Whole30 Chicken Enchilada Casserole
This Whole30 Chicken Enchilada Casserole is a mouthwatering, wholesome twist on a Tex-Mex classic that fits perfectly into your Whole30 meal plan. Packed with tender shredded chicken, vibrant sautéed vegetables, and a rich, savory homemade enchilada sauce, this dish skips the tortillas and dairy but doesn’t skimp on flavor. Seasoned with a bold blend of chili powder, cumin, smoked paprika, and oregano, every bite is zesty and satisfying. Fresh cilantro and a squeeze of lime juice add the perfect finishing touch. Ready in just about an hour and serving six, this casserole is an easy, nutritious choice for busy weeknights or meal prep. Whether you're Whole30, paleo, or just craving a hearty, healthy dinner, this one-dish wonder will hit the spot!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium zucchini, diced
- 3 garlic cloves, minced
- 14.5 ounces canned diced tomatoes, drained
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 lime, juiced
Instructions
Preheat your oven to 375°F (190°C).
In a large pot, add the chicken breasts and cover with water. Bring to a boil over high heat, then reduce the heat to a simmer and cook until the chicken is cooked through, about 15-20 minutes.
While the chicken is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion, red bell pepper, green bell pepper, and zucchini. Sauté until the vegetables are softened, about 5-7 minutes.
Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant.
Stir in the canned diced tomatoes, tomato paste, chicken broth, chili powder, ground cumin, smoked paprika, oregano, salt, and black pepper. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the flavors to meld together.
Once the chicken is cooked, remove it from the pot and shred it using two forks.
In a large mixing bowl, combine the shredded chicken with the vegetable and tomato mixture. Stir to combine well.
Pour the chicken and vegetable mixture into a 9x13-inch baking dish, spreading it evenly.
Place the casserole in the preheated oven and bake for 20 minutes.
Remove the casserole from the oven and let it cool slightly before garnishing with chopped cilantro and a squeeze of lime juice.
Serve the casserole warm and enjoy!
Nutrition Facts
Calories |
1764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 4502 mg | 196% | |
| Total Carbohydrate | 81.2 g | 30% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 36.1 g | ||
| Protein | 228.6 g | 457% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 350 mg | 27% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 4612 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
