Easy Chicken Enchiladas : Loaded with Flavor & Cheese

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You know how some recipes just stick with you? Well, my chicken enchilada journey started about five years ago when my friend Maria invited me over for dinner. She’d just been diagnosed with celiac disease and was experimenting with paleo alternatives to her favorite Mexican dishes. I was skeptical at first, just like when I first tried my healthy, but addictive Healthy Bean Dip, but Maria completely changed my mind that night.

But then Maria served up her version, and I was absolutely blown away. The flavors were rich, the texture was satisfying, and I couldn’t believe it was grain-free. That night changed everything for me. I spent the next three months perfecting my own chicken enchilada recipe, testing different paleo tortilla options and tweaking the sauce until it was just right.

Now, this chicken enchilada recipe has become my go-to when I want comfort food without the post-dinner sluggishness. It’s also been a hit with everyone who’s tried it, from my neighbor’s picky teenagers to my dad, who thinks “paleo” is just a fancy word for “expensive.” Trust me, once you taste these enchiladas, you’ll understand why I’m so passionate about sharing this recipe with you.

Ingredients

For the Chicken Filling:

• 2 cups cooked, shredded chicken (rotisserie or baked) : This forms the protein-packed heart of your enchiladas, providing that satisfying, hearty texture we all crave
  If you prefer prepping the chicken yourself, you can also use leftovers from recipes like my Honey BBQ Chicken Rice, which shreds beautifully and adds an extra layer of flavor.
• 1 tablespoon avocado oil or olive oil : Creates the perfect cooking base while adding healthy fats that help absorb fat-soluble vitamins
• 1 small onion, chopped : Brings natural sweetness and depth that balances the spices beautifully
• 2 cloves garlic, minced : Adds aromatic complexity that makes your kitchen smell absolutely incredible
• 1 teaspoon ground cumin : Delivers that warm, earthy flavor that’s essential to authentic Mexican cuisine
• 1 teaspoon chili powder (no sugar added) : Provides gentle heat and smoky undertones without overwhelming the dish
• Salt and black pepper, to taste : Essential for bringing all flavors together and making them pop

For the Paleo Red Enchilada Sauce:

• 1 tablespoon olive oil : Creates a silky base for your sauce while keeping it completely dairy-free
• 2 tablespoons tomato paste : Concentrates that rich tomato flavor and gives the sauce its beautiful red color
• 1½ cups chicken broth : Adds depth and umami while creating the perfect sauce consistency
• 1 teaspoon cumin : Echoes the filling spices for harmonious flavor throughout
• 1 teaspoon smoked paprika : Brings that irresistible smoky element that makes this sauce special
• ½ teaspoon garlic powder : Reinforces the garlic notes without adding texture
• ½ teaspoon onion powder : Provides subtle sweetness and complexity
• ½ teaspoon oregano : Adds that classic Mexican herb note that ties everything together
• Salt, to taste : Balances and intensifies all the other flavors

For the Tortillas:

• Store-bought paleo tortillas (like Siete brand), or make your own with:
• ¾ cup tapioca flour : Creates that stretchy, pliable texture that makes rolling easy
• ¼ cup coconut flour : Adds structure and a subtle sweetness
• 1 cup almond milk : Provides moisture and helps create the perfect batter consistency
• 2 eggs : Acts as a binder while adding protein and richness
• Pinch of salt : Brings out the natural flavors in the flour

Timing

Here’s what you’re looking at time-wise for this chicken enchilada masterpiece:

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

That’s actually about 25% faster than most traditional enchilada recipes! Why? Because we’re using pre-cooked chicken and the paleo tortillas cook much quicker than you’d expect. If you’re making your own tortillas, add an extra 15 minutes to the prep time, but honestly, it’s totally worth it for that fresh, homemade taste.

Step-by-Step Instructions

Make the Enchilada Sauce

Start by heating that tablespoon of olive oil in a medium saucepan over medium heat. Once it’s shimmering, stir in the tomato paste, this is where the magic begins! Cook it for about 30 seconds until it darkens slightly and becomes fragrant. Now, add all your spices (cumin, smoked paprika, garlic powder, onion powder, and oregano) and stir constantly for another 30 seconds. Your kitchen should smell amazing right about now!

