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!
8tortillasI use Siete Foods almond flour tortillas.
Red Enchilada Sauce
15ouncestomato saucecanned
1cupchicken or vegetable stock
1tablespoonchili powder
1teaspoongarlic powder
1teaspoonsalt
1/2teaspooncumin
1/2teaspoononion powder
Pico de Gallo
2medium tomatoesdiced
1/2white, yellow, or red oniondiced
1/2small jalapeno (Optional)cored, seeded, diced
Handful of fresh cilantrochopped
Lime juice to taste
Salt to taste
Topping
Fresh cilantrochopped
1avocadosliced
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.