translucent. Add the minced garlic and chopped red bell pepper, cooking for 2-3 minutes until tender. Stir in the shredded chicken and diced green chilies, then sprinkle with sea salt and black pepper. Cook just long enough to heat through, then remove from heat.
02 -
Heat a skillet over medium-low heat and add a bit of oil. Warm each tortilla for about 10-15 seconds per side until soft and pliable.
03 -
Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking. Lay out a warmed tortilla and spread 1 1/2 tablespoons of enchilada sauce over it. Add a spoonful of the chicken mixture down the center and sprinkle with shredded cheese, or drizzle with non-dairy cheese sauce. Roll the tortilla tightly and place in the prepared baking dish. Repeat with the remaining tortillas.
04 -
Spoon the remaining enchilada sauce over the rolled tortillas in the baking dish. Sprinkle shredded cheese or drizzle dairy-free cheese sauce over the top.
05 -
Bake the enchiladas uncovered in the preheated oven for about 25 minutes, or until the edges of the tortillas are crisp and the cheese is melted. Check occasionally to ensure even cooking and prevent burning.
06 -
Remove the baked enchiladas from the oven and allow to cool slightly. Top with garnishes such as chopped cilantro, diced red onions, sliced avocado, or non-dairy sour cream. Serve immediately.