Cassie I absolutely love chicken enchiladas, I remember as a kid I would always ask my mom to make enchiladas and it was always a special treat when she did. Ever since I cut out most grains and all dairy, I haven’t experienced the joy of enchiladas and I had been craving them big time.
After being strictly paleo for a few years, I have now added some foods back into my diet and I’m having great success and not having any of the old health issues I used to deal with. One of those foods, is beans! I only use Eden Farms due to the fact that they soak their beans overnight and pressure cook them which help with the lectins and causes less digestion upset (I order mine on Thrive Market).
These enchiladas are super easy and come together pretty quickly, especially if you use a rotisserie chicken. For me personally, I love using my pressure cookers so when I created this recipe I threw 3lbs of chicken thighs into the pressure cooker for 12 minutes and shredded them up myself. I used my leftover chicken for salads so it was a win-win for me!
You can easily omit the beans if you’re not into that, and you could add cheese if your body can handle it! This recipe is easily altered to meet your dietary needs. I used Seite Foods Cassava Flour Tortillas, these are my absolute favorite store bought tortillas. I always keep a pack in my freezer because they thaw out in no time. I also used Seite Foods red enchilada sauce, but if you have your own recipe then go for it! I’m sure these would taste just as good with a green sauce and I can’t wait to test it out.
I hope you enjoy!
Grain Free Chicken Enchiladas
Ingredients
- 3 cups shredded chicken (rotisserie chicken works well, or you can pressure cook your chicken!)
- 2 tbsp olive oil or avocado oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 4oz can diced green chiles
- 15 oz Seirte Foods red enchilada sauce
- 8-10 Siete Foods Cassava Flour Tortillas
- 1 15oz can pinto beans (I love Eden Farms)
Instructions
- Preheat your oven to 350ยบ F. Heat a skillet over medium heat and add the oil. Saute the onion until translucent, then add the garlic and peppers and cook for about 2-3 minutes, until tender. Stir in the shredded chicken and diced green chilis, sprinkle with sea salt and pepper, cocok just long enough to heat through, then remove from heat.
- In a small pan, heat up your pinto beans (do not drain them) and slowly smash them until it becomes a creamy texture. Once all the beans are smashed, remove from heat.
- To assemble the enchilladas, first gently heat the tortillas to make them easier to roll. I do this in a skillet over medium-low heat, warming each tortilla for 15 seconds per side (or until pliable).
- Spray a 9×13" baking dish with cooking spray. Lay out a warmed tortilla and spread 1-2 tablespoons of beans in the center of the torilla. Top the beans with a generous amount of the chicken mixture and top with 1-2 tablespoons of enchillada sauce.
- Roll up the tortilla and place it in the prepared baking dish. Repeat the process with the remaining tortillas. Pour remaining enchillada sauce over top of the tortillas once done rolling.
- Bake uncovered in the preheated oven for about 25 minutes until the tortillas are crisp around the edges. Top with desired toppings and serve hot. Enjoy!
