Tasty Whole30 Enchiladas Dish

I whipped up this Whole30-friendly enchilada dish when I wanted something that tasted indulgent but still played by the rules. During my first Whole30, I really missed my go-to comfort meals, so I tweaked this Mexican classic until it hit all the right notes without breaking any guidelines.

I put these enchiladas together during my second Whole30 week when cravings were at their worst. They turned out so good that my husband (who wasn't even doing Whole30) kept asking for them weekly long after my program was done.

Ingredients

• Olive or avocado oil: Works as a clean fat that handles high temps well and adds a nice undertone to your base
• Medium onion: Builds a tasty foundation that gets sweeter as it cooks, making your filling more flavorful
• Garlic cloves: Adds must-have flavor that spreads through the whole dish, especially when cooked just right
• Red bell pepper: Gives you natural sweetness, bright color, and a bit of snap for different textures
• Shredded cooked chicken: Adds protein without much work - try to grab an organic rotisserie chicken without extra stuff added
• Diced green chiles: Brings a touch of warmth and true Mexican taste without being too hot
• Siete Foods red enchilada sauce: Gives you real Mexican flavor while staying completely Whole30 ok with no added sugar
• Cassava flour tortillas from Siete Foods: These no-grain wraps change the game for Whole30 eaters with great taste and feel
• Nondairy cheddar cheese shreds: Not required but gives that melty goodness - pick one that's Whole30 ok without soy or sugar

Step-by-Step Instructions

Make Your Chicken Mix:

Get your pan nice and warm over medium heat. You'll know it's ready when things gently sizzle but don't brown right away. Pour in your oil and wait till it shines before tossing in your chopped onion. Let it cook about 5 minutes till it looks see-through and smells sweet. Toss in your chopped garlic and bell pepper, cooking till they smell amazing and soften up, roughly 2 minutes. Your kitchen should smell incredible now. Carefully mix in your pulled chicken and green chiles so everything gets evenly mixed. Add some sea salt and fresh black pepper to taste. Let everything warm through completely, about 3 minutes, then take it off the heat.

Get Your Tortillas Ready:

Don't skip this part or your tortillas might tear. Warm up another pan over medium-low heat. Add just a tiny bit of oil, maybe half a teaspoon, and spread it around. Put one tortilla in and warm it for 10-15 seconds each side until it bends easily and bubbles slightly but stays soft. Move it to a plate and cover with a clean kitchen towel to keep it warm. Do the same with all your tortillas, adding a tiny drop more oil as needed. Work fast since warm tortillas are much easier to roll.

Put Together Your Enchiladas:

Start with a 9×13 inch baking dish lightly sprayed with cooking oil. Take a warm tortilla and lay it flat. Spread about 1½ tablespoons of the Siete sauce all over it, making a thin layer. This helps everything stick together and adds flavor throughout. Put a good 2-3 tablespoons of your chicken mix in a line down the middle, keeping it packed tight. If you're using cheese that works with Whole30, sprinkle about a tablespoon over the filling. Carefully roll up the tortilla tightly, tucking in the sides as you go so the filling stays put. Place it seam side down in your dish. Keep going until all tortillas are filled, putting them snugly next to each other so they stay in place.

Top With Sauce and Cheese:

Pour the rest of your enchilada sauce over your rolled tortillas, making sure they're all covered, especially the ends which can get dry when baking. Use the back of a spoon to spread the sauce if needed. If you're using Whole30-friendly cheese, sprinkle it evenly across the top, putting a bit more in the middle where it takes longer to heat up. For extra kick, you might want to add a light sprinkle of Whole30-approved taco seasoning over the cheese.

Cook Your Enchiladas:

Put your baking dish on the middle rack of your preheated oven. Bake uncovered for 25 minutes, keeping an eye on it toward the end. You want the edges to get a little crispy and the sauce to bubble gently around the sides. If you added cheese, it should be completely melted with tiny golden spots for best flavor. If the top starts browning too fast, just loosely cover with foil for the rest of the cooking time.

Dish Up and Dig In:

Take it out of the oven and let it sit for 5 minutes so the enchiladas can set up and be easier to serve. Use a spatula to carefully lift them onto plates, making sure to scoop up sauce from the bottom of the dish. Top with fresh cilantro, sliced avocado, or Whole30-friendly sour cream if you want. The mix of hot enchiladas with cool, creamy toppings makes for an amazing combo of textures.

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Those Siete Foods tortillas are really what makes this dish work so well. I found them during my second round of Whole30 after struggling with lettuce wraps the first time around. They've totally changed how I make Whole30 Mexican food, and I always keep some in my freezer for when comfort food cravings hit hard.

Storage and Meal Prep

These enchiladas keep really well in the fridge for up to four days, so they're great for planning meals ahead. I like to store them right in the original baking dish with aluminum foil wrapped tightly on top. When you want to warm them up, keep the foil on and heat in a 325°F oven for about 20 minutes until hot all the way through. Or you can put single enchiladas into microwave-safe containers for quick lunches. Heat them at 70% power for 2 minutes then full power for 30 seconds so your tortillas don't get tough.

Substitution Options

You can switch things up in this dish depending on what you have around. Try ground beef, turkey or even shredded compliant carnitas instead of chicken for something different. Can't find Whole30-friendly non-dairy cheese? Make your own cashew cream by blending soaked raw cashews with nutritional yeast, garlic powder and a tiny bit of salt. If you don't eat meat, swap the chicken for a mix of cooked mushrooms, zucchini and spinach for a hearty plant option. Just make sure to season it well and get rid of extra water before filling your tortillas.

Serving Suggestions

Make a full Whole30 Mexican feast by adding some compliant side dishes. A basic cauliflower rice with lime and cilantro works great underneath. Add a cool side salad with crisp romaine, thin-sliced radishes and a Whole30-friendly cilantro lime dressing for freshness. Want more protein? Include some seasoned ground beef or turkey on the side for a kind of deconstructed taco salad feel. If you like things spicy, put out some compliant hot sauce or fresh salsa on the side.

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These enchiladas show that sticking to Whole30 doesn't mean you can't have food that tastes amazing and leaves you feeling satisfied.

Frequently Asked Questions

→ Can I swap cassava tortillas with corn ones?

Sure thing! If you're not sticking to Whole30, corn tortillas are a wonderful swap. They'll bring a slightly different taste and texture but fit right in.

→ What's a good swap for dairy-free cheese?

If you can't find dairy-free cheese, cashew cheese sauce is a great option, or you can skip cheese altogether. The flavors from the sauce and ingredients shine through on their own.

→ Is it okay to prep the filling early?

Of course! You can make the chicken filling a day in advance and store it in the fridge in a sealed container. This makes putting the dish together even quicker the next day.

→ How can I stop the tortillas from breaking when I roll them?

To keep tortillas from cracking, warm each one gently in a pan for about 10-15 seconds per side. This softens them up, making them easy to roll.

→ Can I store these enchiladas in the freezer?

Definitely! Put together the enchiladas but leave out the sauce and cheese, then freeze in an airtight container. Add the sauce and cheese right before baking. Remember to thaw them first for the best outcome.