Flavorful Whole30 Enchiladas

These enchiladas satisfy cravings while keeping you on track with Whole30 dietary goals.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Calories: 250

2 tablespoons avocado or olive oil
1 medium onion, chopped
3 cloves garlic, finely chopped
2 cups cooked chicken, shredded (a rotisserie chicken works great)
1 can (4 oz) diced green chiles
to taste sea salt freshly ground
to taste black pepper freshly ground
15 ounces red enchilada sauce from siete foods
8-10 siete foods cassava flour tortillas (use 8 for larger burritos, 10 for smaller ones)
1.5 cups non-dairy cheddar cheese shreds
fresh cilantro, chopped optional garnish
diced red onions optional garnish
sliced avocado optional garnish
non-dairy sour cream optional garnish

In a large skillet over medium heat, warm the avocado or olive oil. Add the chopped onion and cook until it's translucent, about 3–4 minutes. Stir in the garlic and red bell pepper.
Once the vegetables are softened, add in the shredded chicken and diced green chiles. Season with sea salt and black pepper to taste. Stir everything together until well combined.
Preheat your oven to 375°F (190°C). Pour half of the red enchilada sauce into a baking dish.
Take one cassava flour tortilla at a time and spoon some of the chicken mixture into the center. Top with a sprinkle of non-dairy cheddar cheese shreds before rolling it up tightly. Place each rolled tortilla seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce over the assembled tortillas and sprinkle any leftover non-dairy cheddar cheese on top. Cover with foil and bake for about 20 minutes.
After baking, remove from oven and let cool slightly before serving. Garnish with fresh cilantro, diced red onions, sliced avocado, or non-dairy sour cream if desired.

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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