Flavorful Whole30 Enchiladas

Sticking to Whole30 can feel pretty tricky when you’re craving your favorite comfort foods. Let’s be honest – giving up cheesy, saucy enchiladas might seem like a deal-breaker when you’re trying to eat clean, especially when you’re juggling work deadlines and family dinner needs at the same time.

That’s why these Whole30 enchiladas are such a game-changer: they deliver all the Mexican-inspired flavors you love, while keeping things totally compliant with the program. Plus, they’re easy to prep ahead and reheat throughout the week, making them perfect for those busy weeknight dinners.

What Kind of Tortillas Should I Use?

For Whole30 enchiladas, you’ll want to stick with grain-free tortillas that meet the program’s guidelines, which is why Siete Foods cassava flour tortillas are perfect for this recipe. These tortillas are made from cassava (yuca root) flour, making them both grain-free and Whole30 compliant. If you can’t find Siete brand tortillas, look for other cassava flour tortillas, but be sure to check the ingredients list carefully to ensure they’re Whole30 approved. When working with cassava tortillas, it’s helpful to warm them slightly before rolling to prevent cracking – you can do this by placing them between damp paper towels and microwaving for 20-30 seconds or warming them briefly in a skillet.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this Whole30 enchilada recipe:

• Siete Foods tortillas: While these cassava flour tortillas are great for keeping things grain-free, you can use other compliant tortillas like Jicama wraps, or even large lettuce leaves. Just note that lettuce wraps won’t hold up to baking – you’ll want to serve them more like a taco style.
• Shredded chicken: No rotisserie chicken? You can use any cooked protein you like – shredded pork, ground beef, or even turkey work great. For a vegetarian version, try using cauliflower rice mixed with mushrooms.
• Siete Foods enchilada sauce: If you can’t find this specific sauce, you can make your own Whole30 compliant version using tomato sauce, chile powder, cumin, and garlic powder. Just make sure to check all ingredients for compliance.
• Non-dairy cheese: For strict Whole30, skip the cheese altogether and add extra garnishes like diced avocado or a cashew cream sauce. If you’re just doing dairy-free, any plant-based cheese will work.
• Green chiles: Fresh roasted poblano peppers make a good substitute for canned green chiles. You can also use fresh jalapeños (use less if you’re sensitive to heat) or skip them if you prefer mild food.

Watch Out for These Mistakes While Cooking

The biggest challenge when making Whole30 enchiladas is preventing the cassava flour tortillas from cracking – warming them briefly in a skillet or microwave between damp paper towels will make them more pliable and easier to roll. A common mistake is overfilling the tortillas, which can lead to splitting and messy assembly; stick to about 3-4 tablespoons of filling per enchilada for the perfect ratio. The sauce distribution is crucial – make sure to spread some on the bottom of the baking dish before adding the enchiladas, and reserve enough to cover them completely on top, otherwise you’ll end up with dry spots. For the best texture, don’t skip the step of covering the dish with foil during the first part of baking, then removing it for the last 10 minutes to achieve that perfect slightly crispy top.

What to Serve With Whole30 Enchiladas?

These Whole30 enchiladas pair perfectly with some Mexican-inspired side dishes that keep things light and fresh. A simple cauliflower rice seasoned with lime juice and cilantro makes an excellent base, while a crisp jicama slaw adds a nice crunch to balance the soft enchiladas. I love serving these with a side of fresh guacamole or a mixed green salad topped with cherry tomatoes and a lime vinaigrette. If you want to add more vegetables to your meal, try some roasted zucchini or Mexican-style street cauliflower sprinkled with chili powder and a squeeze of lime.

Storage Instructions

Keep Fresh: These Whole30 enchiladas will stay good in the fridge for up to 4 days when stored in an airtight container. The cassava flour tortillas hold up surprisingly well, though they might soften a bit over time. I like to make a batch on Sunday for easy weekday dinners!

Freeze: Want to prep these for later? You can freeze the assembled enchiladas before baking – just wrap the baking dish tightly with foil and freeze for up to 3 months. When you’re ready to eat, thaw overnight in the fridge, then bake according to the recipe (you might need to add 10-15 minutes to the baking time).

Reheat: To warm up leftover enchiladas, pop them in the oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions for 1-2 minutes, though the tortillas might not be as crispy. Add fresh garnishes like avocado and cilantro after reheating!

Preparation Time	15-30 minutes
Cooking Time	25-30 minutes
Total Time	40-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 90-100 g
• Fat: 80-90 g
• Carbohydrates: 130-150 g

Ingredients

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

Step 1: Prepare the Chicken Filling

Preheat your oven to 350°F (175°C).

Heat a skillet over medium heat and add a bit of oil.

Sauté a chopped onion until translucent, then add minced garlic and chopped peppers, cooking for about 2-3 minutes until tender.

Stir in the shredded chicken and diced green chilis.

Sprinkle with sea salt and pepper.

Cook just long enough to heat through, then remove from heat.

Step 2: Warm the Tortillas

To make the tortillas easier to roll, gently heat them in a skillet with a bit of oil over medium-low heat.

Warm each tortilla for about 10-15 seconds per side until soft and pliable.

Step 3: Assemble the Enchiladas

Spray a 9×13-inch baking dish with cooking spray to prevent sticking.

Lay out a warmed tortilla and spread about 1 1/2 tablespoons of enchilada sauce over it.

Add a generous spoonful of the chicken mixture down the center.

If using shredded cheese, sprinkle it over the chicken mixture.

For those using cashew cheese, drizzle a bit over the chicken mixture instead.

Roll up the tortilla tightly and place it in the prepared baking dish.

Repeat the process with the remaining tortillas.

Step 4: Add Sauce and Cheese

Spoon the remaining enchilada sauce over each rolled tortilla in the baking dish.

If you’re using shredded cheese (whether dairy-free or real cheddar), sprinkle it over the top.

Alternatively, if using a dairy-free cheese sauce, drizzle it generously over the top of the tortillas.

Step 5: Bake the Enchiladas

Bake the enchiladas uncovered in your preheated oven for about 25 minutes, or until the tortillas are crisp around the edges and the cheese is fully melted.

Check occasionally to prevent burning and ensure even cooking.

Step 6: Serve and Enjoy

Once the enchiladas are baked to perfection, remove them from the oven and allow them to cool slightly.

Top with your favorite garnishes such as cilantro, avocado, or sour cream.

Serve hot and enjoy your delicious homemade enchiladas!