Whole30 Classic Chicken Enchiladas

Experience a lighter, nutritious twist on a beloved classic with these Whole30 Classic Chicken Enchiladas! This guilt-free recipe swaps traditional tortillas for thinly sliced zucchini, creating perfectly rolled enchiladas that are gluten-free, grain-free, and fully Whole30 compliant. Tender shredded chicken is infused with a rich, homemade enchilada sauce that’s simmered to perfection with aromatic spices like chili powder, cumin, and smoked paprika. Each zucchini roll is baked to bubbly perfection and topped with zesty lime juice, fresh cilantro, and creamy avocado slices for a vibrant, satisfying finish. Ready in just an hour, this wholesome dish is perfect for feeding the family or meal-prepping a flavorful, healthy dinner. Say goodbye to store-bought shortcuts and hello to a wholesome meal that proves comfort food can be clean and delicious!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

In a large skillet over medium heat, add olive oil and sauté the chopped onion for 3-4 minutes or until translucent.

Step 4

Add minced garlic, chili powder, ground cumin, and smoked paprika to the onions and cook for another minute until fragrant.

Step 5

Stir in the canned tomato sauce and vegetable stock. Season with salt and black pepper. Let simmer for about 10 minutes, stirring occasionally.

Step 6

While the sauce is simmering, slice the zucchini lengthwise into thin strips using a mandolin or vegetable peeler, creating a substitute for tortillas.

Step 7

Shred the cooled chicken breasts using two forks.

Step 8

Combine the shredded chicken with half of the enchilada sauce and the lime juice in a bowl.

Step 9

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.

Step 10

Place the zucchini enchilada rolls in a baking dish, seam side down. Pour the remaining enchilada sauce evenly over the top.

Step 11

Bake in the preheated oven for 20 minutes until heated through.

Step 12

Top with fresh cilantro before serving and garnish with avocado slices.

Step 13

Serve immediately and enjoy your Whole30 compliant chicken enchiladas!

Nutrition Facts

Serving size	(1725.0g)

Amount per serving	% Daily Value*
Calories	1367.1

Total Fat 48.0g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 4.0g
Cholesterol 295.8mg	0%
Sodium 9332.1mg	0%
Total Carbohydrate 109.3g	0%
Dietary Fiber 21.5g	0%
Total Sugars 61.2g
Protein 123.7g	0%

Vitamin D 3.5IU	0%
Calcium 294.5mg	0%
Iron 12.6mg	0%
Potassium 4219.3mg	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: 31.7%

Protein: 36.3%

Carbs: 32.1%