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.
Course Main Dishes
Prep Time 25 minutesmins
Cook Time 15 minutesmins
Servings 4servings
Calories 556
Author Michelle
Ingredients
2tbspavocado oil
1white oniondiced
3clovesgarlicminced
1lbchickencooked and shredded
⅓cupzucchinishredded and excess water squeezed out
1cupdairy-free cheeseshredded (optional, use something like this for AIP)
1avocadosliced
2tbspcilantrochopped
2tbspgreen onionchopped
¼cupblack olivessliced
1limequartered
Instructions
Preheat the oven to 350 F and set aside a 9x13" casserole dish lightly greased with avocado oil.
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.
Add 1/2 cup of the enchilada sauce to the casserole dish and spread evenly.
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.
Top the tortillas with the remainder of the enchilada sauce and spread evenly. Sprinkle evenly with cheese.
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.