These classic paleo chicken enchiladas are made easy with cassava tortillas, a flavor-packed filing and all your favorite (dairy-free) toppings. This family favorite recipe comes together quickly and easily and no one would ever guess these enchiladas are grain free and dairy free!
I’ve been putting off making these chicken enchiladas for the blog but here they are!
Grain free, dairy free, but no one would guess they’re healthier based on the taste.
I took advantage of a store bought rotisserie chicken, Siete Foods incredible cassava tortillas and clean enchilada sauce so the recipe is as quick and easy as it gets!
This post is not sponsored by Siete Foods – I just happen to be a big fan. Their products are an absolute MUST for easy, throw-together Mexican inspired recipes and these enchiladas are no exception!
I mean just look at those tortillas below, incredible that they’re grain free, right?!
What You Need to Make Paleo Chicken Enchiladas
Because I used store bought sauce, tortillas and dairy free cheese, the recipe is relatively simple, ingredient-wise. I purchased everything for the recipe at Whole Foods.
(Keep in mind that if you don’t need the recipe to be strictly paleo, do not worry about using the exact brands listed.)
Here’s everything you’ll need to prepare the enchiladas:
- 2 tablespoons avocado oil or olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 cups cooked, shredded chicken (a rotisserie chicken works well for this!)
- 1 (4-ounce) can diced green chiles
- sea salt and freshly ground black pepper
- 15 oz Seite Foods red enchilada sauce
- 8-10 Siete Foods Cassava Flour Tortillas (8 for the large burrito size, 10 for the smaller ones)
- 1 1/2 cups Dairy free cheddar shreds (I used Daiya – not paleo but vegan. You can also make the paleo cheese sauce from my chicken burrito casserole.)
- optional toppings: chopped fresh cilantro, chopped red onions, sliced avocado, dairy free sour cream (Forager brand, or make your own – instructions below.)
How to Make Paleo Chicken Enchiladas
Heat a skillet over medium heat and add the oil. Sauté the onion until translucent, then add the garlic and peppers and cook for about 2-3 minutes, until tender. Stir in the shredded chicken and diced green chilis, sprinkle with sea salt and pepper, and cook just long enough to heat through, then remove from heat.
To assemble the enchiladas, first gently heat the tortillas to make them easier to roll. I do this in a skillet with a bit of oil over med-low heat, warming each tortilla for about 10-15 seconds per side or until soft and pliable.
Spray a 9×13” baking dish with avocado oil or coconut oil cooking spray. Lay out a warmed tortilla, and spread about 1 1/2 tablespoons of sauce over the tortilla. Add a generous spoonful of the chicken mixture down the center, and if you’re using any kind of shredded cheese, sprinkle it over the chicken mixture. If using cashew cheese sauce, spoon a bit over the chicken mixture.
Roll up the tortilla and place it in the prepared baking dish. Repeat the process with the remaining tortillas. Spoon remaining enchilada sauce over each tortilla and top with shredded cheese (dairy free or real cheddar) if using. If using my dairy free cheese sauce, drizzle it all over the top of the tortillas.
Bake uncovered in the preheated oven for about 25 minutes until the tortillas are crisp around the edges and the cheese (either dairy free or cheddar) is fully melted. Top with your desired toppings and serve hot.
Dairy Free Cheese Alternatives for Chicken Enchiladas
I love all the Daiya products for dairy free cheese options that actually melt like real cheese, plus taste great. Daiya is not strictly paleo though, so I have another option for you!
I often make paleo “cheese” sauces with cashews that taste like they’re truly made with dairy – so tasty!
It’s a bit more work, but to keep these enchiladas strictly paleo I recommend making the cheese sauce from my chicken burrito casserole.
You can use the extra sauce as a dip or spread as it sort of doubles as queso. This way you get the cheesy flavor you want for the enchiladas with totally clean ingredients!
How to Make Paleo Sour Cream
While Forager sour cream is a great store bought paleo option, if you can’t locate it you can still have paleo sour cream!
All you need is a can of coconut milk or cream, chilled, a lemon or lime, and salt.
Mix 1/2 cup of thick, cold coconut cream with 2 tsp lemon or lime juice and 1/8 tsp fine sea salt.
I like to use the 365 brand (Whole Foods) for this as it’s very thick and creamy. Make sure you chill the can of milk or cream long enough so the water and cream separates and you can scoop out just the thick cream.
Feel free to adjust the salt and lemon to taste.
I hope you’re ready for an easy and sooooo delicious clean eating version of classic chicken enchiladas!
Grab all your ingredients and get excited because it’s time to cook – let’s go!
Easy Paleo Chicken Enchiladas {Grain Free, Dairy Free}
Easy Paleo Chicken Enchiladas {Grain Free, Dairy Free}
Ingredients
- 2 tablespoons avocado oil or olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 2 cups cooked shredded chicken (a rotisserie chicken works well for this!)
- 1 4-ounce can diced green chiles
- sea salt and freshly ground black pepper
- 15 oz Seite Foods red enchilada sauce
- 8-10 Siete Foods Cassava Flour Tortillas 8 for the large burrito size, 10 for the smaller ones
- 1 1/2 cups Dairy free cheddar shreds*
- optional toppings: chopped fresh cilantro chopped red onions, sliced avocado, dairy free sour cream**
Instructions
-
Preheat your oven to 350 F. Heat a skillet over medium heat and add the oil. Sauté the onion until translucent, then add the garlic and peppers and cook for about 2-3 minutes, until tender. Stir in the shredded chicken and diced green chilis, sprinkle with sea salt and pepper, and cook just long enough to heat through, then remove from heat.
