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–+ servings
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.
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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

Equipment

  • Baking dish

Ingredients
  

  • 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...

Instructions
 

  • 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.

Notes

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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