Whole30 Creamy White Enchilada

Indulge in the guilt-free comfort of these Whole30 Creamy White Enchiladas, a wholesome twist on a Tex-Mex favorite! This paleo-friendly dish swaps traditional tortillas for tender zucchini strips, delicately rolled around a flavorful filling of shredded chicken, green chiles, and aromatic spices. A luscious sauce made from creamy coconut milk and tapioca flour ties it all together, delivering a rich, dairy-free experience with just the right hint of heat from chili powder and cayenne. Baked to bubbly perfection and garnished with fresh cilantro, these enchiladas are packed with flavor while staying gluten-free, grain-free, and Whole30-compliant. Serve them warm with a squeeze of fresh lime for a zesty finish that will elevate your weeknight dinner or meal-prep game to the next level!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet, heat the coconut oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

Step 3

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

Step 4

Stir in the shredded cooked chicken and canned diced green chiles to the skillet. Mix well and remove from heat.

Step 5

In a medium saucepan, combine the chicken broth and coconut milk over medium heat. Bring to a gentle simmer.

Step 6

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.

Step 7

Pour half of the sauce into the chicken mixture and stir to combine.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

Remove from oven and let it cool slightly. Garnish with fresh cilantro before serving.

Step 12

Serve warm with lime wedges on the side for squeezing over the enchiladas.

Nutrition Facts

Serving size	(1760.9g)

Amount per serving	% Daily Value*
Calories	1858.9

Total Fat 105.4g	0%
Saturated Fat 79.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 405.6mg	0%
Sodium 4149.9mg	0%
Total Carbohydrate 70.9g	0%
Dietary Fiber 19.3g	0%
Total Sugars 25.3g
Protein 164.3g	0%

Vitamin D 0IU	0%
Calcium 318.4mg	0%
Iron 20.5mg	0%
Potassium 3441.1mg	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: 50.2%

Protein: 34.8%

Carbs: 15.0%