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!
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.