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These chicken enchiladas are the perfect freezer-friendly meal to freeze now and cook later. They’re gluten-free, paleo, and can be made to be nightshade free-friendly.

chicken enchiladas in casserole dish

Freezer Chicken Enchiladas

When I was pregnant and prepping postpartum freezer meals, I decided to try out some chicken enchiladas. A few months later when I had my son, I was thrilled to have these delicious freezer enchiladas that I could just pull out of the freezer and pop in the oven! They’re incredibly easy to prep, and even easy to freeze and cook.

These freezer chicken enchiladas are simple, yummy, and can easily be modified to be paleo, dairy free, and even nightshade free.

The Ingredients for Chicken Enchiladas

  • Shredded chicken. Check out this method to easily make shredded chicken in a slow cooker!
  • Siete tortillas. I like to use Siete-brand almond flour tortillas! You can also use their cassava tortillas. I haven’t tried to make this recipe with homemade cassava tortillas, but I’m sure you could do that to make it AIP-friendly.
  • Enchilada sauce. You can easily use any enchilada sauce of your choice. I make my own nightshade-free enchilada sauce at home for myself, but when I also love using the new Siete enchilada sauce for my husband!

How to make Paleo Chicken Enchiladas

  • Prep the chicken: Heat the avocado oil in a pan over medium heat. Add the diced onion and cook for 3-4 minutes until slightly translucent. Add the garlic and cook for another 1-2 minutes. Set aside and allow to cool slightly before combining with the shredded chicken, zucchini and 1/2 cup of enchilada sauce.
  • Prep the enchiladas in the casserole dish: Add 1/2 cup of the enchilada sauce to the casserole dish and spread evenly. Add 3-4 spoonfuls of the shredded chicke to the center of one tortilla and roll tightly. Add to the casserole dish. Repeat for all of the tortillas. Top the tortillas with the remainder of the enchilada sauce and spread evenly. Sprinkle evenly with cheese.
  • Bake and serve: Transfer to the oven and bake for 15 minutes or until fully warmed. Allow to cool slightly before with topped with avocado, cilantro, black olives, green onion, lime wedges, and other toppings of your choice.

two enchiladas on a plate

How do you make these enchiladas a freezer meal?

  1. Prepare the enchiladas as directed, but rather than adding to a casserole dish, place two enchiladas in a loaf pan.
  2. Top with foil and freeze for 2-3 months.
  3. Remove from the oven and bake as directed (adding 15 more minutes if the enchiladas are still frozen).

freezer enchiladas in loaf pan

What toppings can you use for these enchiladas?

  • Avocado
  • Cilantro
  • Green onion
  • Fresh lime
  • Diced red onion
  • Sliced black olives
  • Sliced jalapeno (omit for nightshade-free)
  • etc…

How do you make this recipe AIP?

  • Use AIP enchilada sauce (found here).
  • Use cassava tortillas instead of almond flour tortillas
  • Omit any cheese

chicken enchilada on plate with fork

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Freezer-Friendly Chicken Enchiladas (Paleo & AIP option)

  • Author: Michelle
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free
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Description

These chicken enchiladas are the perfect freezer-friendly meal to freeze now and cook later. They’re gluten-free, paleo, and can be made to be nightshade free.

Ingredients

Scale
  • 2 tbsp avocado oil
  • 1 white onion, diced
  • 3 cloves garlic, minced
  • 1 lb chicken, cooked and shredded
  • 1/3 cup zucchini, shredded and excess water squeezed out
  • 1 1/2 cup enchilada sauce (use this sauce for AIP/nightshade-free)
  • 8 grain-free tortillas (I use Siete almond flour tortillas, see notes for AIP)
  • 1 cup dairy-free cheese, shredded (optional, use something like this for AIP)
  • 1 avocado, sliced
  • 2 tbsp cilantro, chopped
  • 2 tbsp green onion, chopped
  • 1/4 cup black olives, sliced
  • 1 lime, quartered

Instructions

  1. Preheat the oven to 350 F and set aside a 9×13″ casserole dish lightly greased with avocado oil.
  2. Heat the avocado oil in a pan over medium heat. Add the diced onion and cook for 3-4 minutes until slightly translucent. Add the garlic and cook for another 1-2 minutes. Set aside and allow to cool slightly before combining with the shredded chicken, zucchini and 1/2 cup of enchilada sauce.
  3. Add 1/2 cup of the enchilada sauce to the casserole dish and spread evenly.
  4. If using the Siete almond flour tortillas, heat for 15 seconds to slightly soften. Add 3-4 spoonfuls of the shredded chicken to the center of one tortilla and roll tightly. Add to the casserole dish. Repeat for all of the tortillas.
  5. Top the tortillas with the remainder of the enchilada sauce and spread evenly. Sprinkle evenly with cheese.
  6. Transfer to the oven and bake for 15 minutes or until fully warmed.
  7. Allow to cool slightly before with topped with avocado, cilantro, black olives, green onion, lime wedges, and other toppings of your choice.

Notes

Siete brand tortillas are not AIP-compliant (except for their burrito size tortillas which are AIP compliant). I have not tried to make this recipe with homemade cassava flour tortillas, but I’m sure it would work! I also have an AIP zucchini enchilada recipe.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 25
  • Cook Time: 15
  • Category: Main Dishes
  • Method: Baked

Nutrition

  • Serving Size: 1 serving
  • Calories: 556
  • Fat: 28.5g
  • Carbohydrates: 37.8g
  • Fiber: 7.8g
  • Protein: 38.6g