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Chicken Enchiladas|Whole 30

Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10 servings

Ingredients

Taco Sauce

  • 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

Chicken Enchiladas

  • 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

Instructions

Taco Sauce

  1. 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.

Chicken Enchiladas

  1. 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.

  2. 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.

  3. 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.

  4. 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 13x9 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).

  5. Generously spread the homemade taco sauce on top of the tortillas so they are all covered and sprinkle with nutritional yeast if desired. 

  6. Place in a 350 degree oven for 20 minutes until heated through and set. Serve and enjoy!

Recipe Notes

*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.