Whole30 Chicken Enchiladas

Transform your weeknight dinner routine with these flavorful and satisfying Whole30 Chicken Enchiladas, a healthy twist on a Mexican classic! Featuring tender shredded chicken, a vibrant medley of sautéed vegetables, and an irresistibly spiced tomato sauce, these enchiladas are rolled in gluten-free coconut flour tortillas to keep them Whole30-compliant. Topped with fresh cilantro and creamy avocado slices, this dish is perfect for anyone seeking a wholesome, nourishing meal without sacrificing bold, delicious flavors. Quick to prepare in just 50 minutes and packed with protein and veggies, these enchiladas are ideal for family dinners or meal prep. Say goodbye to store-bought and hello to clean eating with this crowd-pleasing recipe!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Season the chicken breasts with salt and black pepper.

Step 3

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.

Step 4

In the same skillet, add the remaining olive oil. Add diced onion and minced garlic, sauté until translucent, about 3 minutes.

Step 5

Add diced red bell pepper and zucchini. Cook until tender, about 5 minutes.

Step 6

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.

Step 7

Mix the shredded chicken back into the sauce mixture, combining everything together.

Step 8

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.

Step 9

Pour any remaining sauce on top of the rolled enchiladas.

Step 10

Cover the dish with aluminum foil and bake in the oven for 15 minutes.

Step 11

Remove the foil and continue baking for an additional 5 minutes.

Step 12

Once done, let the enchiladas cool for a couple of minutes, then garnish with fresh chopped cilantro and sliced avocado.

Step 13

Serve warm and enjoy your Whole30 Chicken Enchiladas.

Nutrition Facts

Serving size	(1824.5g)

Amount per serving	% Daily Value*
Calories	2191.3

Total Fat 111.2g	0%
Saturated Fat 34.5g	0%
Polyunsaturated Fat 8.3g
Cholesterol 286mg	0%
Sodium 6381.0mg	0%
Total Carbohydrate 159.5g	0%
Dietary Fiber 74.3g	0%
Total Sugars 52.5g
Protein 138.6g	0%

Vitamin D 0IU	0%
Calcium 331.3mg	0%
Iron 15.2mg	0%
Potassium 3739.3mg	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: 45.6%

Protein: 25.3%

Carbs: 29.1%