Whole30 Enchiladas Dish (Print Version)
# Ingredients:
→ Filling Ingredients
01 -
2 cups shredded, cooked chicken
02 -
1 medium onion, diced
03 -
3 garlic cloves, minced
04 -
1 red bell pepper, diced
05 -
2 tablespoons olive or avocado oil
06 -
1 can (4 oz) green chilies, diced
07 -
Sea salt, to taste
08 -
Black pepper, freshly cracked
→ Sauce and Assembly
09 -
15 oz red enchilada sauce
10 -
1 1/2 cups shredded non-dairy cheddar cheese
11 -
8-10 cassava tortillas
→ Optional Garnishes
12 -
Chopped fresh cilantro
13 -
Sliced avocado
14 -
Diced red onion
15 -
Non-dairy sour cream
# Instructions:
01 -
Set your oven to 350°F (175°C) and get a skillet heated on medium. Pour in the oil and sauté the onion till it's soft. Toss in the garlic and bell peppers, cooking for another 2-3 minutes until they soften up. Mix in your cooked chicken and green chilies, season with salt and pepper, and keep it warm for just another minute or two, then turn the heat off.
02 -
Grab a skillet, warm it on medium-low, and add a tiny bit of oil. Heat every tortilla for about 10 seconds a side until they're good and soft.
03 -
Grease a 9×13-inch pan lightly so nothing sticks. Take a tortilla, drizzle 1 1/2 tablespoons of enchilada sauce on it, and spread some chicken filling along the middle. Sprinkle or drizzle your favorite vegan cheese, roll it up tight, and place it seam-side down in the pan. Do this for all the tortillas.
04 -
Pour the rest of the enchilada sauce all over the rolled tortillas in the baking dish. Add shredded cheese (or dairy-free cheese) on top evenly.
05 -
Pop the pan in your oven and bake for 25 minutes. Keep an eye on it so the tortilla edges don’t burn, but you want them golden and the cheese all melted.
06 -
Bring the enchiladas out of the oven and give them a minute to cool. Add any toppings you love, like a sprinkle of cilantro, some sliced avocado, or a dollop of non-dairy sour cream. Serve right away!