Paleo Enchilada Casserole

After completing my first Whole30, I knew my style of cooking had forever changed. I wanted to make all my favorite food whole30 compliant or paleo friendly, or something close to it – because let’s be honest we all know I love my cheese. Something else I love? Mexican food! Throughout my first Whole30 I was craving some deliciously cheesy chicken enchiladas soaked in that oh so familiar enchilada sauce. I was determined to find a way to make a delicious paleo chicken enchilada recipe that was quick. What I ended up creating was a delicious paleo enchilada casserole!

During my search and trials of quite a few recipes, I discovered I liked making paleo enchiladas as more of a casserole rather than rolling the tortillas for traditional enchiladas. This was a huge time saver for me and a lot less messy. I prefer to use paleo tortillas (technically tortillas aren’t whole30 because they are baked goods), but this recipe works really well with corn or flour tortillas too!

This paleo chicken enchilada casserole was inspired by one of my all time favorite food bloggers, Alex Snodgrass, and her absolutely delicious Enchiladas con Carne recipe in her cookbook. If you have never come across Alex’s instagram or food blog, I highly recommend giving her a follow and subscribing to her newsletter. I also recommend you purchase her cookbook (it’s a staple in our house) and pre-order her next one!

What’s in this Paleo Enchilada Casserole?

• Arrowroot powder – AKA arrowroot flour or arrowroot starch. Arrowroot is a gluten free, paleo-friendly powder that can be used as a thickening agent in sauces. Using the arrowroot keeps this a whole30 enchilada sauce. It is usually substituted for cornstarch.
• Ghee – Ghee is a highly clarified butter that is whole30 compliant and paleo friendly. I like to use unsalted ghee, if yours is salted, adjust the additional salt in the recipe as needed.
• Spices – Trust me the enchilada sauce is bomb! Try not to skip out on any of the spices, I have perfected it!
• Tomato paste – I love to buy the tubes of tomato paste, I feel like I waste less. Another option is to buy the can, and then freeze the leftover tomato paste into tablespoon portions for future use.
• Chicken bone broth – As usual, I prefer to use bone broth for added nutrients and protein, but chicken stock would work well too.
• Ground chicken – Be sure to look for ground chicken that has some fat in it, I like the 8% fat, 92% lean. This gives a little wiggle room, keeping your meat nice and juicy!
• White onion – Pull out your onion goggles and dice up the whole onion!
• Yellow bell pepper – Dice up the whole thing!
• Mild diced green chilis – This recipe calls for two 4 oz cans.
• Paleo tortillas – I like to use Siete tortillas which are grain free (burrito size). You can find them at Target or Sprouts. If you can’t find Siete, look for another paleo tortilla, they are starting to become really popular. I love the cauliflower ones. Like I said before, even though all the ingredients in these paleo tortillas are whole30 compliant, baked goods are not whole30.
• Mexican shredded cheese – Omit this ingredient if you are keeping the enchiladas paleo or dairy free.

How to make this paleo chicken enchilada recipe

For the Paleo/Whole30 Enchilada Sauce

1. Place arrowroot flour (3½ tbsp) in a bowl. Combine all your spices in another bowl – chili powder (1½ tbsp), garlic powder (2 tsp), onion powder (1 tsp), ground cumin (1 tsp), smoked paprika (1½ tsp), cayenne pepper (½ tsp), chipotle powder), oregano (1 tsp), salt (½ tsp) and stir. Place your tomato paste and broth near the stove.
2. Place your 2 quart saucepan over medium heat and add unsalted ghee (3 tbsp). Add arrowroot powder (3½ tbsp) once butter is melted and whisk until well combined and slightly bubbling. Add your pre-measured bowl of spices and constantly whisk until spices become aromatic – about 2 minutes.
3. Turn down heat to medium-low and add in tomato paste (5 tbsp) and stir for 1 minute.
4. Add 1½ cups of broth while constantly whisking. Allow the sauce to thicken, then add another ½ cup of broth. Continue this process until all bone broth has been added. This should take about 5 minutes.
5. Remove from heat and set aside.

