Happy Cinco de Mayo everyone! My favorite traditions an on this day are to sip on some margaritas while eating gucamole and chicken enchiladas. Doesn’t get much better than that!
Since adapting more of a whole 30 lifestyle though, I thought I’d never have enchiladas again until I found paleo\whole 30 approved tortillas from Siete Foods! I was so excited to create this version of my beloved cheese-filled version and it came out great!
Since discovering these, the world’s open back up! Here comes enchiladas, wraps, quesadillas, pizzas, chips, the list goes on.
These chicken enchiladas are super filling and last for a few days in the fridge! The hubs and I took the the leftovers for lunches and throughly enjoyed them!
Let me note that if you aren’t Whole30, you can of course sprinkle some cheese in the filling and on top of the enchiladas as well as sub out the coconut milk for sour cream. That’s from the original enchiladas recipe I make and it is equally delicious!
Chicken Enchiladas|Whole 30
- 1 15oz can tomato sauce no salt
- 1/2 cup water
- 2 TBSP apple cider vinegar
- 1 TBSP ground cumin
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 1 TBSP olive oil
- 12-14 chicken tenderloins (2 small packages)
- 1 medium onion diced
- 1/2 cup coconut milk
- 1/2 cup coconut cream (from top of can)
- 1/4 cup nutritional yeast
- 1 TBSP dried parsley
- 1/2 tsp dried oregano
- 2 tsp salt
- 1/2 tsp black pepper
- 1 15oz can tomato sauce
- 1 TBSP chili powder
- 1 4.5oz can chopped green chilies mild
- 2 cloves garlic minced
- 10 8 inch tortillas *paleo friendly
- homemade taco sauce *recipe above
Add all of the taco sauce ingredients into a medium sauce pan and bring to a low simmer, whisking to combine. Reduce and simmer for 15-20 minutes and set aside until ready to use.
*You can make this in advance and store in fridge until ready to use.
In a large skillet, add the olive oil and bring to a medium high heat. Add in the chicken tenderloins and cook on both sides (about 5 minutes each) until cooked through. Remove from pan and cut into 1 inch cubes. Return to pan.
Along with the cubed chicken, add in the onion and cook for a couple minutes until the begin to soften. Next, add in the coconut milk, coconut cream, nutritional yeast, parsley, oregano, salt and pepper. Cook for about 2 minutes until the cream and nutritional yeast melts in.
Next, add in the tomato sauce, chili powder, green chilies and garlic and mix to combine. Let simmer for about 3 minutes then turn off the heat.
Evenly distribute the filling into 10-8inch tortillas. Put some of the filling towards one end and roll it up. Place seam side down in a 13×9 baking dish. Continue until all the filling and tortillas are used up. (You may need to get another baking pan. Do not stack the tortillas on top of one another).
Generously spread the homemade taco sauce on top of the tortillas so they are all covered and sprinkle with nutritional yeast if desired.
Place in a 350 degree oven for 20 minutes until heated through and set. Serve and enjoy!
*Our favorite paleo/whole30 approved tortillas are from Siete Foods. But you can use regular flour tortillas as well if you don’t follow a paleo/whole30 lifestyle.
I hope you enjoyed this recipe! If you did, be sure to check out my other favorite Mexican recipes on the blog!
4 (I want MORE) Margaritas
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