Whole30 Creamy White Enchilada
Indulge in the creamy, flavorful goodness of this Whole30 Creamy White Enchilada recipe—a wholesome twist on a classic favorite! This dairy-free, grain-free dish swaps traditional tortillas for delicate zucchini strips and features a luscious coconut milk-based white sauce packed with bold spices like chili powder, cumin, and a hint of cayenne. Paired with tender shredded chicken, green chiles, and fresh cilantro, every bite bursts with rich, comforting flavors while aligning with your Whole30 goals. Perfect for a family dinner or meal prep, this guilt-free enchilada recipe is baked to bubbly perfection and enhanced with a squeeze of fresh lime for a zesty finish. Gluten-free, paleo-friendly, and utterly satisfying, it’s your next go-to Tex-Mex-inspired delight!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 cups shredded cooked chicken
- 4 ounces canned diced green chiles
- 1 cup compliant chicken broth
- 1 cup full-fat coconut milk
- 2 tablespoons tapioca flour
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.25 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 large zucchini, sliced lengthwise into thin strips
- 0.25 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the coconut oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Add the minced garlic to the skillet and sauté for another 1-2 minutes until fragrant.
Stir in the shredded cooked chicken and canned diced green chiles to the skillet. Mix well and remove from heat.
In a medium saucepan, combine the chicken broth and coconut milk over medium heat. Bring to a gentle simmer.
Whisk in the tapioca flour, chili powder, cumin, cayenne pepper, sea salt, and black pepper. Whisk continuously until the mixture thickens to form a creamy sauce, about 3-4 minutes.
Pour half of the sauce into the chicken mixture and stir to combine.
Lightly grease a baking dish with coconut oil. Lay the zucchini strips flat on a clean surface. Spoon a generous amount of the chicken mixture onto each strip and roll them up tightly.
Arrange the zucchini rolls in the prepared baking dish side by side. Pour the remaining sauce over the top of the rolls, covering them completely.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes until the sauce is bubbly and the edges of the zucchini are golden.
Remove from oven and let it cool slightly. Garnish with fresh cilantro before serving.
Serve warm with lime wedges on the side for squeezing over the enchiladas.
Nutrition Facts
Calories |
1859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.4 g | 135% | |
| Saturated Fat | 79.2 g | 396% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 4150 mg | 180% | |
| Total Carbohydrate | 70.9 g | 26% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 25.3 g | ||
| Protein | 164.3 g | 329% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 3441 mg | 73% | |
*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.
