Paleo Chicken Enchilada Casserole

Discover a wholesome twist on comfort food with this Paleo Chicken Enchilada Casserole—a grain-free, dairy-free delight that’s packed with bold flavors and nourishing ingredients. Featuring tender chicken breast, fresh zucchini slices swapped in for tortillas, and a zesty homemade enchilada-style sauce made with diced tomatoes, tomato paste, and warming spices like chili powder and cumin, this casserole is as hearty as it is healthy. Coconut flour and chicken broth create a rich, thickened base, while fresh cilantro and a squeeze of lime add a bright, finishing touch. Perfect for weeknight dinners or meal prep, this paleo-friendly recipe is baked to golden perfection in just under an hour, serving up a satisfying, guilt-free feast the whole family will love.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces Chicken breast
• 2 tablespoons Olive oil
• 1 large Red bell pepper
• 1 large Green bell pepper
• 1 medium Onion
• 2 medium Zucchini
• 3 cloves Garlic cloves
• 14 ounces Canned diced tomatoes
• 2 tablespoons Tomato paste
• 1 tablespoon Chili powder
• 1 teaspoon Cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Coconut flour
• 1 cup Chicken broth
• 0.5 cup Cilantro
• 1 tablespoon Lime juice

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet over medium heat, heat 1 tablespoon of olive oil.

Step 3

Season the chicken breasts with salt and black pepper, then add them to the skillet. Cook until browned on both sides and cooked through, about 5-6 minutes per side. Remove from the skillet and set aside.

Step 4

In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion, minced garlic, and chopped bell peppers. Sauté for about 5 minutes until the vegetables are soft.

Step 5

Add the diced tomatoes and tomato paste to the skillet. Stir in the chili powder, cumin, and a pinch of salt and pepper. Let it simmer for 5 minutes.

Step 6

Add the coconut flour to the skillet and stir well to incorporate. Gradually add the chicken broth and continue to stir until the mixture thickens.

Step 7

Shred the cooked chicken breasts into bite-sized pieces and add them to the skillet, stirring to combine with the sauce.

Step 8

Slice the zucchinis into thin, long strips, like lasagna noodles.

Step 9

In a casserole dish, spread a thin layer of the chicken mixture. Layer zucchini slices on top as you would with an enchilada or lasagna.

Step 10

Repeat layering with the remaining chicken mixture and zucchini slices until both are used up.

Step 11

Cover the casserole dish with foil and bake for 20 minutes.

Step 12

Remove the foil and bake for an additional 10 minutes until the top is slightly golden.

Step 13

Garnish with chopped cilantro and lime juice before serving.

Nutrition Facts

Serving size	(1876.1g)

Amount per serving	% Daily Value*
Calories	1225.9

Total Fat 53.8g	0%
Saturated Fat 11.9g	0%
Polyunsaturated Fat 7.6g
Cholesterol 214.3mg	0%
Sodium 8140.8mg	0%
Total Carbohydrate 104.5g	0%
Dietary Fiber 30.1g	0%
Total Sugars 61.9g
Protein 88.4g	0%

Vitamin D 0IU	0%
Calcium 348.8mg	0%
Iron 11.8mg	0%
Potassium 3972.8mg	0%

*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.

Source of Calories

Fat: 38.6%

Protein: 28.2%

Carbs: 33.3%