Whole30 Chicken Enchilada Casserole

Transform your weeknight dinner routine with this hearty and healthy Whole30 Chicken Enchilada Casserole—a satisfying, Paleo-friendly twist on a classic favorite. Packed with tender shredded chicken, vibrant sautéed vegetables, and a flavorful, spiced tomato sauce, this casserole is a wholesome one-pan wonder that's both gluten- and dairy-free. The smoky blend of chili powder, cumin, and paprika creates a bold, zesty sauce that pairs beautifully with fresh cilantro and a squeeze of lime. Ready in under an hour, this is the perfect crowd-pleasing dish for anyone seeking a comforting, nutrient-rich meal. Whether you're following the Whole30 plan or simply craving a delicious, clean-eating recipe, this casserole delivers in every bite!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant.

Step 5

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.

Step 6

Once the chicken is cooked, remove it from the pot and shred it using two forks.

Step 7

In a large mixing bowl, combine the shredded chicken with the vegetable and tomato mixture. Stir to combine well.

Step 8

Pour the chicken and vegetable mixture into a 9x13-inch baking dish, spreading it evenly.

Step 9

Place the casserole in the preheated oven and bake for 20 minutes.

Step 10

Remove the casserole from the oven and let it cool slightly before garnishing with chopped cilantro and a squeeze of lime juice.

Step 11

Serve the casserole warm and enjoy!

Nutrition Facts

Serving size	(2093.4g)

Amount per serving	% Daily Value*
Calories	1763.6

Total Fat 56.8g	0%
Saturated Fat 11.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 578.3mg	0%
Sodium 4502.4mg	0%
Total Carbohydrate 81.2g	0%
Dietary Fiber 25.6g	0%
Total Sugars 36.1g
Protein 228.6g	0%

Vitamin D 6.8IU	0%
Calcium 349.7mg	0%
Iron 18.7mg	0%
Potassium 4611.6mg	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: 29.2%

Protein: 52.2%

Carbs: 18.6%