Nightshade-free Enchiladas

enchiladas with avocado and cilantro on a white plate

Nightshade-Free Enchiladas

Super easy and versatile – use whatever you like for filling! Chicken, beans, a mix of zucchini and sweet potato for AIP, you name it. Freezes well for batch cooking.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine AIP, Dairy-Free, Gluten-Free, Mexican, Paleo
Servings 2


  • Baking dish


  • 4 tortillas corn or AIP
  • 1/2 pound cooked chicken (or veggies) shredded
  • 1 – 1.5 cups shredded cheese or cheese substitute
  • Any additional desired filling cilantro, beans, sweet potato, etc…


  • Preheat oven to 350 degrees F.
  • Spread a thin layer of sauce on each tortilla.
  • Place chicken, a small amount of shredded cheese, and other ingredients in each tortilla. Wrap up and place 4 filled tortillas in a square baking dish.
  • Pour enchilada sauce over the tortillas and sprinkle remaining cheese over the top; bake for 25 minutes.


Freeze for future meals, if desired. To reheat, remove from freezer a couple hours in advance (if possible) and cook at 350 for approximately 30 minutes if thawed, 1 hour if frozen (or until heated through).
Keyword coconut-free, dairy-free, gluten-free, nightshade-free, nut-free
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