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–+ servings

Gluten Free Organic Chicken Enchiladas

The TDW kitchen is located in the heart of Texas. And we Texans LOVE Tex-Mex during the holidays! We took a classic Enchilada recipe and used clean ingredients to make the best Enchiladas around!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 enchiladas

Ingredients
  

  • 1 package Siete Almond Flour Tortillas
  • 1.5 tbsp extra virgin olive oil (I like Kasandrinos)
  • 1 lb organic ground chicken
  • 2 green onions thinly sliced
  • 1 package Siete Mild Taco Seasoning
  • 2 cups mild cheddar cheese shredded
  • 1 15-oz can organic red enchilada sauce

Optional for garnish:

  • pico de gallo
  • avocado sliced

Instructions
 

  • In a medium saute pan, heat olive oil over medium-high heat. Add ground chicken and sauté for about 5 minutes until almost cooked through. Add in sliced green onions and one pack of Siete Taco Seasoning. Stir until well combined. Remove from heat and set aside.
  • Place tortillas between 2 damp paper towels and microwave for 45 seconds to soften.
  • In a medium-sized baking dish, pour about 1/2 cup of the enchilada sauce in the bottom of the dish and spread around to coat the bottom. Next, fill each tortilla with the chicken mixture and a sprinkle of the cheddar cheese. Roll up the tortilla and place in the baking dish seam side down. Repeat the remaining tortillas. If you have extra chicken filling, spread over the top of the enchiladas.
  • Next, pour the remaining Enchilada sauce over the top and finish with the remaining cheddar.
  • Bake enchiladas in a 350-degree oven for 35 minutes, until bubbly. Enjoy!

To Serve:

  • Garnish with fresh pico de gallo and sliced green onions. This dish is delicious with sliced fresh avocado!

Notes

If you are Whole-30, omit the cheese. 
created by Chef Carrie Dearden