These chicken enchiladas include no dairy but they are packed with flavor! It all comes down to the easy homemade red sauce and a delicious pico de gallo topping. This entree really is the very best!

I bet you’ll be surprised by how easy it is to throw this red enchilada sauce together. You only need to stir together 7 simple ingredients!

For the filling I combine shredded chicken, store-bought salsa, canned green chiles, and a few seasonings. Stuff your favorite tortillas (mine are Almond Flour tortillas by Sieta Foods), ladle the sauce on top, and bake!

To really amp up the wow toss together a quick pico de gallo for topping. Oh baby, these enchiladas are so incredible you won’t even mind that they’re good for you.

What are my paleo tortilla options?

These days there are plenty of grain free tortillas to choose from! My favorites are by Siete Foods and made from almond flour. They’re non GMO, gluten free, dairy free, soy free, and vegan! They also have a cassava flour version that works great for anyone avoiding nuts.

Grain free tortillas in general can be a little sensitive but if you’re gentle as you roll them you shouldn’t have any problems!

More recipes like this:

Turkey Taco Skillet

Mexican Chicken Fried Cauliflower Rice

5 from 8 votes

Chicken Enchiladas

These chicken enchiladas include no dairy but they are packed with flavor! It all comes down to the easy homemade red sauce and a delicious pico de gallo topping. This entree really is the very best!
Print Pin Rate
Yield: 8 enchiladas
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients 

Enchiladas

  • 3 cups shredded chicken, cooked
  • 1 cup salsa
  • 4 ounces diced green chiles, canned
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 8 tortillas, I use Siete Foods almond flour tortillas.

Red Enchilada Sauce

  • 15 ounces tomato sauce, canned
  • 1 cup chicken or vegetable stock
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon onion powder

Pico de Gallo

  • 2 medium tomatoes, diced
  • 1/2 white, yellow, or red onion, diced
  • 1/2 small jalapeno (Optional), cored, seeded, diced
  • Handful of fresh cilantro, chopped
  • Lime juice to taste
  • Salt to taste

Topping

  • Fresh cilantro, chopped
  • 1 avocado, sliced

Instructions

  • Preheat oven to 350 degrees.
  • Combine all enchilada sauce ingredients in a blender and blend OR combine sauce ingredients in a bowl and stir.
  • Spread ½ cup enchilada sauce on bottom of 9 x 13 baking dish. Set remaining sauce aside until after enchiladas are assembled.
  • In a large bowl, stir together salsa, diced green chiles, shredded chicken, salt, garlic powder, and onion powder. Add a scoop (between ⅓ and ½ cup) of the chicken mixture down the center of one tortilla. Carefully roll it up (be gentle because grain free tortillas can be sensitive) and place seam side down in the baking dish. Repeat with all remaining tortillas until you have 8 filled tortillas in your dish. 
  • Pour sauce over your enchiladas.
  • Bake for 25 minutes.
  • While enchiladas are baking, stir together pico de gallo ingredients in a small bowl.
  • Top finished enchiladas with pico de gallo, fresh chopped cilantro, and avocado before serving!

Notes

Use whatever cooked shredded chicken you like for this recipe. You’re welcome to go with a store-bought rotisserie chicken, use leftover grilled or baked chicken, or simply boil and shred your own. 

Nutrition

Serving: 1enchilada, Calories: 269kcal, Carbohydrates: 27g, Protein: 19g, Fat: 10g, Saturated Fat: 2g, Cholesterol: 40mg, Sodium: 1399mg, Potassium: 726mg, Fiber: 5g, Sugar: 7g, Vitamin A: 1023IU, Vitamin C: 14mg, Calcium: 70mg, Iron: 3mg
Did you make this recipe?Tag @thewholecook and hashtag it #thewholecook on Instagram.

Share the Love: