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Freezer-Friendly Chicken Enchiladas (Paleo & AIP option)

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


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.


  • 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


  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.


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


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