For the Paleo Enchiladas

1. Over medium-high heat and add your avocado oil (1 tbsp) to your large skillet. Once hot, add in the ground chicken (2 lbs) and let cook for about 4 minutes using a wooden spatula to break up the meat (your meat is not fully cooked). Then add in your whole diced white onion, whole diced yellow bell peppers, minced garlic (1 tsp), both cans of mild diced green chilis, kosher salt (2 tsp), fresh cracked black pepper (1½ tsp). Saute until meat is just cooked through. The onions and bell peppers should be al dente – takes about 5-8 more minutes.
2. Remove meat from heat.  Add 1¼ cups of the enchilada sauce to the pan, stir well to combine flavors.

Build your Paleo Enchilada Casserole

1. Add a ½ cup of your meat mixture and spoon in 2 tbsp of drippings (liquid fat) from your meat mixture to the base of your 9×13 inch casserole dish and spread evenly.
2. Use 1½-2 tortillas to fully line the casserole dish.  Pour atop your tortillas ½ cup of enchilada sauce and ¼ cup of cheese, evenly spread the sauce and cheese to fully coat your tortillas.  Then evenly spread 1½ cup of your meat mixture.
3. Repeat the above step 2 more times. Then line evenly spread any remaining cheese and sauce on top.
4. Fully line the casserole dish with 1½-2 tortillas and spread any remaining meat on top. Then drizzle any remaining sauce and sprinkle left over cheese ensuring you cover all surfaces of the tortillas.
5. Place the casserole dish in a 350°F oven, uncovered, for 10-15 minutes, or until the casserole is nice and bubbly.

Tips and Tricks

1. Preparation is key to making the whole30 enchilada sauce

Since this sauce comes together fast, it’s helpful to measure all your dry ingredients (spices and arrowroot) and put in bowls before getting started. Also, have your tomato paste and broth handy.

2. Mixing the sauce with the cheese.

Ensuring you completely mix the sauce and cheese while spreading it atop the tortillas allows for the tortillas to soak up all the yummy flavors of the enchilada sauce. Trust, this step makes the enchilada casserole gooey and delicious!

3. Not a fan of the paleo tortillas?

This recipe is also absolutely delicious when made with flour or corn tortillas! You will not be sorry after making this one, I promise!

4. Looking for more veggies?

This recipe is also delicious when you add in some sliced crimini mushrooms and zucchini (al dente). You’re the boss!

FAQ

Are tortillas allowed on Whole30?

If you are doing a true whole30, then the short answer is no. Siete tortillas or any type of grain free tortillas cannot be used during a Whole30, since they fall under the umbrella of baked goods.

Can I make the Whole30 enchilada sauce ahead of time?

Absolutely! Follow the steps for making the enchilada sauce. Allow sauce to cool completely before storing in an airtight container. Sauce is good for 3-4 days in the refrigerator.

Should I rinse my green chilis before adding then to the pan?

Nope, drop in all the flavors from those diced green chilis can!

Can I make the paleo enchilada casserole ahead of time?

Absolutely! See storage tips below to learn how to store in the fridge or freeze for future use.

How is this casserole different from The Defined Dish’s Enchiladas con Carne?

Like I said before, if you haven’t purchased her cookbook and tried the Enchiladas con Carne, do it! You will not regret it!

Most obviously, my enchiladas are with ground chicken rather than ground beef. When making the enchiladas from the cookbook, as well as other enchilada recipes, I found it to be quite messy and liked the idea of a casserole twist to it. Also, the enchilada sauce is different in that I love to use smoked paprika and chipotle powder which is common in other recipes I have tested. This recipe yields significantly more sauce to smother the meat and veggies with. Lastly, I like to load up my casserole with bell peppers and extra diced green chilis.

Can I make this vegetarian?

Absolutely! Instead of meat, fill up the casserole with some crimini mushrooms and zucchini! Switch out the bone broth for some veggie stock. YUM!

How to Store my Paleo Enchiladas?

Store your paleo chicken enchilada casserole in an airtight container in your refrigerator for 3-4 days. 

If you would rather freeze the casserole – completely assemble the casserole, but freeze before baking. Freeze for up to 3 months.

• When you are ready to heat the casserole, remove from the freezer and allow the casserole to thaw. Then bake in a 350°F oven for 35 minutes or until the casserole is nice and bubbly.

What should I serve with my Paleo Chicken Enchilada Casserole?

This can stand alone or be served alongside some homemade refried beans and sauteed bell peppers. Yum!

IF there are leftovers, serving the casserole on a bed of spinach with a fried egg on top is dynomite!

I truly hope you enjoy this recipe as much as I do! As always, feel free to share any tips or tricks in the comments below. I’d love to hear what worked well for you when making this dish!

