Whole30 Chicken Enchiladas
Dive into the bold, wholesome flavors of these Whole30 Chicken Enchiladas, a mouthwatering twist on a classic comfort food tailored for clean eating! This paleo-friendly recipe swaps traditional tortillas for soft coconut flour wraps and packs a filling blend of tender shredded chicken, sautéed vegetables, and a savory tomato-based sauce infused with coconut aminos, cumin, and chili powder. Baked to perfection and garnished with fresh cilantro and creamy avocado slices, these enchiladas are a gluten-free, dairy-free delight that’s bursting with bold spices and vibrant textures. Ready in under an hour, this easy-to-follow recipe is perfect for a satisfying weeknight dinner or meal prep option that aligns with Whole30 guidelines.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Onion
- 3 pieces Garlic cloves
- 1 medium Red bell pepper
- 1 medium Zucchini
- 2 tablespoons Coconut aminos
- 1 14-ounce can Crushed tomatoes
- 1 teaspoon Ground cumin
- 2 teaspoons Chili powder
- 8 pieces Coconut flour tortillas
- 0.5 cup Fresh cilantro
- 2 pieces Avocado
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and black pepper.
Heat one tablespoon of olive oil in a skillet over medium-high heat. Add the chicken breasts and cook until fully cooked, about 6-7 minutes per side. Remove and let them cool before shredding with two forks.
In the same skillet, add the remaining olive oil. Add diced onion and minced garlic, sauté until translucent, about 3 minutes.
Add diced red bell pepper and zucchini. Cook until tender, about 5 minutes.
Add coconut aminos, crushed tomatoes, ground cumin, and chili powder to the skillet. Stir to combine and let simmer for 5 minutes. Adjust seasoning with more salt and black pepper if needed.
Mix the shredded chicken back into the sauce mixture, combining everything together.
Spoon a portion of the chicken filling into each coconut flour tortilla, then roll them up tightly and place seam-side down in a greased 9x13 inch baking dish.
Pour any remaining sauce on top of the rolled enchiladas.
Cover the dish with aluminum foil and bake in the oven for 15 minutes.
Remove the foil and continue baking for an additional 5 minutes.
Once done, let the enchiladas cool for a couple of minutes, then garnish with fresh chopped cilantro and sliced avocado.
Serve warm and enjoy your Whole30 Chicken Enchiladas.
Nutrition Facts
Calories |
2191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 6381 mg | 277% | |
| Total Carbohydrate | 159.5 g | 58% | |
| Dietary Fiber | 74.3 g | 265% | |
| Total Sugars | 52.5 g | ||
| Protein | 138.6 g | 277% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3739 mg | 80% | |
*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.
