Whole30 Classic Chicken Enchiladas
Discover a wholesome twist on a beloved classic with these Whole30 Classic Chicken Enchiladas. Perfectly seasoned shredded chicken is paired with a bold, homemade enchilada sauce infused with chili powder, smoked paprika, and zesty lime juice. Instead of traditional tortillas, thin slices of zucchini create a nutrient-packed, gluten-free base that beautifully embraces the flavorful filling. Baked to perfection and garnished with fresh cilantro and creamy avocado slices, this dairy-free, grain-free recipe is a deliciously satisfying option for those following a Whole30, paleo, or low-carb lifestyle. Ready in just an hour, these enchiladas are a health-conscious comfort food that's perfect for any night of the week!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 medium, chopped Yellow onion
- 3 minced Garlic cloves
- 1 tablespoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 15 ounces Canned tomato sauce
- 1 cup Vegetable stock
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Zucchini
- 1 tablespoon Lime juice
- 0.25 cup, chopped Fresh cilantro
- 1 for serving, sliced Avocado
Instructions
Preheat your oven to 375°F (190°C).
In a large pot, bring water to a boil and cook the chicken breasts for about 15-20 minutes or until fully cooked. Remove from pot and set aside to cool slightly.
In a large skillet over medium heat, add olive oil and sauté the chopped onion for 3-4 minutes or until translucent.
Add minced garlic, chili powder, ground cumin, and smoked paprika to the onions and cook for another minute until fragrant.
Stir in the canned tomato sauce and vegetable stock. Season with salt and black pepper. Let simmer for about 10 minutes, stirring occasionally.
While the sauce is simmering, slice the zucchini lengthwise into thin strips using a mandolin or vegetable peeler, creating a substitute for tortillas.
Shred the cooled chicken breasts using two forks.
Combine the shredded chicken with half of the enchilada sauce and the lime juice in a bowl.
Lay three or four zucchini strips on a flat surface, overlapping slightly to form a 'tortilla'. Place about 1/4 cup of the chicken filling at one end and roll up tightly.
Place the zucchini enchilada rolls in a baking dish, seam side down. Pour the remaining enchilada sauce evenly over the top.
Bake in the preheated oven for 20 minutes until heated through.
Top with fresh cilantro before serving and garnish with avocado slices.
Serve immediately and enjoy your Whole30 compliant chicken enchiladas!
Nutrition Facts
Calories |
371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 1017 mg | 44% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 10.1 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1196 mg | 25% | |
*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.