Enjoy!

Print Recipe

Whole30 and Paleo Enchilada Casserole

Author: Savor and Crave

Course dinner

Cuisine Mexican

Keyword Chicken Enchiladas, Paleo, Whole30

Equipment

• 9×13 casserole dish
• 2 quart saucepan
• large skillet

Ingredients

For the Paleo/Whole30 Enchilada Sauce

• 3 tbsp ghee unsalted
• 3.5 tbsp arrowroot powder
• 1½ tbsp chili powder
• 2 tsp garlic powder
• 1½ tsp smoked paprika powder
• 1 tsp ground cumin
• 1 tsp onion powder
• ½ tsp cayenne pepper
• ½ tsp chipotle powder
• 1 tsp dried oregano
• ½ tsp kosher salt
• 5 tbsp tomato paste
• 3 cups chicken bone broth

For the Enchiladas

• 1 tbsp avocado oil
• 2 lbs ground chicken 8% fat, 92% lean
• 1 white onion diced
• 1 yellow bell pepper diced
• 1 tsp garlic minced
• 2 cans mild diced green chilis (4 oz cans)
• 2 tsp kosher salt
• 1 ½ tsp fresh cracked black pepper
• 6-8 grain-free tortillas Siete cassava burrito size or cauliflower tortillas are my favorite
• 1 cup shredded mexican cheese omit for paleo/whole30

Garnishes

• jalapeno thinly sliced
• avocado sliced
• cilantro chopped

Instructions

For the Paleo/Whole30 Enchilada Sauce

• This sauce comes together fast, it's pretty important to measure all your dry ingredients and put in bowls before getting started.

  In 1 bowl place arrowroot flour (3½ tbsp).

  Combine all your spices in another bowl – chili powder (1½ tbsp), garlic powder (2 tsp), onion powder (1 tsp), ground cumin (1 tsp), smoked paprika (1½ tsp), chipotle powder (½ tsp), cayenne (½ tsp), oregano (1 tsp), salt (½ tsp) and stir.

  Place your tomato paste and broth near the stove as well.
• Place your 2 quart saucepan over medium heat and add unsalted ghee (3 tbsp). Once melted add arrowroot powder (3½ tbsp) and whisk until well combined and slightly bubbling.

  Time to toast your spices, add your pre-measured bowl of spices and constantly whisk until spices become aromatic – about 1-2 minutes.
• Turn down heat to medium low and add in tomato paste (5 tbsp) and stir for 1 minute.
• While continuing to whisk your spice mixture add 1½ cups of broth, allow the sauce to thicken, then add another ½ cup. Continue this process until all bone broth has been used. This should take about 5 minutes.
• Remove from heat and set aside.

For the Enchiladas

• Place your large skillet over medium-high heat and add your avocado oil (1 tbsp). Once hot, add in the ground chicken (2 lbs) and let cook for about 4 minutes using a wooden spatula to break up the meat. After the 4 minutes is up (your meat is not fully cooked), add in your whole diced white onion, whole diced yellow bell peppers, minced garlic (1 tsp), both cans of mild diced green chilis, kosher salt (2 tsp), fresh cracked black pepper (1½ tsp). Saute until meat is just cooked through, the onions and bell peppers should be al dente, this should take about 5-8 more minutes.
• Remove meat from heat.  Add 1¼ cups of the enchilada sauce to the pan, stir well to combine flavors

Build  your Casserole

• Add a ½ cup of your meat mixture and spoon in 2 tbsp of drippings (liquid fat) from your meat mixture to the base of your 9×13 inch casserole dish and spread evenly.
• Use 1½-2 tortillas to fully line the casserole dish.  Pour atop your tortillas ½ cup of enchilda sauce and ¼ cup of cheese, evenly spread the sauce and cheese to fully coat your tortillas.  Then evenly spread 1½ cup of your meat mixture.
• Repeat the above step 2 more times. Then line evenly spread any remain cheese and sauce on top.
• Fully line the casserole dish with 1½-2 tortillas and spread any remaining meat on top. Then drizzle any remaining sauce and sprinkly left over cheese ensuring you cover all surfaces of the tortillas.
• Place casserole dish in 350°F oven, uncovered, for 10-15 minutes, or until the casserole is nice and bubbly.

Garnish

• When ready, serve up your delicious chicken enchiladas with sliced avocados, thinly sliced jalapenos, and roughly chopped cilantro.
• Enjoy!