Slowly whisk in the chicken broth, and I mean slowly. Pour it in a steady stream while whisking to prevent lumps. Let this beautiful sauce simmer for 10 minutes, stirring occasionally. It’ll thicken slightly and the flavors will meld together perfectly. Season with salt to taste, then set it aside.

Prepare the Chicken Filling

Heat your oil in a large skillet over medium heat. Toss in that chopped onion and cook for about 3-4 minutes until it’s soft and translucent. Add the minced garlic and cook for another minute, just until it’s fragrant but not browned.

Now add your shredded chicken along with the cumin, chili powder, salt, and pepper. If you’re starting with whole cooked chicken, here’s a quick guide on how to shred chicken to get perfect tender pieces every time. Stir everything together, then add 3-4 tablespoons of your homemade enchilada sauce. This step is crucial because it infuses the chicken with that amazing sauce flavor! Cook for about 5 minutes, stirring occasionally, until everything is heated through and well combined.

Make the Tortillas (If Going Homemade)

If you’re making your own tortillas, whisk together all the tortilla ingredients until you have a smooth batter. Let it sit for 2 minutes, this helps the coconut flour hydrate properly.

Heat a non-stick skillet over medium heat. Pour about ¼ cup of batter into the center and quickly swirl the pan to spread it thin, like you’re making crepes. Cook for about 1 minute until the edges start to lift, then flip carefully and cook for another 30-45 seconds. Repeat with the remaining batter. You should get about 8 tortillas.

Assemble Your Enchiladas

Preheat your oven to 375°F (190°C). Spread about ½ cup of enchilada sauce on the bottom of a 9×13 inch baking dish, this prevents sticking and adds flavor.

Take each tortilla and place about ⅓ cup of the chicken mixture in the center. Roll it up tightly and place seam-side down in the baking dish. Repeat with all tortillas, arranging them snugly in the dish. Pour the remaining enchilada sauce evenly over the top.

Bake to Perfection

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 5-10 minutes until the sauce is bubbling and the tops are slightly golden. Let them rest for 5 minutes before serving, trust me, they’ll be molten hot!

Serve and Enjoy

Top with fresh chopped cilantro, sliced avocado, or a drizzle of paleo ranch. These enchiladas are perfect as-is, but those fresh toppings really take them to the next level!

Nutritional Information

Each serving of this chicken enchilada recipe (recipe makes 4 generous servings) contains approximately:

Nutrient	Per Serving
Calories	285
Protein	28g
Carbohydrates	18g
Fat	12g
Fiber	4g
Sugar	6g
Sodium	680mg

What I love about these numbers is that you’re getting a substantial amount of protein, about 56% of your daily needs for an average adult. The carb count is significantly lower than traditional enchiladas (which typically run 35-40g per serving), making this a great option if you’re watching your carb intake.

Healthier Alternatives for the Recipe

Want to make this chicken enchilada recipe even more nutritious? Here are some swaps I’ve tried and loved:

Boost the veggies: Add diced bell peppers, zucchini, or spinach to your chicken filling. I often throw in a cup of chopped spinach during the last minute of cooking the filling, it wilts perfectly and adds extra nutrients.

Make it lighter: Use leftover roasted chicken breast instead of rotisserie chicken to reduce sodium content by about 30%.

Add healthy fats: Sprinkle some chopped avocado or a handful of toasted pumpkin seeds on top before serving.

Increase the fiber: Mix some cauliflower rice into your chicken filling, it’s practically undetectable but adds fiber and cuts calories.

Dairy-free cheese option: If you miss the cheese factor, try some nutritional yeast sprinkled on top before baking for that cheesy flavor without actual dairy.

Serving Suggestions

These chicken enchiladas are incredibly versatile! Here’s how I like to serve them:

For a complete meal: Serve alongside cilantro-lime cauliflower rice and a simple salad. If you’re hosting guests, pair them with a dip like my Cottage Cheese Buffalo Chicken Dip to round out the table with something creamy and high-protein.