-
To assemble the enchiladas, first gently heat the tortillas to make them easier to roll. I do this in a skillet with a bit of oil over med-low heat warming each tortilla for about 10-15 seconds per side or until soft and pliable.
-
Spray a 9x13” baking dish with cooking spray. Lay out a warmed tortilla, and spread about 1 1/2 tablespoons of sauce over the tortilla. Add a generous spoonful of the chicken mixture down the center, and if you’re using any kind of shredded cheese, sprinkle it over the chicken mixture. If using cashew cheese, drizzle a bit over the chicken mixture.
-
Roll up the tortilla and place it in the prepared baking dish. Repeat the process with the remaining tortillas. Spoon remaining enchilada sauce over each tortilla and top with shredded cheese (dairy free or real cheddar) if using. If using my dairy free cheese sauce, drizzle it all over the top of the tortillas.
-
Bake uncovered in the preheated oven for about 25 minutes until the tortillas are crisp around the edges and the cheese (either dairy free or cheddar) is fully melted. Top with desired toppings and serve hot. Enjoy!
Recipe Notes
*You can also use real cheddar if you can have dairy. For a fully paleo option for cheese, try out the cashew cheese recipe from my chicken burrito casserole.
**you can use Forager sour cream or make your own with coconut cream - mix 1/2 cup of thick, cold coconut cream with 2 tsp lemon or lime juice and 1/8 tsp fine sea salt. I like to use the 365 brand (Whole Foods) for this as it’s very thick and creamy. Feel free to adjust the salt and lemon to taste.
***Nutrition is calculated using Daiya Cheddar Shreds and 10 grain free tortillas.
Nutrition
Want More Mexican Inspired Paleo Recipes? Try One of These!
Mexican Cauliflower Fried Rice
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Have you tried any of their other tortilla shells? I know they have almond flour, chickpea flour (obviously not paleo), cassava and chia, cassava and coconut – not sure if there are more…just wondering if you have a preference, or a preference for enchiladas vs. taco, etc. Thanks!
What temp do you preheat the oven to?
Would this be good leftover?
I made this last night and it is super delicious. My store was out of the red Siete enchilada sauce so I bought the green. And it did not dissappoint! Another yummy recipe!
Another yummy paleo “cheese” option would be the Siete Cashew Queso. It’s AMAZING! Thanks for the recipe, I’m a huge Siete fan and I am excited to make this recipe!
That’s what I used!
I should express that I like this article so a ton and moreover using it in regular. I believe you would continue sharing better than average articles here.
I love LOVE this recipe and so does my whole family!! And also, I love your website and the weeknight ideas at the bottom. So thoughtful <3
So yummy! Very tasty, you wouldn’t even believe how simple it is! What do you think about using grass fed ground beef instead of chicken?
Smelled, tasted and looked amazing! We used some of the Daiya cheddar sauce and that worked really well!
We made this last night with leftover pork and Siete almond flour tortillas that I had on hand. It was delicious! Hubby asked me to buy more Siete enchilada sauce for his eggs, etc.
This is the best paleo recipe I have literally ever made or tasted. I normally always add or take away ingredients but I made this exactly how she wrote it. SO GOOD! My husband is hard to please when it comes to healthy food and he agrees that you can’t even tell this is paleo! Well done!!!
SO good and SO simple! Thank you, thank you for this recipe. I didn’t have much time, so I used a store-bought rotisserie chicken and instead of rolling them, I layered it casserole style. We didn’t use any cheese since my husband cannot do cashews and we didn’t feel cheated one bit. This is going in our rotation for sure!
Did you layer with the siete burrito tortillas? Just wondering, might want to copy you
I like this recipe so much! I make this like twice a month so delicious thank you!
So happy you love it!
Delicious. I don’t think I have made a recipe of yours yet that is not 5 stars!! Family approved 🙂
Delicious!!! Bit hit with the whole family.
I don’t believe the dairy free cheese is paleo friendly, due to it containing canola oil. Such a bummer you can’t really find a paleo friendly cheese alternative
I just made this dish and it was so delicious! Thank you for a wonderful recipe!
Could you make this ahead of time and freeze it?
I am wondering the same thing!!
I used Siete Queso on mine! Live ALL your recipes that I’ve tried! Thank you so much!
This was really good, I used green enchilada sauce instead of red just because that’s my preference and it turned out!
So so so so so good! I made it as written with So Delicious Dairy Free Cheddar Style Shreds, found at Walmart. I’m putting this on my monthly rotation!
I have taken the time to read your essay, and I must say that it is both really educational and useful to me. I am impressed by the wealth of useful information that you provide in your posts. I appreciate you posting that.
Fabulous!! I used ground venison instead of chicken and green siete sauce instead of red. I hadn’t eaten enchiladas in years because of my change in diet, and this recipe was absolutely delicious!! The Siete tortillas held together great.
When family is visiting or needs a substitute cook, this recipe is my go to. It’s a hit every time.
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