Make it a fiesta: Set up a toppings bar with diced avocado, fresh cilantro, lime wedges, sliced jalapeños, and some paleo sour cream (made with cashews). Let everyone customize their plate!

Breakfast twist: Believe it or not, leftover enchiladas make an amazing breakfast topped with a fried egg and some hot sauce.

Party-ready: Cut them into smaller portions and serve as appetizers at your next gathering. They’re always a conversation starter!

Common Mistakes to Avoid

After making this chicken enchilada recipe countless times (and teaching it to friends), I’ve noticed a few common pitfalls:

Don’t skip the sauce in the filling. I can’t stress this enough, adding those few tablespoons of enchilada sauce to the chicken mixture makes all the difference. Without it, the filling can taste bland and separate from the sauce.

Avoid overfilling the tortillas. I know it’s tempting to stuff them full, but overfilled enchiladas won’t roll properly and tend to fall apart. Stick to about ⅓ cup of filling per tortilla.

Don’t forget to let the sauce simmer. Those 10 minutes aren’t just for show, they allow the flavors to develop and the sauce to thicken slightly. Rushing this step results in a watery, less flavorful sauce.

Temperature matters. Make sure your tortillas are at room temperature before rolling, especially if you’re using store-bought ones straight from the fridge. Cold tortillas crack easily.

Watch the baking time. Every oven is different, but if you notice the edges getting too brown, cover with foil and reduce the temperature to 350°F.

Storing Tips for the Recipe

This chicken enchilada recipe is perfect for meal prep! Here’s how to store them properly:

In the refrigerator: Covered enchiladas will keep for up to 4 days. I actually think they taste even better the next day once all the flavors have had time to meld together.

For freezing: You can assemble the entire dish and freeze it before baking. Wrap tightly with plastic wrap, then foil. They’ll keep for up to 3 months. When you’re ready to eat, thaw overnight in the fridge and bake as directed, adding an extra 10 minutes to the cooking time.

Individual portions: I love portioning out single servings in glass containers. They reheat beautifully in the microwave (about 2 minutes on medium power) or in a 350°F oven for 15 minutes.

Pro tip: Store extra enchilada sauce separately in the freezer in ice cube trays. Once frozen, transfer to a freezer bag. These sauce cubes are perfect for adding to scrambled eggs or drizzling over roasted vegetables!

Conclusion

This paleo chicken enchilada recipe has truly transformed my weeknight dinner game, and I’m confident it’ll do the same for you. It’s proof that you don’t have to sacrifice flavor when you’re eating healthier, if anything, this version is more flavorful than traditional enchiladas because every ingredient serves a purpose.

What I love most about this recipe is how it brings people together. Whether you’re feeding a family, meal prepping for the week, or hosting friends, these enchiladas never fail to impress. The combination of tender, spiced chicken, rich sauce, and those amazing paleo tortillas creates comfort food at its finest.

So grab those ingredients and give this recipe a try! I’d love to hear how it turns out for you. Drop me a comment below and let me know if you tried any of my suggested modifications. Happy cooking!

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FAQs

Can I use leftover chicken for this recipe?
Absolutely! Any cooked chicken works perfectly. I’ve used leftover grilled chicken, baked chicken thighs, even leftover chicken from soup. Just shred it and you’re good to go.

Are Siete tortillas really worth the extra cost?
In my experience, yes! They hold up better during rolling and have a more authentic texture. However, if you’re on a budget, making your own tortillas costs about half as much and takes just 15 extra minutes.

Can I make this recipe dairy-free?
This recipe is already completely dairy-free! That’s one of the things I love about it. If you want to add some richness, try a dollop of cashew cream on top.

How spicy is this chicken enchilada recipe?
It’s quite mild, probably a 2 out of 10 on the heat scale. The chili powder adds flavor more than heat. If you want more spice, add some diced jalapeños to the filling or use hot chili powder instead.

Can I substitute the almond milk in the tortillas?
Yes! Any non-dairy milk works, including coconut milk or oat milk. Even regular milk works if dairy isn’t a concern for you.

What if I can’t find tapioca flour?
You can substitute with arrowroot starch in equal amounts, or use all coconut flour (but you’ll need to add an extra egg and a bit more liquid to get the right consistency).